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 episode from 2006 with a current day introduction
The Banter
The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.
The Conversation
The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Or...
The Banter
The Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.
The Conversation
The Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has...
Current day intro and the interview is a Vintage Selection from 2005
The Banter
The Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t.
The Conversation
The Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must sta...
This is part 1 of a 2 part episode
The Conversation
The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!
The Inside Track
The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and brea...
This is part 2 of a 2 part episode
The Conversation
The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!
The Inside Track
The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and brea...
This is a Vintage Selection from 2008
The Banter
The Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right?
The Conversation
The Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!
The Inside Track
The Guys and David, who have bent an ...
The Banter
The Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors.
The Conversation
The Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks about his experiences working in and running various types of bars and how a few chance encounters catapulted his career. He describes how he strives to create the perfect vibe in his bar and tells how a night off at the theatre a...
This a Vintage Selection from 2006
The Banter
The Guys kick around some questionable burger ideas that they don’t find appealing.
The Conversation
The Restaurant Guys welcome Plymouth Gin Master Distiller Sean Harrison from across the pond. Sean talks about the trials and rebirth of gin and even shares the secret Plymouth Gin recipe.
The Inside Track
The Guys are fans of Sean’s Plymouth Gin both in and out of cocktails.
Francis: Sean, ...
The Banter
The Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone.
The Conversation
The Restaurant Guys appreciate Charlotte Voisey, newly minted Executive Director of The Tales of the Cocktail Foundation, taking time to talk to them when Tales of the Cocktail Conference is merely days away. They go over the past, present and future of both Tales of the Cocktail a...
This is a Vintage Selection from 2007
The Banter
The Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers”
The Conversation
The Restaurant Guys welcome wine writer Ray Isle who explains biodynamic viticulture and shares his 7 rules for pairing wine and food. Find out what Ray calls the shortstop of wine.
The Inside Track
The Guys have had Ray on the show previously and wante...
This is a Vintage Selection from 2005
The Banter
The Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?
The Conversation
The Restaurant Guys welcome Kim Chauvin who tells us all about the American shrimp industry and the superior product of fresh, wild shrimp. She also talks about the hardships of hurricanes and as well as and life in the family business.
Inside Track
Th...
The Banter
The Guys talk about the joys and heartbreak of urban and suburban gardening.
The Conversation
The Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have today and the extracted version we can ...
This is a Vintage Selection from 2005
The Banter
The Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn.
The Conversation
The Restaurant Guys interviewed the best pitmasters from all over the U.S. at Big Apple BBQ in NYC. The masters shared their regional styles, methods and colorful personalities while the guys “pigged out” on the good stuff that used to be h...
The Banter
The Guys discuss cookout foods for the 4th of July. Find out Mark’s cheat code for eating hotdogs.
The Conversation
The Restaurant Guys welcome George Motz, hamburger historian and operator of Hamburger America in NYC. George tells the story of his steady rise to expertise (and fame) and shares his passion for creating an authentic, multi-napkin burger experience.
The Inside Track
The Guys recently visited Hamburger America ...
This is a Vintage Selection from 2008
The Conversation
The Restaurant Guys talk with Aldo Sohm about what it took to be pronounced The Best Sommelier in the World. They talk about wine competitions, formal wine service and pairings –both the wine with food and, most importantly, the guest with wine .
The Inside Track
The Guys have enjoyed Le Bernardin where Aldo is the sommelier. They all love the business they are in and Aldo states ...
The Banter
The Guys talk about an unfortunate situation where Francis suffered.
The Conversation
The Restaurant Guys have filmmakers Max Well and Alex Lamb on to discuss their documentary The Donn of Tiki about Don the Beachcomber’s life. The story includes rum-running, globe-trotting, the Mafia and amazingly creative marketing that started a movement.
The Inside Track
The Guys were able to interview Alex and Max right before The Guys ...
This is a Vintage Selection from 2006
The Banter
The Guys talk about a big change in NYC restaurant ownership as well as the implications of invasive grass.
The Conversation
The Restaurant Guys welcome William Alexander to hear about the trials of being a home gardener and the shocking realization that his home-grown tomatoes cost him $64.
The Inside Track
The Guys have an amusing conversation with Bill discussing the battles with deer,...
The Banter
The Guys chat about the fact that sometimes you have to put on pants.
The Conversation
The Restaurant Guys and Antonia Lofaso bond over common experiences such as using donuts to get through the 14 hour days of opening a new restaurant. The most recent champion of Tournament of Champions talks about kitchen fires, chefwear and how it feels to impress chefs she admires.
The Inside Track
The Guys find a soulmate in Antonia Lof...
This is a Vintage Selection from 2006
The Banter
The Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher.
The Conversation
The Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering financial and emotional hardship to creatin...
The Banter
The Guys chat about bad management, good cheese and the way to Mark’s heart.
The Conversation
The Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis!
The Inside Track
The Guys speak fondly of New Orleans’ rich history and enduring spirit. These are Ti’s thoughts on her city’s legacy.
“A lot...
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