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

    Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II

    Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern. Why You Should Listen Amanda McCrossin Why wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting your own taste and keeping “wine-tainment” accurate.Bobby Stuckey Why strong restaurant culture still depends on standards, systems and “constant, gentle pressure.”How growing a restaurant group can create meaningful opportunities for the people who helped build it.Andrew Zimmern What convinced him to enter the competition-show world with Food Network’s Pitmasters.How regional barbecue is evolving through Japanese, South Asian and other cultural influences.Why great barbecue depends on balance, excellent meat and precise doneness—and why live-fire cooking is not automatically barbecue. The Guests Amanda McCrossin Amanda McCrossin is a certified sommelier, wine personality and creator of SommVivant, where she makes wine approachable across Instagram, TikTok and YouTube. A former sommelier and wine director at PRESS Restaurant in Napa Valley, she now hosts the Wine Access Unfiltered Podcast, contributes to Wine Enthusiast and speaks at major food and wine events around the world.  Amanda’s site https://www.amandamccrossin.com/ Bobby Stuckey Bobby Stuckey is a Master Sommelier and founder and partner of Frasca Hospitality Group. After working at The Little Nell and The French Laundry, he co-founded Frasca Food and Wine in Boulder, inspired by the hospitality and cuisine of Friuli-Venezia Giulia. The group also includes Tavernetta, Sunday Vinyl, Pizzeria Alberico, Osteria Alberico and Tavernetta Vail. Stuckey is also a winemaker, cookbook author and longtime advocate for independent restaurants and hospitality professionals. Frasca Hospitality Group https://www.frascahospitalitygroup.com/team-member/bobby-stuckey/ Andrew Zimmern Andrew Zimmern is an Emmy- and James Beard Award-winning television host, chef, writer, teacher and producer best known for the Bizarre Foods franchise. He is also the host and head judge of Food Network’s Pitmasters, a competition in which teams manage fire, fatigue and continuous barbecue challenges over an extended cook. His other projects include Wild Game Kitchen, books, culinary travel experiences and media companies Food Works and Intuitive Content.  Andrew’s site https://andrewzimmern.com/ Timestamps 0:00 The small restaurant world—and the second round of conversations from Aspen 2:10 Amanda McCrossin: Making wine less intimidating and more fun 10:30 Ice in wine, personal taste and the controversy of la piscine 15:30 The ten-year road to becoming an “overnight” wine-media success 22:30 Bobby Stuckey: Building destination restaurants outside major dining capitals 29:30 Growth, restaurant culture and the systems behind great hospitality 37:00 Andrew Zimmern on Pitmasters, open-fire cooking and luxury ice fishing 44:30 Regional barbecue, global influences and what separates great from merely good 56:30 Andrew discovers the unofficial appetizer hiding at the end of the skewer If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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 3m

  2. 3d ago

    Regional Food, Restaurant Longevity and the Future of Hospitality | Live from Aspen | Part 1

    Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality. Food & Wine Editor in Chief Hunter Lewis and chefs Claudette Zepeda, Cassidee Dabney, and Melissa Perello. Why You Should Listen Hunter Lewis Why the Aspen Classic feels like “adult food and wine summer camp” and still makes even celebrated chefs bring their A game.How live events and genuine human connection offer something algorithms and AI cannot replicate.Claudette Zepeda How growing up between Tijuana and San Diego shaped her expansive understanding of Mexican cuisine, migration, and cultural identity.Why authenticity is personal and how Cooking the Borderlands preserves the recipes and stories that might otherwise disappear.Cassidee Dabney How Appalachian cooks transform seasonal necessity, preservation, and humble ingredients into deeply expressive cuisine.Why the future of luxury dining may be less about spectacle and more about thoughtful food, analog experiences, and being genuinely cared for.Melissa Perello How Frances and Octavia became enduring San Francisco neighborhood restaurants by building committed teams and lasting community relationships.Why restaurant longevity depends on consistency, evolution, and doing excellent work long after the opening-night attention has moved elsewhere.The Guests Hunter Lewis Hunter Lewis has served as Editor in Chief of Food & Wine since 2017. A former professional cook, he previously held senior editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. Under his leadership, Food & Wine has received honors from the James Beard Foundation, the IACP, and the American Society of Magazine Editors. Food & Wine https://www.foodandwine.com/ Claudette Zepeda Claudette Zepeda is a San Diego–based chef, writer, television personality, and founder of Chispa Hospitality. Her cooking explores regional Mexican food and the cultural exchange found along the U.S.–Mexico border. Her debut cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States, combines personal stories with more than 100 recipes reflecting the intertwined communities and culinary traditions of the borderlands.  Cassidee Dabney Cassidee Dabney is Executive Chef of The Barn at Blackberry Farm in Walland, Tennessee. She joined Blackberry Farm in 2010 and became executive chef of The Barn in 2015. Her multicourse menus express Blackberry Farm’s seasonal Foothills Cuisine, drawing from Appalachian traditions, the property’s gardens, and regional farms. The Barn has received James Beard Awards for Outstanding Wine Program and Outstanding Service.  Blackberry Farm, Walland, TN https://www.blackberryfarm.com/  Melissa Perello Melissa Perello is the chef-owner of Frances and Octavia in San Francisco. A Culinary Institute of America graduate and former Food & Wine Best New Chef, she is known for seasonal California cooking that combines fine-dining technique with the warmth and accessibility of a neighborhood restaurant. Frances offers a rotating, ingredient-driven menu in a relaxed neighborhood setting, while sister restaurant Octavia presents Perello’s modern California sensibility on a larger scale.  Frances Restaurant, San Francisco, CA https://www.frances-sf.com/ Timestamps 1:00 Hunter Lewis: Why Aspen makes the food world bring its A game 4:00 Live events, human connection, and what AI cannot replicate 8:00 Claudette Zepeda: The multicultural food of Tijuana and the borderlands 16:00 Preserving family recipes, defining authenticity, and cooking under pressure 27:30 Cassidee Dabney: What defines Appalachian cuisine 35:30 The future of luxury hospitality and making home cooking luxurious 42:30 Melissa Perello: Building Frances and Octavia for the long haul 51:30 Restaurant community, staff longevity, and the next chapter in San Francisco If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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 2m

  3. Jun 25

     What Does Ethical Food Really Mean? | Jay Weinstein

    This is a Vintage episode from 2006. Jay Weinstein, author of The Ethical Gourmet, explains how everyday food choices affect farmers, animals, workers, the environment—and what ultimately ends up on the plate. Why This Episode Matters Why inexpensive food may carry environmental and taxpayer-funded costs that are hidden from shoppersHow farm subsidies can favor industrial agriculture over smaller farmsWhy ethical production and better flavor often meet at the same farmPractical ways to buy more responsibly without attempting dietary sainthoodThe enduring value of local farms, CSAs, seasonal produce, and preserving food at its peakBanter Mark and Francis begin with an important distinction: a cookout is not necessarily barbecue. From college pig roasts that finished around 2:00 a.m. to whole-hog dining in Manhattan, the conversation becomes a loving tribute to smoke, pork, poor planning, and the dangerous optimism of hungry men. The Conversation Jay Weinstein joins the show to discuss The Ethical Gourmet and the confusion surrounding terms such as organic, natural, local, humane, and sustainable. He argues that diners do not need to solve every problem in the food system; even switching to products such as organic dairy and eggs can support better farming practices. The discussion examines the hidden costs of inexpensive food, including agricultural subsidies, petroleum-based fertilizers, industrial production, and the pressure placed on smaller farms. Jay, Mark, and Francis also explore whether ethically raised food necessarily tastes better, agreeing that the difference becomes especially clear with well-raised chicken, meat, eggs, and ripe seasonal produce. The conversation closes with local farms, CSAs, preserving tomatoes and fruit, and one essential summer commandment: do not refrigerate a good tomato. Timestamps 0:00 Cookouts, real barbecue, and the hazards of roasting a whole pig 7:25 Jay Weinstein and the idea behind The Ethical Gourmet 10:25 One simple ethical food choice anyone can make 16:35 Can ordinary families afford ethically produced food? 19:00 The hidden costs of cheap food and agricultural subsidies 24:00 Local farms, CSAs, seasonal produce, and preserving the harvest 31:00 Why good tomatoes should never be refrigerated Bio Jay Weinstein is a chef, journalist, and author of The Ethical Gourmet. His work has appeared in publications including The New York Times and Travel + Leisure, and he previously cooked at Le Bernardin. Info The Ethical Gourmet by Jay Weinstein C-A-J-A-C-H-I-N-A, https://lacajachina.com/ Local Harvest https://www.localharvest.org/locations/ If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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

