The Restaurant Guys

The Restaurant Guys
  • 5.0 (105)
  • Food
  • Updated Semiweekly

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. Subscribe for ad-free content, bonus episodes and invitations to special events!  https://restaurantguysregulars.buzzsprout.com/ Contact: TheGuys@RestaurantGuysPodcast.com

  1. 1d ago

    Julie & Julia Before the Movie | Julie Powell

    This is a Vintage episode from 2006. Julie Powell joins Mark Pascal and Francis Schott to talk about Julie & Julia, her year cooking 524 Julia Child recipes, and how a personal blog became a book before food blogging was a career path. Why This Episode Matters Julie Powell captured an early moment in food blogging, before the form became mainstream.The interview took place before Julie & Julia became a movie, so the conversation is rooted in the original book and blog.Julie explains why Julia Child’s ambition, late start, and seriousness about cooking spoke to her.Mark and Francis challenge Julie on her controversial New York Times op-ed about greenmarkets, organic food, and privilege.The episode connects cooking to reinvention, marriage, class, and the messy business of trying to change your life.The Conversation Julie Powell explains that the project began as a response to turning 30 and feeling stuck in her job and life. Mark and Francis connect immediately with the vivid, slightly dangerous pleasure in her food writing, especially her description of beef marrow as rich, intense, and “like eating life.” Julia Child appealed to Julie not because the recipes were easy, but because they were hard and worth doing. She also found inspiration in Julia’s own late start, since Child did not become “Julia Child” until well into adulthood. The blog began in 2002 at her husband’s suggestion, when Julie says she barely knew what a blog was. What started as a personal challenge became a memoir about cooking, ambition, marriage, and reinvention. Julie is clear that Julie & Julia is not a cookbook; food is the route into a larger story about choosing something difficult and committing to it. The conversation also digs into Julie’s New York Times op-ed on greenmarkets and organic food. Mark and Francis disagree with parts of her argument, but Julie explains that her real concern was judgment toward people who lack the money, time, or access to buy ideal ingredients. The debate lands on a shared point: good food should not be a privilege reserved for people who can afford it. Timestamps 0:50 - Introducing Julie Powell and Julie & Julia 2:30 - Why she cooked 524 Julia Child recipes in one year 5:00 - Cooking after work, late dinners, and expensive ingredients 6:45 - From personal blog to published book 9:30 - he greenmarket debate and food privilege 16:00 - Marriage, chaos, and life after the project 18:00 - Mark and Francis reflect on Julie, Julia Child, and the op-ed debate  Bio Julie Powell was the author of Julie & Julia: My Year of Cooking Dangerously, based on her blog about cooking every recipe in Julia Child’s Mastering the Art of French Cooking. The book was later adapted into the film Julie & Julia. Info Book: Julie & Julia: My Year of Cooking Dangerously Original inspiration: Julia Child’s Mastering the Art of French Cooking Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    21 min

  2. May 21

    Hamburger America and the Great American Burger | George Motz

    This is a Vintage episode from 2006 George Motz joins The Restaurant Guys to talk about Hamburger America, his documentary celebrating eight beloved burger institutions and the regional traditions, family pride, old grease, beef, and stubborn conviction that make them more than just places to eat.  Why This Episode Matters Before smashburgers became trendy and before Hamburger America became a restaurant, George Motz was documenting regional burger culture across the United StatesThis episode captures an early moment in America’s burger renaissance, when great roadside burger stands still felt local, handmade, and deeply tied to placeGeorge explains why the hamburger is both a food story and an American storyThe conversation explores butter burgers, steamed cheeseburgers, old grease, grass-fed beef, and the fierce convictions of great burger makersThe Guys debate what makes a real hamburger…and why foie gras burgers might actually be meatloafThe Banter Mark Pascal and Francis Schott discuss New York City’s crackdown on sous vide cooking and debate whether the health department should regulate emerging cooking techniques before banning them outright. On advice of imaginary counsel, Mark will not be offering any home sous vide instructions.  The Conversation George Motz joins The Restaurant Guys to discuss his documentary Hamburger America, a film exploring eight legendary burger restaurants across the United States. What begins as a conversation about hamburgers quickly becomes a broader discussion about regional identity, family businesses, roadside Americana, and the passionate people preserving classic burger traditions. George explains the strict criteria he used to select restaurants for the film, including fresh beef, decades of continuous operation, and a story worth telling. Along the way, the conversation moves through Oklahoma longhorn burgers, Wisconsin butter burgers, steamed cheeseburgers, the legendary grease at Dyer’s in Memphis, Louis’ Lunch in New Haven, which claims to have invented the hamburger sandwich, and Chicago’s Billy Goat Tavern, where burger lore became part of American pop culture.  More than a discussion about hamburgers, the episode becomes a celebration of old-school American food culture and the fiercely independent restaurants that helped define it. Bio George Motz is a filmmaker, burger historian, author, and television personality best known for his documentary Hamburger America. He later became one of the country’s leading authorities on regional American hamburgers and opened the restaurant Hamburger America in New York City. Info Hamburger America documentary George Motz https://www.hamburgeramerica.com/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    39 min

  3. May 19

    David Burke | Jersey Roots and Bold Restaurant Ideas

    Chef David Burke joins Mark and Francis at the New Jersey Wine & Food Festival for a conversation about Jersey dining, restaurant ambition, early kitchen life, and the creative ideas that become a chef’s signature. Why This Episode Matters David Burke’s career runs through New Jersey, New York City, and a national restaurant footprint, but this conversation brings him back to the Jersey roots that shaped him.David, Mark, and Francis dig into the business realities behind restaurant growth, especially real estate, rising costs, payroll, and the value of owning the building.The episode looks at how New Jersey dining has changed, from quiet weeknights and liquor-license hurdles to a stronger local restaurant culture.David’s early kitchen stories capture a version of restaurant life that was chaotic, skilled, rough around the edges, and completely captivating.The conversation shows how a signature dish is born: part imagination, part logistics, part stubbornness, and part “somebody please build me the thing.”Banter Mark and Francis open with lab-grown cocoa, chocolate anxiety, and the future of a world where even dessert may need a science department. Mark then shares a Lower East Side fried chicken quest that very much did not lead to fried chicken — a classic Restaurant Guys situation involving food curiosity, one neon rooster, and the internet saving him from a very different afternoon. The Conversation David Burke joins Mark and Francis at the New Jersey Wine & Food Festival, where they start by noting that after 20 years of the podcast, David is somehow only now making his first appearance. David talks about running ten restaurants, the ambition that keeps chefs saying yes to new opportunities, and why New Jersey became an important part of his restaurant life after years in New York. The conversation turns to real estate, rising costs, early dining, and the business advantage of owning the building, something they all see as central to long-term restaurant survival. David also looks back on his Hazlet beginnings, from dishwashing to being dazzled by club sandwiches, sauté pans, salty line cooks, and rock stars moving through the back door. The final stretch gets into David’s gift for signature dishes, especially the path from a Peking duck idea to clothesline bacon. It is a very David Burke story: big visual concept, practical headaches, custom hardware, and eventually a dish that became so recognizable people copied it around the world. Timestamps 00:00 Mark and Francis open with lab-grown cocoa and a Lower East Side fried chicken misunderstanding06:30 David Burke joins them at the New Jersey Wine & Food Festival09:15 New Jersey restaurants, real estate, and the value of owning the building12:15 David’s Hazlet roots and first kitchen jobs23:00 Signature dishes, clothesline bacon, and big restaurant ideas30:30 Jersey chefs, friendship, and making time outside the work grindSubscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    33 min

  4. May 14

    Beer vs. Wine: Which Pairs Better With Food? | Garrett Oliver

    This is a Vintage episode from 2006 Why This Episode Matters Long before craft beer became mainstream, Garrett Oliver was arguing that beer belonged at the fine dining tableThis 2006 conversation captures the early days of American craft brewing before the explosion of brewery culture and IPA dominanceGarrett explains why beer may pair with food better than wine — then challenges Francis to prove him wrongThe episode explores brewing philosophy, Belgian traditions, and the business pressures of growthIncludes a fascinating snapshot of how small Brooklyn Brewery still was in 2006 — despite already becoming influentialThe Banter Mark Pascal and Francis Schott discuss Frank Bruni’s four-star review of Jean-Georges in The New York Times and what happens when great chefs expand into restaurant empires. The conversation explores restaurant identity, and whether excellence can survive scale. The Conversation Garrett Oliver, brewmaster of Brooklyn Brewery and author of The Brewmaster’s Table, joins The Restaurant Guys for a spirited conversation about the early days of American craft beer, brewing philosophy, beer aging, Belgian traditions, and pairing beer with food. Things get competitive when Oliver argues beer pairs better with food than wine — prompting Francis to challenge him to a live beer-versus-wine showdown at Stage Left.  Bio Garrett Oliver is the brewmaster of Brooklyn Brewery and one of the most influential figures in American craft beer. He is the author of The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food and editor of The Oxford Companion to Beer. Oliver has received numerous honors for his contributions to brewing and beverage culture, including a James Beard Award. Info Brooklyn Brewery https://brooklynbrewery.com/ Garrett Oliver http://www.garrettoliver.net/ Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    38 min

