The Banter

The Guys talk about early days of restaurant-ing and how taking reservations over the phone led to scammers as well as long-time patrons. (Francis may even cry.)

The Conversation

The Restaurant Guys welcome an icon in their field: Drew Nieporent! Drew has been behind some of the most acclaimed restaurants world-wide. Listen to his experiences and stories from his decades as a restaurateur and a pioneer in hospitality. 

The Inside Track

The Guys have followed Drew’s career and methods since they became restaurateurs. Whether it’s dealing with unruly guests and bartenders on the take or nuturing steadfast regulars and devoted employees, they’ve seen it all! The Guys loved the book and feel it reflects the attitude of Drew and his career.

Francis: Your book is full of really amazing stories and what I like about you is, and it comes through clearly in your book, there's a lot of insight and there's a little bit of f- you. That's really part of your personality that comes through and I really like it. 

Drew: That's true.

-Drew Nieporent on The Restaurant Guys Podcast

Bio

Drew Nieporent is one of America’s most influential restaurateurs, the force behind Myriad Restaurant Group and the visionary who helped shape New York’s dining scene for more than three decades. Known for creating iconic destinations like Tribeca Grill, Nobu, Corton and Montrachet, he’s partnered with culinary legends and Hollywood heavyweights while championing hospitality at the highest level. His restaurants have earned Michelin stars, James Beard Awards, and global acclaim. 

In fall 2025 he released a memoir I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.

Info

Drew’s book

I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches.

By Drew Nieporent

Support the show

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

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

The Conversation with Chris

The Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the only person in NJ. Chris talks about running his wine shop and how he educates and encourages the public to dive into the world of wine.

The Conversation with John

The Restaurant Guys speak with chef, wine director, professor and friend John Fischer. Given his many positions including teacher, he is well-experienced in the topic of his book  At Your Service which describes how to run a professional dining room. From emergencies to the divide between the front and back of the house, John covers it all.

Bio 

Chris Cree is a Master of Wine and one of New Jersey’s most respected wine authorities. With more than four decades in the industry, Chris has worked in nearly every facet of the wine world: from retail and importing to education and consulting. A New Jersey native, he’s the founder of Cree Wine Company in Hampton, where he curates exceptional wines from around the globe and leads tastings that make the world of wine accessible and engaging. Chris continues to champion great producers and demystify fine wine for all who love it.

John Fischer

After graduating Culinary Institute of America, John worked in several prestigious NYC restaurants from The Rainbow Room to Manhattan Ocean Club to Mondrian. He returned to CIA to teach in 2000, wrote his book At Your Service in 2005 and recently retired. 

Info

Chris Cree

https://www.creewine.com/

John’s book

At Your Service: A Hands‑On Guide to the Professional Dining Room

Find out more about CIA

ciachef.edu

We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.

https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/

Support the show

Our Places

Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

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

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success. 

The Inside Track

The Guys invite Lettie on the show after reading her insider articles about getting wine from the distributor into restaurants then into the glasses of consumers. Lettie says this about Food & Wine magazine. 

“It is half of our name and we really make a point to have it in every possible place, not just in bottles recommended or profiles of winemakers or stories but also absolutely every dish that it's appropriate to. So, our commitment to wine is profound,” Lettie Teague on The Restaurant Guys Podcast 2007 

Bio

Lettie Teague has been The Wall Street Journal’s wine columnist for 15 years. Before joining the Journal in 2010, Lettie was the executive wine editor and columnist for Food & Wine magazine.

She has won three James Beard awards for her wine writing and is the author of three books: “Wine in Words” and “Educating Peter,” and "Dear Readers and Riders," a biography of best-selling children's book author Marguerite Henry. She is also the co-author and illustrator of “Fear of Wine" and was inducted into the Wine Media Hall of Fame in 2015.

