The Restaurant Guys
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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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25 Episodes
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The BanterThe Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’re near central NJ, join us! The ConversationThe Restaurant Guys talk with Jim Meehan, an accomplished bartender and operator of Please D...
The BanterThe Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s going!The ConversationThe Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and wha...
This is a Vintage Selection from 2006The BanterThe Guys discuss new trends in desserts as Francis nurses his sugar hangover.The ConversationThe Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.)The Inside TrackThe Guys were fascinated by Stev...
The BanterThe Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.”The ConversationThe Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast. The Inside TrackThe Guys hired Jon as a young adult and n...
This is a Vintage Selection from 2006The BanterThe Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a sec...
The BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in Californi...
This is a Vintage Selection from 2012.The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a ...
The BanterThe Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro, his multitude of establishments and his viral video last year. Be sure to listen to get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He helped them celebrat...
**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:https://www.buzzsprout.com/2390435/subscribeThis is a Vintage Selection from 2007The BanterThe Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark’s brush with the great Julia Child. The ConversationThe Restaurant Guys welco...
This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this ...
The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef ...
This is a Library Selection from 2007The BanterThe Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent?The ConversationThe Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.The Inside Trac...
The BanterThe Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes. (see photo)The ConversationThe Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya’s success to her obsession for delicious food and cultural authenticity. She shares her unique journey from flight attendant to James Beard Award-winning chef. How d...
This is a Library Selection from 2005The BanterThe Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted.The ConversationThe Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale’s work in cocktail education and ti...
The BanterThe Guys recall a very special cocktail they made prior to bartending…and they didn’t use a punch bowl. The ConversationThe Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America. The episode ends with suggestions for cocktails using Dale’s amaro and a toast with old friends. The Inside TrackThe Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed th...
This is a Library Selection from 2012The BanterThe Guys note the changes in how folks choose to ring in the New Year. As they often do, they choose to celebrate with a BANG! The ConversationThe Restaurant Guys hear the story of Sean Muldoon from the bar at the Merchant Hotel in Belfast to the soon-to-be opened The Dead Rabbit in New York City. Sean shares his vision for bartending as a vocation and the innovative concept of The Dead Rabbit. Listen to his thoughts before the revolutionary...
The BanterThe Guys share their experiences with Irish bars, including The Friendly Sons of the Shillelagh in West Orange, NJ that Francis ran for a time….much to Mark’s consternation!The ConversationThe Restaurant Guys talk with Jack McGarry, co-founder of The Dead Rabbit in New York City. They discuss the journey of transforming the traditional Irish pub into a world-class cocktail destination through authenticity and hospitality. Tune it to hear what and where is next for Jack and The Dead ...
This is a Library Selection from 2006The BanterFrancis shares about his visit to Ireland and his motorcycle trip through Austria.The ConversationThe Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, and the benefits of organic and beyond-organic farming. Hear all of the benefits of using local, seasonal food, not the least of which is deliciousness....
The BanterThe Guys discuss the concept of some establishments “forcing” guests to “enjoy” their way. All Francis wanted was some milk in his coffee!The ConversationThe Restaurant Guys catch up with comedian and podcaster Bryan Callen, whom they met when he chose their restaurant Stage Left Steak for his series “Best of, with Bryan Callen: NJ Steakhouse.” Bryan shares many of his food acquisition stories and they compare stand-up comedy to running a restaurant. See who has the harder gig.The I...
This is a Library Selection from 2006The BanterThe Guys respond to public inquiry, discuss food trends and recommend a great local chocolate place.The ConversationThe Restaurant Guys host international winemaker Paul Hobbs on the show to discuss his newest project and its challenges. He shares his humble upbringing, tragic setbacks and gives insight into why he’s so committed and passionate about his projects. Listen as you sip on some spectacular Paul Hobbs wine. The Inside TrackThe Guy...
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