Podcast
The Restaurant Guys
Hosted by The Restaurant Guys · EN
The Restaurant Guys is one of the original food and wine podcasts, launched in 2005 by restaurateurs Mark Pascal and Francis Schott.
With roots as a daily radio show, the podcast features in-depth conversations with chefs, bartenders, winemakers, authors, and hospitality professionals—offering the inside track on food, cocktails, wine, and restaurant culture.
New episodes and vintage conversations because the best stories, like the best bottles, age well. Expect insightful, opinionated, and entertaining conversations about food, wine, and the finer things in life.
Subscribe for ad-free content, bonus episodes and invitations to special events!
https://restaurantguysregulars.buzzsprout.com/
Contact: TheGuys@RestaurantGuysPodcast.com
42episodes
Episodes
Newest firstAll episodes
Hamburger America and the Great American Burger | George Motz
1w ago00:38:31Tap to summarizeThis is a Vintage episode from 2006George Motz joins The Restaurant Guys to talk about Hamburger America, his documentary celebrating eight beloved burger institutions and the regional traditions, family pride, old grease, beef, and stubborn conviction that make them more than just places to eat. Why This Episode MattersBefore smashburgers became trendy and before Hamburger America became a restaurant, George Motz was documenting regional burger culture across the United StatesThis episode captures an early moment in America’s burger renaissance, when great roadside burger stands still felt local, handmade, and deeply tied to placeGeorge explains why the hamburger is both a food story and an American storyThe conversation explores butter burgers, steamed cheeseburgers, old grease, grass-fed beef, and the fierce convictions of great burger makersThe Guys debate what makes a real hamburger…and why foie gras burgers might actually be meatloafThe BanterMark Pascal and Francis Schott discuss New York City’s crackdown on sous vide cooking and debate whether the health department should regulate emerging cooking techniques before banning them outright. On advice of imaginary counsel, Mark will not be offering any home sous vide instructions. The ConversationGeorge Motz joins The Restaurant Guys to discuss his documentary Hamburger America, a film exploring eight legendary burger restaurants across the United States.What begins as a conversation about hamburgers quickly becomes a broader discussion about regional identity, family businesses, roadside Americana, and the passionate people preserving classic burger traditions. George explains the strict criteria he used to select restaurants for the film, including fresh beef, decades of continuous operation, and a story worth telling. Along the way, the conversation moves through Oklahoma longhorn burgers, Wisconsin butter burgers, steamed cheeseburgers, the legendary grease at Dyer’s in Memphis, Louis’ Lunch in New Haven, which claims to have invented the hamburger sandwich, and Chicago’s Billy Goat Tavern, where burger lore became part of American pop culture. More than a discussion about hamburgers, the episode becomes a celebration of old-school American food culture and the fiercely independent restaurants that helped define it.BioGeorge Motz is a filmmaker, burger historian, author, and television personality best known for his documentary Hamburger America. He later became one of the country’s leading authorities on regional American hamburgers and opened the restaurant Hamburger America in New York City.InfoHamburger America documentaryGeorge Motz https://www.hamburgeramerica.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.com
Transcribe →David Burke | Jersey Roots and Bold Restaurant Ideas
2w ago00:33:08Tap to summarizeChef David Burke joins Mark and Francis at the New Jersey Wine & Food Festival for a conversation about Jersey dining, restaurant ambition, early kitchen life, and the creative ideas that become a chef’s signature.Why This Episode MattersDavid Burke’s career runs through New Jersey, New York City, and a national restaurant footprint, but this conversation brings him back to the Jersey roots that shaped him.David, Mark, and Francis dig into the business realities behind restaurant growth, especially real estate, rising costs, payroll, and the value of owning the building.The episode looks at how New Jersey dining has changed, from quiet weeknights and