Info

Lettie’s article “Secret Life of a Wine Salesmen”

https://www.foodandwine.com/wine/secret-life-of-a-wine-salesman

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Support the show

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

From The Wine Makers Podcast:

This week, Sam hits the road with MJ Towler—The Black Wine Guy—for a special crossover episode recorded live in New Brunswick, New Jersey. They sit down with legendary restaurateurs and OG podcasters Francis Schott and Mark Pascal, the co-owners of Stage Left Steak and Catherine Lombardi, and hosts of The Restaurant Guys podcast.

Long before podcasts went mainstream, Francis and Mark were pioneering thoughtful, unpretentious conversations in food, wine, and hospitality, straight from their corner of the Garden State. Sam and MJ dive deep into Francis and Mark’s early days in the restaurant industry, the dramatic evolution of hospitality, and how New Brunswick emerged as an unexpected—and underrated—food and wine hotspot.

The conversation also revisits the wild, early days of podcasting, raising a glass to names like DiSpirito, Trotter, and Bourdain. With behind-the-scenes restaurant stories, old-school podcast wisdom, and heartfelt reminders about the timeless power of passion and hospitality, this is an episode you won’t want to miss.

Guests Francis Schott and Mark Pascal join co-hosts Sam Coturri and MJ Towler (The Black Wine Guy, Beats Vines & Life) for this special collaboration.

Hosts

Sam Coturri of The Wine Makers podcast and Sixteen 600 Wine

https://radiomisfits.com/twm369/

MJ Towler of Beats, Vine and Life podcast and The Black Wine Guy Experience

https://blackwineguy.com/

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

This is a Vintage Selection from 2007

The Banter

The Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.

The Conversation

The Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people’s eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!

The Inside Track

The Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. 

“Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007

Bio

Marcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. 

In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix’s rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.

Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. 

Samuelsson was the youngest person ever to receive a three-star review from the New York Times. He has won eight James Beard Foundation Awards.

Info

Marcus Addi (his African restaurant)

https://www.marcusaddis.com/about/

Marcus’ book

The Soul Of A New Cuisine: A Discovery of the Foods and Flavors of Africa

UNICEF (Marcus has been an Ambassador since

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

The Conversation

The Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott’s origin story, what it’s like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it’s all about soul.

The Inside Track

The Guys have enjoyed Scott’s cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark’s favorite line spoken on television. (It was directed at one of their former chefs. You’ll want to hear it!)

Scott explains what has guided him throughout his life and advises young chefs to do the same.

“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,” Scott Conant on The Restaurant Guys LIVE 2025

Bio

Scott opened L'Impero in NYC. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan. Later, Cellaio in Monticello, NY then The Americano in  Atlanta, GA.

Scott is known as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, and others.    

Scott's most recent cookbook is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.

He is opening up several new eateries and launching a consumer products line in 2025. 

​Links

House of Knives on Food Network

• https://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-network

Scott Conant

• https://www.scottconant.com/

Promise Culinary School

• https://elijahspromise.org/promise-culinary/

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

This is a Vintage Selection from 2005

The Banter

The Guys discuss the joy and ridiculousness of weddings.

The Conversation

The Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell’s Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they’ve created something truly special in the middle of nowhere. 

The Inside Track

The Guys heard about their book and became enchanted with their story. They discuss how vision and passion can create relationships and fulfillment for themselves and their staff.

“To give people work that has meaning, where they feel like they're part of something larger. We have a mission that doesn't have much to do with making money.  That's why people come back year after year and give us their hearts and their souls…and work themselves to the bone to make it happen,” Blake Spalding on The Restaurant Guys Podcast 2005

Bio

Blake Spalding and Jennifer Castle both started as river chefs. In the year 2000, the opportunity to own Hell’s Backbone Grill presented itself, and they moved to Boulder, Utah.

Hell’s Backbone Grill & Farm was selected as a James Beard Awards semifinalist in 2017, 2018, and 2019, and advanced to nominee in 2020, the year the awards were canceled due to the pandemic. Spalding and Castle were honored most recently by the restaurant’s inclusion as semi-finalists for Outstanding Restaurant for both 2022 and 2023.