    36 min

  4. Jun 24

    Reviving Gage & Tollner and Reinventing Tropical Cocktails | St. John Frizell & Garret Richard

    Recorded live before an audience at Sunken Harbor Club in Brooklyn. Why This Episode Matters  Gage & Tollner’s revival shows how a historic restaurant can be preserved without turning it into a museum.  Sunken Harbor Club demonstrates how tropical cocktail history can be reworked through modern technique, research, and strong storytelling.  St. John and Garret offer practical insight into crowdfunding, opening during COVID, and building a destination bar above a landmark restaurant.  The conversation connects serious non-alcoholic cocktails, classic steakhouse drinks, the Martini, and Charles H. Baker Jr. to the larger evolution of cocktail culture.The Conversation The live conversation opens with Mark admitting that it took him several meetings to realize writer St. John Frizell and bartender “Sinjin” Frizell were the same person. Francis recalls Garret recognizing The Restaurant Guys at Tales of the Cocktail, back when being recognized in public was still a notable event. From there, St. John tells the improbable story of finding Gage & Tollner’s landmarked interior beneath the remains of a TGI Fridays, an Arby’s, and a makeshift mall. He explains how 450 crowdfunding investors helped revive the historic Brooklyn oyster and chophouse and how the restaurant was preparing to open when COVID closed New York. Garret traces Sunken Harbor Club from a weekly pop-up to one of the country’s most distinctive cocktail bars. He explores forgotten tropical formats, historic steakhouse drinks, the challenge of creating serious non-alcoholic cocktails, and the timelessness of the Martini.  The conversation also reaches Charles H. Baker Jr., his amazing life and the idea that a great drink can be built as much on story and context as on the recipe itself. Timestamps 00:00 Live from Sunken Harbor Club 02:00 St. John, Sinjin and a James Bond pronunciation lesson 04:00 Garret’s first encounter with The Restaurant Guys 05:30 The opening cocktails and Sunken Harbor’s menu philosophy 08:30 Gage & Tollner prepares to open as COVID closes New York 11:00 How the Sunken Harbor Club began as a weekly pop-up 14:00 Finding Gage & Tollner behind false walls 17:00 Raising $450,000 from 450 crowdfunding investors 20:00 Reconstructing forgotten cocktails and the Cross Current 25:30 Historic steakhouse drinks meet tropical cocktails 30:30 Why serious non-alcoholic cocktails are so difficult 42:00 Martinis, Charles H. Baker and cocktails built around stories Bios St. John Frizell is a writer, restaurateur and co-owner of Gage & Tollner and Sunken Harbor Club in Brooklyn. His work has appeared in publications including Bon Appétit, Saveur and Punch, and he is also the founder of the acclaimed Red Hook restaurant and bar Fort Defiance and a noted authority on cocktail writer and adventurer Charles H. Baker Jr.  Garret Richard is the Chief Cocktail Officer of Sunken Harbor Club and the co-author, with Ben Schaffer, of Tropical Standard. His career includes acclaimed cocktail programs at Existing Conditions, Slowly Shirley, ZZ’s Clam Bar and Exotica, and VinePair named him its 2024 Next Wave Bartender of the Year. Info Sunken Harbor Club Brooklyn, New York Gage & Tollner Brooklyn, New York Tropical Standard By Garret Richard and Ben Schaffer If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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

