The Restaurant Guys

Vintage episode (2006)Why This Episode MattersThe Guys dissect classic “wine gaffes” and the social survival tactics that follow.Susan Ridley explains why Hendry’s vineyard site matters: cool maritime influence, rocky soils and foothill elevation A look at vineyard thinking from a grower-driven perspective, where farming stress, decades of experience, and selectivity shape the wine.Wine dinners are the best “real-world” wine education: food changes everything.The BanterMark Pascal and Francis Schott open with wine-party etiquette wars. How to prevent your “special bottle” from being shelved like an unwanted candle and why perfume at tastings should be a misdemeanor.The ConversationSusan Ridley (Brookside Ranch) joins to tell the accidental origin story of becoming George Hendry’s partner—starting with dinner at the neighbor’s house and ending with a serious winery built on one vineyard, no purchased fruit. The Guys dig into what makes Hendry’s site in Napa’s cooler corner so distinctive, why vineyard stress and rocky soils can produce better wine, and how wine dinners teach pairing in a way tastings never can. Along the way: vineyard tours with a pith-helmeted nuclear physicist, Napa seasonality, legendary blackberry jam, and the screw cap vs. cork debate.Timestamps0:00 – Welcome + Natalie MacLean’s “Grapes of Gaffe” 2:15 – Having your host ignore your bottle, too much perfume and “off” bottles9:00 – Guest Introduction: Susan Ridley, Brookside Ranch and Hendry Wines12:50 – Hendry vineyard location, elevation, and rocky soils15:45 – George Hendry, farmer and nuclear physicist 20:40 – Wine dinners and lessons they teach23:13 – Brookside Ranch B&B + Napa seasonality29:00 – Screw caps vs. cork closures discussionGuest BioSusan Ridley was a partner in Hendry Wines in Napa Valley and proprietor of Brookside Ranch, a historic bed-and-breakfast neighboring the Hendry estate. She worked closely with grower-winemaker George Hendry on communicating the winery’s vineyard-first philosophy and focus on estate fruit. Susan passed away in 2025.InfoHendry Wines https://www.hendrywines.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why This Episode MattersWhy food that reflects place matters more than Michelin prestige.How Xtreme Foodies connects global travelers with local culinary experts.Why tasting-menu fine dining is starting to feel formulaic—and what’s replacing it.From Texas barbecue to Neapolitan pizza, a conversation about food, identity, and memory.The BanterMark Pascal and Francis Schott open the show debating shepherd’s pie, Irish–Mexican culinary mashups, and a tequila origin story that sounds questionable… until the first sip.The ConversationJeffrey Merrihue, founder of Xtreme Foodies, joins the Guys to explore why regional food tells a deeper story than luxury dining. From the evolution of barbecue and pizza to overtourism in Japan and the fatigue of modern tasting menus, the conversation challenges how—and why—we travel to eat.Timestamps0:00 – The Banter: Shepherd’s pie and Irish–Mexican mashups6:04 – The Conversation: Jeffrey Merrihue and Xtreme Foodies12:00 – Fine dining and the loss of place21:15 – Texas barbecue: heritage vs Michelin craft30:35 – Pizza regionalism: Naples and New York37:55 – Overtourism and Japan41:05 – L’Ami Louis and the limits of prestige47:05 – Wrap UpGuest BioJeffrey Merrihue is the founder of Xtreme Foodies, a global culinary community connecting travelers with local food experts in more than 200 cities. A longtime writer and world traveler, he focuses on food that reflects regional identity rather than globalized luxury dining.Guest InfoXtreme Foodies https://www.xtremefoodies.com/The World’s Tastiest Chicken https://xtremefoodies.substack.com?utm_source=navbar&utm_medium=webSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2006.This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe at https://restaurantguysregulars.buzzsprout.comWhy This Episode MattersThe episode examines how food, sexuality, and culture have always been intertwinedIt reframes restaurants not just as places to eat, but as stages where intimacy, power, and identity play out.The conversation challenges assumptions about aphrodisiacs, gendered foods, and the social rituals that shape how we dine.The episode challenges listeners to rethink how memory, status, and convenience foods quietly shape our relationships and our restaurant habits.The BanterA story about a proposal gone painfully wrong sets the tone as Mark Pascal and Francis Schott explore the unpredictable theater of romance in restaurants. From first dates to long-married couples who’ve forgotten how to talk, they reflect on what they've learned about human connection from a lifetime in the dining room.The ConversationAuthor and food historian Bunny Crumpacker talks about The Sex Life of Food: When Body and Soul Meet to Eat, a wide-ranging exploration of how food symbolism, cultural taboos, and dining rituals intersect with sexuality and identity. The discussion moves from aphrodisiac myths and gendered foods to class signals, fast food culture, and the emotional meaning behind what and how we eat. Timestamps00:00 – Welcome to The Restaurant Guys01:50 – Banter: Romance, proposals, and restaurant observations08:35 – Bunny Crumpacker on the purpose of her book15:02 – Aphrodisiacs, an-aphrodesiacs and food symbolism17:43 – Class, culture, and how food defines us23:06 – Convenience foods, restaurant meals and home cooking32:22 – Wrap-up and final thoughtsBioBunny Crumpacker is a