The Restaurant Guys

The Banter The Guys talk about restaurant upselling and how NOT to do it like a sleazy car salesman. The Conversation The Restaurant Guys talk with friend Ryan DePersio about wins, losses, and marine borers. Ryan believes teamwork and tenacity are keys to surviving and thriving in this industry. Inside Track The Guys served Ryan at their restaurant before he became a chef! “My parents were taking...

Vintage episode (2007) The Banter The Guys kick off the show discussing date night plans that don’t involve food.  Spoiler, there aren’t many. The Conversation The Restaurant Guys welcome back Nicholas Harary, owner of Restaurant Nicholas. The Guys quip that newborn Nicholas Jr. may start work in the kitchen immediately then they discuss the balance of family and work in a life of hospitality.  Th...

The Banter The Guys share some of the cool cocktail experiences they had on their safari the night before. The Conversation The Restaurant Guys welcome Rajesh Bhardwaj, operator of the first Michelin-starred Indian restaurant in the U.S. Rajesh talks about cultivating his vision, curating a team to execute it and how he continues to change the landscape of Indian cuisine in the United States.  The...

This is a TEASER in our Martini Expo series Inside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet! Guests Joe Magliocco is the president of Michter’s Distillery, where he has been instrumental in reviving the historic American whiskey brand. His company is...

Inside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet! Guests William Elliott is the bar guru and creative force behind Brooklyn’s legendary Maison Premiere. Rising from opening-team bartender to Managing Partner & Executive Bar Director, he helped gui...

This was recorded at the Martini Expo 2025 Inside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet! Guests Intro with Robert Simonson, co-founder of The Martini Expo, creator and writer for The Mix with Robert Simonson ,  and a James Beard Award–winning drin...

This is a Vintage Selection from 2013 The Banter The Guys tell a tale of someone being bamboozled. The question is, who? The Conversation The Restaurant Guys are joined by cocktail historians Jared Brown and Anistatia Miller who share stories from their book The Deans of Drink and where you can go today to see a Harry Johnson bar. They tell of their experiences renovating Musée des Vins et des Spi...

The Banter The Guys discuss whether a cheeseburger is a composed dish. What do you think? The Conversation The Restaurant Guys are joined by Dylan Trotter. Dylan shares anecdotes from his unique childhood, his journey into the culinary world, and the challenges and excitement of keeping his father’s legacy alive through pop-ups and potential new ventures. The Inside Track The Guys are grateful tha...

This is  TEASER of a Vintage Selection from 2005 The Banter The Guys talk about their restaurant philosophy and how cultivating a team of people who share your vision is what will sustain you. However, Francis does not share Mark’s vision of going to a Cub’s game. The Conversation The Restaurant Guys are thrilled to have Charlie Trotter on the show to talk about excellence, foie gras and a restaur...

This is a Vintage Selection  from 2011 The Banter The Guys discuss fast food marketing including one which makes them wonder how we became the rat pressing the button in the lab experiment. The Conversation The Restaurant Guys hear from John Mariani how politics, models and the mob impacted the world adopting the now ubiquitous Italian food. From Italian fine dining to Chef Boyardee we learn the r...

The Banter The Guys discuss the movement in the wine industry to market wine as a lifestyle product. Do folks want to choose wine based on what’s on the bottle or what’s in the bottle? The Conversation The Restaurant Guys chat with Max Tucci, third-generation restaurateur of the iconic Delmonico's in New York. They delve into the rich history of Delmonico's, discussing its significance f...

This is a Vintage Selection from 2008 The Banter The Guys talk about a civilized way to get groomsmen looking good for the wedding that doesn’t involve a trip to the spa.  The First Conversation The Restaurant Guys hear from Kim Haasarud, author and mixologist, who gives advice on sangria. They talk about which wines work best, how to get the most out of the fruit and the best ways to implement it...

Banter The Guys talk about an unusual cooking appliance and how long is too long to keep snails in your pantry. The Conversation The Restaurant Guys finally catch up with Robert LeBlanc, hotelier and restaurateur. They talk about camaraderie within the restaurant community and how that enhances the experience for all involved. The love of hospitality often goes back to their roots of family and ex...

This is a Vintage Selection from 2012 The Conversation The Restaurant Guys talk with Barb Stuckey, taste expert, about the difference between taste and flavor. They discuss why you need to contemplate what you eat and use all five senses when you taste. Hear about Barb’s UNfocus tasting group that tested how impairment impacts your perception of food. The Inside Track The Guys and Barb discuss ana...

The Banter The Restaurant Guys are solo this show by listener request. You’ll hear great advice like never touch a waiter’s tray and guidance on the right number of martinis to have before a business dinner (Hint: It’s less than two if you haven’t had lunch.) From celebrity encounters to fur coats, these are a few quirky tales of life behind the scenes of fine dining. Info Bistro Huddy on IG https...

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 ab...

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 w...

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 s...

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...

 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...

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'v...

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...

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...

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 t...

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 Philadel...