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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: [email protected]
Episoder
De nyeste 20 af 259 episoder
- What Makes a Confident Cook? | Susan Spungen · 35 min. · Episode 245This is a Vintage episode from 2006. Why This Episode Matters Learn when a shortcut saves effort without sacrificing the finished dish.Bring restaurant habits home: prepare…
- Comic Cocktail History | David Wondrich · 55 min. · Episode 244Why This Episode Matters A great bartender needs more than recipes and a great cocktail doesn’t necessarily need more ingredients.Black and Filipino bartenders helped shape…
- The Cost of Three Michelin Stars | Rudolph Chelminski · 33 min. · Episode 243This is a Vintage episode from 2005. Why This Episode Matters Earning three Michelin stars is a triumph. Keeping them brings financial commitments, public scrutiny, and…
- A Fire, a Do-Over & The Bear | Brian Lockwood · 31 min. · Episode 242Why This Episode Matters What it takes to reopen a restaurant after a fire shuts it down just three days into business.How a shared-space kitchen becomes a lesson in building one…
- Southern Smoke Festival 2026 | Vol. 2: French Brasseries, Caviar Camp & Great Brisket · 47 min.Why This Episode Matters Kyle Knall explains why Milwaukee offers the community support to build ambitious restaurants—and a life outside them.Jason Ryczek takes us inside Caviar…
- Southern Smoke Festival 2026 | Vol. 1: Building Better Restaurants · 1 t. 3 min. · Episode 240Why This Episode Matters Can restaurants offer exceptional food and hospitality while giving their employees a better life? These owners explain how they’re doing it.Birdie’s…
- The Lost Books Behind the Cocktail Revival | Greg Boehm · 25 min. · Episode 239This is a Vintage episode from 2010. Why This Episode Matters Greg Boehm explains how obscure pre-Prohibition cocktail books became useful again as ingredients and serious…
- Kenta Goto & Noah Rothbaum | The Goto Bartender’s Guide & the Art of Precision · 46 min. · Episode 238Why This Episode Matters Kenta Goto explains why the first sip of a cocktail is like a job interview: you get one chance to make the right impression, so every detail from ice…
- Martini Expo 2026 | Vol. 2: Colin Asare-Appiah, François Monti & Ryan Maybee · 58 min. · Episode 237Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Colin Asare-Appiah takes The Guys inside Ajabu, the cocktail and spirits festival connecting…
- Martini Expo 2026 | Vol. 1: Toby Maloney, Jackson Cannon, Federico Lombardi & Dan Smith · 1 t. 0 min. · Episode 236Recorded on location at the Martini Expo in Chicago. Why This Episode Matters Toby Maloney looks back at the first wave of the modern cocktail renaissance from Milk & Honey to…
- Hospitality Should Be Fun | Rick Tramonto · 28 min. · Episode 235This is a Vintage episode from 2006. Why This Episode Matters Rick Tramonto makes the case for fine dining that is polished and precise without being stiff or intimidating.The…
- Pasta, Balsamic & Calm Chaos: Inside Monteverde | Sarah Grueneberg · 48 min. · Episode 234Recorded on location at Monteverde Restaurant & Pastificio in Chicago Why This Episode Matters Grueneberg explains why being willing to step down in title to keep learning can be…
- Nothing Stops a Bullet Like a Job | Father Greg Boyle · 26 min. · Episode 233This is a Vintage episode from 2007. Why This Episode Matters Father Greg Boyle explains how Homeboy Industries uses jobs, training and support to help former gang members build…
- Last Call at the Funeral Home: Inside a Secret Speakeasy | Andrew Loos & Phil Worden · 43 min. · Episode 232Why 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…
- Are We Loving Seafood to Death? | Rick Moonen · 29 min. · Episode 231This 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…
- Preserving the Seasons: Canning, Pickling & Seasonal Cooking | Paul Virant · 36 min. · Episode 230This 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…
- Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary · 48 min. · Episode 229Why 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…
- The Mystique, Money and Madness of Truffles | Jane Black | Preview · 10 min. · Episode 228You’re hearing a preview of this subscriber bonus episode. Restaurant Guys’ Regulars can hear the full episode, plus other commercial-free bonus episodes, at…
- Stripper Food, Bachelor Parties & Other Bad Ideas | Inside Track · 16 min. · Episode 227This 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…
- Can Local Food Save a Town? | Ben Hewitt · 46 min. · Episode 226This 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…