    1 hr

  5. Jun 18

    Vineyard 7 & 8 and Spring Mountain Cabernet | Launny Steffens

    This is a Vintage episode from 2005. The Restaurant Guys welcome Launny Steffens, co-founder of Vineyard 7 & 8 in Napa Valley’s Spring Mountain District, for a conversation about mountain fruit, terroir, and the pursuit of a more food-friendly California Cabernet Sauvignon. Why This Episode Matters Launny explains why he chose Spring Mountain for Vineyard 7 & 8 and why elevation, slope, fog, and sun exposure matter in Napa Cabernet.The conversation explores terroir in practical terms: how land, weather, soil, and farming choices show up in the glass.The Guys discuss the tension between powerful “cult Cabernet” styles and wines built with more restraint and food in mind.Launny shares the reality behind the romance of owning a winery: expensive land, long timelines, and the old joke about making a small fortune by starting with a large one.The episode captures Vineyard 7 & 8 early in its story, when it was still establishing its place among Napa’s ambitious mountain wineries.Banter Mark and Francis begin with cocktail calories and discover that a Long Island Iced Tea is practically a meal with a hangover attached. From piña coladas to watermelon martinis, they make the case for drinking better, drinking moderately, and avoiding anything that turns one cocktail into lunch. The Conversation The Restaurant Guys welcome Launny Steffens of Vineyard 7 & 8, a Spring Mountain winery focused on Cabernet Sauvignon. Launny explains how he came to wine after a corporate career and why he believed Napa’s mountain vineyards offered the best chance to produce something distinctive. He talks about choosing a 15-acre site with vines originally planted by David Abreu, studying the vineyard through extensive soil sampling, and improving the health of the vines over time. The conversation turns to the difference between mountain-grown and valley-floor fruit, with Launny describing how elevation, slope, and longer sunlight exposure influence the grapes. Mark and Francis press him on the risk of making a more restrained, food-friendly Cabernet at a time when bigger, higher-alcohol wines often attracted major scores. Launny says the goal was to make a traditional Cabernet that still reflected California’s growing season, without letting power overwhelm flavor or the meal. After the interview, Mark and Francis reflect on California agriculture, local produce, and the appeal — and limits — of the slower West Coast life. The show then broadens into a conversation about sustainability, salmon, overfishing, short-term thinking, and why preserving food systems requires looking beyond the next market price. Timestamps 0:00 Cocktail calories, moderation, and the Long Island Iced Tea problem 8:30 Launny Steffens joins the show and introduces Vineyard 7 & 8 10:00 Why Spring Mountain and mountain-grown Cabernet matter 14:00 Soil, farming, elevation, and building a healthier vineyard 16:30 Restraint, food-friendly Cabernet, and pushing back against bigger-is-better wines 21:00 California agriculture, local produce, salmon, and sustainability Bio Launny Steffens is the co-founder of Vineyard 7 & 8, a Napa Valley winery located in the Spring Mountain District. After a career in corporate America and investment advising, he pursued the long-term project of building a winery focused on site-driven Cabernet Sauvignon from mountain fruit. Info Vineyard 7 & 8 https://www.vineyard7and8.com/ If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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