Co-owners Jen Castle and Blake Spalding have also created a retail line of food and two acclaimed cookbooks, With a Measure of Grace, the Stories and Recipes of a Small Town Restaurant, and This Immeasurable Place, Food and Farming from the Edge of Wilderness. 

They operate a food truck dubbed “Little Bone.”

They, along with investors and donors, very recently acquired the Boulder Mountain Lodge property in Boulder, Utah.

Info

Hell’s Backbone Grill, Boulder, Utah

https://www.hellsbackbonegrill.com/

With a Measure of Grace: The Story and Recipes of a Small Town Restaurant

 by Blake Spalding, Jennifer Castle and Livinia Spalding

https://www.hellsbackbonegrill.com/shop/p/with-a-measure-of-grace

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

The Banter

The Guys talk about their visit to one of their new favorite cities: Charleston, SC.

The Conversation

The Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she’s been and where she’s going (which is pretty exciting!)

The Inside Track

The Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple. 

“Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create a great community and a great working environment. Because I have more control over that, to do things a little bit more how I see it is what I'm really looking forward to,” Jillian Vose on The Restaurant Guys Podcast 2025

Bio

Jillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. Starting her journey at Four Peaks Brewery in Arizona, she quickly ascended the ranks, contributing significantly to the success of esteemed establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in New York City. Her latest venture, Hazel and Apple in Charleston, South Carolina, is set to bring a fresh perspective to the city's vibrant bar scene.

Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Named one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.

Info

Hazel and Apple, Charleston, SC

https://www.hazelandapple.com/

Badger Bevs 

https://badgerbevs.com/

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days.

The Inside Track

The Guys knew David from The Red Meat Club (a monthly gathering of NYC restaurateurs) and his restaurant Home which he ran with wife Barbara Shinn. The couple bought a vineyard and taught themselves how to grow grapes and make wine. He talks about immersing themselves in their lives as farmers, winemakers and proprietors of a bed & breakfast. 

“We love our lifestyle. We really, truly, truly do. It doesn't mean that every second of every day we're in ecstasy, but we love our lifestyle. And when you find something that you love, it's worth doing. So yes, we do wake up very early and we do spend the entirety of our day immersed in this lifestyle, and there's not anything else that we can think that we really want to do other than have a nice glass of wine at the end of the day and have  a good dinner.

And we retire and we start all over the next day,” David Page on The Restaurant Guys 2007 

David Page no longer owns Shinn Estate Vineyards.

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]

Subscriber-only episode

This is a Vintage Selection from 2007

The Conversation

The Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results. 

The Inside Track

The Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband David Page. The couple bought a vineyard and taught themselves how to grow grapes and make wine. Barbara talks about forging her own path to create a sustainable vineyard with excellent wines. 

“ My philosophy before we planted the vines was to make very, very high quality wine and to be as organic as possible. Our best winemaker friends and our best manager friends and even the viticultural section of Cornell University flat out said to us, ‘You cannot do both things at once. Here on the East Coast, we have too much disease pressure. It's too humid. You cannot be organic in this environment. So if you wanna make high quality wines, do that. You'll be lucky if two to 3% of the materials that you use in your vineyard are organic.’

And this year, well, I proved them wrong,” Barbara Shinn on The Restaurant Guys Podcast 2007

Info

Barbara no longer owns Shinn Estate Vineyards

The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets for RG Regulars AND Cocktail Party for Regulars on May 10 https://www.stageleft.com/store/event/2nd-annual-bar-regulars-cocktail-party-mixer-with-the-restaurant-guys-regular/ 

Our Sponsors
The Heldrich Hotel & Conference Center
https://www.theheldrich.com/

Magyar Bank
https://www.magbank.com/

Withum Accounting
https://www.withum.com/

Our Places
Stage Left Steak
https://www.stageleft.com/

Catherine Lombardi Restaurant
https://www.catherinelombardi.com/

Stage Left Wineshop
https://www.stageleftwineshop.com/

Reach Out to The Guys!
[email protected]