Industry Night with Nycci Nellis

Inside the empire behind Rasika, Bombay Club, and now Malabar.He told me he gets high without taking any drugs, just from walking into his own restaurants every night. After 35 years and ten restaurants, he still means it, and that is the whole story in one sentence.This week I sat down with two people who basically invented modern Indian dining in America, on location at their newest restaurant, Malabar. If you have ever wondered how one person builds a ten restaurant empire, survives a pandemic downtown, and still shows up in person every single night, this conversation has the real answer.Ashok Bajaj is the founder and CEO of Knightsbridge Restaurant Group, the man Forbes calls DC’s gastronomic power broker, the guy behind Rasika, Bombay Club, Bindaas, Sababa, Rosselli, and now Malabar. He opened the Bombay Club in 1988 and changed how this country understands Indian food. Alongside him is Chef Vikram Sunderam, his partner of two decades, a James Beard Award winning chef who ran London’s Bombay Brasserie before opening Rasika with Ashok in 2005. This is a DC food podcast conversation about Ashok Bajaj, Vikram Sunderam, and the Indian restaurant scene in Washington DC, thirty five years in the making.Key TakeawaysAshok Bajaj has run ten plus restaurants in Washington DC for over three decades and still visits several of them in person every single night.Malabar exists because Ashok tore down a struggling concept called Rosedale and rebuilt it from scratch, his philosophy is stop, rethink, and flip when something isn’t working.Chef Vikram Sunderam has partnered with Ashok for over twenty years since opening Rasika together in 2005, earning a James Beard Award along the way.Ashok is candid about downtown DC’s post pandemic struggles, including a real conversation with a landlord about a building that dropped from 140 million dollars to 40 million in value.Vikram explains the mastery behind dishes like the palak chaat, where getting the oil temperature exactly right matters more than any other single step.Ashok Bajaj said, “I get high without taking any drugs on these things.”Chef Vikram Sunderam said, “We’ve got a gastronomic bromance, you would say.”Timestamps00:00 Nycci opens at Malabar and introduces Ashok Bajaj’s story02:51 Ashok Bajaj joins the show03:15 Growing up in India and choosing hospitality over commerce05:09 Opening the Bombay Brasserie in London in the 1980s11:36 Starting Knightsbridge Restaurant Group after a deal fell through in Sydney12:03 Why Washington DC became home in 198720:09 How Rasika came together after a trip to Paris24:08 Ten restaurants later, and the pivot that became Malabar33:54 Downtown DC’s changing economics and the landlord conversation38:31 Chef Vikram Sunderam joins the conversation42:16 How Ashok and Vikram partnered to open Rasika in 200549:37 What makes Malabar’s coastal Indian menu different55:12 Rapid fire questions and one word for DC’s next chapterConnect with Ashok Bajaj and Chef Vikram SunderamAshok Bajaj Website: knightsbridgerestaurantgroup.comAshok Bajaj Instagram: instagram.com/ashokbajaj_dcAshok Bajaj LinkedIn: linkedin.com/in/ashok-bajaj-ab01b716Chef Vikram Sunderam Instagram: instagram.com/chefvikramsunderamChef Vikram Sunderam LinkedIn: linkedin.com/in/vikram-sunderam-a5226446Malabar: malabar-dc.com

Gus Constantellis lost his mother, Julia, and four days later he posted a video making the first thing she ever taught him to cook. That video is the reason a cookbook exists.Industry Night is Heartcast Media's DC food podcast, hosted by Washington DC restaurant insider Nycci Nellis, and once in a while the guest isn't a chef at all. Gus Constantellis, the Greek Mom cookbook comedian, is the Greek American stand up comic and writer behind the viral videos where he becomes his mother on camera with more love than most tributes manage. His new book, My Greek Mom's Recipes, carries the tagline she died, I wrote this cookbook, and it reads as much like a memoir as a collection of recipes.Nycci talks with Gus about the pandemic video that made Greek Mom go viral, the forty years his mother spent in America without learning English, and the meatball recipe that became the first page of a book he never planned to write alone. This hospitality industry podcast conversation is really about food as the language that outlasts the person who spoke it.Key TakeawaysGus Constantellis built the viral Greek Mom character on TikTok, Instagram, and YouTube by impersonating his mother, Julia, and the videos took off during the pandemic in April 2020.Julia never learned English in forty years in America, and cooking became her way of communicating what words could not.Four days after his mother died, Gus posted a video making her meatball recipe, and that video is what led him to write My Greek Mom's Recipes.The cookbook is built around Greek Easter traditions and regional flavors heavy on cinnamon, cloves, and cumin, with recipes gathered from his aunt, his mother's own recipe books, and his brother.Gus says the easiest recipes for a beginner are the meatballs, the fasolakia green beans, and the lazy cheese pie.QuotesGus Constantellis said, "It was the only thing that was keeping me going, because I felt really lost."Gus Constantellis said, "When I die, you are all going to starve."Timestamps00:00 Nycci opens from her home office, no restaurant today00:41 Meet Gus Constantellis and the viral Greek Mom videos02:20 Fresh off ten days in Greece with his boyfriend04:10 How Gus got into stand up comedy05:38 Julia was the original material07:05 The pandemic video that made Greek Mom go viral09:04 The unfiltered, off camera side of Julia12:38 Forty years in America without learning English16:09 Growing up in the kitchen with his mom20:21 The cookbook that grief made him write23:17 The recipes that had to make the book25:03 The regional flavors behind Greek Mom's cooking28:07 Building the Easter chapter30:40 Easy recipes for a weeknight31:50 What Julia would say about the finished bookConnect with Gus ConstantellisInstagram: https://www.instagram.com/constantlygus/Website: https://www.constantlygus.com/

