The Restaurant Guys

The Restaurant Guys
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The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott. With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture. New episodes and vintage conversations—because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life. Contact: TheGuys@RestaurantGuysPodcast.com

  1. HACE 2 DÍAS

    Save the Fish (So We Can Eat Them): Beth Lowell of Oceana

    This is a Vintage episode from 2005. Why You Should Listen An early, still-relevant look at sustainable seafoodWhat “dirty fishing” and bycatch really meanPractical advice for diners and restaurateursA snapshot of the 2005 Endangered Species Act debate The Banter Mark Pascal and Francis Schott react to a “health study” revealing that water is still king. The Guys spiral into soda culture, marketing myths, and one of the strangest beverage ideas of the era: nicotine beer. The Conversation Beth Lowell of Oceana joins The Restaurant Guys to ask the big question: can we keep eating fish the way we do now? She breaks down bycatch, sea turtles, and the hidden cost of industrial fishing — and explains how simple gear changes can reduce harm without shutting fishermen down. The Guys bring a restaurateur’s perspective to overfishing, mercury contamination, and the future of seafood. The Inside Track The Guys argue for common-sense conservation: not less seafood — smarter sourcing so there’s still fish worth serving years from now. Time Stamps 3:00 Water vs. soda6:00 Nicotine beer8:00 Beth Lowell joins9:20 Bycatch explained18:09 How Oceana helps25:41 What fish to eat or avoid28:28 Endangered Species Act (2005)34:05 Wrap-up Guest Bio Beth Lowell is an Ocean Wildlife Advocate with Oceana, an international organization focused on science-based ocean conservation and sustainable fishing practices. From the Show Oceana – oceana.orgMonterey Bay Aquarium Seafood Watch guides –  seafoodwatch.org Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    39 min

  2. HACE 4 DÍAS

    Eric Scheffer: Building Restaurants and Community in Asheville

    Why You Should Listen From television and advertising to building Asheville’s restaurant sceneHow fine dining, farm-to-table thinking, and wine culture shaped a food townThe 2008 crisis and a pivot to neighborhood Italian that lastedWhat Hurricane Helene revealed about restaurants as community lifelinesThe Banter Restaurateurs Mark Pascal and Francis Schott set the table with stories starting with Mark’s Uber Eats account taking a hit when his kids order Papa John’s. The banter detours into “taste credit scores,” childhood jobs, and practical tips on chopping onions without the tears. The Conversation Eric Scheffer, a defining voice in Asheville’s food scene, shares how he left Los Angeles for a then-sleepy mountain town with few restaurants, buying a modest space and transforming it into The Savoy—white tablecloths, a serious wine program, and a dining scene energized by transplants and early farm-to-table momentum. The Guys explore what made Asheville fertile ground prior to the 2008 financial crisis and Eric’s pivot toward affordable, nostalgic Italian-American comfort that resonated deeply, along the way touching on Cindy Lauper, a makeover for a bank loan, and why collaboration beats competition. The Inside Track Hurricane Helene becomes the proof point: restaurant people feed people. Eric describes coordinating water, reopening kitchens, helping operators get online, and leaning on relationships to mobilize quickly. The Guys connect this to their core belief that independent restaurants aren’t food dispensaries; they’re community infrastructure. Timestamps 00:00 – Welcome to The Restaurant Guys  02:00 – Uber Eats scandal & childhood hustles  08:00 – Introducing Eric Scheffer: from Brooklyn and LA to Asheville  17:45 – Cindy Lauper and fitting in North Carolina  20:25 – Hurricane Helene: restaurants feeding the community  32:21 – Wrap-up and the Guys’ take on “B markets” Guest Bio Eric Scheffer is a restaurateur and hospitality leader based in Asheville, North Carolina. Originally from Brooklyn, he left a career in television and advertising to build The Savoy into a nationally recognized fine-dining destination with a serious wine program. After the 2008 financial crisis, he shifted toward neighborhood-driven concepts and became a founding force behind the Asheville Independent Restaurant Association. Info https://www.thescheffergroup.com/ Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    38 min

  3. 5 FEB

    Neal Rosenthal on Globalization and the Future of Wine

    This is a Vintage episode from 2005. Why This Episode Matters How globalization began reshaping wine style, taste, and production in the early 2000sWhy market pressure and critical consensus can lead to homogenized winesThe tension between wines made for place versus wines made for approvalWhat is lost when tradition and restraint give way to international samenessA timeless argument for authenticity, terroir, and consumer responsibilityThe Banter Mark Pascal and Francis Schott open the show reflecting on recent dining experiences and a private screening of Mondo Vino as a lens into the changing wine world. The Conversation Neal Rosenthal, one of America’s most influential wine importers, joins Mark and Francis to examine the impact of globalization on the wine industry. The conversation explores how powerful markets and critics shape production decisions, often at the expense of regional character. Rosenthal celebrates wines that express place, and challenges consumers to protect them. Timestamps 02:13 – Mondo Vino and the globalization debate 11:01 – Globalization’s impact on wine style 14:00 – Consumer responsibility in the wine market 15:44 – The homogenization of wine 21:22 – Sustainable agriculture and authenticity 28:40 – Ageability and identifying quality wines 35:54 – Wrap-up Bio Neal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir. Info Neal's company www.rosenthalwinemerchant.com/ Mondovino (2004) on Tubi https://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=google-feed Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    39 min

