ABOUT THIS PODCAST 🔗
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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: TheGuys@RestaurantGuysPodcast.com
Update frequency:
semiweekly
Average audio length:
42 minutes
Guest interviews
Has sponsors
English
United States
271 episodes
since July 17, 2024
episodic
LATEST EPISODE 🔗
Why 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 American drinking and preserve traditions that might otherwise have disappeared.
The drinks that last are the ones other bar…
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Search past episodes of The Restaurant Guys.
PREVIOUS EPISODES 🔗
This 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 relentless pressure.
Rudolph Chelminski knew Bernard Loiseau for decades and offers a personal view of the ambition behind his ex…
Why 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 restaurant team.
What went into training Jeremy Allen White for The Bear and that restaurant professionals find the sh…
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 Camp, from getting into tanks with sturgeon to selecting roe and serving it at Little’s Oyster Bar.
Leonard Botello IV…
Why 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 challenges the traditional fine dining model with counter service, a serious wine program and meaningful employee benefits…
This 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 bartending returned.
He shares how Mud Puddle Books reproduced historic cocktail books in painstaking detail — right down to t…
Why 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 and dilution to the order of operations matters.
Noah Rothbaum makes the case that cocktail recipes have changed far less…
Recorded 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 bartenders across Africa and the wider cocktail world, and discusses Black Mixcellence and the Black voices too often missing f…
Recorded 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 The Violet Hour and explains why great ice, precise dilution and serious technique still have to serve hospitality.
Ja…
This 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 Guys tackle an enduring hospitality dilemma: when does accommodating one guest diminish the experience for everyone else?…
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