Tacos, steak, and the reviews chefs never want to read out loud.I made a grown man put on his readers and get roasted, live, at his own restaurant. That is where we start today, back at Taco Bamba in City Ridge with my old friend Victor Albisu.This is exactly the kind of DC food podcast conversation I live for. Victor Albisu has been feeding this city for twenty years, from fine dining to fast casual to his brand new anti-steakhouse, and today he finally reads the internet's harshest reviews of his own restaurants out loud.Victor Albisu is the chef behind Taco Bamba, the fast casual taco chain he built from one Falls Church location into seventeen restaurants across the Mid-Atlantic and Nashville, after fine dining runs at Del Campo and Poca Madre. He is opening Electric Bull, a butcher shop and steakhouse, in his hometown of Vienna, Virginia. Later in the show, Karen Harris, the vocalist, vocal coach, and rock frontwoman who curates City Ridge's Friday night music series, joins to talk about booking local musicians. Episode keyword: Victor Albisu Taco Bamba chef Washington DC.Key TakeawaysVictor Albisu built Taco Bamba from one location in Falls Church into seventeen restaurants across the Mid-Atlantic and Nashville.Victor Albisu is opening Electric Bull, a butcher shop and steakhouse, in his hometown of Vienna, Virginia.On this DC food podcast episode, Victor debuts Roasted, a new segment where he reads and responds to his own restaurants' harshest reviews live.Victor Albisu said talent is the smallest piece of the formula behind success, and that passion only carries a person so far without purpose behind it.Karen Harris, a working vocalist and vocal coach, explains how she curates the local musicians who play City Ridge's Friday night happy hour series.Victor Albisu said, "Passion gets you started, purpose carries you forward."Victor Albisu said, "Burnt. You're welcome."Timestamps00:00 Nycci opens at Taco Bamba in City Ridge00:51 Introducing today's guests and the new Roasted segment02:08 Victor Albisu joins, twenty years since BLT Steak03:05 From Del Campo and Poca Madre to Taco Bamba's seventeenth location05:19 Growing up in Falls Church, his mother's Latin market, and learning butchery06:15 Anxiety, a moment of clarity, and moving to Paris at twenty four09:24 Finding Latin inspired cooking and the chefs who shaped him15:25 Twenty years since BLT Steak and what Del Campo taught him about fire19:34 What Victor calls his biggest failure as a young chef21:27 Taco Bamba's origin and outrunning the fast casual boom28:30 The Tighty Whitey breakfast burrito30:23 Taco Bamba Bethesda and the road to Electric Bull34:08 Building the anti-steakhouse and sourcing Argentinian beef38:22 Nycci on gendered steak sizes and the petite filet40:22 Rapid fire, fast casual versus fine dining and how he likes his steak46:23 Roasted, Victor reads his harshest reviews live49:31 Karen Harris joins on the patio at City Ridge50:22 What curating City Ridge's Friday night music series looks like51:48 How Karen books a lineup with no cheering audience54:26 Why developments should invest in local musicians54:53 What's coming this fall, September on the Lawn and more56:57 Nycci wraps at City RidgeConnect with Victor Albisu and Karen HarrisVictor Albisu Instagram: https://www.instagram.com/chefvictoralbisu/Victor Albisu Website: http://victoralbisu.com/8vohgc4383v1p2j63o05sl4vfs79abKaren Harris Facebook: https://www.facebook.com/karen.h.harris.98Karen Harris LinkedIn: https://www.linkedin.com/in/karen-hopfl-harris-a100671/City Ridge Website: https://www.cityridgedc.com/

Twenty women, one labyrinth, and the DC insider secrets in between.I mean, I think I need to hire Jade. That was my honest reaction sitting across from her at Tony and Joe's, oysters on the table, the Potomac right there, talking about power, fear, and the rooms women still have to fight to get into.This is exactly why I wanted her on this DC food podcast. Most leadership books are written by people who never had to read a room, calm an investor, or figure out how to ask for what they deserve. Jade Floyd has done all three for twenty years in this town, and she put twenty of the women who taught her how into one book so the rest of us do not have to learn it the hard way.Jade Floyd is Senior Vice President at Bryson Gillette, the Washington DC strategic communications firm she runs with an incredible team, after a career that took her from the Champagne Bureau to a decade as VP of Communications for Jean and Steve Case, the founders behind Early Mountain Vineyards and the Case Foundation. She teaches at GW's graduate school, made the Washington Business Journal 40 Under 40, and now she has written The Leadership Labyrinth, Women Navigating Power and Purpose in a Changing World, twenty women, twenty stories, one workbook to put it into practice. Episode keyword: Jade Floyd leadership author Washington DC.Key TakeawaysJade Floyd spent twenty years building her career in Washington DC, from the Champagne Bureau to a decade as VP of Communications for Jean and Steve Case.The Leadership Labyrinth is built from interviews with seventy women, thirty formal conversations, and twenty final chapters, twelve of them Washingtonians.On this hospitality industry podcast episode, Jade explains how she learned to read a room by watching restaurateur Stephen Starr ask his staff to adjust the temperature two degrees for his guests comfort.Burnout is not a badge of honor, and Jade blocks off two hours on her calendar every single day to protect her own capacity to lead.This DC food podcast conversation closes with the book's workbook, which pushes readers to separate what they want from what they deserve, and to write down the reason why.QuotesJade Floyd said, "Burnout is no longer a badge of honor. Rest is your right."Jade Floyd said, "You belong in every room you enter."Timestamps00:00 Nycci opens live at Tony and Joe's on the Potomac02:11 Jade Floyd joins the conversation02:49 Twenty years in Washington, from the Champagne Bureau to the Case family07:39 Why leadership rooms need more than one woman in them08:41 How The Leadership Labyrinth started as a favor for a friend10:19 Seventy women considered, thirty interviewed, twenty in the book12:11 Leadership starts with service16:41 The Stephen Starr temperature story and reading the room17:49 Amanda McClements and building a sanctuary at home20:34 Taking the leap with Michelle Lynne Warmer of Decanter Wellness22:20 Susan Tynan, Framebridge, and turning failure into a company23:16 Finding your friendtors and your ride or die tribe27:18 The hundred dollar bill lesson from Jade's father29:11 Why burnout is no longer a badge of honor31:32 Inside the workbook, want versus deserve35:16 Rapid fire, leadership style and the best advice she ever got37:50 Bonus, dollar oyster shucking at Tony and Joe'sConnect with Jade FloydInstagram: https://www.instagram.com/jadefloyddc/LinkedIn: https://www.linkedin.com/in/jadefloyd/

