The Restaurant Guys

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 
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Why This Episode Matters
The episode examines how food, sexuality, and culture have always been intertwined
It 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 Banter
A 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 Conversation
Author 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. 
Timestamps
00:00 – Welcome to The Restaurant Guys
01:50 – Banter: Romance, proposals, and restaurant observations
08:35 – Bunny Crumpacker on the purpose of her book
15:02 – Aphrodisiacs, an-aphrodesiacs and food symbolism
17:43 – Class, culture, and how food defines us
23:06 – Convenience foods, restaurant meals and home cooking
32:22 – Wrap-up and final thoughts
Bio
Bunny 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.
Info
Bunny’s book: The Sex Life of Food: When Body and Soul Meet to Eat
February 25 George Martinelli of Martinelli Winery
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/
March 12 Anthony Beckman of Balletto Vineyards
https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/
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

Why You Should Listen
What “closing time” really means — and why restaurants, and their staff, should honor what they promise
An inside peak at Valentine’s Day operations, ticket flow, and why larger tables can ease pressure on the kitchen
The Guys react to mass spectrometry and a look at tequila additives
Egg price spikes, labeling myths, yolk color tricks, and a smart baking tip when extra-large eggs cost less
The Banter
Mark 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 Conversation
The 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 Stamps
0:00 – The Banter: Valentine’s Day Reflections
6:03 – Tequila Meets the Mass Spectrometer
9:53 – Coca-Cola: Regional Differences & Taste Myths
12:50 – Eggs: Scandal, Prices, Labels & Bargains
23:06 – What “Closing Time” Means to the Restaurant
28:02 – What “Closing Time” Means to the Diner

Info
Mass Spec Everything
https://linktr.ee/mymassspecworld

You Don’t Want Dessert, Do You?
by Frank Lanzkron-Tamarazo
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 episode from 2005.
Why You Should Listen
An early, still-relevant look at sustainable seafood
What “dirty fishing” and bycatch really mean
Practical advice for diners and restaurateurs
A snapshot of the 2005 Endangered Species Act debate

The Banter
Mark 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 Conversation
Beth 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 Track
The Guys argue for common-sense conservation: not less seafood — smarter sourcing so there’s still fish worth serving years from now.

Time Stamps
3:00 Water vs. soda
6:00 Nicotine beer
8:00 Beth Lowell joins
9:20 Bycatch explained
18:09 How Oceana helps
25:41 What fish to eat or avoid
28:28 Endangered Species Act (2005)
34:05 Wrap-up

Guest Bio
Beth Lowell is an Ocean Wildlife Advocate with Oceana, an international organization focused on science-based ocean conservation and sustainable fishing practices.

From the Show
Oceana – oceana.org
Monterey Bay Aquarium Seafood Watch guides –  seafoodwatch.org

February 25 George Martinelli of Martinelli Winery
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/
March 12 Anthony Beckman of Balletto Vineyards
https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/
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

Why You Should Listen
From television and advertising to building Asheville’s restaurant scene
How fine dining, farm-to-table thinking, and wine culture shaped a food town
The 2008 crisis and a pivot to neighborhood Italian that lasted
What Hurricane Helene revealed about restaurants as community lifelines
The Banter
Restaurateurs 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 Conversation
Eric 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 Track
Hurricane 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.
Timestamps
00:00 – 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 Bio
Eric Scheffe
February 25 George Martinelli of Martinelli Winery
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/
March 12 Anthony Beckman of Balletto Vineyards
https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/
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 episode from 2005.
Why This Episode Matters
How globalization began reshaping wine style, taste, and production in the early 2000s
Why market pressure and critical consensus can lead to homogenized wines
The tension between wines made for place versus wines made for approval
What is lost when tradition and restraint give way to international sameness
A timeless argument for authenticity, terroir, and consumer responsibility
The Banter
Mark 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 Conversation
Neal 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.
Timestamps
02:13 – Mondo Vino and the globalization debate
11:01 – Globalization’s impact on wine style
14:00 – Consumer responsibility in the wine market
15:44 – The homogenization of wine
21:22 – Sustainable agriculture and authenticity
28:40 – Ageability and identifying quality wines
35:54 – Wrap-up
Bio
Neal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir.
Info
Neal's company www.rosenthalwinemerchant.com/
Mondovino (2004) on Tubi
https://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=goo
February 25 George Martinelli of Martinelli Winery
https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/
March 12 Anthony Beckman of Balletto Vineyards
https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/
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