The Restaurant Guys' Regulars
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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
142 episodes
Charlie Trotter Gives Lessons in Excellence *V*
The Inside TrackThe Guys have been fans of Charlie’s for a long time and share passion for experiential dining.“The vision we've had here has been to try to deliver an experience where the food part of it, the service part ...
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Episode 1106
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38:17
John Mariani on How Italian Food Conquered the World *V*
This is a Vintage Selection from 2011The BanterThe Guys discuss fast food marketing including one which makes them wonder how we became the rat pressing the button in the lab experiment.The C...
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Episode 1132
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35:29
Max Tucci Shares The Delmonico Way
The BanterThe Guys discuss the movement in the wine industry to market wine as a lifestyle product. Do folks want to choose wine based on what’s on the bottle or what’s in the bottle?The ConversationThe Restau...
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Episode 1131
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45:37
Kim Haasarud/Jeanne Kelley: Sangria and Blue Eggs *V*
This is Vintage Selection from 2008The BanterThe Guys talk about a civilized way to get groomsmen looking good for the wedding that doesn’t involve a trip to the spa. The First Conversation
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Episode 1130
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36:19
Robert LeBlanc: Honoring the Past and Shaping the Future of New Orleans
BanterThe Guys talk about an unusual cooking appliance and how long is too long to keep snails in your pantry.The ConversationThe Restaurant Guys finally catch up with Robert LeBlanc, hotelier and restaurateur...
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Episode 1129
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46:22
Barb Stuckey: Taste What You're Missing! *V*
This is a Vintage Selection from 2012The ConversationThe Restaurant Guys talk with Barb Stuckey, taste expert, about the difference between taste and flavor. They discuss why you need to contemplate what you...
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Episode 1128
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47:18
Restaurant Guys & Their Favorite Guests
The BanterThe Restaurant Guys are solo this show by listener request. You’ll hear great advice like never touch a waiter’s tray and guidance on the right number of martinis to have before a business dinner (Hint: It’s less than tw...
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Episode 1127
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30:19
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 1125
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36:12
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 1125
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50:25
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 1124
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35:22
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 1124
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58:08
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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Episode 1105
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39:01
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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36:36
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 1121
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48:18
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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31:45
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 5119
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53:32
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 5118
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33:48
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 5117
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39:38
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 5117
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39:18
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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44:13
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 2115
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1:01:59
Sean Harrison, Master Distiller of Plymouth Gin
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 Plymou...
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35:07
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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52:24