liquor-license hurdles to a stronger local restaurant culture.David’s early kitchen stories capture a version of restaurant life that was chaotic, skilled, rough around the edges, and completely captivating.The conversation shows how a signature dish is born: part imagination, part logistics, part stubbornness, and part “somebody please build me the thing.”BanterMark and Francis open with lab-grown cocoa, chocolate anxiety, and the future of a world where even dessert may need a science department. Mark then shares a Lower East Side fried chicken quest that very much did not lead to fried chicken — a classic Restaurant Guys situation involving food curiosity, one neon rooster, and the internet saving him from a very different afternoon.The ConversationDavid Burke joins Mark and Francis at the New Jersey Wine & Food Festival, where they start by noting that after 20 years of the podcast, David is somehow only now making his first appearance. David talks about running ten restaurants, the ambition that keeps chefs saying yes to new opportunities, and why New Jersey became an important part of his restaurant life after years in New York.The conversation turns to real estate, rising costs, early dining, and the business advantage of owning the building, something they all see as central to long-term restaurant survival. David also looks back on his Hazlet beginnings, from dishwashing to being dazzled by club sandwiches, sauté pans, salty line cooks, and rock stars moving through the back door.The final stretch gets into David’s gift for signature dishes, especially the path from a Peking duck idea to clothesline bacon. It is a very David Burke story: big visual concept, practical headaches, custom hardware, and eventually a dish that became so recognizable people copied it around the world.Timestamps00:00 Mark and Francis open with lab-grown cocoa and a Lower East Side fried chicken misunderstanding06:30 David Burke joins them at the New Jersey Wine & Food Festival09:15 New Jersey restaurants, real estate, and the value of owning the building12:15 David’s Hazlet roots and first kitchen jobs23:00 Signature dishes, clothesline bacon, and big restaurant ideas30:30 Jersey chefs, friendship, and making time outside the work grindSubscribe: 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.com
Transcribe →Beer vs. Wine: Which Pairs Better With Food? | Garrett Oliver
2w ago00:37:35Tap to summarizeThis is a Vintage episode from 2006Why This Episode MattersLong before craft beer became mainstream, Garrett Oliver was arguing that beer belonged at the fine dining tableThis 2006 conversation captures the early days of American craft brewing before the explosion of brewery culture and IPA dominanceGarrett explains why beer may pair with food better than wine — then challenges Francis to prove him wrongThe episode explores brewing philosophy, Belgian traditions, and the business pressures of growthIncludes a fascinating snapshot of how small Brooklyn Brewery still was in 2006 — despite already becoming influentialThe BanterMark Pascal and Francis Schott discuss Frank Bruni’s four-star review of Jean-Georges in The New York Times and what happens when great chefs expand into restaurant empires. The conversation explores restaurant identity, and whether excellence can survive scale.The ConversationGarrett Oliver, brewmaster of Brooklyn Brewery and author of The Brewmaster’s Table, joins The Restaurant Guys for a spirited conversation about the early days of American craft beer, brewing philosophy, beer aging, Belgian traditions, and pairing beer with food. Things get competitive when Oliver argues beer pairs better with food than wine — prompting Francis to challenge him to a live beer-versus-wine showdown at Stage Left. BioGarrett Oliver is the brewmaster of Brooklyn Brewery and one of the most influential figures in American craft beer. He is the author of The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food and editor of The Oxford Companion to Beer. Oliver has received numerous honors for his contributions to brewing and beverage culture, including a James Beard Award.InfoBrooklyn Brewery https://brooklynbrewery.com/Garrett Oliver http://www.garrettoliver.net/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.com
Transcribe →New Jersey Wine & Food Festival at Crystal Springs Resort 2026
