The Restaurant Guys

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**The Restaurant Guys**

Subscribe! https://restaurantguysregulars.buzzsprout.com/

**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:

Natalie MacLean on Quaffing Summer Wines *V* Aug 28, 2025

Show notes

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 about the beauty of toasts.

“ I love making toasts because I think it just seals the celebration like the bow on the present. It's a symbol of unity. That's what toasting was in the old days. People would literally clink their glasses to make sure the wine spilled a little bit into each other's cup. Well, and they were also making sure they weren't poisoning each other. But that's another issue,” Natalie MacLean on The Restaurant Guys Podcast 2007

Bio

Natalie is a wine writer and educator. She is the wine expert on CTV's The Social, CTV News, and Breakfast Television.

Natalie's first book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass and her second book Unquenchable: A Tipsy Quest for the World's Best Bargain Wines were both selected as one of Amazon's Best Books of the Year. Her third book Wine Witch on Fire: Rising from the Ashes of Divorce, Defamation, and Drinking Too Much has become a National Bestseller.

She was named the World's Best Drinks Writer at the World Food Media Awards, and has won four James Beard Foundation Journalism Awards and the M.F.K. Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier International.

Info

Natalie’s site (find her books here)

https://www.nataliemaclean.com/

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Southern Smoke Foundation: Caring for the Industry that Feeds Us Aug 26, 2025

Show notes

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 workers and beyond by facilitating services for those in need. They host a festival with dozens of talented chefs, great music and even fly fishing.

The Inside Track

The Guys get the inside track on the Southern Smoke Festival.

“It’s five hours of Heck, Yes!” Chris Shepherd on The Restaurant Guys Podcast 2025

Bios

Lindsey Brown

Lindsey Brown spent a decade as Director of Marketing and Public Relations for the Greater Houston Convention and Visitors Bureau.

In 2015, she co-founded the Southern Smoke Foundation. The following year, she launched her own firm, Lindsey Brown Public Relations, which she led until she became Executive Director of the foundation in 2023.

Chris Shepherd

After nearly a decade working in the city’s high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston’s uncelebrated cultures. He published his first cookbook Cook Like a Local in 2019, to highlight Houston’s food scene and the people behind it.

Through his work, Chris has been honored with a James Beard Award for Best Chef: Southwest, two James Beard nominations for Underbelly, and several “Best Of” list appearances in national publications.

Info

Southern Smoke Foundation

https://southernsmoke.org/

Eat Like a Local on YouTube

https://youtube.com/playlist?list=PLE9Pqq0sa8JN0SYXuL82IdCd7Ep_oTexE&feature=shared

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Ed Hamilton on Rum *V* Aug 21, 2025

Show notes

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 shares some of the best ways to enjoy rum. Cheers!

The Inside Track

The Guys have learned a great deal from Ed’s research; they are appreciative of his obsession…or should they say passion.

Francis: You have a kind of an obsession with rum. Why rum?

Ed: Well, I would call it a passion, not an obsession.

Mark: That's 'cause you haven't met you, Ed.

Francis: All obsessed people called their obsessions passions.

Ed: Yeah. And all my friends are characters except me.

Bio

Ed Hamilton is a leading authority on rum and the founder of the Ministry of Rum, a trusted resource for enthusiasts and professionals alike. A former merchant mariner turned rum advocate, Ed has spent decades traveling the Caribbean to document distilleries, traditions, and styles of rum. He is the author of several definitive books on the spirit.

Ed has been instrumental in introducing authentic Caribbean rums to broader markets through his Hamilton Rum portfolio. His Ministry of Rum Lost Voyage Rum was named Rum of the Year at the Bartenders Spirits Awards 2024.

Info

Ed’s site (a work in progress so check back!)

http://www.ministryofrum.com/

For recipes, email

TheGuys@restaurantguyspodcast.com

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Jeff “Beachbum” Berry & Dickie Brennan LIVE in NOLA! Aug 19, 2025

Show notes

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 around the globe and were integral to establishing respected American cuisine.

