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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
Catherine Lombardi
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Chef Floyd Cardoz, Executive Chef

Chef Floyd Cardoz, Executive Chef of Tabla (rated best Indian restaurant in New York by Zagat), was born in Bombay and studied cooking in both his native India and in Europe. As a child he wondered why Indian and Western foods were not combined more often. This is the genesis of the menu at Tabla which features local, familiar ingredients with Indian Spices. Chef Cardoz grew up around local regional restaurants. Of they myriad regional cuisines of India Floyd remarks: "A restaurant 100 miles inland would never have fish on the menu." Tabla spends $10,000 a month on spices. Each cook must have his or her own spice grinder (here's a hint: old spices lose their flavor). The Guys also discuss Tabla's tremendous cocktail and wine lists, as well as service.

Podcast Date: 8/2/2005

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.