3w ago01:01:13Tap to summarizeAbout This EpisodeRecorded in person at the New Jersey Wine & Food Festival at Crystal Springs Resort, this special episode features conversations with chefs, restaurateurs, producers and hospitality leaders shaping New Jersey’s food scene.Featured GuestsMike Carino & Mike Cosenza — Mike’s Pasta & Sandwich Shop Florian Wehrli — Crystal Springs Resort Jacques Torres — Jacques Torres ChocolateJeff Galen — Fossil FarmsOlivier Muller — FaubourgBryan Gregg — Blue MorelWhy This Episode MattersThis festival episode explores sourcing, craftsmanship, sustainability and hospitality through conversations with some of New Jersey’s leading culinary voices.Topics include:artisan food productionindependent restaurants vs. corporate food systemsresponsible sourcing and farmingluxury dining and consumer habitscollaboration in New Jersey’s restaurant communitythe importance of story, trust and hospitalityBiosMike Carino & Mike CosenzaOwners of Mike’s Pasta & Sandwich Shop in Nutley, NJ, known for artisan pasta and supplying restaurants throughout the state.https://www.instagram.com/mikespastashoppe/Florian WehrliExecutive Chef overseeing Crystal Springs Resort’s culinary operations, including Restaurant Latour.https://www.crystalgolfresort.com/Jacques TorresWorld-renowned pastry chef, chocolatier, and founder of Jacques Torres Chocolate.https://mrchocolate.com/ Jeff GalenExecutive Sous Chef at Fossil Farms, specializing in sustainable and exotic proteins.https://www.fossilfarms.com/Olivier MullerChef-owner of Faubourg in Montclair and Weehawken, NJ.https://www.faubourgnj.com/Bryan GreggExecutive Chef of Blue Morel at Westin Governor Morris Hotelhttps://www.bluemorel.com/Time Stamps0:00 — Welcome0:35 — Mike Carino & Mike Cosenza13:10 — Florian Wehrli & Jacques Torres36:40 — Jeff Galen42:30 — Olivier Muller52:00 — Bryan GreggSubscribe: 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.com
Transcribe →The Next Iron Chef and the Reality of Restaurant Life | Morou Ouattara & Gavin Kaysen
3w ago00:34:51Tap to summarizeThis is a Vintage episode from 2007.Why This Episode MattersBefore celebrity chefs became mainstream brands, chefs like Morou Ouattara and Gavin Kaysen were navigating what television exposure actually meant for serious working chefs.Morou Ouattara discusses bringing West African flavors into contemporary American cuisine years before global pantry ingredients became common.Gavin Kaysen reflects on competing as a young chef on The Next Iron Chef and how it shaped his career.The conversation becomes an unexpectedly thoughtful discussion about chef identity, and the reality behind “celebrity chef” culture.The BanterMark Pascal and Francis Schott open the show discussing the absurdity and honesty of chef awards and Anthony Bourdain’s irreverent influence on food culture. They explore the economics of Michelin-starred restaurants and why greatness may not be worth it.The ConversationsChef Morou Ouattara joins The Restaurant Guys to discuss appearing on The Next Iron Chef while already running a respected restaurant. He explains why competing against accomplished chefs felt entirely different from traditional reality television, and why staying true to his culinary identity mattered more than trying to satisfy judges. Morou also shares how his restaurant, Farrah Olivia, blended American cuisine with West African spices and flavors that television competition formats often couldn’t properly showcase.Later, Gavin Kaysen discusses competing as one of the youngest chefs on the show, the camaraderie among contestants, and the strange reality of being edited for national television. The conversation expands into restaurant culture, chef professionalism, and Kaysen’s then-upcoming move to New York to lead Café Boulud.Timestamps00:00 — The Golden Clog Awards, Anthony Bourdain, and Michelin-star economics06:45 — Morou Ouattara joins; competing on The Next Iron Chef10:00 — Reality Cooking Shows vs. Kitchen Life11:45 — Incorporating West African spices at Farrah Olivia15:45 — Gavin Kaysen joins; Camaraderie behind the scenes of The Next Iron Chef24:00 — Reality TV editing and food television culture27:00 — San Diego’s evolving restaurant scene30:30 — Gavin Kaysen's move to Café Boulud in New YorkBioMorou Ouattara is an Ivory Coast-born chef known for blending West African flavors with contemporary American cuisine at Farrah Olivia in Alexandria, Virginia. He previously led the kitchens at Red Sage and Signatures by Karam.Gavin Kaysen was named one of Food & Wine’s Best New Chefs and later became one of America’s most acclaimed chefs and restaurateurs. At the time of this interview, he was preparing to take over as executive chef of Café Boulud.InfoMorou Ouattara https://chefmorou.com/Gavin Kayson https://gavinkaysen.com/Café Boulud https://www.cafeboulud.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.com