The Inside Track

The Guys are big fans of both Jeff’s bar and Dickie’s family’s restaurants. They were thrilled to be at Latitude 29 in front of a LIVE audience hosted by “Bum” and joined by Dickie Brennan. The drinks flowed, stories unfolded and the good times rolled.

Bios

Jeff

Jeff “Beachbum” Berry is an author, bar owner, and cocktail historian known for his work documenting and reviving mid-20th-century tropical drink recipes.

Bum's has written seven books and has played a major role in the tiki cocktail revival, earning him recognition from national publications and the cocktail community.

In 2014, he opened Latitude 29 in New Orleans, a bar and restaurant dedicated to historically accurate tiki cocktails and Polynesian-inspired cuisine.

Dickie

Dickie Brennan is a third-generation New Orleans restaurateur. He is part of the esteemed Brennan family of New Orleans restaurateurs.

He learned the foundations of cooking while working as a line cook at his family’s restaurants and travels to France, New York City, and Mexico.

Dickie made a career in his family’s restaurant business, and continued with his own ventures as a restaurateur. Under Dickie Brennan & Company, he opened four New Orleans restaurants.

Info

Jeff “Beachbum” Berry’s site

https://beachbumberry.com/latitude29.html

Dickie Brennan’s site

https://www.frenchquarter-dining.com/

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Trailer: Who Are The Restaurant Guys? Aug 18, 2025

Show notes

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 year break, we're back. we post compelling vintage selections from our archives along with brand new conversations with some of the most interesting people in food, wine, and the finer things in life.
Enjoy the show.

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Teaser! Bill Grimes: Straight Up or On the Rocks Aug 16, 2025

Show notes

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've been and who helped us get here.

The Inside Track

The Guys relied upon Bill’s book Straight Up or On the Rocks while they built their cocktail bar (which is now the longest-running craft cocktail bar in the world!) While the three take their cocktails seriously, Bill thinks all drinks can play a part.

Bill: A cocktail that's like a well-made entree where the flavors are meaningful in relationship to each other and give pleasure because there's a certain tension or balance. But I'll also say there's a role for sort of the nutty, crazy, stupid cocktail too. I think a cocktail is a cocktail. It should encourage all kinds of kind of wacky inventiveness

Mark: You believe that that the fuzzy wuzzy woo-woo does have a place in our society and serves a purpose?

Bill: It’s the price you pay for freedom.

Bio

William “Bill” Grimes is a longtime contributor to The New York Times. He has served in numerous editorial and writing capacities—magazine writer, culture reporter, and restaurant critic.

He has written many critically acclaimed books on food and drink: Straight Up or On the Rocks: The Story of the American Cocktail (a foundational cocktail history), and Appetite City: A Culinary History of New York

His work earned nominations like the James Beard Foundation nod for culinary journalism.

Info

Bill Grimes NYT Cooking

https://cooking.nytimes.com/author/william-grimes

For recipes: TheGuys@restaurantguyspodcast.com

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Kate Krader on Food & Wine’s Cocktail Book *V* Aug 14, 2025

Show notes

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’s in and what’s out.

The Inside Track

The Guys and Kate bond over the importance of ice in a drink.

Francis: You know what? The three of us are a bunch of dorks talking about ice.

Kate: Oh, and I thought we were really smart.

Francis: Yeah, believe me, you wanna have one of the three of us putting your cocktail party together.

Mark: You can’t call us dorks. We're talking about the thermodynamics of ice here. This is important stuff!

Kate Krader on The Restaurant Guys Podcast 2005

Bio

Kate Krader is a distinguished food and beverage journalist and editor. With over two decades of experience at Food & Wine magazine—where she led news, restaurant, and chef coverage and helmed its iconic Best New Chefs program—she has been instrumental in spotlighting culinary talent and shaping industry narratives

Since joining Bloomberg Pursuits as food editor in August 2016, Kate has expanded her scope to include elevated dining, innovative chefs, luxury food travel, and beverage culture across various media. In 2022, she relocated to London to deepen her coverage of the UK food scene while retaining her global focus.

