The Restaurant Guys
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© 2024 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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47 Episodes
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The ConversationThe Restaurant Guys were so taken with the stories behind a book by Susan McKenna Grant that they took a detour while at an Italian wine festival to stay at her beautiful property that she is restoring, La Petraia. This interview in this episode was recorded on location at Radda in Chianti at the farm (you can hear the pigs snorting) interspersed commentary from The Guys after they arrived home. The amount and variety of products acquired from that farm is amazing!The Inside T...
The BanterThe Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.The ConversationThe Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside TrackThe Guys understand the NJ culture Tom experienced while growing up and one of them ha...
This is a Vintage Episode from 2006 (where they tell a story that they later re-told on the Curtis Duffy 2024 episode about the worst food they’ve ever served)The BanterThe Guys discuss a recent article correlating hamburger consumption and childhood asthma as well as when gloves are more hygienic….and less so. The ConversationThe Restaurant Guys call on Cathy Corison, owner and winemaker at Corison Winery. They talk about the “miracle” of seeing more women in the wine business and the n...
The BanterThe Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section.The ConversationThe Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discovering and importing products from family distillers of these libations and how he used the Normandy Invasion to do it!The Inside TrackThe Guys and Cha...
This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner’s experience. The Inside ScoopThe Guys ha...
The BanterThe Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health. The ConversationThe Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excellence.The Inside TrackThe Guys highly recommend you watch the movie For Grace about the opening of Curtis’s restaurant Grace. The three fin...
This is a Vintage selection from 2012The BanterThe Guys discuss Bloody Mary variations including some that provide a meal in a glass. The ConversationThe Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about defining Tiki, where it came from and how it fits into modern bar culture. Brian concludes by walking us through constructing a Queens Park Swizzle...
The BanterThe Guys discuss the strange case of misappropriation Grand Cru Burgundy. The ConversationThe Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming out next year. The Inside TrackThe Guys have had the pleasure of David attending events at their restaurant to share his expertise (over coc...
This is a Vintage Selection from 2008The BanterThe Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?The ConversationThe Restaurant Guys are happy to have acclaimed chef José Andrés. They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what’s next in world cuisine.The...
The BanterThe Guys chat about old school dining experiences and ways to serve martinis.The ConversationThe Restaurant Guys geek out with Dan Richer who, according to The Guys and other reputable sources, makes some of the best pizza in the world! Hear how his obsession with sourcing, tasting and analyzing brings folks from around the globe to Razza Pizza Artiginale in Jersey City, NJ. The Inside TrackThe Guys recognized Razza pizza as something special when it opened. Conveniently, it is...
This is a Vintage Selection from 2006The BanterThe Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it.The ConversationThe Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn’t). The Inside TrackThe Guys are frequent guests at The Pegu C...
The BanterThe Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.The ConversationThe Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those who come next.The Inside TrackThe Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s ey...
This is a Vintage Selection from 2012The BanterThe Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones?The ConversationThe Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truffles. Frank tells how this got started and why they are able to produce such excellent truffles. The Inside TrackThe Guys somehow got in contact w...
The BanterThe Guys try some homemade Applejack. You can’t taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples!The ConversationThe Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Australia. Chef Shewry continues to learn about native foods, particularly those unique to that part of the world so he can share their splendor with oth...
This is a vintage episode from 2012 with special introduction by Sother Teague in 2024The BanterThe Guys invite mixologist Sother Teague to introduce this vintage selection about his and America’s favorite bartender of the 1970s Isaac from The Love Boat, actor Ted Lange. After some reminiscing, Sother shares where Isaac has left his mark on pop-culture and where we hope we may encounter that likeness and mustache again.The ConversationThe Restaurant Guys interview beloved television bartender...
The BanterThe Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes.The ConversationThe Restaurant Guys welcome acclaimed writer Robert Simonson, a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that might be worth its price.The Presidential Stormy Porn Star MartiniA mash up of three cocktails★ El Presidente (Rum, Curacao)★ Dark and Stormy (...
This is a vintage selection from 2006 The BanterThe Guys discuss their recent trip to the Bastianichs’ relatively new restaurant Del Posto in NYC. It manages to be opulent, friendly and “New York” all at once while serving delicious meals.The ConversationThe Restaurant Guys connect with soul food royalty Lindsey Williams author of Neo Soul: Taking Soul Food to a Whole 'Nutha Level about his upbringing, rise, fall and what it’s like being back on top. Lindsey has found a way to continue f...
The BanterThe Guys discuss the most sought-after restaurant in France which is probably not what you think.The ConversationThe Restaurant Guys are thrilled to meet soul food royalty Melba Wilson. Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on the World and helped revitalize a Harlem neighborhood by bringing folks together over home cooking at her restaurant Melba’s. There may be a Melba...
This is a Vintage Selection from 2007The BanterThe Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The ConversationThe Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.The Inside TrackThe Guys are fans of Jacques Torres chocolates and wer...
The BanterThe Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest."The ConversationThe Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. The Inside TrackThe Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fan...
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