The Restaurant Guys

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.


Subscribe for ad-free content, bonus episodes and invitations to special events!

https://restaurantguysregulars.buzzsprout.com/


Contact: TheGuys@RestaurantGuysPodcast.com

Tämä podcast on lisätty Podme-palveluun avoimen RSS-syötteen kautta eikä se ole Podmen omaa tuotantoa. Siksi podcastin jaksot saattavat sisältää mainontaa.

Jaksot(238)

The Jack Rose, Applejack, and America’s First Distilling Family | Lisa Laird Dunn

The Jack Rose, Applejack, and America’s First Distilling Family | Lisa Laird Dunn

Why This Episode Matters Lisa Laird Dunn shares the story of America’s oldest distilling family and how Laird’s helped shape the history of Applejack in the United States.This conversation connects co...

24 Maalis 57min

 Copper River Salmon, Oysters, and the Science of Better Flavor | Jon Rowley

Copper River Salmon, Oysters, and the Science of Better Flavor | Jon Rowley

This is a Vintage episode from 2007 Why This Episode Matters If you’ve ever wondered why some salmon, oysters, or tomatoes taste better than others, this episode gets into the reasons.Jon Rowley expla...

19 Maalis 34min

How Blue Ribbon Changed Late-Night Dining | Eric and Bruce Bromberg

How Blue Ribbon Changed Late-Night Dining | Eric and Bruce Bromberg

Why This Episode Matters A defining New York restaurant story about how Blue Ribbon helped reshape late-night dining in downtown ManhattanA look at hospitality that lasts through warmth, consistency, ...

17 Maalis 1h 2min

How Great Sommeliers Guide a Table | Roger Dagorn

How Great Sommeliers Guide a Table | Roger Dagorn

This is a Vintage episode from 2005 Why This Episode Matters Master Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in Ame...

12 Maalis 27min

Milk Punch, Cocktail Culture, and the Art of Hospitality | Eamon Rockey

Milk Punch, Cocktail Culture, and the Art of Hospitality | Eamon Rockey

Why This Episode Matters Eamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.T...

10 Maalis 58min

Bake Smarter, Not Harder | Gail Sokol

Bake Smarter, Not Harder | Gail Sokol

This is a Vintage episode from 2007. Why This Episode Matters Baking isn’t magic; it’s chemistry. Gail explains ingredient function so you can so you can bake with intention rather than habitLearn how...

5 Maalis 37min

Scones & Scaling: Growing The Hungry Gnome | Danielle Sepsy

Scones & Scaling: Growing The Hungry Gnome | Danielle Sepsy

Why This Episode Matters What happens after a reality cooking show and how to convert exposure into growthScaling a wholesale bakery: space, equipment and financingWhy wholesale can be a sustainable a...

3 Maalis 37min

Cool Napa, Serious Wines | Susan Ridley, Hendry Wines

Cool Napa, Serious Wines | Susan Ridley, Hendry Wines

Vintage episode (2006) Why This Episode Matters The Guys dissect classic “wine gaffes” and the social survival tactics that follow.Susan Ridley explains why Hendry’s vineyard site matters: cool mariti...

26 Helmi 33min

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