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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
The most recent episodes — sign up to get AI-powered summaries of each one.
- 4 days ago26 min
Nothing Stops a Bullet Like a Job | Father Greg Boyle
Why This Episode Matters Father Greg Boyle explains how Homeboy Industries uses jobs, training and support to help former gang members build different lives.Rival gang members work side by side — and Boyle describes what happens when people who once saw each other as enemies begin to know one another.The conversation gets at something restaurants can do particularly well: teach skills, create pride in work and offer a path that doesn’t require a traditional academic route.Boyle makes the case...
- 6 days ago43 min
Last Call at the Funeral Home: Inside a Secret Speakeasy | Andrew Loos & Phil Worden
Why This Episode Matters Til Death The Speakeasy is literally hidden beneath a working funeral home outside Kansas City and unlike most modern “speakeasies,” it really isn’t generally open to the public. The room comes complete with a casket bar, an urn used to smoke cocktails, mysterious doors and at least one unexplained doorbell incident. The basement’s secret-drinking history predates its current owners: decades ago it reportedly served as a discreet drinking club fo...
- 1 weeks ago29 min
Are We Loving Seafood to Death? | Rick Moonen
This is a Vintage episode from 2006. Why This Episode Matters Long before sustainable seafood became a mainstream restaurant conversation, Rick Moonen was pushing chefs and diners to think about where their fish came from and how it was caught.Moonen explains why cooking fish requires precision and why buying the freshest fish often means abandoning your shopping list and letting the market decide dinner.From beluga caviar to Chilean sea bass, the conversation shows how quickly popularity can...
- 2 weeks ago36 min
Preserving the Seasons: Canning, Pickling & Seasonal Cooking | Paul Virant
This is a Vintage episode from 2012. Why This Episode Matters Chef Paul Virant explains how preservation can extend truly seasonal cooking well beyond the growing season.Canning and pickling can deepen a restaurant's relationship with local farmers while creating new possibilities in the kitchen and behind the bar.Preserving peak-season ingredients isn't necessarily cheaper. The value comes from flavor, identity and having something uniquely your own.From pickled vegetables and aigre-doux to...
- 2 weeks ago48 min
Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary
Why This Episode Matters Nicholas Harary explains why he chose to reinvent one of New Jersey’s most acclaimed fine-dining restaurants before the business forced him to.A surprisingly technical look at what separates great ice cream from mediocre ice cream: butterfat, overrun, and the cold chain.Nicholas, Mark Pascal and Francis Schott debate whether traditional fine dining is dead or simply evolving.The conversation turns to Michelin: what its stars mean today, how the Guide’s expansion model...
- 3 weeks ago11 min
The Mystique, Money and Madness of Truffles | Jane Black | Preview
You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at restaurantguysregulars.buzzsprout.com . This is a Vintage episode from 2006. Why This Episode Matters Why one of the world's most prized ingredients commands extraordinary prices.How truffle cultivation began challenging the romantic image of hunters searching the woods with trained dogs.Why aroma, scarcity and spectacle are as im...
- 3 weeks ago16 min
Stripper Food, Bachelor Parties & Other Bad Ideas | Inside Track
This is a Vintage compilation from 2010. Why This Episode Matters A Real Housewives of New Jersey cookbook introduces one particularly memorable piece of dietary advice: avoid “stripper food.”“Juicy bits from Joe” require Mark to summon his Nutley Italian accent. Things deteriorate from there. A New York Times story about changing bachelor parties sparks a conversation about great food, excessive drinking and what actually makes a night memorable.Then come the restaurant stories: secu...
- Aug 20, 202646 min
Can Local Food Save a Town? | Ben Hewitt
This is a Vintage episode from 2010. Why This Episode Matters Hardwick, Vermont became an early test case for whether local food and small agricultural businesses could help revitalize a struggling rural economy.Ben Hewitt challenges the feel-good version of the local food story: What happens when artisanal food creates jobs but remains too expensive for many people in the community?The conversation explores how small farms can compete through distinctive, value-added products rather than com...
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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