columnist, food historian, and the author of 7 books including The Sex Life of Food: When Body and Soul Meet to Eat, a cultural exploration of the relationship between eating, identity, and intimacy.InfoBunny’s book: The Sex Life of Food: When Body and Soul Meet to EatOur PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why You Should ListenWhat “closing time” really means — and why restaurants, and their staff, should honor what they promiseAn inside peak at Valentine’s Day operations, ticket flow, and why larger tables can ease pressure on the kitchenThe Guys react to mass spectrometry and a look at tequila additivesEgg price spikes, labeling myths, yolk color tricks, and a smart baking tip when extra-large eggs cost lessThe BanterMark Pascal and Francis Schott kick things off with post–Valentine’s Day reflections and the realities of running a dining room during peak nights. The Guys pull back the curtain on expediting, ticket management, and the small operational decisions diners rarely see. They share how shifting celebrations beyond February 14th can ease pressure on both restaurants and relationships.The ConversationThe Guys dive into a wide-ranging Inside Track discussion sparked by the @MassSpecEverything channel, exploring mass spectrometry and spirits—from alleged additives in tequila to why common hand-rub tests don’t reveal everything. The talk moves to Coca-Cola lore, including what *really makes Mexican Coke special.Eggs take center stage as they unpack price spikes linked to bird flu, pasture-raised labeling, feed-driven nutritional differences, and how yolk color can be manipulated. They share a practical tip for bakers: extra-large eggs sometimes cost less than large, but be sure to adjust your recipe!Finally, Mark and Francis debate what a restaurant’s posted closing time should actually mean and that clear communication and consistent standards define the guest experience long after the meal ends.Time Stamps0:00 – The Banter: Valentine’s Day Reflections6:03 – Tequila Meets the Mass Spectrometer9:53 – Coca-Cola: Regional Differences & Taste Myths12:50 – Eggs: Scandal, Prices, Labels & Bargains23:06 – What “Closing Time” Means to the Restaurant28:02 – What “Closing Time” Means to the DinerInfoMass Spec Everythinghttps://linktr.ee/mymassspecworldYou Don’t Want Dessert, Do You?by Frank Lanzkron-TamarazoSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005.Why You Should ListenAn early, still-relevant look at sustainable seafoodWhat “dirty fishing” and bycatch really meanPractical advice for diners and restaurateursA snapshot of the 2005 Endangered Species Act debateThe BanterMark Pascal and Francis Schott react to a “health study” revealing that water is still king. The Guys spiral into soda culture, marketing myths, and one of the strangest beverage ideas of the era: nicotine beer.The ConversationBeth Lowell of Oceana joins The Restaurant Guys to ask the big question: can we keep eating fish the way we do now? She breaks down bycatch, sea turtles, and the hidden cost of industrial fishing — and explains how simple gear changes can reduce harm without shutting fishermen down. The Guys bring a restaurateur’s perspective to overfishing, mercury contamination, and the future of seafood.The Inside TrackThe Guys argue for common-sense conservation: not less seafood — smarter sourcing so there’s still fish worth serving years from now.Time Stamps3:00 Water vs. soda6:00 Nicotine beer8:00 Beth Lowell joins9:20 Bycatch explained18:09 How Oceana helps25:41 What fish to eat or avoid28:28 Endangered Species Act (2005)34:05 Wrap-upGuest BioBeth Lowell is an Ocean Wildlife Advocate with Oceana, an international organization focused on science-based ocean conservation and sustainable fishing practices.From the ShowOceana – oceana.orgMonterey Bay Aquarium Seafood Watch guides –  seafoodwatch.orgSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why You Should ListenFrom television and advertising to building Asheville’s restaurant sceneHow fine dining, farm-to-table thinking, and wine culture shaped a food townThe 2008 crisis and a pivot to neighborhood Italian that lastedWhat Hurricane Helene revealed about restaurants as community lifelinesThe BanterRestaurateurs Mark Pascal and Francis Schott set the table with stories starting with Mark’s Uber Eats account taking a hit when his kids order Papa John’s. The banter detours into “taste credit scores,” childhood jobs, and practical tips on chopping onions without the tears.The ConversationEric Scheffer, a defining voice in Asheville’s food scene, shares how he left Los Angeles for a then-sleepy mountain town with few restaurants, buying a modest space and transforming it into The Savoy—white tablecloths, a serious wine program, and a dining scene energized by transplants and early farm-to-table momentum. The Guys explore what made Asheville fertile ground prior to the 2008 financial crisis and Eric’s pivot toward affordable, nostalgic Italian-American comfort that resonated deeply, along the way touching on Cindy Lauper, a makeover for a bank loan, and why collaboration beats competition.The Inside TrackHurricane Helene becomes the proof point: restaurant people feed people. Eric describes coordinating water, reopening kitchens, helping operators get online, and leaning on relationships to mobilize quickly. The Guys connect this to their core belief that independent restaurants aren’t food dispensaries; they’re community infrastructure.Timestamps00:00 – Welcome to The Restaurant Guys 02:00 – Uber Eats scandal & childhood hustles 08:00 – Introducing Eric Scheffer: from Brooklyn and LA to Asheville 17:45 – Cindy Lauper and fitting in North Carolina 20:25 – Hurricane Helene: restaurants feeding the community 32:21 – Wrap-up and the Guys’ take on “B markets”Guest BioEric Scheffer is a restaurateur and hospitality leader based in Asheville, North Carolina. Originally from Brooklyn, he left a career in television and advertising to build The Savoy into a nationally recognized fine-dining destination with a serious wine program. After the 2008 financial crisis, he shifted toward neighborhood-driven concepts and became a founding force behind the Asheville Independent Restaurant Association.Infohttps://www.thescheffergroup.