Transcribe →The Future of Wine Service | June Rodil
4w ago00:44:50Tap to summarizeWhy This Episode MattersWhat actually makes a great wine pairingHow younger diners are changing wine culture and what that means for restaurantsWhere real wine value exists right now (hint: not where everyone’s looking)Why hospitality, not knowledge, is still the key to selling wineThe evolving role of sommeliers in a less formal, more competitive dining worldThe BanterMark Pascal and Francis Schott open the show swapping stories about “elevating” takeout by adding better ingredients, dialing in details, and chasing that last 10% that turns good into spectacular.The ConversationJune Rodil, Master Sommelier and partner in Goodnight Hospitality, shares her path from serving at Olive Garden to shaping some of the most thoughtful wine programs in the country. She breaks down how wine pairing really works not as rules, but as taste memory, experience, and constant adjustment.The conversation explores the shifting role of wine in dining, from everyday staple to luxury competitor, and the challenge of connecting with a younger, less wine-focused guest. June emphasizes that great service, not intimidation or hierarchy, is what brings people into wine, and that curiosity, accessibility, and value matter more than ever.They also dig into where smart wine buyers should be looking today, from South Africa to overlooked Old World regions, and why finding one great, under-the-radar bottle can define a program more than a massive list.Timestamps00:00 – The quest to elevate every bite06:00 – June Rodil’s path: from server to Master Sommelier10:45 – Understanding wine pairing synergy12:00 – How great pairings are actually built (and tested)21:00 – Who is ordering wine in the dining room?26:00 – How to appeal to guests and sell wine today/presenting cork33:00 – Where the real value is in wine right now38:00 – Final takeaway: “Just drink more.”BioJune Rodil is a Master Sommelier (2015) and partner at Goodnight Hospitality in Houston, where she oversees award-winning wine programs and hospitality operations. She is widely recognized for her leadership in modern wine service and mentorship within the industry.InfoGoodnight Hospitality Group https://www.goodnighthospitality.com/Southern Smoke Festival https://southernsmoke.org/festival/ssf-2026/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.com
Transcribe →Pinot Grigio Explained: Italian Wine Regions and Labels | Giovanni Barone | Preview
Apr 3000:10:56Tap to summarizeThis is a Vintage episode from 2010Why This Episode MattersWhy most Pinot Grigio on the market tastes the same—and how to spot the real thingThe difference between DOC vs IGT wines (and why it actually matters in your glass)How geography—especially Trentino-Alto Adige—shapes flavor more than marketing ever willA candid look at wine pricing: what’s quality vs what’s brandingThe BanterMark Pascal and Francis Schott open with stories from interviewing restaurant staff highlighting a simple truth: honesty matters more than experience, especially in hospitality.The ConversationGiovanni Barone of Barone Fini joins the show to break down the misunderstood world of Pinot Grigio. He explains how Italy’s regional identity, not the country itself, defines wine, and why Trentino-Alto Adige produces fresher, more food-friendly expressions due to extreme temperature swings and alpine conditions.The discussion pulls back the curtain on the wine business: from bulk wine labeled as premium bottles to the outsized role of branding in pricing. Giovanni makes the case for purity and restraint in winemaking, contrasting it with more manipulated styles found elsewhere.Along the way, the conversation becomes a broader philosophy of food and drink: great wine isn’t about flash—it’s about flavor, place, and how it works at the table.Timestamps00:00 – Interview horror stories & hiring philosophy08:45 – Introducing Giovanni Barone & Barone Fini10:30 – What “DOC” actually means (and why you should care)14:00 – The realities of the wine business in Italy20:30 – Italian wine rules, climate, geography, and flavor27:00 – Why Pinot Grigio works with food (even rich dishes)32:00 – Pricing, branding, and the truth about expensive Pinot Grigio37:00 – DOC vs IGT explained simply41:00 – Purity in wine vs mass-market productionBioGiovanni Barone is part of the Barone Fini family, a historic winemaking estate in Italy’s Trentino-Alto Adige region. His family’s winemaking roots date back to the late 15th century, and he has helped bring their Pinot Grigio to international markets while advocating for traditional, terroir-driven wines.InfoBarone Fini Wines https://www.baronefiniwines.com/The Restaurant Guys at La Petraia https://www.restaurantguyspodcast.com/2390435/episodes/16144212-la-petraia-the-guys-go-to-italyOur 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.com
Transcribe →Woodford Reserve and the Future of Bourbon | Elizabeth McCall
Apr 2801:02:24Tap to summarizeWhy This Episode MattersElizabeth McCall, Master Distiller of Woodford Reserve, joins the show to talk bourbon, innovation, and what makes Woodford Reserve distinct in a crowded whiskey world.She explains how barrel toasting, proprietary yeast, fermentation, pot still distillation, and texture shape the Woodford Reserve house style.The conversation explores the current state of the whiskey market, including slowing demand, oversupply, tariffs, and why Woodford Reserve continues to grow.McCall discusses what a master distiller actually does — from liquid innovation to protecting the integrity of core products.The episode also looks at women in whiskey, changing bourbon drinkers, and how Woodford Reserve balances heritage, accessibility, and luxury.The BanterMark Pascal and Francis Schott open the show with a conversation about people who are drawn to hospitality, but may or may not be built for restaurant life.The ConversationElizabeth McCall joins to talk about her role as Master Distiller of Woodford Reserve and the craft behind one of America’s most recognizable bourbons. She explains why Woodford’s flavor profile is built around balance and consistency not just branding or bottle design.The conversation moves from special releases to the essential work of maintaining quality, protecting core products, and developing future innovations. Elizabeth also discusses the broader whiskey market, why Woodford Reserve remains strong during a challenging period, and what it means to be a woman leading one of bourbon’s major brands.Timestamps00:00 — Mark and Francis on restaurant life and the people who wish they could work in hospitality10:30 — Elizabeth McCall joins, Woodford Reserve: a bourbon success story16:19 — What creates Woodford’s signature style25:00 — What a Master Distiller actually does30:00 — Woodford Reserve Baccarat story35:15 — Experimental releases, and chasing a coffee note in bourbon37:15 — The whiskey slowdown and why Woodford is still growing44:40 — McCall's career and being a woman in whiskey46:30 — Women whiskey drinkers, buying power, and changing bourbon culture57:15 — The story of jockey Frank HayesBioElizabeth McCall is the Master Distiller of Woodford Reserve. She joined Brown-Forman in 2009, worked closely with longtime Master Distiller Chris Morris, and was appointed Master Distiller of Woodford Reserve in 2023.Elizabeth leads liquid innovation and helps protect the flavor integrity of Woodford Reserve’s core products while developing future innovations.InfoWoodford Reserve https://www.woodfordreserve.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.com
Transcribe →Winning Top Chef, Kitchen Culture, and Chicago Ambition | Stephanie Izard
Apr 2300:34:30Tap to summarizeThis is a Vintage episode from 2008.Why This Episode MattersStephanie Izard joins the show just after winning Top Chef Season 4, while the moment is still fresh and the career shift is just beginning.She gives a candid look at how Top Chef compares to real restaurant life: the parts that felt authentic and the parts that felt more like high-pressure catering.The conversation captures Izard before her later restaurant empire, as she talks about searching for the right space for her next restaurant in Chicago.There’s a strong discussion of kitchen leadershipIt also preserves an early moment in the public conversation around women in professional kitchens, with Izard reflecting on