The Restaurant Guys

The Restaurant Guys
  • 5.0 (101)
  • 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. Contact: TheGuys@RestaurantGuysPodcast.com

  1. 4D AGO

    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 Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

  2. 6D AGO

    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 Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    1h 10m

  3. JAN 22 · BONUS

    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 Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    11 min

  4. JAN 20

    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 Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    44 min

  5. JAN 15

    Mary Ann Esposito on Authentic Italian Cooking Before It Was Cool *V*

    This is a Vintage Selection from 2005 Episode Description Mary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots. The Banter The Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized foods, and what happens after a few months of eating sausage and whipped cream.  The Conversation The Guys welcome Mary Ann Esposito, the host of PBS’s Ciao Italia and one of the earliest voices of authentic Italian cooking on American television. Mary Ann reflects on teaching traditional Italian cuisine, the foundations of regional cooking, and how Italian-American food evolved away from its origins. She also shares practical insights on bringing authenticity back into everyday cooking—without turning weeknight dinner into a chore. The Inside Track Mark and Francis reconnect with Mary Ann, recalling a memorable visit at their New Brunswick, NJ restaurant in 2005. They revisit her long-running culinary tours to Italy—and discover she’s still hosting them in 2026—proving that some food traditions don’t just endure, they keep evolving. Timestamps 01:12 – What’s Wrong with a Pasta Dinner?  02:07 – Bad Diet Trends and Misunderstood Italian Food  06:35 – Mary Ann Esposito and Family Recipes  12:15 – The Cuisine of Sicily and Regional Italian Cooking  20:00 – The Quest for the Perfect Cannoli  24:30 – Preserving Authentic Italian Cuisine  29:30 – Finding Time to Cook Well at Home  32:00 – Leaving a Legacy in Food Bio Mary Ann Esposito is the longtime host of PBS’s Ciao Italia and a leading voice in Italian cooking in America. An award-winning author and teacher, she has spent d Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    37 min

  6. JAN 13

    Tim McKirdy on Kitchens, Cocktail Culture, and Cooking with Booze

    From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze The Conversation In this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy. Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The conversation dives into Tim’s newest project, Sauced, a podcast he co-hosts with Sother Teague, dedicated to cooking with booze and and building cocktails that are designed for the dinner table, not just the bar. Along the way, the Guys dig into shifting restaurant culture, the evolution of kitchen environment and why food goes with drink and drink goes with food. Expect behind-the-scenes stories, practical insights, and plenty of New York City restaurant and bar recommendations from people who live this stuff daily. If you care about food media, modern mixology, or the intersection of kitchens and cocktails, this episode is a must-listen. Bio Tim McKirdy is a former chef turned drinks journalist and podcast host. After cooking professionally in London and Buenos Aires, he joined VinePair, where he hosted the popular Cocktail College podcast and was managing editor. He now co-hosts Sauced with Sother Teague, exploring cooking with booze & drinking with food. Info Sauced Podcast  https://sauced.supercast.com/ The Restaurant Guys on Cocktail College https://vinepair.com/cocktail-college/episode-200-special/ Timestamps 00:00 – Introduction & recording in Brooklyn 02:30 – Tim McKirdy’s early cooking career abroad 25:20 – From chef to VinePair and Cocktail College 41:48 – Launching Sauce Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    1h 2m

  7. JAN 8

    How Great Wine Programs Get Built — and How They Serve Everyone (Chris Goodhart) *V*

    This is a Vintage Selection from 2005 Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark? The Banter The Guys tell stories of their “glamorous” lives being restaurateurs that (surprisingly) involves more plumbers than they ever expected.  The Conversation In this episode, The Restaurant Guys are joined by Chris Goodhart, wine buyer for Keith McNally’s restaurants in New York City, to talk about what really goes into building a wine program that serves both adventurous drinkers and everyday guests. Chris shares stories from the floor, how he balances budgets with taste, and the quiet pressures behind the scenes when a bottle selection can make or break a dining experience. The guys also dig into a fascinating moment in time: the impending smoking ban, how it changed drinking culture, and what restaurants had to rethink overnight — from bar traffic to wine styles that suddenly tasted different without smoke in the room. The Inside Track The Guys catch up with friend Chris Goodhardt and have a thoughtful, practical, and full of the kind of perspective you only get from people who live inside restaurants. Timestamps 00:00 — Setting the stage: running restaurants in 2005 09:18 — What’s it like to run a wine program 15:00 — Building wine lists for various venues 20:00 — Chris’ opinion of The Michelin Guide in NYC 26:20 — How to take the pretentiousness out of the wine experience 32:40 — Corks and Screw Tops  35:27 — How Smoking Bans Change the Way People Drink Bio Chris Goodhart is a veteran New York City wine buyer, working for Keith McNally’s restaurant group, known for building thoughtful, guest-friendly wine programs that balance discovery, value, and hospitality. Info  Keith McNally’s Balthazar, etc. https://balthazarny.com/ Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    42 min

  8. JAN 6

    Why Everyone’s Talking About California Whiskey (Jeff Duckhorn)

    California whiskey isn’t just a trend — it’s challenging bourbon’s throne. First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt.  Then, The Restaurant Guys meet up in-person with Jeff Duckhorn, Head Distiller at Redwood Empire, to talk about why West Coast whiskey tastes different, ages differently, and is suddenly showing up on serious back bars. Jeff breaks down how climate impacts the barrel, why blending is a true craft, and what separates marketing myths from reality.  They taste through several Redwood Empire expressions — talking flavor, structure, and where American whiskey is headed next. If you love whiskey, restaurants, or hearing masters talk shop… pour yourself a dram and enjoy. Timestamps 00:00 – Welcome & Introduction Meet your hosts Mark and Francis, and get a preview of today’s guest, Jeff Duckhorn from Redwood Empire Whiskey. 01:57 – Restaurant Talk: Salt, Service, and Industry Insights The hosts share stories about recent restaurant experiences, the importance of salt in food, and challenges with the right amount of attention. 13:46 – Whiskey Deep Dive with Jeff Duckhorn Jeff joins the show to discuss why California is a great place for whiskey and what makes Redwood Empire unique. 21:19 – Blending, Transparency, and the Art of Whiskey A look at the blending process, sourcing, and why transparency matters in the modern whiskey world. 30:53 – Tasting & Technicals: Bottled in Bond, Rye, and More The team tastes through several whiskeys, explains “bottled in bond,” and explores unique mash bills and flavors. 49:41 – Reflections, Stories & Closing Jeff’s journey from accountant to distiller, industry stories, and a final toast. Bio Jeff Duckhorn is the Master Distiller at Redwood Empire Whiskey in California, where he oversees blending and production across the brand’s growing lineup. At Redwood Empire, he’s helped develop a style that leans int Thursday, February 5  Michter's Whiskey Tasting http://stageleft.com/event/2-5-26-michters-whiskey-tasting/ Wednesday, February 25 Martinelli Wine Dinner  https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ 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

    57 min
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5
out of 5
101 Ratings

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. Contact: TheGuys@RestaurantGuysPodcast.com

Information

  • Creator
    The Restaurant Guys
  • Years Active
    2024 - 2026
  • Episodes
    183
  • Rating
    Explicit
  • Copyright
    © 2026 The Restaurant Guys
  • Show Website
    The Restaurant Guys

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