Three siblings, one rocky hill in Clarksburg, and the boldest bet in Maryland wine.An old farmer drove his beat up pickup to the top of the hill and told Drew Baker the only thing that land ever grew was rocks. Drew bought the farm anyway, because rocks were exactly what he was looking for. I have been waiting to tell this story since I first made the drive out to Burnt Hill, and this episode of my DC food podcast finally gets to do it justice.Maryland wine has been fighting for respect for decades, and this family might be the ones who settle the argument. If you care about the DC food and wine scene, about family business done right, or about what it actually takes to build a hospitality experience from bare land, this chef interview podcast conversation belongs in your ears. And the wine is only half the story. Drew survived leukemia after doctors gave him a 5 percent chance, and both of his sisters were his bone marrow donors. You cannot separate this family from this farm.Drew Baker, Lisa Hinton, and Ashli Johnson are the siblings behind Old Westminster Winery and Burnt Hill, their regenerative farm and winery in Clarksburg, Maryland. Drew farms it, Lisa makes the wine, and Ashli runs the brand and the culture, and together they have built two of the most exciting wine destinations within reach of any Washington DC restaurant insider. Later in the show, recorded live at RPM Italian in Washington DC, I sit down with Executive Chef Massimo Vicidomini plus Luis Zelaya and Arrica Ashe of RPM Events and Catering for caviar, martinis, and a look inside private events at one of the sexiest dining rooms in the DC dining scene.Key TakeawaysA Washington Post article and a farm nobody would buy during the recession convinced the family to plant a vineyard around the kitchen table in 2009.Burnt Hill was chosen for its rocky, depleted soils, mapped by a terroir geologist before a single vine went into the ground.The family ferments Burnt Hill wines in large barrels made from ash trees harvested on their own farm, producing 18 different wines from just 1,000 cases.Drew Baker survived acute myeloid leukemia through brain surgery and two bone marrow transplants, and his sisters Ashli and Lisa were his donors.At RPM Italian in Washington DC, Chef Massimo Vicidomini and the events team build everything from Kaluga caviar stations to full off premise kitchens.Drew Baker said, "My doctors gave me a 5% chance to survive on diagnosis."Drew Baker said, "So it's grapes grown on the hill and then fermented in vessels on the hill with yeast from the hill."Timestamps00:00 Nycci opens live at RPM Italian in Washington DC03:18 Meet the siblings behind Old Westminster and Burnt Hill04:50 The recession, the farm that would not sell, and a kitchen table decision08:04 From chemistry degree to winemaker14:36 The family business lesson that keeps them aligned17:10 Buying Old Westminster Winery from their parents22:23 Finding Burnt Hill and the growing rocks story29:08 Designing the Burnt Hill experience34:40 Sheep, pigs, bees, and regenerative farming40:10 Ash barrels and 18 wines from 1,000 cases47:03 How Chef Tae Strain became the fourth leg51:27 Drew's leukemia, two transplants, and two sister donors53:43 The Temperance program and unfermented juice58:26 The next five years and ten kids on two farms1:02:11 Chef Massimo Vicidomini brings the Amalfi Coast to DC1:08:15 Private events and caviar with Luis Zelaya and Arrica Ashe1:13:21 Nycci wraps at RPM ItalianConnect with the Burnt Hill Farm Family and RPM ItalianOld Westminster Winery: https://www.oldwestminster.comBurnt Hill: https://www.burnthill.farmBurnt Hill Instagram: https://www.instagram.com/burnt_hill/Old Westminster Winery Instagram: https://www.instagram.com/oldwestminsterwinery/RPM Italian: https://www.rpmrestaurants.com/rpm-italian-d-c/RPM Italian Instagram: https://www.instagram.com/RPMItalian/

A scheduling mistake, a lightning strike, and twenty years of chasing the bliss point on a plate.I mean, one class. That is all it took. A scheduling mix up landed Chef Adrianne Calvo in a cooking class her junior year of high school, and by the end of one culinary demo she went home and told her parents she wanted to be a chef. Twenty plus years, six cookbooks, and over a million Instagram followers later, she is still chasing that same bliss point on every single plate.This is exactly why I wanted her on Industry Night. Adrianne built Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami at twenty two years old, funded it herself, and never once chased a trend to keep it full for two decades. If you have ever wondered what it actually takes to build a lasting restaurant, a lasting brand, and a body of work that spans Food Network, an Emmy nominated streaming series, and a foundation that feeds families at St. Jude's, this is one of the best chef interview podcast conversations we have done all year.Adrianne Calvo grew up in Miami, trained at Johnson and Wales, and opened her first restaurant right out of culinary school. She has published six cookbooks, competed on Chopped, Beat Bobby Flay, and Titans, hosts the Emmy nominated YouTube series Searching for Maximum Flavor, and serves as culinary ambassador for St. Jude Children's Research Hospital. Her seventh cookbook, Maximum Flavor at Home, arrives in November, and this fall she brings a five course, wine paired City Cruises Live experience onto the Potomac, a treat any Washington DC restaurant insider will want to catch.Key TakeawaysAdrianne Calvo discovered her love of cooking by accident, when a high school scheduling mistake placed her in a cooking class and a Johnson and Wales culinary demo became what she calls the lightning strike of her life.She financed her first restaurant herself after cookbook sales spiked when Montel Williams held up her book on his talk show, and she opened Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami at just twenty two years old.Her philosophy of maximum flavor means activating every part of the palate, salt, acid, spice, bitter, and umami, to hit the bliss point that keeps people coming back to a dish.Two decades of Food Network appearances, including Chopped, Beat Bobby Flay, and Titans, taught her that competing on television opens doors that staying quiet in a kitchen never will.Her Make It Count Foundation, built in memory of her late sister Jennifer, brings home cooked holiday feasts to families at St. Jude Children's Research Hospital every December.Adrianne Calvo said, "I actually called that moment the lightning strike in my life."Adrianne Calvo said, "My restaurant has never chased a trend, and what I cook has been my style from day one."Timestamps00:00 Nycci opens the show and recaps award season03:13 Chef Adrianne Calvo joins the conversation04:19 The lightning strike that turned her toward cooking07:26 Culinary school at Johnson and Wales10:44 Winning competitions and writing her first cookbook at eighteen12:57 What maximum flavor actually means14:48 Opening Chef Adrianne's Vineyard Restaurant and Wine Bar at twenty two17:32 Staying true to her style instead of chasing trends19:22 Chopped, Beat Bobby Flay, Titans, and life on Food Network22:52 Searching for Maximum Flavor and her Emmy nominated streaming series28:28 The Make It Count Foundation and St. Jude's30:18 City Cruises Live comes to Washington DC this fallConnect with Adrianne CalvoInstagram: instagram.com/chefadrianneTikTok: tiktok.com/@chefadrianneYouTube: youtube.com/@chefadrianne