becoming the first female Top Chef winner.The BanterMark Pascal and Francis Schott open the show reflecting on Francis’s first trip to The Cheesecake Factory, using it as a springboard for a funny but pointed conversation about chain restaurants, fake food, seasonality, and what happens when restaurants pretend convenience is quality.The ConversationFresh off her Top Chef win, Stephanie Izard talks about the surreal aftermath of the finale, what the show did and did not capture about real chef life, and how she handled the pressure of leading in competition. She reflects on cooking with Eric Ripert as her sous chef, the heartbreak of ingredient mishaps, and the realities of being judged on national television. Izard also shares her thoughts on kitchen culture, respectful leadership, women in the industry, and her plans to open her next restaurant in Chicago.Timestamps00:00 – Francis reviews his first Cheesecake Factory experience09:00 – Stephanie Izard joins the show after winning Top Chef11:00 – Is Top Chef like restaurant life? Eric Ripert as sous chef15:00 – Career momentum, and opening a new restaurant in Chicago18:00 – Kitchen culture, leadership, and female representation in the culinary world24:00 – How real is reality TV?25:30 – Judging the judges, Tom, Gail, Padma and keeping a secret31:50 – History of Top Chef guests on The Restaurant GuysBioStephanie Izard is a Chicago chef and the winner of Top Chef Season 4, becoming the first woman to win the Bravo competition. At the time of this interview, she had recently closed the restaurant Scylla in Chicago and was planning her next venture.InfoStephanie Izard https://stephanieizard.com/Top Chef https://www.bravotv.com/top-chefSubscribe: 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.com
Transcribe →The Maître d’ Was God | Michael Cecchi-Azzolina
Apr 2100:56:29Tap to summarizeWhy This Episode MattersMichael Cecchi-Azzolina offers a front-of-house counterpart to the classic back-of-house memoir: a sharp, funny, often brutal look at how great New York City dining rooms really worked.The episode captures a vanished New York restaurant culture in which the maître d’ controlled access and the rhythm of the room long before reservation platforms flattened the experience.It explores how restaurants became the center of nightlife in 1980s New York, and how the city’s economic, social, and cultural shifts shaped the dining room.Beneath the wild stories is a real argument about hospitality: the loss of personality, judgment, and human discretion The conversation also doesn’t romanticize the era. It reckons with the excess, the cruelty, and the devastation of the AIDS crisis inside restaurant culture.The BanterMark Pascal and Francis Schott open the show debating whether seedless produce justifies gene-edited fruits and vegetables. The ConversationMichael Cecchi-Azzolina, longtime front-of-house fixture at iconic New York restaurants including The River Café and Raoul’s, joins Mark Pascal and Francis Schott to talk about his memoir Your Table Is Ready and the restaurant world he came up in. He shares stories from an era when the maître d’ ran the dining room through charm, discretion, and a certain kind of power—and what he did when that wasn’t enough. Along the way, Michael reflects on what’s changed in hospitality, what’s been lost, and how he’s keeping that spirit alive. Timestamps00:00 – Opening banter: gene editing and unintended consequences07:00 – Michael Cecchi-Azzolina, Your Table Is Ready, 1980s NYC Nightlife14:00 – Running the door at The River Café and the power of the maître d’ 19:00 – Reservations, VIPs, bribery, and table politics before the internet23:00 – Mob stories, dining-room pressure, and front-of-house survival30:00 – Sundays in Brooklyn33:00 – The power of the maître d’ and why they disappeared38:00 – Restaurant excess, cocaine culture, and the AIDS crisis45:00 – NYC Restaurants today52:00 – The Guys share stories about celebrity guests at their restaurant in the 1990s BioMichael Cecchi-Azzolina is a veteran New York maître d’ and restaurateur who has worked at iconic dining rooms including The River Café, Raoul’s, and Minetta Tavern. He is the author of Your Table Is Ready, a memoir of front-of-house life in New York City restaurants.InfoBook: Your Table Is Ready Restaurant: Cecchi’s https://www.cecchis.nyc/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.com
Transcribe →