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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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Dan Barber

Dan Barber began farming and cooking for family and friends at Blue Hill Farm in the Berkshires. It was there that he was first introduced to and gained respect for locally grown and seasonal produce. After working in California and several restaurants in Paris and the South of France, Dan returned to New York and cooked at the original Bouley until it closed in 1996.

Determined to demonstrate his philosophy of cooking with sustainably grown and local ingredients, Dan established Blue Hill Catering (formerly Dan Barber Catering, Inc.). He quickly earned a reputation for providing warm and attentive service along with unique menus. In 1999 Dan was named a rising star by New York Magazine. Since the spring of 2000, Dan has seen Blue Hill grow from a noted neighborhood restaurant to a 2001 James Beard Award nominee for best new restaurant. It was most recently named one of America's Best Restaurants by Gourmet magazine. In the summer of 2002, Food and Wine magazine featured Dan as one of the country's "Best New Chefs." He has since been featured in the New Yorker, Gourmet magazine and was named as "The Next Generation" of great chefs in Bon Appetit's 10th annual restaurant issue.

Podcast Date: 9/27/2006


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.