  5. May 12

    New Jersey Wine & Food Festival at Crystal Springs Resort 2026

    About This Episode Recorded in person at the New Jersey Wine & Food Festival at Crystal Springs Resort, this special episode features conversations with chefs, restaurateurs, producers and hospitality leaders shaping New Jersey’s food scene. Featured Guests Mike Carino & Mike Cosenza — Mike’s Pasta & Sandwich Shop Florian Wehrli — Crystal Springs Resort Jacques Torres — Jacques Torres ChocolateJeff Galen — Fossil FarmsOlivier Muller — FaubourgBryan Gregg — Blue MorelWhy This Episode Matters This festival episode explores sourcing, craftsmanship, sustainability and hospitality through conversations with some of New Jersey’s leading culinary voices. Topics include: artisan food productionindependent restaurants vs. corporate food systemsresponsible sourcing and farmingluxury dining and consumer habitscollaboration in New Jersey’s restaurant communitythe importance of story, trust and hospitality Bios Mike Carino & Mike Cosenza Owners of Mike’s Pasta & Sandwich Shop in Nutley, NJ, known for artisan pasta and supplying restaurants throughout the state. https://www.instagram.com/mikespastashoppe/ Florian Wehrli Executive Chef overseeing Crystal Springs Resort’s culinary operations, including Restaurant Latour. https://www.crystalgolfresort.com/ Jacques Torres World-renowned pastry chef, chocolatier, and founder of Jacques Torres Chocolate. https://mrchocolate.com/  Jeff Galen Executive Sous Chef at Fossil Farms, specializing in sustainable and exotic proteins. https://www.fossilfarms.com/ Olivier Muller Chef-owner of Faubourg in Montclair and Weehawken, NJ. https://www.faubourgnj.com/ Bryan Gregg Executive Chef of Blue Morel at Westin Governor Morris Hotel https://www.bluemorel.com/ Time Stamps 0:00 — Welcome0:35 — Mike Carino & Mike Cosenza13:10 — Florian Wehrli & Jacques Torres36:40 — Jeff Galen42:30 — Olivier Muller52:00 — Bryan Gregg Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    1h 1m

  6. May 7

    The Next Iron Chef and the Reality of Restaurant Life | Morou Ouattara & Gavin Kaysen

    This is a Vintage episode from 2007. Why This Episode Matters Before celebrity chefs became mainstream brands, chefs like Morou Ouattara and Gavin Kaysen were navigating what television exposure actually meant for serious working chefs.Morou Ouattara discusses bringing West African flavors into contemporary American cuisine years before global pantry ingredients became common.Gavin Kaysen reflects on competing as a young chef on The Next Iron Chef and how it shaped his career.The conversation becomes an unexpectedly thoughtful discussion about  chef identity, and the reality behind “celebrity chef” culture.The Banter Mark Pascal and Francis Schott open the show discussing the absurdity and honesty of chef awards and Anthony Bourdain’s irreverent influence on food culture. They explore the economics of Michelin-starred restaurants and why greatness may not be worth it. The Conversations Chef Morou Ouattara joins The Restaurant Guys to discuss appearing on The Next Iron Chef while already running a respected restaurant. He explains why competing against accomplished chefs felt entirely different from traditional reality television, and why staying true to his culinary identity mattered more than trying to satisfy judges. Morou also shares how his restaurant, Farrah Olivia, blended American cuisine with West African spices and flavors that television competition formats often couldn’t properly showcase. Later, Gavin Kaysen discusses competing as one of the youngest chefs on the show, the camaraderie among contestants, and the strange reality of being edited for national television. The conversation expands into restaurant culture, chef professionalism, and Kaysen’s then-upcoming move to New York to lead Café Boulud. Timestamps 00:00 — The Golden Clog Awards, Anthony Bourdain, and Michelin-star economics06:45 — Morou Ouattara joins; competing on The Next Iron Chef10:00 — Reality Cooking Shows vs. Kitchen Life11:45 — Incorporating West African spices at Farrah Olivia15:45 — Gavin Kaysen joins; Camaraderie behind the scenes of The Next Iron Chef24:00 — Reality TV editing and food television culture27:00 — San Diego’s evolving restaurant scene30:30 — Gavin Kaysen's move to Café Boulud in New YorkBio Morou Ouattara is an Ivory Coast-born chef known for blending West African flavors with contemporary American cuisine at Farrah Olivia in Alexandria, Virginia. He previously led the kitchens at Red Sage and Signatures by Karam. Gavin Kaysen was named one of Food & Wine’s Best New Chefs and later became one of America’s most acclaimed chefs and restaurateurs. At the time of this interview, he was preparing to take over as executive chef of Café Boulud. Info Morou Ouattara https://chefmorou.com/Gavin Kayson https://gavinkaysen.com/Café Boulud https://www.cafeboulud.com/Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    35 min