From a Louisiana fishing rodeo to Hudson Yards. How a first-generation Peruvian kid became one of New York's most important culinary voices.There is a moment in every chef's story where the food stops being background noise and becomes the whole point. For Erik Ramirez, that moment happened in Grand Isle, Louisiana, of all places. Sent to live with his uncle one summer because, as he puts it, he was getting into a little too much trouble, he watched someone cook not out of necessity but out of pure joy. Gumbo, jambalaya, étouffée. Fresh shrimp from the market. A roux made with intention. That was it. That was the spark.This episode is about what happens when you follow that spark across two decades, two cities, and two cuisines. It is about the DC food podcast world's favorite topic right now: the rise of Peruvian cuisine as a global force. Lima has back-to-back historic wins at the World's 50 Best Restaurant Awards. And Erik Ramirez is one of the chefs helping translate that moment for American diners.Chef Erik Ramirez is the culinary mind behind Papa San at Hudson Yards, a Peruvian izakaya rooted in Nikkei cuisine. He is a James Beard-nominated chef, a Met Gala menu credit, and a first-generation Peruvian American who spent years mastering French and American fine dining at Eleven Madison Park before a trip to Lima changed everything. Episode keyword: Erik Ramirez Peruvian Nikkei chef New York.Key TakeawaysThe uncle who started it all- Erik Ramirez did not grow up wanting to be a chef. A summer in Grand Isle, Louisiana with an uncle who cooked gumbo and jambalaya for the joy of it was the moment cooking became something worth chasing.Eleven Madison Park as grad school- Three years at Eleven Madison Park, finishing as sous chef, reshaped how Ramirez thinks about technique, hospitality, and the respect owed to every element of a restaurant experience.A trip to Lima changed everything- Ramirez grew up eating his grandmother's Peruvian home cooking but never saw it as a cuisine he wanted to cook professionally. One month in Lima, eating at the top restaurants, blew his mind and redirected his entire career.Nikkei is a cuisine built on immigration- Nikkei cuisine, the fusion of Peruvian and Japanese culinary traditions, was born out of migration and necessity. Ramirez describes it as Japanese precision married to Peruvian ingredients and culture. It is the same story every immigrant group has told through food.Papa San is New York plus Peru plus Japan- Every dish at Papa San must connect to all three: New York, Peru, and Japan. The now-famous eel pizza is the perfect example. Pizza is New York. Unagi and its barbecue sauce is Japan. Peruvian chili oil ties it together. Familiar entry point, unexpected destination.Erik Ramirez said "I am a good representation of what Peruvian cuisine is. My grandmother is half Japanese, half Peruvian. My first language growing up was Spanish and Italian. From different parts of the world. That is why it is so special to me."Host Nycci Nellis said "You did not go on a generic path to get to where you are. It is so interesting to hear about all the different people that either inspired you, like your uncle, or networked you, put you in touch with the right people, and got you to that next stage in your life."Timestamps00:00 Introduction and the rise of Peruvian cuisine.00:40 Meet Chef Erik Ramirez, Papa San, and his career arc.02:20 Growing up in New Jersey and the uncle in Louisiana who started it all.05:32 Culinary school, Philadelphia, and the decision to drop out for the kitchen.08:49 Moving to New York and landing at Eleven Madison Park.10:04 What Eleven Madison Park actually teaches you about hospitality.15:25 Going back to Peruvian roots and the trip to Lima that changed everything.19:33 Partnering with Juan and the creation of Llama Inn.21:38 The foundation of Peruvian cuisine and comida criolla.28:17 What is Nikkei cuisine and how it lives at Papa San.32:01 The eel pizza: New York meets Japan meets Peru.35:08 The biodiversity and cultural layers that make Peruvian cuisine unique.39:19 What is next: a sandwich concept and a new Peruvian restaurant.41:10 Rapid fire: pisco sour, arroz con pollo, and sharing the recipe.43:35 Where to find Chef Ramirez and closing.Connect with Erik RamirezInstagram (Papa San): https://www.instagram.com/papasannycInstagram (Personal): https://www.instagram.com/llamaerikTikTok: https://www.tiktok.com/@papasannycFacebook: https://www.facebook.com/papasannyc

Three chefs. One ancient process. And a tortilla that could change how you think about Mexican food.3,500 years ago, someone in Mesoamerica figured out that soaking dried corn in an alkaline solution unlocks nutrients and transforms the starch into something workable. That process, nixtamalization, sustained entire civilizations. And most people eating corn tortillas today have no idea it exists. That is the conversation your girl Nycci Nellis is having on this episode of Industry Night, the DC food podcast that goes deep on the hospitality industry and the people driving it.This episode matters because food is political, food is social, and the story of corn is the story of indigenous knowledge that Europe ignored, that factory tortilla lines diluted, and that a new generation of chefs is fighting to restore. If you care about DC dining, the restaurant industry, or just being a human who wants to know where their food comes from, this one is for you.Joining Nycci are three chefs who each carry that weight differently. Chef Alam Mendez, who learned to cook in his mother's kitchen in Oaxaca and now grinds corn in house daily at Apapacho Taqueria in DC. Chef Jose Contreras, a 2025 James Beard semifinalist and owner of Amelia's in Tucson, who is about to open Carizal, a fine dining restaurant built entirely around nixtamalized corn. And Luis Martinez, born in a Zapotec pueblo in Oaxaca, now based in Asheville running Takio Foods, sourcing heirloom corn directly from indigenous farmers and bringing it into kitchens across the American South.Key TakeawaysNixtamalization Is Science, Not Trend. The process adds calcium and niacin to corn that otherwise lacks nutrients. Without it, Europeans who brought corn back to their continent developed pellagra, a disease caused by nutritional deficiency, because they refused to learn the indigenous technique.Mexico Has 64 Varieties of Corn. 61 are endemic to Mexico. Each region, each variety, requires different limestone ratios and cook times. The corn you use shapes the masa, the flavor, and the tortilla. It is not interchangeable, and it is not an afterthought.The Process Takes 24 Hours. You cook the corn, add limestone by weight, check it by hand, then let it rest overnight before grinding. You do not have to be awake for 24 hours, but the corn does. That is what you are paying for when you pay for a real tortilla.Immigrant Food Is Not Cheap Food. Luis Martinez put it plainly. People in the US have a problem paying for a taco the same way they would pay for French or Italian food, even when the process, the sourcing, and the labor behind that taco is just as rigorous. That double standard is something all three chefs navigate daily.Luis Martinez Brings the Molino to the People. Through his Compa Molino project, Luis drives a corn grinder to trailer parks where Oaxacan farm workers live, offering them access to fresh masa and nixtamalized corn. North Carolina is the third largest Oaxacan population in the country. These are the people picking