The Restaurant Guys
Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life.
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Episodes
138 episodes
Natalie MacLean on Quaffing Summer Wines *V*
The BanterThe Guys reconcile salumi and salami and talk about a high-end chocolate scandal.The ConversationThe Restaurant Guys are eager to speak with Natalie MacLean, renowned wine and food writer, to talk ab...
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Episode 126
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38:54
Southern Smoke Foundation: Caring for the Industry that Feeds Us
The BanterThe Guys discuss changes in how vintage port is aging and then (somehow) pivot to mezcal. Like wine, agave spirits are tied to the land and the magicians who create it.The ConversationThe Restaurant ...
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Episode 125
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53:08
Ed Hamilton on Rum *V*
This is a Vintage Selection from 2006The BanterThe Guys assert that in addition to the arts, one of the keys to revitalizing cities is al fresco dining…but close the doors if it’s sultry.The Conver...
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Episode 124
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38:05
Jeff “Beachbum” Berry & Dickie Brennan LIVE in NOLA!
The ConversationThe Restaurant Guys are in-person with tiki expert Jeff “Beachbum” Berry and New Orleans restaurant royalty Dickie Brennan. Jeff walks us through his experience excavating true tiki recipes through research and obs...
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Episode 123
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1:00:51
Trailer: Who Are The Restaurant Guys?
Hey there. I'm Francis Schott.And I'm Mark Pascal. We started the restaurant guys in 2005 on AM radio. Podcasts first appeared on iTunes a couple of months later. The Restaurant Guys podcast was born and it lasted for n...
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0:36
Teaser! Bill Grimes: Straight Up or On the Rocks
This is a Vintage Selection from 2005The BanterThe Guys discuss the issues with destruction of certain animals and why eating them may be the will of the divine.The ConversationThe Resta...
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12:48
Kate Krader on Food & Wine’s Cocktail Book *V*
This is a Vintage selection from 2005The BanterThe Guys compare dining experiences: Francis decisively won that round. The ConversationThe Restaurant Guys get to speak with K...
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Episode 122
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39:19
Rob D'Elia: Diving into Dive Bars at The Ale 'n 'Wich!
The BanterThe Guys talk about how to ruin a good drink.The ConversationThe Restaurant Guys sit down with Rob D’Elia, the owner of iconic dive bar Ale ‘n ‘Wich Pub in New Brunswick, NJ. The ‘Wich has hosted a few ce...
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Episode 121
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51:00
Jimmy Bannos Sr.: Bringing “The Big Easy” to Chicago *V*
This is a Vintage episode from 2006 with a current day introductionThe BanterThe Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.The Conversation<...
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Episode 120
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34:28
Chefs Akin & Lindsay on the Melding of Unlikely Cuisines
The BanterThe Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.The Conversation<...
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Episode 119
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56:15
Ruth Reichl, Critic in Disguise *V*
Current day intro and the interview is a Vintage Selection from 2005The BanterThe Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of ...
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Episode 118
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36:30
Andrew Zimmern on The Restaurant Guys LIVE! Pt 2 of 2
This is part 2 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear th...
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Episode 117
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42:21
Andrew Zimmern on The Restaurant Guys LIVE! Pt 1 of 2
This is part 1 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear th...
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Episode 117
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42:01
David Wondrich on the Past, Present & Future of the Cocktail *V*
This is a Vintage Selection from 2008The BanterThe Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right? The Conve...
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Episode 116
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47:26
Steve Schneider, The "Guzzle" of Sip & Guzzle
The BanterThe Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors.The ConversationThe Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks abou...
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Episode 115
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1:04:42
Sean Harrison, Master Distiller of Plymouth Gin *V*
This a Vintage Selection from 2006The BanterThe Guys kick around some questionable burger ideas that they don’t find appealing. The ConversationThe Restaurant Guys welcome Plymouth ...
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Episode 114
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37:49
Charlotte Voisey, New Leader of Tales of the Cocktail Foundation
The BanterThe Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone. The ConversationThe Restaurant Guys appreciate Charlotte Voisey, ne...
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55:07
TEASER! Ray Isle, Wine Author and Editor at Food & Wine *V*
This is a Vintage Selection from 2007The BanterThe Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers”The ConversationThe...
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12:27
Kim Chauvin and Her Wild American Shrimp! *V*
This is a Vintage Selection from 2005The BanterThe Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?The ConversationTh...
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36:19
Deborah Keane, No-Kill Caviar Queen
The BanterThe Guys talk about the joys and heartbreak of urban and suburban gardening. The ConversationThe Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. ...
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1:00:35
Big Apple BBQ: Lotsa Q! *V*
This is a Vintage Selection from 2005The BanterThe Guys talk about the Big Apple BBQ 2005 that Francis attended with their chef. Sadly, Mark had to miss because he had a newborn. The Conversat...
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Episode 109
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59:29
George Motz’s Hamburger America
The BanterThe Guys discuss cookout foods for the 4th of July. Find out Mark’s cheat code for eating hotdogs.The ConversationThe Restaurant Guys welcome George Motz, hamburger historian and operator of Hamburge...
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Episode 108
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54:37
TEASER! Aldo Sohm, Best Sommelier in the World 2008 *V*
This is a Vintage Selection from 2008The ConversationThe Restaurant Guys talk with Aldo Sohm about what it took to be pronounced The Best Sommelier in the World. They talk about wine competitions, formal win...
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12:28