The Restaurant Guys' Regulars
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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.
Contact: TheGuys@RestaurantGuysPodcast.com
Episodes
186 episodes
The Sex Life of Food: Romance, Ritual & What We Reveal at the Table (Bunny Crumpacker)
This is a Vintage episode from 2006.Why This Episode MattersThe episode examines how food, sexuality, and culture have always been intertwinedIt reframes restaurants not just as places to eat, but as stages where int...
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Episode 1175
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36:08
After Closing: Eggs, Mass Spectrometers & House Rules | Inside Track
Why You Should ListenWhat “closing time” really means — and why restaurants, and their staff, should honor what they promiseAn inside peak at Valentine’s Day operations, ticket flow, and why larger tables can ease pressure ...
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Episode 1174
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30:17
Save the Fish (So We Can Eat Them): Beth Lowell of Oceana
This is a Vintage episode from 2005.Why You Should ListenAn early, still-relevant look at sustainable seafoodWhat “dirty fishing” and bycatch really meanPractical advice for diners and restaurateurs...
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Episode 1173
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37:29
Eric Scheffer: Building Restaurants and Community in Asheville
Why You Should ListenFrom television and advertising to building Asheville’s restaurant sceneHow fine dining, farm-to-table thinking, and wine culture shaped a food townThe 2008 crisis and a pivot to neighborhood I...
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Episode 1172
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36:50
Neal Rosenthal on Globalization and the Future of Wine
This is a Vintage episode from 2005.Why This Episode MattersHow globalization began reshaping wine style, taste, and production in the early 2000sWhy market pressure and critical consensus can ...
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Episode 1171
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37:29
Bartenders Matter: Ryan Foley on Legacy, Craft, and the Future of the Bar
Why This Episode MattersBartenders are central to hospitality cultureIndustry legacy plays a critical role in preserving bar professionalism Non-alcoholic cocktails require intention, balance, and struc...
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Episode 1170
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1:03:10
Gabrielle Hamilton: Blood, Bones & Butter and a Life in Food
This is a Vintage episode from 2011.Episode DescriptionMark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still ma...
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Episode 1169
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43:30
Noah Rothbaum: The Whiskey Bible and the Real History of Whiskey
The BanterMark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusu...
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1:18:29
Melissa Hamilton (Saveur) on Community Feasts and Food Culture
Episode DescriptionThis is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing...
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Episode 1167
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36:57
Traveling Well: Wine, History, and a Cautionary Tale | Inside Track
Episode DescriptionMark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. F...
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Episode 1166
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41:12
Mary Ann Esposito on Authentic Italian Cooking Before It Was Cool
This is a Vintage Selection from 2005Episode DescriptionMary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian...
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Episode 1165
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34:34
Tim McKirdy on Kitchens, Cocktail Culture, and Cooking with Booze
From kitchens around the world to cocktail media, why it’s time to talk about cooking with boozeThe ConversationIn this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to B...
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Episode 1164
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58:50
How Great Wine Programs Get Built — and How They Serve Everyone (Chris Goodhart)
This is a Vintage Selection from 2005Ever wonder how great restaurant wine lists actually come together — and why some completely miss the mark?The BanterThe Guys tell stories of their “glamoro...
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Episode 1163
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38:54
Why Everyone’s Talking About California Whiskey (Jeff Duckhorn)
California whiskey isn’t just a trend — it’s challenging bourbon’s throne.First, The Guys talk about recent dining experiences including being escorted into a bar, and too much salt. Then, The Restaurant Guys meet up...
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Episode 1162
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54:34
Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine
This is a Vintage Selection from 2007The BanterThe Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters.The ConversationThe Restau...
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Episode 1161
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38:36
Charlie Palmer on What It Really Takes to Build a Great Restaurant *V*
This is a Vintage Selection from 2005The BanterThe Guys talk about the new concept (in 2005) of podcasting and answer some listener questions about sweet corn and sweet looks. The Conversation...
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Episode 1160
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36:40
How Fine Dining Works at the Top of the World | Inside Track
The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle. They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their ...
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Episode 1159
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13:33
Who ELSE Was At Food & Wine Classic - Charleston? (Maneet Chauhan, Carrie Morey, Robert F. Moss)
This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Maneet ChauhanThe Restaurant Guys welcome ball of fire Maneet Chauhan, accomplished chef, r...
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Episode 1158
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1:01:38
Who Was at Food & Wine Classic - Charleston? (Ivy Odom, James London, Hunter Lewis)
This is one of the two shows recorded on location at the Food & Wine Classic - Charleston 2025. Our GuestsIvy OdomThe Restaurant Guys catch up with Ivy Odom, Senior Lifestyle Editor at...
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Episode 1157
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54:48
Michelin Comes to NYC *V*
This is a Vintage Episode from 2006The ConversationThe Restaurant Guys discuss the much-anticipated arrival of the Michelin Guide in New York City, marking the first time the prestigious guide has reviewed r...
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Episode 1156
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24:38
Orlando Pagán Crafts a Star in the South
The BanterThe Guys answer a listener’s question about one of their favorite topics: Martinis!The ConversationThe Restaurant Guys travel to Charleston, SC to meet up with chef Orlando Pagán at his newly Micheli...
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Episode 1155
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51:19
Rowan Jacobsen: Unveiling Umami and Unwrapping Chocolate *V*
The BanterThe Guys talk about making vinegar and why you have to take care of your mother. The ConversationThe Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umam...
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Episode 1154
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35:35
Neal Bodenheimer: Crafting Culture and Cocktails in New Orleans
The BanterThe Guys talk about actors being waiters and whether that is a good thing.The ConversationThe Restaurant Guys catch up with bar owner and author Neal Bodenheimer. They wax sentimental about their glo...
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Episode 1153
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55:44
Todd Wickstrom on Dining with a Purpose: Sustaining the Family Farm
This is a Vintage Selection from 2005The BanterThe Guys give you the behind the scenes of the first few days of the opening of their second restaurant Catherine Lombardi and why they have to keep a fork hand...
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Episode 1152
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37:05
Drew Nieporent is Not Trying to be Difficult
The BanterThe Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)The ConversationThe Restaurant Guys we...
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Episode 1151
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1:00:29