our food, and they deserve access to it.Luis Martinez said, "Food is political and food is social. We are immigrants telling people who we are and what we do. In a way, sometimes they like our food but they do not like us."Host Nycci Nellis said, "The reconciliation of that, that somebody could love a taco and not understand the history of that taco and how it wound up in their hand, and they are having a problem with the people who make it, is so ludicrous I do not even know how to answer it."Timestamps00:00 Nycci introduces nixtamalization and why it matters.02:17 Meet the three chefs: Alam Mendez, Jose Contreras, and Luis Martinez.04:03 Luis Martinez on growing up Zapotec in Oaxaca and founding Takio Foods.07:27 Alam Mendez on his mother's kitchen, Las Quincertas, and cooking around the world.12:05 Jose Contreras on Hermosillo, grandma Amelia, and Carizal coming to Tucson.15:15 Luis breaks down the nixtamalization process, calcium, niacin, and why Europeans got sick.19:18 Nycci connects indigenous agricultural knowledge to the founding of America.23:21 Choosing corn varieties, 64 in Mexico, 61 endemic, and how region shapes masa.31:31 How do you explain the value of a real tortilla to a consumer raised on factory corn?34:47 Nycci on immigrant food, fine dining, and the price of a pizza in New York.43:05 Luis on Compa Molino, farm workers, and bringing fresh masa to Oaxacan communities in North Carolina.46:44 Where to find each chef and what is coming next.Connect with Alam MendezInstagram: https://www.instagram.com/apapacho_taqueriaInstagram personal: https://www.instagram.com/alanmendezConnect with Jose ContrerasWebsite: https://www.ameliastucson.comInstagram: https://www.instagram.com/ameliastucsonInstagram personal: https://www.instagram.com/chefjose_tucsonConnect with Luis MartinezWebsite: https://www.takiofoods.comInstagram: https://www.instagram.com/luismartinezcreativeInstagram: https://www.instagram.com/takiofoods

Bungalow is the hardest reservation in New York. Here is why it feels like going home.There are restaurants, and then there is Bungalow. Your girl Nycci Nellis sat down with Chef Vikas Khanna, and within the first five minutes she understood why lines form down the block and why 10,000 people are on the wait list. This is not a story about a hot restaurant. It is a story about a man born with club feet in Amritsar, told he would never walk properly, who later arrived in the United States homeless, and built one of the most talked-about dining experiences in the country. The DC food podcast world does not get guests like this every week.If you care about the restaurant industry, about what it actually costs to carry a culture on your back into a dining room, this episode is for you. Chef Khanna does not cook to impress inspectors. He cooks to make people feel that their ancestors are honored. That shift, from chasing stars to chasing meaning, is the whole conversation. This is the Washington DC restaurant insider perspective on what Indian cuisine can be when it is finally set free.Chef Vikas Khanna is one of the first Indian chefs in America to earn a Michelin star, originally recognized for Junoon in 2011 and awarded eight consecutive years. Today he is chef and partner at Bungalow in New York City. He has authored more than 40 books, hosted MasterChef India for nearly two decades, directed films, spoken at the United Nations, and a leading voice on the hospitality industry podcast circuit, and through his Feed India initiative has provided more than 84 million meals to people in need. Episode keyword: Vikas Khanna chef New York City Indian restaurant Michelin star.Bungalow Is Personal: Chef Khanna opened Bungalow at 54 as a promise to his mother and late sister, to lift the entire water of Indian culture and cuisine in the world. Every dish, every floral arrangement on the glass ceiling, every drop of Ganga Jal placed outside the door at 4:30 is for her.A Menu of 16 Dishes, Quarter Million Recipes: Khanna has documented more than 250,000 recipes from across India. Bungalow runs only 16 dishes, rotates specials nightly without repeating, and is currently running 36 weeks of celebrating India, one state, one dish, one story per week.The Women Who Built Him: His grandmother was his first cooking teacher. His mother opened a banquet space with him at 16. His sister moved to the US with him in 2000 and fought for his freedom until she passed. A Muslim woman sheltered him during the Mumbai riots. The restaurant designer Sheila Rizvi and her daughter Maisha carry that feminine energy into Bungalow every night.Feed India: 84 Million Meals from a New York Apartment: When his mother called during the pandemic and said she would rather say her son tried and failed than never tried at all, Khanna launched Feed India. He converted 80 gas stations into food and healing stations for migrant workers walking home on Indian highways, and served quarter million meals at Haji Ali Dargah during Eid alone.Setting the Cuisine Free: Khanna wrote an op-ed for Time magazine arguing that civilizational cuisines cannot be measured through the small lens of Western restaurant standards. The New York Times review of Bungalow used the word freedom. He said that mattered more than any star he has ever received.Chef Vikas Khanna said, "The DNA of the restaurant itself is so broken that it came from such a place of darkness that the only way it could find its survival was through light."Host Nycci Nellis said, "Despite the accolades and the stars, the books, the films, and the global recognition, everything comes back to humility and humanity for you, whether you are feeding people or remembering them."Timestamps00:00 Introduction and welcome to Industry Night.01:20 Chef Vikas Khanna introduced, Bungalow and the Michelin star at Junoon.03:10 Why Bungalow opened and what it means as a promise to family.05:08 Regional Indian cuisine and how Bungalow presents it without simplifying it.09:03 The flower ritual, Ganga Jal ceremony, and feminine energy at Bungalow.11:31 The women who shaped Chef Khanna, grandmother, sister, Sheila Rizvi.16:23 Eating culture, not just cuisine, and the Time magazine op-ed.20:24 Eight consecutive Michelin stars and what the 100-year-old guest said that broke him.26:31 Feed India, 84 million meals, and the phone call from his mother.29:08 Gas stations turned into healing stations for migrant workers.33:16 The restaurant as the center of all gravity, films, books, and advocacy.36:03 MasterChef India and changing the perception of chefs in Indian culture.41:41 The global rise of Indian food and the pluralistic vision of India.43:03 Rapid fire: Top Chef, reservation platforms, one thing every young chef needs to know.44:48 Closing thoughts and thank you.Connect with Chef Vikas KhannaWebsite: https://www.vikhanna.comInstagram: https://www.instagram.com/vikaskhannagroupBungalow NYC: https://www.bungalownewyork.comFeed India: https://www.feedindia.orgProduced by Heartcast Media. Be safe out there and have a delicious week.

