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The Restaurant Guys

The Restaurant Guys

Author: The Restaurant Guys

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The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott.


With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture.


New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life.


Subscribe for ad-free content, bonus episodes and invitations to special events! 

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Contact: [email protected]

253 Episodes
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This is a Vintage episode from 2010. Why This Episode Matters Greg Boehm explains how obscure pre-Prohibition cocktail books became useful again as ingredients and serious bartending returned.He shares how Mud Puddle Books reproduced historic cocktail books in painstaking detail — right down to the paper, binding and gold stamping. The conversation captures an important moment in the rise of Japanese bartending in the U.S., including Kazuo Uyeda, the Hard Shake and the English-language ...
Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every detail from ice and dilution to the order of operations matters. Noah Rothbaum makes the case that cocktail recipes have changed far less than cocktail culture itself, and that The Goto Bartender’s Guide fills in the technical information most recipes leave out. The conversation traces Kenta’s path from Tokyo to New York, his...
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Colin Asare-Appiah takes The Guys inside Ajabu, the cocktail and spirits festival connecting bartenders across Africa and the wider cocktail world, and discusses Black Mixcellence and the Black voices too often missing from cocktail history.François Monti explains why vermouth deserves far more respect than the neglected bottle at the back of the bar and how Madrid’s cocktail culture changed the way he thought about...
Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Toby Maloney looks back at the first wave of the modern cocktail renaissance from Milk & Honey to The Violet Hour and explains why great ice, precise dilution and serious technique still have to serve hospitality.Jackson Cannon recalls bringing serious cocktails into a high-volume Boston restaurant at Eastern Standard, building a team around consistency and collaboration, and why, after all the technique and in...
This is a Vintage episode from 2006. Why This Episode Matters Rick Tramonto makes the case for fine dining that is polished and precise without being stiff or intimidating.The Guys tackle an enduring hospitality dilemma: when does accommodating one guest diminish the experience for everyone else?Tramonto reflects on restaurants as a place for nontraditional careers, mentorship and finding a sense of belonging.The conversation ends with the importance of cooking, family and gathering around...
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