Info

Kate Krader at Bloomburg

https://www.bloomberg.com/authors/AS8jz1KttbA/kate-krader

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Rob D'Elia: Diving into Dive Bars at The Ale 'n 'Wich! Aug 12, 2025

Show notes

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 in college. In fact, it was where Francis had his first legal drink. They’ve watched it go through various phases and Francis asks who are the regulars now.
Rob: It's hippies, hipsters, artists, musicians, ink, LGBTQ, United Nations of Colors, professors, professors with their students who are over 21 that sit here and do discussions as part of a part of their class. Age? 21 to 60.. 65…70.
Francis: Notice he made it 65. Because I'm 60. I was at the limit. I got an extension there!
-Rob D’Elia on The Restaurant Guys Podcast 2025
Bio
Robert D’Elia is the owner of Ale 'n Wich Pub in New Brunswick, NJ, a landmark bar known for its historic charm and strong community ties. After a successful career in mortgage banking, D’Elia became a partner in the business in 2005 and took full ownership in 2012. He has since preserved the pub’s authentic atmosphere while making thoughtful updates, ensuring it remains a beloved local institution for students, artists, and longtime regulars alike.
Ale ‘n ‘Wich Pub
https://alenwich.com/
***Win an Ale ‘n Wich t-shirt!!***
Email TheGuys@restaurantguyspodcst.com

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Jimmy Bannos Sr.: Bringing “The Big Easy” to Chicago *V* Aug 07, 2025

Show notes

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 the great history of cocktails in New Orleans and Jimmy’s Big Easy Cocktails book.

The Inside Track

The Guys and Jimmy share a love of New Orleans and they like to eat their way through it.

“ You go to Cafe Dumont for some beignets in the morning and then where are we gonna go for mid meal? We do a mid meal before lunch. So then we go there. Then after that we're going, well, where are we going for lunch? And then where we're going for supper? Where we're going for dinner and where we're going for late night? That's the whole kind of New Orleans culture. It's all about food, beverage and people,” Jimmy Bannos Sr. on The Restaurant Guys Podcast 2006

Bio

Jimmy Bannos Sr., a third-generation restaurateur, worked at his parents’ diner when he was growing up. After receiving his formal culinary education at Washburne Trade School, Bannos became infatuated with Crescent City cooking in the early 1980s and worked with famous New Orleans chefs, such as Paul Prudhomme at K-Paul’s, Frank Brigtsen and Emeril Lagasse.

Jimmy’s bustling New Orleans-style Heaven on Seven restaurants have been one of the most popular eateries in Chicago for decades (recently closed).

Jimmy’s books are The Heaven on Seven Cookbook and Big Easy Cocktails, Jazzy Drinks and Savory Bites.

He and his son, Jimmy Bannos Jr. will be opening Koulkas Greek Eatery in Illinois later this year.

Info

Jimmy Sr. and his son, Jimmy Jr., will be opening Kouklas Greek Eatery in 2025

kouklasgreekeatery.com

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/

Subscribe: Restaurant Guys' Regular

https://restaurantguysregulars.buzzsprout.com/

Magyar Bank

https://www.magbank.com/

Stage Left Wine Shop

https://www.stageleftwineshop.com/

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
TheGuys@restaurantguyspodcast.com

Chefs Akin & Lindsay on the Melding of Unlikely Cuisines Aug 05, 2025

Show notes

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 Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking.

Bio

Tyler Akin

Tyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia’s Fishtown neighborhood.

Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire’s list of “Best New Restaurants in America” for 2024.

Chaz Lindsay

Chaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria’s menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan’s bar with fresh takes on pub classics.

Info

Tyler’s Bastia, Philadelphia, PA

https://www.bastiafishtown.com/

Chaz’s Pulito Osteria, Jackson, MS

https://www.pulitojackson.com/

Elephant Green Chili Chutney

https://elephantgreenbrand.com/

Francis’ Caesar salad recipe email TheGuys@restaurantguyspodcast.com

Oct 26-31 - Spooky Bar at Stage Left Steak

https://www.stageleft.com/event/spooky-bar-1026-1031/

Oct 27, Tuesday - Robert Simonson book signing cocktail party

More info - https://www.stageleft.com/events/