  7. May 5

    The Future of Wine Service | June Rodil

    Why This Episode Matters What actually makes a great wine pairingHow younger diners are changing wine culture and what that means for restaurantsWhere real wine value exists right now (hint: not where everyone’s looking)Why hospitality, not knowledge, is still the key to selling wineThe evolving role of sommeliers in a less formal, more competitive dining worldThe Banter Mark Pascal and Francis Schott open the show swapping stories about “elevating” takeout by adding better ingredients, dialing in details, and chasing that last 10% that turns good into spectacular. The Conversation June Rodil, Master Sommelier and partner in Goodnight Hospitality, shares her path from serving at Olive Garden to shaping some of the most thoughtful wine programs in the country. She breaks down how wine pairing really works not as rules, but as taste memory, experience, and constant adjustment. The conversation explores the shifting role of wine in dining, from everyday staple to luxury competitor, and the challenge of connecting with a younger, less wine-focused guest. June emphasizes that great service, not intimidation or hierarchy, is what brings people into wine, and that curiosity, accessibility, and value matter more than ever. They also dig into where smart wine buyers should be looking today, from South Africa to overlooked Old World regions, and why finding one great, under-the-radar bottle can define a program more than a massive list. Timestamps 00:00 – The quest to elevate every bite06:00 – June Rodil’s path: from server to Master Sommelier10:45 – Understanding wine pairing synergy12:00 – How great pairings are actually built (and tested)21:00 – Who is ordering wine in the dining room?26:00 – How to appeal to guests and sell wine today/presenting cork33:00 – Where the real value is in wine right now38:00 – Final takeaway: “Just drink more.”Bio June Rodil is a Master Sommelier (2015) and partner at Goodnight Hospitality in Houston, where she oversees award-winning wine programs and hospitality operations. She is widely recognized for her leadership in modern wine service and mentorship within the industry. Info Goodnight Hospitality Group https://www.goodnighthospitality.com/Southern Smoke Festival https://southernsmoke.org/festival/ssf-2026/Subscribe: Restaurant Guys' Regular https://restaurantguysregulars.buzzsprout.com/ Magyar Bank https://www.magbank.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    45 min

  8. Apr 30 ·  Bonus

    Pinot Grigio Explained: Italian Wine Regions and Labels | Giovanni Barone | Preview

    This is a Vintage episode from 2010 Why This Episode Matters Why most Pinot Grigio on the market tastes the same—and how to spot the real thingThe difference between DOC vs IGT wines (and why it actually matters in your glass)How geography—especially Trentino-Alto Adige—shapes flavor more than marketing ever willA candid look at wine pricing: what’s quality vs what’s brandingThe Banter Mark Pascal and Francis Schott open with stories from interviewing restaurant staff highlighting a simple truth: honesty matters more than experience, especially in hospitality. The Conversation Giovanni Barone of Barone Fini joins the show to break down the misunderstood world of Pinot Grigio. He explains how Italy’s regional identity, not the country itself, defines wine, and why Trentino-Alto Adige produces fresher, more food-friendly expressions due to extreme temperature swings and alpine conditions. The discussion pulls back the curtain on the wine business: from bulk wine labeled as premium bottles to the outsized role of branding in pricing. Giovanni makes the case for purity and restraint in winemaking, contrasting it with more manipulated styles found elsewhere. Along the way, the conversation becomes a broader philosophy of food and drink: great wine isn’t about flash—it’s about flavor, place, and how it works at the table. Timestamps 00:00 – Interview horror stories & hiring philosophy08:45 – Introducing Giovanni Barone & Barone Fini10:30 – What “DOC” actually means (and why you should care)14:00 – The realities of the wine business in Italy20:30 – Italian wine rules, climate, geography, and flavor27:00 – Why Pinot Grigio works with food (even rich dishes)32:00 – Pricing, branding, and the truth about expensive Pinot Grigio37:00 – DOC vs IGT explained simply41:00 – Purity in wine vs mass-market productionBio Giovanni Barone is part of the Barone Fini family, a historic winemaking estate in Italy’s Trentino-Alto Adige region. His family’s winemaking roots date back to the late 15th century, and he has helped bring their Pinot Grigio to international markets while advocating for traditional, terroir-driven wines. Info Barone Fini Wines https://www.baronefiniwines.com/The Restaurant Guys at La Petraia https://www.restaurantguyspodcast.com/2390435/episodes/16144212-la-petraia-the-guys-go-to-italyOur Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/ Reach Out to The Guys! TheGuys@restaurantguyspodcast.com

    11 min
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About

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. Subscribe for ad-free content, bonus episodes and invitations to special events!  https://restaurantguysregulars.buzzsprout.com/ Contact: TheGuys@RestaurantGuysPodcast.com

Information

  • Creator
    The Restaurant Guys
  • Years Active
    2024 - 2026
  • Episodes
    216
  • Rating
    Explicit
  • Copyright
    © 2026 The Restaurant Guys
  • Show Website
    The Restaurant Guys

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