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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The Guys' Restaurants:
Stage Left
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The Home New-Tribune praises the efforts of Stage Left and Catherine Lombardi to green by carbonating water More >>

The Star-Ledger details the Guys' rise from local foodies to international i-Phenoms More >> HTML | PDF

The New York Times notes that there are many ways to be "green," and Stage Left is recognized for one small part of its efforts More >>

Conde Nast Traveler calls the Guys "ebullient" More >>

The Week places the guys at the top of the list of Best Food and Cooking Podcasts More >>

The Princeton Packet covers our benefit for Hunter Morris (includes recipes from Chef Anthony Bucco!) More >>

What best embodies the best of our food culture? Easy--a radio show called The Restaurant Guys. More >>

On StarChefs.com, Liz Warton profiles sustainable agriculture, with expert help from the Guys. More >>

Time Out New York takes note of the Guys as pioneers of "gastronomic podcasting." More >>

Laurie Granieri from the Home News Tribune has written a great article about an afternoon she recently spent chatting with the Guys. More >>


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 is currently broadcast from WCTC-1450AM in Central New Jersey. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.