What does it actually take to run one of the most decorated restaurant groups in America and still have abs?Your girl Nycci Nellis is in sneakers today. No cocktail dress, no six-inch heels. We taped this one at Equinox Wisconsin Avenue at City Ridge, and honestly, it made perfect sense. Because this conversation with Michelin star chef Ryan Ratino started off about his new Georgetown restaurant Oxen Olive and ended up somewhere way more interesting: the discipline, the bloodwork, the cortisol spikes, the Bulgarian split squats he hates, and the moment he looked in the mirror at 30 years old and decided to treat his body like the high-performance machine it needs to be.This is a DC food podcast episode that goes somewhere most chef interview podcasts never go. It is not just about the food. It is about what it costs, physically and mentally, to lead over 200 people across multiple Michelin-starred restaurants and still show up every single day with clarity and intention. If you have ever wondered how the best in the hospitality industry actually sustain it, this one is for you.Ryan Ratino is the executive chef and owner of Hive Hospitality, home to one-Michelin-starred Bresca, two-Michelin-starred Jaunt, Michelin-starred Moss at the Four Seasons Fort Lauderdale, Michelin-starred Omo by Jaunt in Winter Park, and his newest Georgetown concept Oxen Olive. He is the recipient of the Michelin Guide Young Chef Award and holds more Michelin stars than almost any chef in the country. Episode keyword: Ryan Ratino chef Washington DC Michelin star restaurant group.Key TakeawaysThe origin story is working classRyan grew up in a union household in Ohio, helping his mother get dinner on the table fast. His mom was the one who saw cooking as a career before he did. He went to Le Cordon Bleu in Florida at 17 to get as far from home as possible, and knew within two months it was exactly right.He built Bresca first on purposeRyan opened Bresca at 27 in the old Policy nightclub space on 14th Street, intentionally starting with upscale-but-approachable before launching two-Michelin-starred Jaunt upstairs. He wanted to earn the neighborhood's trust before asking them to celebrate there.The pandemic forced the health reckoningAt 30 years old, 5-foot-9, and 206 pounds with 30 percent body fat, Ryan started Googling what healthy actually meant. He cycled through doctors until he found a specialist in Indianapolis who ran 400 biomarkers, identified barely-functioning adrenal glands, and built a protocol that finally let him fall asleep at night.He eats like an athlete, not a chefDuring a surplus phase: 300 grams of protein and up to 500 grams of carbs daily, including over a kilo of Japanese short-grain rice. He tastes everything at the restaurant and spits it out. He always eats protein before carbs to keep blood sugar flat. Sweet potatoes are his deficit-phase staple because they keep him full without the crash.Physical health changed how he leadsRyan says the cleaner his body feels, the more grace he brings to leading his team. He greets every single person when he arrives and thanks every single person at the end of the night. He believes you can be a strong leader and still respect your team, and that the health journey made that more consistent for him.Ryan Ratino said, "I think proud, but not satisfied. Proud of where I am, but knowing that at 20 I was probably even more crazy and driven than I am now."Host Nycci Nellis said, "What you are doing with your health is a full-time job. The working out 90 minutes a day, the diet, managing it. That is people's actual job. Where is the time for your other job?"Timestamps00:00 Welcome and Equinox Wisconsin Avenue at City Ridge.00:51 Why Nycci is in sneakers and how this episode came together.01:17 Introducing Ryan Ratino and the Hive Hospitality empire.03:28 Growing up working class in Ohio, helping mom get dinner on the table.05:05 Were you hungry? The food origin story.05:30 Baseball, competitiveness, and why cooking school clicked within two months.07:05 Le Cordon Bleu in Florida, full circle back to Winter Park.08:11 Building a well-rounded career: hotels, stages at WD50 and Minibar, Crohn's disease and health insurance strategy.10:50 The switch: deciding to own his own business and learning what not to do as a leader.12:55 Opening Bresca at 27 in the old Policy space on 14th Street.14:02 Why Bresca came before Jaunt: earning trust before asking for celebration.16:14 Why Florida? Moss at the Four Seasons Fort Lauderdale and Omo by Jaunt in Winter Park.17:42 Oxen Olive in Georgetown: two weeks open, 16 to 17 beef programs, not a steakhouse.20:36 The pandemic health reckoning: 206 pounds, 30 percent body fat, and a decision to change.25:49 Finding the right doctor: 400 biomarkers, adrenal glands, cortisol spikes, and phosphatidylserine.29:30 The bulk and cut cycle: going sub-10 percent body fat to find his frame, then building up.32:07 What he actually eats: 300 grams of protein, a kilo of rice, sweet potatoes, and spitting out tastings.35:27 Eating protein before carbs to flatten blood sugar. The glucose monitor experiment.40:34 How physical discipline connects directly to leadership with grace over 200 employees.42:40 Saying hello to every person, thanking every person, and why that matters.43:48 Workout demo: shoulder flies, barbell bench press, and the Bulgarian split squat he hates.50:02 Rapid fire: black coffee before and after, Asador Etxebarri, ideal day off, and what 20-year-old Ryan would think.51:45 Nycci's outro, thanks to Equinox and City Ridge, and a Wegmans lean protein run.Connect with Ryan RatinoInstagram: https://www.instagram.com/ryanratinoHive Hospitality: https://www.hivehospitality.comBresca DC: https://www.bresca.comJaunt DC: https://www.jauntdc.comOxen Olive Georgetown: https://www.oxenolive.com

A fifth-generation mead maker carries a Holocaust survivor's legacy forward, one bottle at a time.Some stories start in a vineyard. This one starts in 19th-century Poland, survives a concentration camp and a death march, and lands in a tasting room in Mount Airy, Maryland. Rachel Loew Lipman didn't just inherit a winery. She inherited a reason. And if you've ever wondered whether a bottle of wine can hold memory, grief, and joy all at once, this episode of Industry Night, the DC food and hospitality podcast, is your answer.Maryland wine gets overlooked. It shouldn't. Winemaking here dates to the 1600s, and today more than 100 wineries are producing everything from cab francs to Vidal Blancs. But what Rachel is doing at Loew Vineyards goes beyond the glass. She's a DC food and hospitality insider's dream guest: a young head winemaker running Maryland's fourth oldest existing winery, its first kosher winery and meadery, and one of the longest continuous mead-making traditions in the world. This is the DC dining guide and hospitality podcast conversation you didn't know you needed.Rachel Loew Lipman is a fifth-generation mead maker, granddaughter of Holocaust survivor William Loew, and the force behind Loew Vineyards in Frederick County, Maryland. Her family's mead-making roots trace to 1800s Poland. She holds degrees in plant science and communications from the University of Maryland, a winemaking certification from Washington State, and experience in France. In 2025, she launched Maryland's first Star K certified mead.Key TakeawaysMead nearly disappeared from history. Jews were the majority of Polish mead producers before World War II. When 90% of Poland's Jewish population was murdered in the Holocaust, mead essentially vanished from the market. Rachel is bringing it back.The 2025 frost devastated the Mid-Atlantic harvest. On April 20, stagnant air dropped to 23.5 degrees across the region, wiping out primary fruit on over 600 of Maryland's roughly 1,000 grape-growing acres. Loew Vineyards is not making wine this vintage year.Going kosher brought unexpected balance. Loew Vineyards is now Maryland's first and only kosher winery, operating under both a conservative Hechsher for grape wines and a Star K Orthodox certification for meads. The Shabbat restriction forced Rachel, a lifelong seven-day-a-week worker, to finally take a day off.Covid accelerated the Maryland wine boom. When travelers couldn't get to Napa or France, they explored their own backyards. Local wine club memberships surged. Rachel credits that shift, combined with generational farming knowledge, for the best Maryland wines she's ever seen coming out right now.The Wolf Cabernet Sauvignon is the family's most personal bottle. Named for her grandfather's birth name, the wine arrived by kismet. A grower called Rachel with extra Cabernet Sauvignon one month after her