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

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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 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.

Info

https://www.thescheffergroup.com/

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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=google-feed

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Why This Episode Matters

• Bartenders are central to hospitality culture
• Industry legacy plays a critical role in preserving bar professionalism 
• Non-alcoholic cocktails require intention, balance, and structure
• The future of the bar depends on respecting craft while adapting to change

The Banter
Mark 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 Conversation
Ryan 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.

Timestamps
00:00 – Talk of analog reservation taking becoming trendy
9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy
22:30 – The Bartender Hall of Fame
35:36 – How bartending skills and expectations have evolved
42:38 – Ryan’s book Non-Alcoholic Drinks for Dummies
53:24 – Non-alcoholic cocktails and building drinks with intention
1:00:00 – Wrap Up 80s Drinks

Bio
Ryan 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.

Info
Website: https://www.bartender.com

For the Fuzzy Navel and Cold Brew Martini recipes, email [email protected]

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This is a Vintage episode from 2011.

Episode Description

Mark 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.

Timestamps

00:00 – Opening banter: travel, family, and restaurant culture

09:18 – Gabrielle joins the conversation

17:08 – Early life, travel, and formative experiences

27:57 – Prune: food, philosophy, and hospitality

33:10 – Iron Chef, fame, and closing thoughts

Guest Bio

Gabrielle 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 Information

Book: Blood, Bones & Butter

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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

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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

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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

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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 decades sharing traditional Italian cuisine and shaping how home cooks understand regional Italian food.

Info

Mary Ann’s recipes, tours and other info

https://www.ciaoitalia.com/

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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 Sauced: cooking with alcohol explained
52:56 – NYC restaurant & bar recommendations

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