Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life.
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The Guys discuss new trends in desserts as Francis nurses his sugar hangover.
The Conversation
The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.)
The Inside Track
The Guys were fascinated by Steven Rinella’s determination to cook obscure dishes from Escoffier and were eager to speak with him.
“You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having the occasion to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006
Bio
Steven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.
The Scavenger’s Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.
He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.
Info
Steven Rinella’s book The Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste Escoffier
Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks
Épisode 17
mardi 13 août 2024 • Durée 52:37
The Banter
The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.
The Conversation
The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)
The Inside Track
The Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.
On why some love the hospitality business:
“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024
Bio
Sother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast.
Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.
BONUS! Eric Ripert: Outstanding Chef in the US and Beyond
Épisode 1000
samedi 10 août 2024 • Durée 37:15
**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here:
The Guys discuss the virtues of boiling water and wine, the former being necessary at times and the latter being appalling. Hear about Mark’s brush with the great Julia Child.
The Conversation
The Restaurant Guys welcome highly acclaimed Chef Eric Ripert to the show to talk about all things fish–acquiring, preparing, pairing with wine and serving guests. They touch on new culinary trends and the benefits of comfort food (if you call roasted chicken with truffles “comfort food.”)
The Inside Track
The Guys have dined at Le Bernardin several times and confess that they recently canceled a reservation….but they are going to return.
Bio
Eric Ripert is the chef and co-owner of acclaimed Le Bernardin in NYC and Blue in Grand Cayman. He also has Aldo Sohm Wine bar with Maguy Le Coze and Aldo Sohm. Le Bernardin has received four stars from The New York Times since 1995, the only restaurant to stay in that realm of excellence for nearly 20 years. Le Bernardin holds three Michelin stars (since 2005) and has been named one of the top restaurants in the world by numerous publications.
Chef Ripert has authored many books includingSeafood Simple: A Cookbook and Vegetable Simple: A Cookbook.
Danny Meyer: "Setting the Table" Before Shake Shack Went Worldwide
Épisode 16
jeudi 8 août 2024 • Durée 23:43
This is a Vintage Selection from 2007
The Conversation
The Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues.
The Inside Track
The Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.
Bio
Danny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015.
He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.
Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list. USHG’s restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996).
Info
Danny Meyer’s book
Setting the Table: The Transforming Power of Hospitality in Business
We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.
Jon Ross (Master Sommelier and Stage Left Alum): Comes Home From Australia
Épisode 21
mardi 27 août 2024 • Durée 32:28
The Banter
The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.”
The Conversation
The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today including a nearly-forgotten and surprising connection to The Restaurant Guys Podcast.
The Inside Track
The Guys hired Jon as a young adult and nurtured his interest in wine and hospitality. He rose up through their organization while experiencing professional wine tastings, the Union Square green market and a Tales of the Cocktail convention. Through the years they have kept in touch (The Guys proudly witnessing Jon’s accomplishments) and were happy to interview Jon about his book shortly before they hosted a consumer wine tasting of Jon’s portfolio.
On having Mark & Francis as mentors:
“I've always felt that your mentors are people who show you what you want to become, not tell you what you want to become,” Jonathan Ross on The Restaurant Guys Podcast 2024
Bio
Jonathan was a member of the award-winning wine team at Eleven Madison Park and held the title of Head Sommelier. In 2017, Jon passed the prestigious Master Sommelier exam. He makes his own wine in Australia under a label called Micro Wines, which is sold in Australia and the United States. Jon co-authored How to Drink Australian with wife Jane Lopes, a definitive modern guide to Australian wine.
Michael Cimarusti: Acclaimed L.A. Chef Meets East Coast Restaurant Guys
Épisode 15
mardi 6 août 2024 • Durée 44:10
The Banter
The Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.
The Conversation
The Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.
The Inside Track
Chef Michael was reunited with a former employee of his, and current maître d' of The Guys’ restaurants in New Brunswick, NJ, while in their place for dinner. He’s from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he’s on the east coast.
