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The Restaurant Guys: Daily Summaries Delivered
by 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
Latest Episodes
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- Yesterday31 min
The American Beefsteak: Politics and Excess | Sother Teague
Recorded live at the House of Suze during Tales of the Cocktail in New Orleans 2026. Why This Episode Matters Discover how the American beefsteak became a tool for political organizing in New York and New Jersey.Learn the feast’s essential rules: endless meat, bread as a plate and no concern for remaining clean.Hear how Prohibition and women’s suffrage changed public drinking—and the beefsteak itself.Find out how New Jersey preserved the tradition after it faded elsewhere.The Conversation Mar...
- 6 days ago44 min
How Prohibition Backfired on America | Daniel Okrent
This is a Vintage episode from 2010. Why This Episode Matters How a freedom-loving nation came to outlaw the manufacture, sale and transportation of alcohol through a constitutional amendment.Why women’s suffrage, progressive reformers, wealthy industrialists and economic politics created unexpected alliances on both sides of Prohibition.How Prohibition fueled corruption and organized crime while weakening Americans’ respect for the law.Why speakeasies helped create nightclubs, cocktail parti...
- 1 weeks ago34 min
Restaurant Trends That Don’t Add Up | Inside Track
Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The Banter Mark Pascal and Francis Schott...
- 1 weeks ago34 min
How Classic Cocktails Were Lost—and Found | Ted Haigh
This is a Vintage episode from 2006. Why This Episode Matters How America’s cocktail golden age flourished from the Gilded Age through Prohibition and how it eventually gave way to highballs and vodka.Why pre-Prohibition whiskey was stronger, more aromatic and dramatically different from much of what followed.How cocktail historians reconstruct forgotten drinks using antique bar guides, vintage bottles and nearly vanished ingredients.Why Ted Haigh believes cocktails should engage an adult pal...
- 2 weeks ago34 min
Hayman’s Gin: Tradition and Revival | James Hayman
This was recorded on-location at Bar Convent Brooklyn 2026 Why This Episode Matters How five generations of the Hayman family helped shape London gin and why James Hayman sees himself as a guardian rather than an owner.Why Old Tom gin is not simply London Dry with extra sugar, and how its robust botanical profile changes classic cocktails.How authentic sloe gin is made with wild blackthorn fruit, months of infusion and considerably more patience than its neon-red reputation suggests.Why risi...
- 2 weeks ago56 min
The First Great American Hospitality Empire | Stephen Fried
This is a Vintage episode from 2010. This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode Matters Fred Harvey built one of America’s first national hospitality systems, proving that restaurants coul...
- 3 weeks ago47 min
Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix
Hotel Jerome general manager Stephane Lacroix shares how Aspen’s historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience rooted in quiet luxury. Why This Episode Matters Why true luxury is more about attention than flashHow historic hotels stay relevant without losing their sense of placeWhat leaders can do to build trust before asking employees to performWhy excellent service depends on communication and recovery, not perfectionBanter...
- 3 weeks ago1h 3m
Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II
Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern. Why You Should Listen Amanda McCrossin Why wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting...
About 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
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