The Restaurant Guys' Regulars
Restaurant Guys Regulars get bonus content from The Restaurant Guys Podcast
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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
174 episodes
How Great Wine Programs Get Built — and How They Serve Everyone (Chris Goodhart) *V*
This is a Vintage Selection from 2005Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark?The Guys tell stories of their “glamorous” lives being restaura...
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Episode 1163
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38:54
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...
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Episode 1162
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54:34
Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine *V*
This is a Vintage Selection from 2007The BanterThe Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters.The ConversationThe Restau...
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Episode 1161
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37:44
Charlie Palmer on What It Really Takes to Build a Great Restaurant *V*
This is a Vintage Selection from 2005The BanterThe Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks. The Conversation...
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Episode 1160
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35:48
How Fine Dining Works at the Top of the World (The Restaurant Guys)
The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle. They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their ...
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Episode 1159
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12:42
Who ELSE Was At Food & Wine Classic - Charleston? (Maneet Chauhan, Carrie Morey, Robert F. Moss)
This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Maneet ChauhanThe Restaurant Guys welcome ball of fire Maneet Chauhan, accomplished chef, r...
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Episode 1158
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1:00:47
Who Was at Food & Wine Classic - Charleston? (Ivy Odom, James London, Hunter Lewis)
This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Our GuestsIvy OdomThe Restaurant Guys catch up with Ivy Odom, Senior Lifestyle Editor at...
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Episode 1157
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53:57
Michelin Comes to NYC *V*
This is a Vintage Episode from 2006The ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed r...
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Episode 1156
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23:47
Orlando Pagán Crafts a Star in the South
The BanterThe Guys answer a listener’s question about one of their favorite topics: Martinis!The ConversationThe Restaurant Guys travel to Charleston, SC to meet up with chef Orlando Pagán at his newly Micheli...
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Episode 1155
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50:28
Rowan Jacobsen: Unveiling Umami and Unwrapping Chocolate *V*
The BanterThe Guys talk about making vinegar and why you have to take care of your mother. The ConversationThe Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umam...
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Episode 1154
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34:44
Neal Bodenheimer: Crafting Culture and Cocktails in New Orleans
The BanterThe Guys talk about actors being waiters and whether that is a good thing.The ConversationThe Restaurant Guys catch up with bar owner and author Neal Bodenheimer. They wax sentimental about their glo...
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Episode 1153
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54:52
Todd Wickstrom on Dining with a Purpose: Sustaining the Family Farm
This is a Vintage Selection from 2005The BanterThe Guys give you the behind the scenes of the first few days of the opening of their second restaurant Catherine Lombardi and why they have to keep a fork hand...
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Episode 1152
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36:14
Drew Nieporent is Not Trying to be Difficult
The BanterThe Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)The ConversationThe Restaurant Guys we...
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Episode 1151
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1:00:29
Peter Schleimer: Navigating Flocks, Flavors, and Fine Wines in Austria *V*
This is a Vintage Selection from 2005The BanterThe Guys tell of an unnecessary battle: it’s curtains!The ConversationThe Restaurant Guys welcome wine and restaurant critic Peter Schleime...
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Episode 1150
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33:54
Procera Gin: Bottling the Spirit of Africa
The BanterThe Guys discuss cultural differences in the best way to leave a party. Expeditious or rude?The ConversationThe Restaurant Guys speak to Procera Gin founders Alan Murungi and Guy Brennan from Kenya. ...
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Episode 1149
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43:30
Johnny Schuler and His Pisco Passion *V*
This is a Vintage Selection from 2012.The BanterThe Guys talk about The Balkans International Wine Competition and the implementation of Wine Diplomacy. Hear the Balkan wine suggestions you didn’t know you n...
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Episode 1148
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36:13
Jeff Bell: Raising the Bar in NYC
The BanterThe Guys discuss a restaurant experience that let the rabbit out the hat.The ConversationThe Restaurant Guys catch up with buddy Jeff Bell to discuss the bar scene in New York. From humble beginnings...
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Episode 1147
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58:23
Why Tea Is More Complex Than Wine (Sebastian Beckwith) *V*
This is a Vintage Selection from 2012The BanterThe Guys talk about a taste of the military that they would have rather not had and what they will be doing to make it up to our U.S. service members. ...
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Episode 1146
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40:01
Southern Smoke Festival III 2025
The BanterThe Guys look a gift horse in the mouth….and it was delicious!The ConversationsThe Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third epis...
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Episode 1145
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50:52
Chris Cree and John Fischer On Wine, Hospitality and Other Stuff *V*
This is a Vintage Selection from 2005The Conversation with ChrisThe Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the ...
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Episode 1144
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34:41
How to Make Wine Simple: Perfect Pairings Without Overthinking It (Aldo Sohm)
The Banter The Guys discuss the benefits of tip pooling and the mystery of cheek pinching. The ConversationThe Restaurant Guys welcome back sommelier Aldo Sohm who’s mission is to pair wine with food...
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Episode 1143
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56:19
Southern Smoke Festival II
This show was recorded on location at the Southern Smoke Festival in Houston, October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their spe...
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55:03
Southern Smoke I 2025
This show was recorded on location at the Southern Smoke Festival in Houston, October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the co...
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Episode 1141
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51:31
Jim Lahey and His No-Knead Bread Rocked the World (now pizza, too)
This is a Vintage Selection from 2012The BanterThe Guys taste something new and unusual.The ConversationThe Restaurant Guys hear a revolutionary idea from Jim Lahey of how to make not on...
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Episode 1140
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30:08
What It Really Takes to Build a Lasting Restaurant (Ryan DePersio)
The BanterThe Guys talk about restaurant upselling and how NOT to do it like a sleazy car salesman.The ConversationThe Restaurant Guys talk with friend Ryan DePersio about wins, losses, and marine borers. Ryan...
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Episode 1139
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56:09