“I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024
Bio
Chef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck’s Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted’s in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast.
Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green star
Michael Symon: An Interview From Before The Chew
Épisode 14
jeudi 1 août 2024 • Durée 42:07
This is a Library Selection from 2007
The Banter
The Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent?
The Conversation
The Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.
The Inside Track
The Guys knew they would be hosting the winner of The Next Iron Chef, but found out the night before (with the rest of America) that it would be Chef Michael Symon!
Here’s what he had to say about the dynamic of competing on and becoming The Next Iron Chef.
“Only Iron Chef is a chef being a chef and I think that's the magic of the show,” Michael Symon on The Restaurant Guys Podcast 2007
Bio
After winning The Next Iron Chef he appeared on two seasons as a judge. He is also a former co-host of the Emmy-winning TV show, The Chew. Michael is the author of six award winning cookbooks, four of which were on The New York Times Best Seller list.
Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors. In 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants.” Bon Appetit and Food & Wine magazines included B Spot on their list of “Top 10 Best Burger Joints.” In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes.
Chef Michael Symon currently operates Mabel BBQ in Cleveland and Las Vegas, Angeline at The Borgata in Atlantic City and Bar Symon at two airports.
Info
Michael Symon
Chutatip “Nok” Suntaranon: Flight Attendant to James Beard Foundation Best Chef: Mid-Atlantic
Épisode 13
mardi 30 juillet 2024 • Durée 47:17
The Banter The Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes.
The Conversation The Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya’s success to her obsession for delicious food and cultural authenticity. She shares her unique journey from flight attendant to James Beard Award-winning chef. How did she do it?
The Inside Track The Guys were eager to meet Chef Suntaranon before the show and took a trip to Philadelphia to experience her restaurant Kalaya first-hand. They appreciated her attention to detail and deep caring about her guests and staff which culminated into a phenomenal dining experience.
“I think it's in my blood that I appreciate a good thing. And food is my obsession, it is my passion,” Nok Suntaranon on The Restaurant Guys 2024
Bio Chutatip “Nok” Suntaranon grew up in Thailand where she developed a love of food. She later became a flight attendant, ran an Italian restaurant in Bangkok, then opened Kalaya in Philadelphia in 2019. Due to its success, Kalaya expanded in 2022. She was nominated James Beard Foundation’s Best New Chef and eventually became James Beard Foundation’s Best Chef: Mid-Atlantic 2023.
Info Kalaya https://kalayaphilly.com/ R & D cocktail bar https://www.rdphilly.com/
We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.
The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted.
The Conversation
The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale’s work in cocktail education and tips for creating fantastic drinks at home. You won’t want to miss this conversation with a legend!
The Inside Track
The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.
Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained good friends and collaborators all these decades! All hail The King!
Bio
Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!
He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.
The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Tales of the Cocktai Lifetime Achievement Award. He continues to teach, lead and tell the story of the cocktail.
Dale DeGroff: The King of Cocktails Changes the Game Again
Épisode 11
mardi 23 juillet 2024 • Durée 01:01:52
The Banter
The Guys recall a very special cocktail they made prior to bartending…and they didn’t use a punch bowl.
The Conversation
The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America. The episode ends with suggestions for cocktails using Dale’s amaro and a toast with old friends.
The Inside Track
The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.
Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained fast friends and collaborators all these decades! All hail The King!
Bio
Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!
He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.
The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Lifetime Achievement Spirited Award from Tales of the Cocktail Foundation. He continues to teach, lead and tell the story of the cocktail.
He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.
Sother’s book I'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails by Sother Teague
Sother’s Cocktail Recipe
Nap Time
1.5 oz Mezcal (I used @RosaLuna for its soft smoke)
.75 oz @SuzeOfficial
1 Dash @BettersBitters foamer
.5 oz Grapefruit Juice
.5 oz lime juice
.25 2:1 syrup
Vigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over
We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.
He has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.
In 2019, he was recognized as James Beard Foundation Best Chef: West.
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