grandfather passed. She had never asked for it. She made it for him."We want to turn wine into memory and connection, and that to me is more the juice being worth the squeeze than anything the market does." - Rachel Loew Lipman"What I love is that you respect the past while looking towards the future, and I just think that's beautiful." - Nycci Nellis, Industry NightTimestamps00:00 Welcome to Industry Night at The Wharf, DC.00:20 Introducing Maryland wine and why it matters.01:21 Meet Rachel Loew Lipman, fifth-generation mead maker.02:55 The family's mead-making roots in 19th-century Poland.04:37 Civil rights, the Habsburg Empire, and the first licensed meadery.05:17 What is mead, really? Polish mead vs. Viking mead.06:02 How the Holocaust erased Polish mead from the market.07:28 William Loew: Holocaust survivor, translator, electrical engineer, winemaker.09:40 The haunting smell of fermenting mead and why he started a vineyard.10:48 Tasting the Savi: a chenin blanc mead named for family memory.13:44 Loew Vineyards founded in 1982 on 37 acres in Mount Airy, Maryland.15:41 Rachel's path into winemaking, from the Bonanza Building to Washington State.18:33 Joining the family business full time in 2018 and navigating Covid.22:27 The April 2025 frost and what 23.5 degrees means for a harvest.25:21 Can you cover the vines? The limits of frost protection.28:15 What's planted now and the vineyard's revitalization.30:34 The Mazal sparkling red: dry Lambrusco on steroids, made with carbonic Barbera.33:31 Carbonic fermentation explained, and why almost no one on the East Coast does it.35:50 Going kosher: the Agricultural Innovation Grant and the steam generator.36:52 Why the demand for kosher products was impossible to ignore.37:13 Two certifications: conservative Hechsher for wines, Star K Orthodox for meads.41:12 First kosher harvest and the unexpected gift of Shabbat.44:36 Is the juice worth the squeeze? Being Maryland's first and only kosher winery.45:33 Where Maryland wine stands today and why this generation is pushing boundaries.47:25 How Covid drove local wine discovery and tasting room culture.50:38 3GDC and speaking as a grandchild of a Holocaust survivor.53:34 Generational trauma, resilience, and what William Loew chose to share.Connect with Rachel Loew LipmanWebsiteInstagramFacebook3GDC Living Links

From the Road to the Restaurant: The Catbird Seat's Next ChapterIntro / About the EpisodeHost Nycci Nellis sits down with Chefs Tiffani Ortiz and Andy Doubrava — the husband-and-wife duo leading the newest era of Nashville's acclaimed tasting-menu restaurant, The Catbird Seat — to talk about life on the road, zero-waste cooking, regenerative agriculture, and what it really means to build a restaurant around your values.About the GuestsChefs Tiffani Ortiz and Andy Doubrava met at the French Culinary Institute in New York before eventually reconnecting on a Malibu farm — literally living in a teepee among wild parrots — where their shared passion for agriculture and sustainability took root. After years cooking in restaurants across Los Angeles, they left brick-and-mortar life behind to launch Slow Burn, a nomadic culinary project that took them through 42 states and more than 45,000 miles with two dogs, a Subaru, a cargo trailer, and a traveling larder. They now lead The Catbird Seat in Nashville, where their road-forged philosophy of fermentation, preservation, and zero-waste cooking shapes one of the country's most talked-about tasting-menu experiences."We refuse to commit to one style. And I think that's kind of the beauty of Catbird Seat — the chefs are always rotating, just like our ideas and the produce and ingredients we use are always rotating." — Chef Tiffani Ortiz"It's leadership with high standards, but also a lot of empathy." — Chef Andy Doubrava"What fascinates me most is how personal this all is — the preservation, the use of every part of the ingredient, the way they balance high-level with playfulness." — Nycci NellisThe Catbird Seat: A Culinary Institution ReimaginedSince opening in 2011, The Catbird Seat has operated as a kind of culinary incubator — a place known for rule-breaking, intimacy, and creative freedom, built around an iconic U-shaped counter. Under Ortiz and Doubrava, the restaurant has relocated to a striking new home in Nashville's Paseo South Gulch and entered a bold new chapter. The result: a Michelin star, a James Beard nomination for Outstanding Restaurant, a New York Times nod, and a reputation as one of the most exciting dining experiences in the country. The new space retains the signature counter (now with a few more seats) and adds a wine lounge that's unlocked new possibilities for larger celebrations and future programming.Slow Burn: 45,000 Miles and a Traveling LarderBefore Nashville, there was the road. Ortiz and Doubrava spent years conceptualizing, then executing, a nomadic zero-waste restaurant they called Slow Burn — a pop-up project that brought them through 42 states, into farm kitchens, foraged forests, and restaurant residencies across North America and beyond. They drove with two dogs, preserved as they went, and cooked their way into some of the continent's best kitchens. The project was equal parts case study in sustainability and creative liberation — a way to study how food systems, waste challenges, and culinary cultures differed from region to region. Everything they learned is now embedded in the walls (and jars) of The Catbird Seat.Falling in Love on a Malibu FarmTheir origin story sounds like a movie: two culinary school acquaintances who reconnected years later while volunteering on a Meyer lemon orchard tucked into the canyon off PCH — overlooking the ocean, sleeping in a teepee, surrounded by wild parrots. It was their first real hands-on agricultural experience, and it changed how both of them thought about food, sourcing, and responsibility. From there, they embarked on a two-month farm tour through the South and back to California, cooking for farmers, learning from homesteaders, and laying the philosophical groundwork that would eventually become Slow Burn — and then The Catbird Seat.The Tasting Menu: Comfort Food with a TwistCatbird's current menu runs 15 to 18 courses and changes constantly, rooted in Southeast ingredients — sassafras, spice bush, Tennessee-grown produce — with proteins sourced from trusted regional partners like Bear Creek Farms. The vibe, as Tiffani describes it, is comfort food on the palate with something distinctly weirder underneath: loud music, punky energy, and a menu that might feature a fancy chicken wing one night and mountains of caviar the next. A wall of preserved jars greets guests at the entrance — a living, breathing larder that traces back to Slow Burn days. Neither chef came from a tasting-menu background, and they consider that an asset.Running a Kitchen TogetherWorking as life and creative partners in a high-pressure environment isn't always easy — and Ortiz and Doubrava are honest about it. They've learned to read each other's signals mid-service, pass Post-it notes around the kitchen ("extra spiel for position 33"), and step off the line when they need to realign. Andy's philosophy — just because it's urgent doesn't mean it's an emergency — has become a kind of operating principle for their team. Pre-shift rituals, collaborative Spotify queues, and a standing commitment to empathy alongside high standards have built a culture their cooks genuinely want to be part of.Quick TakesMusic fueling prep right now: A collaborative Spotify queue — whoever gets in first starts a jam, and the whole team adds to it. It could go from emo to hip hop to metal in twenty minutes.Food trend they're completely over: Truffles as an afterthought — shaved on top of something already perfect, used as a VIP shortcut rather than as a real ingredient with intention. (Ironic note: there's currently a truffle dish on the menu.)How they communicate sustainability without being preachy: They drop 60-second dish spiels that naturally name the farm, describe the technique, and let guests fill in the gaps. If someone wants to go deeper, they're right there. If not, the food speaks for itself.On accolades: The Michelin star and James Beard nomination matter most for what they do for the team — giving cooks the résumé and freedom to choose their own next steps.Where to Find Tiffani Ortiz & Andy DoubravaFollow the restaurant at @the_catbirdseat and Andy at @andydoubrava. Learn more and make reservations at thecatbirdseatrestaurant.com.Follow, subscribe, and share Industry Night with Nycci Nellis — and find Nycci on all platforms at @nyccinelis. For DMV dining, events, and more, visit thelistareyouonit.com.