  4. 3 FEB

    Bartenders Matter: Ryan Foley on Legacy, Craft, and the Future of the Bar

    Why This Episode Matters Bartenders are central to hospitality cultureIndustry legacy plays a critical role in preserving bar professionalism Non-alcoholic cocktails require intention, balance, and structureThe future of the bar depends on respecting craft while adapting to changeThe Banter Mark Pascal and Francis Schott open the show riffing on old-school hospitality, handwritten reservation books, and whether pencil-and-paper elegance can survive the modern restaurant world. The Conversation Ryan Foley shares his perspective on bartending as a profession shaped by history, mentorship, and responsibility. The discussion traces the legacy of his father, Ray Foley, founder of the Bartender Hall of Fame, and examines how Bartender Magazine has long served as an advocate for bartenders and bar culture. Together, they explore how foundational skills intersect with the modern craft cocktail movement—and why non-alcoholic cocktails deserve the same respect as their spirited counterparts. Timestamps 00:00 – Talk of analog reservation taking becoming trendy 9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy 22:30 – The Bartender Hall of Fame 35:36 – How bartending skills and expectations have evolved 42:38 – Ryan’s book Non-Alcoholic Drinks for Dummies 53:24 – Non-alcoholic cocktails and building drinks with intention 1:00:00 – Wrap Up 80s Drinks Bio Ryan Foley is a hospitality industry publisher whose family owns Bartender Magazine and Bartender.com, continuing a legacy of advocacy for bartenders, bar culture, and the craft behind the bar. Info Website: https://www.bartender.com For the Fuzzy Navel and Cold Brew Martini recipes, email TheGuys@RestaurantGuysPodcast.com Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    1 h y 4 min

  5. 29 ENE

    Gabrielle Hamilton: Blood, Bones & Butter and a Life in Food

    This is a Vintage episode from 2011. Episode Description Mark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house. They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen. The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment. Timestamps 00:00 – Opening banter: travel, family, and restaurant culture 09:18 – Gabrielle joins the conversation 17:08 – Early life, travel, and formative experiences 27:57 – Prune: food, philosophy, and hospitality 33:10 – Iron Chef, fame, and closing thoughts Guest Bio Gabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food. Guest Information Book: Blood, Bones & Butter Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    45 min

  6. 27 ENE

    Noah Rothbaum: The Whiskey Bible and the Real History of Whiskey

    The Banter Mark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can’t eat meat and reflect on why restaurant life is a magnet for stories you can’t make up. The Conversation The Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey’s real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends. They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful. The Inside Track This episode covers the turning points that shaped today’s whiskey world, including: Booker Noe and Elmer T. Lee’s role in creating small batch and single barrel bourbonWhy barrel differences were once hidden—and are now celebratedHow regional whiskey styles actually differWhy adding water or ice is part of the tradition, not a weaknessProhibition’s long shadow Bio Noah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men’s Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association. Info Noah's book The Whiskey Bible: A Complete Guide to the World's Greatest Spirit Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    1 h y 9 min

  7. 22 ENE · CONTENIDO EXTRA

    TEASER! Melissa Hamilton (Saveur) on Community Feasts and Food Culture *V*

    Episode Description  This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another. The Banter Mark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d’—setting the stage for a broader discussion about how food and restaurants were experienced at the time. The Conversation The Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas. The Inside Track The Guys share why Melissa’s restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing. Guest Bio Melissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s. Timestamps 00:00 – Episode Start  03:30 – Restaurant Reviews in the Mid-2000s  08:40 – Melissa Hamilton Joins the Conversation  12:40 – What’s Great about Saveur Magazine 15:15 – Community Feasts and Dinner Parties  22:00 – Cohesive Articles and Themes in Saveur 35:00 – Wrap Up with an Amusing Ad  Info Ruth Reichl episode of The Restaurant Guys https://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-v Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    10 min

  8. 20 ENE

    Traveling Well: Wine, History, and a Cautionary Tale

    Episode Description Mark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. From pub culture and historic cities to standout meals abroad, the episode ends with a cautionary tale from a marina restaurant in Florida—and what it reveals about hospitality. The Conversation Francis recounts his journey through Ireland and Austria, including visits with family and friends in Belfast, Dublin, and Vienna. He shares observations on pub culture, regional dining, wine, and historic landmarks, along with practical travel tips for Austria. The discussion highlights how context, culture, and the small details intersect when you travel well. The Inside Track Mark shares a cautionary tale from a marina restaurant in West Palm Beach, underscoring why location alone doesn’t guarantee good hospitality. The episode closes with lessons on service, expectations, and what truly makes a restaurant worth returning to. Timestamps 00:00 – Vacations in January 03:30 – Ireland: Homey Pubs to Luxury Hotels 7:40 – Ireland: Historic Sites While Traveling 16:10 – Austria: The Place and People 21:35 – Austria: Wine and Dining Recommendations 32:40 – A cautionary tale from West Palm Beach Info Ireland Mrs. O’s  Bar at the Merchant Hotel https://www.themerchanthotel.com/ Austria Hotel Topazz & Lamée https://www.hoteltopazzlamee.com/ Vinothek https://www.vinothek1.at/ Heunisch & Erben www.heunisch.at Become a Restaurant Guys' Regular! https://www.buzzsprout.com/2401692/subscribe Magyar Bank https://www.magbank.com/ Withum Accounting  https://www.withum.com/restaurant Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life: https://www.instagram.com/restaurantguyspodcast/ https://www.facebook.com/restaurantguys Reach Out to The Guys! TheGuys@restaurantguyspodcast.com **Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.** Click Below! https://www.buzzsprout.com/2401692/subscribe

    43 min
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The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott. With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture. New episodes and vintage conversations—because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life. Contact: TheGuys@RestaurantGuysPodcast.com

Información

  • Creador
    The Restaurant Guys
  • Años de actividad
    2024 - 2026
  • Episodios
    187
  • Clasificación
    Explícito
  • Copyright
    © 2026 The Restaurant Guys
  • Mostrar sitio web
    The Restaurant Guys

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