The Restaurant Guys

  This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2005 The Banter The Guys discuss the inequities in Father’s Day and Mother’s Day as well as pairing strawberrie...

This is a Vintage Selection from 2005 The Banter The Guys talk about a new trend: concierge for teens. The Conversation The Restaurant Guys catch up with traveling writer Michael Stern who searches for our country’s best roadside restaurants. They discuss the finest dishes he’s encountered and where he finds the best (and worst) places. The Inside Track The Guys often road trip through the U.S. an...

The Banter The Guys provide suggestions on what restaurants should do if they don’t have a pastry chef. Mark points out why you should not take dieting tips from Francis. The Conversation The Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fis...

This is a Vintage Selection from 2007 The Conversation The Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success.  The Inside Track The Guys invite Lettie o...

From The Wine Makers Podcast: This week, Sam hits the road with MJ Towler—The Black Wine Guy—for a special crossover episode recorded live in New Brunswick, New Jersey. They sit down with legendary restaurateurs and OG podcasters Francis Schott and Mark Pascal, the co-owners of Stage Left Steak and Catherine Lombardi, and hosts of The Restaurant Guys podcast. Long before podcasts went mainstream,...

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...

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 v...

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.  The Inside Tra...

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...

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...

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.  The Inside Track The Guys knew Barbara from The...

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 T...

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 Banter The Guys talk about the drive of hospitality and it isn’t what some folks say it is.   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 ap...

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe 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...

The Conversation The Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions , and shares some secret ingredients to elevate weeknight meals .  The Inside Track The Guys got acquainted with Rocco’s cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific....

This is a Vintage Selection from 2006 The Banter The Guys discuss one mayor’s aim to eliminate non-English advertising and why they think that’s a stupid idea.  The Conversation The Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli.  The Inside Track The Guys have had several enli...

The Banter The Guys talk about a common practice that is dubbed “too hospitable.” The Conversation The Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark’s term “restauranting.”   The Inside Track The Guys and Alton found common ground on the desire and benef...

This is a Vintage Selection from 2005 The Banter The Guys answer a listener’s question about foie gras and give a major beer manufacturer some advice. The Conversation The Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine.  The Inside Track The Guys had a wonderful meal at Alto and...

The Banter The Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe?? The Conversation The Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade and even poisonings. Listen to Lance! He could save...

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage selection from 2007 The Banter The Guys discuss a new breakfast treat and questionable reviewer tactics. The Conversation The Re...

The Banter The Guys read about a food group that works as a de-stresser.  The Conversation The Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast.  The Inside Track The Guys are familiar with Ron’s high-quality prod...

This is from an in-person wine tasting with Chris Dearden The Conversation The Restaurant Guys host Chris Dearden, owner-winemaker of Sleeping Giant Winery of Los Carneros. The Guys and Chris hosted a wine tasting so guests could hear the genesis and explore the wines from this artisanal winery. Learn more about the legend and wines of this region from someone who has lived and worked there all hi...

This is a Vintage Selection from 2006 The Banter The Guys talk about a new (2006) NY state law permitting distilling on a small scale and two guys who are making an interesting vodka from apples.  The Conversation The Restaurant Guys welcome Ted (T. A.) Breaux, chemist, microbiologist and absinthe expert. Ted talks about the misguided banning of absinthe and his leading the charge for its legaliza...

The Banter The Guys went to a firefighter cook off. It was fantastic! Listen for Mark’s advice on how to elevate any dish.  The Conversation The Restaurant Guys welcome pillar of California wine country Bettina Sichel of Laurel Glen Vineyard. Bettina talks about the uniqueness of Laurel Glen and the amazing story of her family’s legacy from escaping Germany during the war to owning the best sellin...