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2005.Why This Episode MattersHow globalization began reshaping wine style, taste, and production in the early 2000sWhy market pressure and critical consensus can lead to homogenized winesThe tension between wines made for place versus wines made for approvalWhat is lost when tradition and restraint give way to international samenessA timeless argument for authenticity, terroir, and consumer responsibilityThe BanterMark Pascal and Francis Schott open the show reflecting on recent dining experiences and a private screening of Mondo Vino as a lens into the changing wine world.The ConversationNeal Rosenthal, one of America’s most influential wine importers, joins Mark and Francis to examine the impact of globalization on the wine industry. The conversation explores how powerful markets and critics shape production decisions, often at the expense of regional character. Rosenthal celebrates wines that express place, and challenges consumers to protect them.Timestamps02:13 – Mondo Vino and the globalization debate11:01 – Globalization’s impact on wine style14:00 – Consumer responsibility in the wine market15:44 – The homogenization of wine21:22 – Sustainable agriculture and authenticity28:40 – Ageability and identifying quality wines35:54 – Wrap-upBioNeal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir.InfoNeal's company www.rosenthalwinemerchant.com/Mondovino (2004) on Tubihttps://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=google-feedSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Why This Episode MattersBartenders are central to hospitality cultureIndustry legacy plays a critical role in preserving bar professionalism Non-alcoholic cocktails require intention, balance, and structureThe future of the bar depends on respecting craft while adapting to changeThe BanterMark Pascal and Francis Schott open the show riffing on old-school hospitality, handwritten reservation books, and whether pencil-and-paper elegance can survive the modern restaurant world.The ConversationRyan Foley shares his perspective on bartending as a profession shaped by history, mentorship, and responsibility. The discussion traces the legacy of his father, Ray Foley, founder of the Bartender Hall of Fame, and examines how Bartender Magazine has long served as an advocate for bartenders and bar culture. Together, they explore how foundational skills intersect with the modern craft cocktail movement—and why non-alcoholic cocktails deserve the same respect as their spirited counterparts.Timestamps00:00 – Talk of analog reservation taking becoming trendy9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy22:30 – The Bartender Hall of Fame35:36 – How bartending skills and expectations have evolved42:38 – Ryan’s book Non-Alcoholic Drinks for Dummies53:24 – Non-alcoholic cocktails and building drinks with intention1:00:00 – Wrap Up 80s DrinksBioRyan Foley is a hospitality industry publisher whose family owns Bartender Magazine and Bartender.com, continuing a legacy of advocacy for bartenders, bar culture, and the craft behind the bar.InfoWebsite: https://www.bartender.comFor the Fuzzy Navel and Cold Brew Martini recipes, email TheGuys@RestaurantGuysPodcast.comSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

This is a Vintage episode from 2011.Episode DescriptionMark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.Timestamps00:00 – Opening banter: travel, family, and restaurant culture09:18 – Gabrielle joins the conversation17:08 – Early life, travel, and formative experiences27:57 – Prune: food, philosophy, and hospitality33:10 – Iron Chef, fame, and closing thoughtsGuest BioGabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.Guest InformationBook: Blood, Bones & ButterSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

The BanterMark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can’t eat meat and reflect on why restaurant life is a magnet for stories you can’t make up.The ConversationThe Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey’s real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends.They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful.The Inside TrackThis episode covers the turning points that shaped today’s whiskey world, including:Booker Noe and Elmer T. Lee’s role in creating small batch and single barrel bourbonWhy barrel differences were once hidden—and are now celebratedHow regional whiskey styles actually differWhy adding water or ice is part of the tradition, not a weaknessProhibition’s long shadow BioNoah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men’s Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association.InfoNoah's bookThe Whiskey Bible: A Complete Guide to the World's Greatest SpiritSubscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast