The Restaurant Guys
Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **To subscribe for extra episodes, bonus content and special events, click below!** https://www.buzzsprout.com/2401692/support
Episodes
This is a Vintage Selection from 2007
The Banter
The Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.
The Conversation
The Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people’s eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaura...
The Conversation
The Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott’s origin story, what it’s like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it’s all about soul.
The Inside Track
The Guys have enjoyed Scott’s cooking and vision since they ate his food at his N...
This is a Vintage Selection from 2005
The Banter
The Guys discuss the joy and ridiculousness of weddings.
The Conversation
The Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell’s Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they’ve created something truly special in the middle of nowhere.
The Inside Track
The Guys heard about their book and be...
The Banter
The Guys talk about their visit to one of their new favorite cities: Charleston, SC.
The Conversation
The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!)
The Inside Track
The Guys hav...
This is a Vintage Selection from 2007
The Conversation
The Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days.
The Inside Track
The Guys knew David from T...
This is a Vintage Selection from 2007
The Conversation
The Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results.
The Inside Track
The Guys knew Barbara from The Red Meat Club (a monthly gathering of ...
The Banter
The Guys discuss wine dinners and tasting menus and how it’s fun to cede control of your dinner and be swept away.
The Conversation
The Restaurant Guys are thrilled to hear from Peter Byck, documentary filmmaker and advocate for climate solutions in cattle farming. Peter explains how we created the problem and how (relatively) easy it can be to repair it. Fascinating stuff!
The Inside Track
The Guys have promoted sustainable ...
The Banter
The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head.
The Conversation
The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.
The Inside Track
The Guys are loyal rea...
The Banter
The Guys talk about the drive of hospitality and it isn’t what some folks say it is.
The Conversations
The Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.
The Inside Track
The Guys have been fans of Honeycrisp apples since the 1990s and even gave them a...
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here
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This is a Vintage Selection from 2007
The Banter
The Guys tell how being a regular at a restaurant can be a wise investment.
The Conversation
The Restaurant Guys host Tony Soter of Etude ...
The Conversation
The Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals.
The Inside Track
The Guys got acquainted with Rocco’s cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific.
”Art is when craft and point of view i...
This is a Vintage Selection from 2006
The Banter
The Guys discuss one mayor’s aim to eliminate non-English advertising and why they think that’s a stupid idea.
The Conversation
The Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli.
The Inside Track
The Guys have had several enlightening conversations with Steven Wither...
The Banter
The Guys talk about a common practice that is dubbed “too hospitable.”
The Conversation
The Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark’s term “restauranting.”
The Inside Track
The Guys and Alton found common ground on the desire and benefits to being a regular in an establishme...
This is a Vintage Selection from 2005
The Banter
The Guys answer a listener’s question about foie gras and give a major beer manufacturer some advice.
The Conversation
The Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine.
The Inside Track
The Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scot...
The Banter
The Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe??
The Conversation
The Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade and even poisonings. Listen to Lance! He could save your life.
The Inside Track
The Guys h...
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here
https://www.buzzsprout.com/2401692/subscribe
This is a Vintage selection from 2007
The Banter
The Guys discuss a new breakfast treat and questionable reviewer tactics.
The Conversation
The Restaurant Guys have chef Michael Psilakis ...
The Banter
The Guys read about a food group that works as a de-stresser.
The Conversation
The Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast.
The Inside Track
The Guys are familiar with Ron’s high-quality products that he sources from mezcal experts...
This is from an in-person wine tasting with Chris Dearden
The Conversation
The Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all his life.
The Inside Track
The Guys were...
This is a Vintage Selection from 2006
The Banter
The Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples.
The Conversation
The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legalization. (It was legalized in the U.S. the...
The Banter
The Guys went to a firefighter cook off. It was fantastic! Listen for Mark’s advice on how to elevate any dish.
The Conversation
The Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family’s legacy from escaping Germany during the war to owning the best selling wine in the world!
The Inside Track
T...
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