    36 min

  6. Jun 17

    The Natural Wine Debate and the Future of Wine | Ray Isle

    Ray Isle returns to The Restaurant Guys nearly 20 years after his first appearance to consider where wine is headed and whether the industry has made something pleasurable unnecessarily difficult. Why This Episode Matters Natural wine and biodynamic farming overlap in philosophy, but differ sharply in practice.Fifty years after the Judgment of Paris, its impact still reaches far beyond one famous blind tasting.Wine is facing real headwinds, including rising prices, intimidating choice and a growing disconnect from younger drinkers.The future of wine may depend less on prestige and more on accessibility, personal connection and the thrill of finding a great bottle at a fair price.The Banter Mark and Francis take aim at the advice that diners should never order the second-cheapest bottle on a wine list. They explain how restaurant pricing actually works and why that bottle may offer better value than conventional wisdom suggests. Their better advice: tell someone who knows wine what you like, what you are eating and what you want to spend and ask them for help. The Conversation Ray Isle, Mark and Francis distinguish biodynamic farming from natural winemaking and examine the strengths, contradictions and occasional “woo-woo” surrounding both. Ray argues that natural wine has raised worthwhile questions about industrial production, even if some bottles cross the line from unconventional into simply flawed. They revisit the Judgment of Paris on its 50th anniversary and explore how it gave California wine credibility, encouraged investment in Napa Valley and pushed established French producers to improve. The conversation then turns to wine’s current identity crisis. Prices are rising, restaurant pours can feel prohibitive and consumers face a paralyzing number of choices. Ray makes the case for removing pretension, finding knowledgeable people to trust and remembering that wine is ultimately meant to bring people together. They also discuss the Food & Wine Classic in Aspen, pairing serious wine with burgers and why discovering an exceptional $20 bottle can still be more exciting than opening one that costs $400. Timestamps 01:00 – The second-cheapest bottle myth 05:20 – Ray Isle discusses Biodynamic and natural wine 20:20 – The Judgment of Paris at 50 31:00 – Wine prices, choice and younger drinkers 40:00 – The Food & Wine Classic in Aspen 45:00 – Value wines and Sancerre alternatives 51:00 – Learning wine through producers and regions Bio Ray Isle is the executive wine editor of Food & Wine and one of America’s leading wine writers. He is the author of The World in a Wineglass. Info Food & Wine Ray’s book The World in a Wineglass Food & Wine Classic in Aspen https://classic.foodandwine.com/ For other Restaurant Guys episodes about biodynamic farming check out Peter Byck and Shinn Vineyards If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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 2m

  7. Jun 11 ·  Bonus

    Market-Driven Brooklyn Dining Before the Hype | Liza Queen | Preview

    This is a Vintage episode from 2005. The Restaurant Guys welcome chef-owner Liza Queen of Queen’s Hideaway, a tiny Greenpoint restaurant where the menu changed with the market, the farmers, the smoker, and whatever was left in the kitchen by the end of the week. Why This Episode Matters Liza Queen explains how Queen’s Hideaway built its menu around farmers, Greenmarket shopping, small quantities of meat, and improvisation.The episode captures a very specific moment in Brooklyn dining, before “market-driven neighborhood restaurant” became a polished concept.Liza talks honestly about the chaos of running a small restaurant: tiny kitchen, no air conditioning, long hours, broken equipment, landlord issues, and sudden press attention.The Guys connect Queen’s Hideaway to a larger idea: great food does not need pretense, luxury, or a white-tablecloth.The conversation is a snapshot of a restaurant that became a cult favorite by cooking personally, affordably, and very much in the moment. Banter Mark and Francis begin with a conversation about fine dining, New Jersey, and the complicated blessing of being so close to New York. They talk about what separates true hospitality from restaurant theater: a warm welcome, good service, and the feeling that the experience is being created for the guest. The Conversation The Restaurant Guys welcome Liza Queen, chef-owner of Queen’s Hideaway in Greenpoint, Brooklyn. Liza explains that the restaurant does not really have a set menu because the cooking depends on what she can get from farmers, what meats are available, and what shows up at the Greenmarket. What sounds like a concept is, in her telling, mostly survival: if the restaurant runs out of one thing, she cooks the next best thing. Liza talks about moving back east after cooking in Portland, where she felt limited by diners who were less adventurous than she wanted to be. In Brooklyn, she opened what she imagined as a neighborhood place, only to find people coming from Manhattan, upstate, and even New Jersey after early press and word of mouth spread. The restaurant is tiny, informal, and very personal, with a front-of-house and kitchen team made up largely of friends she describes as imported family. The conversation moves through smoked meats, Wonderbread, broken ice cream makers, root vegetables, and the daily anxiety of building a menu from what the market provides. Liza is funny, humble, and matter-of-fact about the work: 8 a.m. to after midnight, six days a week, in a small kitchen with a very big personality. After the interview, Mark and Francis reflect on why Queen’s Hideaway resonated. For them, the point is not trendiness or thrift alone; it is food cooked thoughtfully, with excellent ingredients, without snobbery. The episode becomes a defense of the finer things in life at every price point, from a serious restaurant meal to a great hot dog, a real waffle with ice cream, or a neighborhood place that simply cooks what it has and does it well. Timestamps 0:00 Fine dining, New Jersey, and what makes hospitality feel gracious 6:15  Liza Queen joins the show and explains the no-set-menu approach 8:00 Liza’s experience and desire to open a place on the East Coast 15:00 Smoking meat, winter cooking, Wonderbread, pies, and the tiny kitchen reality 21:30 Why great food does not have to be expensive or pretentious 29:00 Why great food does not have to be expensive or pretentious Bio Liza Queen was the chef-owner of Queen’s Hideaway in Greenpoint, Brooklyn, a small, market-driven restaurant known for its changing menu, smoked meats, pies, and fiercely personal cooking. The restaurant became a cult favorite for its informal style, excellent ingredients, and no-pretense approach to neighborhood dining. Info Hell’s Backbone Grill episode (referenced in this episode) https://www.restaurantguyspodcast.com/2390435/episodes/17017079 If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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

