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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
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American Caviar

Tsar Nicolai's Deborah Keane

Have you heard of that new travel guide called Carnet? Mark and Francis think it's the most pretentious thing they have ever seen, surpassed only by the ridiculousness and foppery of its founders, Raquel Brule and Eric de Lavandeyra. Mark has nicknamed them "Creme Brulee and Lavender Man." Follow them as they whine and complain their way around New York, abusing the staff as they go. Not since Lizzie Grubman has anyone given "the good life" such a bad name.

A matter of elegance for real, though, is caviar. With all the pressure on Iranian and Russian caviar stocks and the diminution of quality, quality American caviar has begun to fill the void. Deborah Keane of Tsar Nicoulai joins The Guys to talk about the production and serving of caviar. There are only six sturgeon farms in the world. Tsar Nicoulai is recognized as the world leader in sustainable sturgeon production. It's also Mark and Francis' favorite and what they serve at Stage Left Restaurant.

Podcast Date: 7/25/2005

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.