The Restaurant Guys
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. **To subscribe for extra episodes, bonus content and special events, click below!** https://www.buzzsprout.com/2401692/support
Episodes
The Banter
The Guys reconcile salumi and salami and talk about a high-end chocolate scandal.
The Conversation
The Restaurant Guys are eager to speak with Natalie MacLean, renowned wine and food writer, to talk about pairing wines with summer foods, especially vegetables. She offers insightful advice on choosing wines for weddings and other gatherings.
The Inside Track
The Guys talk with Natalie about the beauty of toasts.
“ I love making...
The Banter
The 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 Conversation
The Restaurant Guys host the founders of Southern Smoke Foundation Chris Shepherd and Lindsey Brown to share the origins of the foundation and how it operates today. Southern Smoke supports hospitality workers and beyond by facilitating serv...
This is a Vintage Selection from 2006
The Banter
The 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 Conversation
The Restaurant Guys gather intel from expert Ed Hamilton who spent time studying the spirit. Ed discusses the different processes, labeling and deceit in the rum market. Most importantly, Ed shares some of the best ways to enjoy ru...
The Conversation
The 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 observation (often taking notes on matchbook covers!). Then Dickie tells of his family history and how their restaurants shaped the food scene not only in New Orleans, but around the globe and were integral t...
Hey there. I'm Francis Schott.
And I'm Mark Pascal.
We started the restaurant guys in 2005 on AM radio. Podcasts first appeared on iTunes a couple of months later. The Restaurant Guys podcast was born and it lasted for nine years. We were one of the first restaurant podcasts ever. We had about 600 conversations with the most interesting people in the food world at the time.
After a 10 year break, we're back. we post ...
This is a Vintage Selection from 2005
The Banter
The Guys discuss the issues with destruction of certain animals and why eating them may be the will of the divine.
The Conversation
The Restaurant Guys are thrilled to welcome respected food and cocktail writer Bill Grimes to talk about the story of the American cocktail and Bill’s next book on the history of dining in NY. Bill tells where we've been and who helped us get here.
The I...
This is a Vintage selection from 2005
The Banter
The Guys compare dining experiences: Francis decisively won that round.
The Conversation
The Restaurant Guys get to speak with Kate Krader about Food & Wine’s Cocktail Book and the trends that have made Food & Wine declare 2006 “The Year of the Cocktail.” From making grenadine to martini glass size to home cocktail parties, they cover what’s in and what’s out.
The Inside Track
Th...
The Banter
The Guys talk about how to ruin a good drink.
The Conversation
The 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 celebrities and a lot of personalities over the years. They reminisce and talk about the je ne sais quoi of local bars.
The Inside Track
The Guys used to shoot darts at the Ale ‘n ‘Wich in c...
This is a Vintage episode from 2006 with a current day introduction
The Banter
The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.
The Conversation
The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Or...
The Banter
The 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
The Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has...
Current day intro and the interview is a Vintage Selection from 2005
The Banter
The Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn’t.
The Conversation
The Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must sta...
This is part 1 of a 2 part episode
The Conversation
The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!
The Inside Track
The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and brea...
This is part 2 of a 2 part episode
The Conversation
The Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!
The Inside Track
The Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and brea...
This is a Vintage Selection from 2008
The Banter
The Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right?
The Conversation
The Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!
The Inside Track
The Guys and David, who have bent an ...
The Banter
The Guys raise a glass to honor an iconic cocktail bar that has recently closed its doors.
The Conversation
The Restaurant Guys catch up with world-renown bar operator Steve Schneider. Steve talks about his experiences working in and running various types of bars and how a few chance encounters catapulted his career. He describes how he strives to create the perfect vibe in his bar and tells how a night off at the theatre a...
This a Vintage Selection from 2006
The Banter
The Guys kick around some questionable burger ideas that they don’t find appealing.
The Conversation
The Restaurant Guys welcome Plymouth Gin Master Distiller Sean Harrison from across the pond. Sean talks about the trials and rebirth of gin and even shares the secret Plymouth Gin recipe.
The Inside Track
The Guys are fans of Sean’s Plymouth Gin both in and out of cocktails.
Francis: Sean, ...
The Banter
The Guys talk about remarkable Italian wines that you should try including an alternative to the amazing, and pricey, Amarone.
The Conversation
The Restaurant Guys appreciate Charlotte Voisey, newly minted Executive Director of The Tales of the Cocktail Foundation, taking time to talk to them when Tales of the Cocktail Conference is merely days away. They go over the past, present and future of both Tales of the Cocktail a...
This is a Vintage Selection from 2007
The Banter
The Guys talk about what Altoids and Cap’n Crunch have in common. They also “cover” some issues with “uncovered servers”
The Conversation
The Restaurant Guys welcome wine writer Ray Isle who explains biodynamic viticulture and shares his 7 rules for pairing wine and food. Find out what Ray calls the shortstop of wine.
The Inside Track
The Guys have had Ray on the show previously and wante...
This is a Vintage Selection from 2005
The Banter
The Guys read some fan mail and discuss the reviews a couple of unusual restaurants–would you prefer drawbridges or beds?
The Conversation
The Restaurant Guys welcome Kim Chauvin who tells us all about the American shrimp industry and the superior product of fresh, wild shrimp. She also talks about the hardships of hurricanes and as well as and life in the family business.
Inside Track
Th...
The Banter
The Guys talk about the joys and heartbreak of urban and suburban gardening.
The Conversation
The Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have today and the extracted version we can ...
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