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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. **T ...
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The Banter The Guys talk about the chef trend to put inedible items on the plate. Spoiler: it’s not a good idea. The Conversation The Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous …
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Anthony Giglio Food Critic to Renaissance Man
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52:58
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The Banter The Guys talk about a new trend in martinis that’s “super-cool.” The Conversation The Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don’t miss an oppo…
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Patrick O'Connell, Self-Taught Chef - 3 Michelin Stars
38:13
38:13
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The Banter The Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake! The Conversation The Restaurant Guys hear all about chef Patrick O’Connell’s extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about…
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Giorgio Bargiani: Behind The Connaught Bar
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40:34
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The Banter The Guys talk about their meals at home and, unsurprisingly, they are persnickety. The Conversation The Restaurant Guys reconnect with award-winning Head Mixologist of The Bar at the Connaught Hotel in London, Giorgio Bargiani. Giorgio describes some of the specialties Connaught Bar is known for, but it’s difficult to capture what makes …
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This is a Vintage Selection from 2005 The Conversation The Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Ti…
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The Restaurant Guys: An Incendiary Episode
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14:43
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The Banter The Guys talk about elevating their town’s New Year’s Eve celebration and mishaps of New Year’s Eves past. We are grateful for your support of the re-launch of The Restaurant Guys Podcast and wish you wonderful things in 2025! Happy New Year! Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank htt…
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TEASER! Restaurant Guys Radio: The Last Call-in Show
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8:44
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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 2008 The Banter The Guys host their last terrestrial radio show in 2008 b…
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Robert Tinnell and His Feast of the Seven Fishes
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32:02
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This is a Vintage Selection from 2006 The Banter The Guys discuss a New York Times Review from their newly opened Catherine Lombardi restaurant. They are pleased because they met their expectations, if not their aspirations. The Conversation The Restaurant Guys welcome author Robert Tinnell to talk about his graphic novel The Feast of the Seven Fis…
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The Restaurant Guys Christmas Reminiscing
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24:04
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This show is ad-free. Happy Holidays! The Banter The Guys talk about toys around the tree, special holiday foods and new traditions that began with their restaurant families. However you celebrate or don’t, enjoy time with family and friends during this season and always. Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.c…
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Colman Andrews, Campbeltown Scotch Sings This Song
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36:15
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This is a vintage selection from 2006 The Banter The Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent? The Conversation The Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes th…
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The Banter The Guys talk about their introduction to scotch then later single malts and how it impacted them. Francis discloses an error in judgment that involved Scotch. The Conversation The Restaurant Guys share a dram with Master Distiller of Glendronach, Dr. Rachel Barrie prior to a scotch dinner at their restaurant. Listen if you want to know …
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This is a Vintage Selection from 2005 The Banter The Guys talk about what December means for retail and restaurants along with managing family feasts. The Conversation The Restaurant Guys host writer and iconic consumer wine educator Kevin Zraly. Kevin talks about the best ways to teach consumers, how to find value and what is the most important th…
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The Banter The Guys make “scents” out of the smells some companies use to entice you into their establishments. The Guys do it the old fashioned way. The Conversation The Restaurant Guys welcome Josh Noel who recently penned Malort: The Redemption of a Revered & Reviled Spirit. Hear how Malört’s devoted supporters fought for its independence and pr…
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Andrew Zimmern: Bizarre Foods and Stories
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37:41
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This is a Vintage selection from 2007. The Banter The Guys discuss Francis’ upcoming trip to the land of prairie butter and why you want to know how to use it. The Conversation The Restaurant Guys welcome famed food writer and television personality Andrew Zimmern. He tells some wild tales of the foods and animals he has encountered, but the scarie…
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Cathy Corison & Grace Corison Martin: The Next Generation
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52:05
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The Banter The Guys talk about what Robert Simonson calls “the cold switcheroo” and what’s next in the world of martini. The Conversation The Restaurant Guys get two Corisons on one show! They catch up with Cathy Corison and her daughter Grace Corison Martin who will, perhaps along with her sister, take over the winery one day. They discuss the cha…
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Lidia Bastianich: Blending Cultures Through Food
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32:45
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This is a Vintage Selection from 2010 The Banter The Guys are horrified to hear about red bees…and it’s not because of their sting. The Conversation The Restaurant Guys are long-time fans of Lidia Bastianich’s restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to h…
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Ellen Yin: JBF Outstanding Restaurateur of the Year!
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56:17
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The Banter The Guys recount some troubling restaurant stories involving drought, flood, snow and nine foot flames! The Conversation The Restaurant Guys meet Ellen Yin, a successful restaurateur out of Philadelphia. They all have been running restaurants for decades and discuss the joys of retaining key employees and the benefits of a pool house as …
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The Conversation The Restaurant Guys were so taken with the stories behind a book by Susan McKenna Grant that they took a detour while at an Italian wine festival to stay at her beautiful property that she is restoring, La Petraia. This interview in this episode was recorded on location at Radda in Chianti at the farm (you can hear the pigs snortin…
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Tom Colicchio: Tippity Top Chef Visits The Guys
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57:56
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The Banter The Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over. The Conversation The Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares…
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This is a Vintage Episode from 2006 (where they tell a story that they later re-told on the Curtis Duffy 2024 episode about the worst food they’ve ever served) The Banter The Guys discuss a recent article correlating hamburger consumption and childhood asthma as well as when gloves are more hygienic….and less so. The Conversation The Restaurant Guy…
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Charles Neal: Armagnac, Calvados and Cognac, Oh My!
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42:14
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The Banter The Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section. The Conversation The Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discov…
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Grant Achatz Creates a Chemistry Experience
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38:00
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This is a vintage selection from 2007 The Banter The Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The Conversation The Restaurant Guys host Grant Achatz, cutting edge chef of Aline…
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The Banter The Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health. The Conversation The Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excell…
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This is a Vintage selection from 2012 The Banter The Guys discuss Bloody Mary variations including some that provide a meal in a glass. The Conversation The Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about de…
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David Wondrich: Professor of the Cocktail
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52:01
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The Banter The Guys discuss the strange case of misappropriation Grand Cru Burgundy. The Conversation The Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming o…
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