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The Restaurant GuysAuthor: The Restaurant Guys
Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **To subscribe for extra episodes, bonus content and special events, click below!**https://www.buzzsprout.com/2401692/support Language: en-us Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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Inside 20 Years of Imbibe Magazine | Paul Clarke
Episode 188
Tuesday, 7 April, 2026
Why This Episode MattersPaul Clarke explains why Imbibe has lasted 20 years by staying consumer-focused, independent, and credible.It’s also a great look at how cocktail culture changed over two decades, from teaching people the basics of a proper sour to telling deeper stories about the people and ideas shaping what we drink now.Mark Pascal and Francis Schott connect that editorial philosophy to hospitality itself: lead with quality, tell the truth, and earn trust over time.Along the way, the episode covers Negroni Week, the Imbibe 75, independent publishing, cocktail storytelling, and why bitterness eventually wins people over.The BanterMark and Francis open with a riff on awards-season humility, noting that in restaurant life, humility usually comes from service failures and hard-earned recovery—though they’re not above enjoying a medal when one comes their way.The ConversationPaul Clarke, executive editor of Imbibe Magazine, talks about building a drinks publication that serves both curious consumers and serious professionals without losing clarity, rigor, or pleasure. He explains how the magazine explores “liquid culture,” with attention to the people, places, and ideas behind what ends up in the glass.The discussion also traces the rise of modern cocktail culture through the lens of the Negroni and its many descendants, while highlighting Imbibe’s role in shaping conversation through projects like Negroni Week and the Imbibe 75. It’s a smart, funny exchange about editorial standards, independence, and why good drinks writing should be as engaging as the drinks themselves.Timestamps00:00 – Banter: what “humbling” really means in the restaurant business05:00 – Why Imbibe works: consumer-first, not trade-first11:00 – Trust, credibility, and the line between editorial and advertising16:00 – 20 years of cocktail culture: from basics to “liquid culture”20:00 – Good writing is a big factor in Imbibe’s success24:15 – How independence key to Imbibe’s survival28:00 – How Negroni Week began and why it became global34:00 – The resurgence of the Boulavardier40:00 – The Imbibe 75 and the people changing how the world drinksBioPaul Clarke is the executive editor of Imbibe Magazine, an independent drinks publication celebrating 20 years in 2026. He is also the author of The Cocktail Chronicles and host of the award-winning Radio Imbibe podcast.InfoImbibe Magazine https://imbibemagazine.com/Radio Imbibe https://radio-imbibe.simplecast.com/Steven Witherly on The Restaurant Guys Podcast https://www.buzzsprout.com/2390435/episodes/16866178Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast
