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
157 episodes
Sebastian Beckwith Spills the Tea
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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40:15
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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51:06
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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34:55
Aldo Sohm Makes Wine Simple (Perfect Pairings)
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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56:33
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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55:17
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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51:46
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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30:22
Ryan DePersio on Vision and Tenacity Behind Culinary Success
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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56:23
Nicholas Harary’s Controversial View of Culinary Education
This is a Vintage Selection from 2007The BanterThe Guys kick off the show discussing date night plans that don’t involve food. Spoiler, there aren’t many.The ConversationThe Re...
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Episode 1138
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35:45
Rajesh Bhardwaj, Visionary Behind Indian Fine Dining
The BanterThe Guys share some of the cool cocktail experiences they had on their safari the night before.The ConversationThe Restaurant Guys welcome Rajesh Bardwaj, operator of the first Michelin-starred India...
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Episode 1137
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51:37
Martini Expo III 2025
Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsJoe...
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50:12
Martini Expo II 2025
Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsWil...
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Episode 1136
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47:07
Martini Expo I 2025
This was recorded at the Martini Expo 2025Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, sti...
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Episode 1135
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52:50
Brown & Miller Talk Cocktail History and Bartending Legends *V*
This is a Vintage Selection from 2013The BanterThe Guys tell a tale of someone being bamboozled. The question is, who?The ConversationThe Restaurant Guys are joined by cocktail historian...
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Episode 1134
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49:04
Dylan Trotter and the Legacy of Charlie Trotter's in Chicago
The BanterThe Guys discuss whether a cheeseburger is a composed dish. What do you think?The ConversationThe Restaurant Guys are joined by Dylan Trotter. Dylan shares anecdotes from his unique childhood, his jo...
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Episode 1133
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44:54
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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38:07
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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35:19
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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45:27
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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36:09
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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46:12
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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47:08
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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30:09
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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36:01
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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50:15