The Restaurant Guys' Regulars
Restaurant Guys Regulars get bonus content from The Restaurant Guys PodcastSubscribe for extra episodes and bonus content every month along with special events for Restaurant Guys' Regulars!https://www.buzzsprout.com/2401692/supportMark 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...
đź”’ Marcus Samuelsson on The Soul of a New Cuisine
Subscriber-only episode
This is a Vintage Selection from 2007
The Banter
The Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.
The Conversation
The Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people’s eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!
Th...
đź”’ Scott Conant on The Restaurant Guys LIVE!
Subscriber-only episode
The Conversation
The Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott’s origin story, what it’s like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it’s all about soul.
The Inside Track
The Guys have enjoyed Scott’s cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on...
🔒 Hell’s Backbone Grill with A Measure of Grace
Subscriber-only episode
This is a Vintage Selection from 2005
The Banter
The Guys discuss the joy and ridiculousness of weddings.
The Conversation
The Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell’s Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they’ve created something truly special in the middle of nowhere.Â
The Inside Track
The Guys heard about their book and becam...
đź”’ Jillian Vose: The Apple of Hazel & Apple in Charleston
Subscriber-only episode
The Banter
The Guys talk about their visit to one of their new favorite cities: Charleston, SC.
The Conversation
The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!)
The Inside Track
The Guys have known Jillian from...
đź”’ David Page: Home at Shinn Estate Vineyards
Subscriber-only episode
This is a Vintage Selection from 2007
The Conversation
The Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days.
The Inside Track
The Guys knew David from The Red Meat Club (a monthly gathering of...
đź”’ Barbara Shinn on Biodynamic Viticulture
Subscriber-only episode
This is a Vintage Selection from 2007
The Conversation
The Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results.Â
The Inside Track
The Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home w...
đź”’ Peter Byck: Roots So Deep
Subscriber-only episode
The Banter
The Guys discuss wine dinners and tasting menus and how it’s fun to cede control of your dinner and be swept away.
The Conversation
The Restaurant Guys are thrilled to hear from Peter Byck, documentary filmmaker and advocate for climate solutions in cattle farming. Peter explains how we created the problem and how (relatively) easy it can be to repair it. Fascinating stuff!
The Inside Track
The Guys have promoted sustainable farming practices for decades, believing th...
đź”’ Melissa Clark: Chef Interrupted
Subscriber-only episode
 The Banter
The Guys talk about Francis’ decadent evening the night before with some industry mavens and a hog’s head.
The Conversation
The Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef’s recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.
The Inside Track
The Guys are loyal readers of Melissa’s articles and they love the conce...
đź”’ Genevieve Yam: What Happened to The Honeycrisps?
Subscriber-only episode
The Banter
The Guys talk about the drive of hospitality and it isn’t what some folks say it is.Â
The Conversations
The Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.
The Inside Track
The Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gif...
đź”’ Tony Soter, Pacific Pinot Noir
Subscriber-only episode
This is a Vintage Selection from 2007
The Banter
The Guys tell how being a regular at a restaurant can be a wise investment.
The Conversation
The Restaurant Guys host Tony Soter of Etude Wines and Soter Vineyard about the joys and challenges of creating cabernet sauvignon, pinot noir and sparkling wines and how Tony has been able to find success in both California and Oregon.Â
The Inside Track
The Guys reminisce about a particular bottle o...
