Restaurants and bars are sometimes maligned, but they are very important to our very sense of who we are as a people.
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“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

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Sound Bites

Eat Their Words: Gourmands and oenophiles can listen to local food and wine shows—in podcast form—on their ipods.

Time Out New York

Ever wonder what the guy on the subway is nodding to on his ipod? Could be hop-hop, but then again, he might be listening to a cooking show. Yes, gastronomic podcasting—a sub-genre of downloadable radio shows—has arrived. Websites like www.podcastalley.com point to all kinds of “food and drink” programming and list the contents of every episode. You can download the shows you’re interested in to your hard drive or use itunes to locate and subscribeto the ones you like; there are thousands and most are free. We found four local, noteworthy programs…

The Restaurant Guys: www.restaurantguysradio.com
Co-hosts Francis Schott and Mark Pascal—who own Stage Left Restaurant in New Brunswick, NJ—have interviewed food luminaries like Gourmet editor-in-chief Ruth Reichl and chef Charlie Palmer in between other animated discussions. Their podcasts are adaptations of three 40-minute episodes from their radioshow on WCTC-1450 AM.

February 2, 2006

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.