The Restaurant Guys

The Banter
Mark 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 Conversation
The 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 Track
This 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 bourbon
Why barrel differences were once hidden—and are now celebrated
How regional whiskey styles actually differ
Why adding water or ice is part of the tradition, not a weakness
Prohibition’s long shadow 
Bio
Noah 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.
Info
Noah's book
The Whiskey Bible: A Complete Guide to the World's Greatest Spirit
Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Become a Restaurant Guys' Regular!
https://www.buzzsprout.com/2401692/subscribe
Magyar Bank
https://www.magbank.com/
Withum Accounting
https://www.withum.com/restaurant

Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
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Episode Description 
This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.

The Banter
Mark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d’—setting the stage for a broader discussion about how food and restaurants were experienced at the time.

The Conversation
The Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.

The Inside Track

The Guys share why Melissa’s restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.

Guest Bio

Melissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.

Timestamps
00:00 – Episode Start
 03:30 – Restaurant Reviews in the Mid-2000s
 08:40 – Melissa Hamilton Joins the Conversation
 12:40 – What’s Great about Saveur Magazine
15:15 – Community Feasts and Dinner Parties
 22:00 – Cohesive Articles and Themes in Saveur
35:00 – Wrap Up with an Amusing Ad 

Info
Ruth Reichl episode of The Restaurant Guys
https://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-v

Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
https://www.buzzsprout.com/2401692/subscribe

Episode Description

Mark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. From pub culture and historic cities to standout meals abroad, the episode ends with a cautionary tale from a marina restaurant in Florida—and what it reveals about hospitality.
The Conversation

Francis recounts his journey through Ireland and Austria, including visits with family and friends in Belfast, Dublin, and Vienna. He shares observations on pub culture, regional dining, wine, and historic landmarks, along with practical travel tips for Austria. The discussion highlights how context, culture, and the small details intersect when you travel well.

The Inside Track

Mark shares a cautionary tale from a marina restaurant in West Palm Beach, underscoring why location alone doesn’t guarantee good hospitality. The episode closes with lessons on service, expectations, and what truly makes a restaurant worth returning to.

Timestamps

00:00 – Vacations in January
03:30 – Ireland: Homey Pubs to Luxury Hotels
7:40 – Ireland: Historic Sites While Traveling
16:10 – Austria: The Place and People
21:35 – Austria: Wine and Dining Recommendations
32:40 – A cautionary tale from West Palm Beach

Info
Ireland
Mrs. O’s 

Bar at the Merchant Hotel
https://www.themerchanthotel.com/

Austria
Hotel Topazz & Lamée
https://www.hoteltopazzlamee.com/

Vinothek
https://www.vinothek1.at/

Heunisch & Erben
www.heunisch.at

Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Become a Restaurant Guys' Regular!
https://www.buzzsprout.com/2401692/subscribe
Magyar Bank
https://www.magbank.com/
Withum Accounting
https://www.withum.com/restaurant

Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2005
Episode Description
Mary Ann Esposito, pioneering host of PBS’s Ciao Italia, the longest running cooking show, joins the Restaurant Guys to discuss authentic Italian cooking before it was trendy. The conversation explores traditional Italian cuisine, regional cooking, food television, and how Italian food in America drifted from its roots.
The Banter
The Restaurant Guys open with a candid—and humorous—discussion of dieting culture in America, demonized foods, and what happens after a few months of eating sausage and whipped cream. 
The Conversation
The Guys welcome Mary Ann Esposito, the host of PBS’s Ciao Italia and one of the earliest voices of authentic Italian cooking on American television. Mary Ann reflects on teaching traditional Italian cuisine, the foundations of regional cooking, and how Italian-American food evolved away from its origins. She also shares practical insights on bringing authenticity back into everyday cooking—without turning weeknight dinner into a chore.
The Inside Track
Mark and Francis reconnect with Mary Ann, recalling a memorable visit at their New Brunswick, NJ restaurant in 2005. They revisit her long-running culinary tours to Italy—and discover she’s still hosting them in 2026—proving that some food traditions don’t just endure, they keep evolving.

Timestamps
01:12 – What’s Wrong with a Pasta Dinner?
 02:07 – Bad Diet Trends and Misunderstood Italian Food
 06:35 – Mary Ann Esposito and Family Recipes
 12:15 – The Cuisine of Sicily and Regional Italian Cooking
 20:00 – The Quest for the Perfect Cannoli
 24:30 – Preserving Authentic Italian Cuisine
 29:30 – Finding Time to Cook Well at Home
 32:00 – Leaving a Legacy in Food

Bio
Mary Ann Esposito is the longtime host of PBS’s Ciao Italia and a leading voice in Italian cooking in America. An award-winning author and teacher, she has spent d
Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Become a Restaurant Guys' Regular!
https://www.buzzsprout.com/2401692/subscribe
Magyar Bank
https://www.magbank.com/
Withum Accounting
https://www.withum.com/restaurant

Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
https://www.buzzsprout.com/2401692/subscribe

From kitchens around the world to cocktail media, why it’s time to talk about cooking with booze

The Conversation
In this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy.
Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The conversation dives into Tim’s newest project, Sauced, a podcast he co-hosts with Sother Teague, dedicated to cooking with booze and and building cocktails that are designed for the dinner table, not just the bar.
Along the way, the Guys dig into shifting restaurant culture, the evolution of kitchen environment and why food goes with drink and drink goes with food. Expect behind-the-scenes stories, practical insights, and plenty of New York City restaurant and bar recommendations from people who live this stuff daily.
If you care about food media, modern mixology, or the intersection of kitchens and cocktails, this episode is a must-listen.
Bio
Tim McKirdy is a former chef turned drinks journalist and podcast host. After cooking professionally in London and Buenos Aires, he joined VinePair, where he hosted the popular Cocktail College podcast and was managing editor. He now co-hosts Sauced with Sother Teague, exploring cooking with booze & drinking with food.
Info
Sauced Podcast 
https://sauced.supercast.com/
The Restaurant Guys on Cocktail College
https://vinepair.com/cocktail-college/episode-200-special/
Timestamps
00:00 – Introduction & recording in Brooklyn
02:30 – Tim McKirdy’s early cooking career abroad
25:20 – From chef to VinePair and Cocktail College
41:48 – Launching Sauce
Thursday, February 5  Michter's Whiskey Tasting
http://stageleft.com/event/2-5-26-michters-whiskey-tasting/
Wednesday, February 25 Martinelli Wine Dinner 
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

Become a Restaurant Guys' Regular!
https://www.buzzsprout.com/2401692/subscribe
Magyar Bank
https://www.magbank.com/
Withum Accounting
https://www.withum.com/restaurant

Our Places
Stage Left Steak
https://www.stageleft.com/
Catherine Lombardi Restaurant
https://www.catherinelombardi.com/
Stage Left Wineshop
https://www.stageleftwineshop.com/

To hear more about food, wine and the finer things in life:
https://www.instagram.com/restaurantguyspodcast/
https://www.facebook.com/restaurantguys

Reach Out to The Guys!
[email protected]

**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**
Click Below!
https://www.buzzsprout.com/2401692/subscribe