    8 min

  8. Jun 9

    How to Build a Team That Actually Cares | Preston Lee

    Hospitality consultant Preston Lee explains how restaurants can build stronger teams, earn employee trust and create the kind of human connection that keeps guests coming back. Why This Episode Matters Why hospitality begins with genuine care, not a memorized scriptWhat younger employees need from restaurant leaders todayHow daily training creates consistency without overwhelming the staffWhy the employee experience directly shapes the guest experienceHow AI may make real human hospitality even more valuableBanter Mark and Francis take aim at New York City’s new anti-alcohol campaign and its failure to acknowledge the social and cultural role of restaurants and bars. Francis proposes a protest involving drinks, campaign posters and social media…until Mark’s old college beer funnel makes an appearance and immediately weakens the case. The Conversation Preston Lee joins Mark and Francis to discuss why hospitality is ultimately a structured form of kindness and care. He explains how restaurants can motivate younger employees by providing purpose, clarity and consistent expectations rather than assuming earnings alone will create commitment. The conversation explores hands-on training, daily pre-shifts and Preston’s “drip training” approach, which introduces meaningful changes gradually and reinforces them through accountability. They also discuss creating hospitality between employees, recognizing when someone is not right for the organization and developing managers rather than simply promoting them. Finally, Preston considers how AI may support restaurant training while making authentic human interaction an increasingly valuable luxury. Timestamps 0:00 New York City’s anti-alcohol campaign 6:35 Hospitality as kindness, care and purpose 17:00 What Gen Z needs from restaurant leaders 25:00 Drip training, accountability and earning trust 30:30 Building hospitality within the restaurant team 43:30 The 30% Rule, AI and the future of human connection Bio Preston Lee is a hospitality consultant, founder of The 30% Rule and author of The Hospitality Handbook: How Unconditional Hospitality Transforms Teams, Customers, and Companies. He works with restaurant operators to develop stronger leaders, more consistent teams and hospitality systems that can grow with the business. Info Preston’s book  The Hospitality Handbook: How Unconditional Hospitality Transforms Teams, Customers, and Companies Preston’s site  https://30percentrule.com/ If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026, sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/  Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line.  We'll pick the winner and let you 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 3m
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5
out of 5
105 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. 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
    226
  • Rating
    Explicit
  • Copyright
    © 2026 The Restaurant Guys
  • Show Website
    The Restaurant Guys

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