Host Nycci Nellis talks with Chef David Nayfield — James Beard semifinalist, founder of Che Fico, and author of Dad, What's for Dinner? — about fatherhood, kitchen intensity, Jewish-Italian cuisine, and the family meals that turn dinner into a team effort.About the GuestChef David Nayfield trained at Aqua, Joel Robuchon, and Eleven Madison Park before returning to San Francisco to build Back Home Hospitality — home to Che Fico, Bubola, and Via Aurelia."Don't be a martyr. Don't be the one dying at the stove washing everything, cooking everything yourself. Get everyone involved. Make it a team sport — and you'll connect with the people you love the most."Chef David Nayfield"What I love about David is that he can talk about Michelin-level precision and a weeknight chicken nugget with the same seriousness. That tells you everything about who he is." - Nycci NellisThe Book: Dad, What's for Dinner?Dad, What's for Dinner? is built around real parenting moments — meltdowns, weeknights, celebrations — with a simple philosophy: cook with your kids, not just for them. Nayfield wrote much of it during a custody dispute, turning limited time with his daughter into intentional kitchen rituals.The book argues that a meal does not have to be perfect to matter. Hand a child a spoon, share a task, and dinner becomes something you make together.From Picky Eater to World-Class ChefNayfield was born in the United States to Jewish refugees from Belarus who traveled through Rome before settling in California. As a kid, he rejected the heavy dishes of his heritage and gravitated toward the food in his friends' homes.The turning point came when a relative's American boyfriend made fried chicken from scratch. Nayfield realized great food could happen at home, in ordinary life, and still feel revelatory."I thought you had to go to a restaurant to eat food that you liked. And then someone made it at home — and I was like, this is incredible. How did that happen?" - Chef David NayfieldThat early curiosity became a career defined by rigor, curiosity, and the search for his own voice.The Year in EuropeAfter leaving Eleven Madison Park, Nayfield staged across Europe at Mirazur, with a chocolatier in Paris, in Barcelona, and in Swiss Michelin kitchens. By the end, he realized the food he was making still looked too much like someone else’s.The breakthrough came when he admitted how consistently he was drawn back to Italian food — and a trip to Rome’s Jewish ghetto clarified why.Jewish-Italian Cuisine and Che FicoIn Rome’s Jewish ghetto, Nayfield encountered cucina ebraica — artichokes fried in olive oil, dishes shaped by necessity, and flavors woven into everyday Italian cooking.At Che Fico, he marked dishes with Jewish stars to honor those roots, from carciofi alla giudia to ribollita and suppli al telefono. For him, the point is honesty: show the lineage clearly and respectfully.On Kitchen IntensityNayfield has lived through the worst of kitchen culture, and he separates discipline from abuse. Intensity, urgency, and focus can build excellence; humiliation and harm cannot be excused as part of the job."If your ambition is a Michelin star, it is going to take grit that only comes from years in environments where people put the product in front of comfort." - Chef David NayfieldHis argument is simple: ambition and environment have to match, and the choice to enter that world should be conscious.Via Aurelia: Fine Dining on His Own TermsNayfield's newest restaurant, Via Aurelia, is modern Tuscan by design — a framework rooted in Tuscany’s history, coastline, Jewish communities, and ingredient evolution. It offers tasting menu and à la carte service, with hand-painted plateware, ceramic lighting, and art from local artists.It is fine dining, but on his own terms: beautiful, technical, and collaborative rather than precious."We are participating as one of the artists. The goal is to take something and turn it into something beautiful — not just to procure incredible product and step back." - Chef David NayfieldQuick TakesMost underrated pantry ingredient: Oil-cured anchovies. Put them in anything. They dissolve into a dish and add a depth most people can't quite identify but always want more of.Ideal Sunday supper: Ribeye on the grill, Jimmy Nardello peppers and summer squash alongside, maybe a baked sweet potato. Simple, seasonal, no agenda.What home cooks overcomplicate: Measuring everything that isn't baking. Stop worrying if your onion is large or medium. Cut it up and throw it in. Taste as you go. Don't fear salt. Don't fear acid. That's what makes restaurant food taste like restaurant food.Where to Find Chef NayfieldFollow Chef Nayfield at @davidnayfield and the restaurants at @chefico, @viaaurelia, and @bubola.Dad, What's for Dinner? is available wherever books are sold. It makes a thoughtful gift for Father's Day, high school graduates, college move-ins, or anyone cooking for themselves for the first time.Follow, subscribe, and share Industry Night with Nycci Nellis — and find Nycci on all platforms at @nyccinelis.

On this episode of Industry Night, host Nycci Nellis sits down with Ari Sussman — 2024 Whiskey Maker of the Year — for a wide-ranging conversation about the science, culture, and future of distilled spirits. From winemaking in France to founding Michigan State's artisan distilling program, Ari brings a rare blend of academic rigor and bartender instincts to one of the most fascinating conversations in the drinks world right now. The result is a show notes episode that moves from grain to glass, from tradition to experimentation, and from old assumptions to a very different future for whiskey."I've interviewed a lot of people in the drinks world, but Ari Sussman is genuinely one of the most fascinating minds I've ever sat across from. He doesn't just make whiskey — he rethinks it from the ground up." — Nycci Nellis, Host of Industry NightAri's path into spirits is anything but conventional. He began as a policy analyst, took a one-way ticket to France, and found himself immersed in winemaking before eventually building distilleries across the United States. That winding trajectory gives him a perspective that feels both deeply technical and refreshingly practical. In this conversation, he explains how those early experiences shaped the way he thinks about flavor, process, and what makes a spirit truly memorable.Much of the episode turns on the science behind grain and flavor. Ari talks about how American whiskey has long leaned wood-forward, and why more expressive grain varietals can open the door to a more layered, nuanced drinking experience. He also discusses how Prohibition disrupted grain diversity and how distillers today are working to bring those flavors back into the conversation. It is part history lesson, part sensory deep dive, and part argument for why the category still has room to evolve.The episode also gets at one of the most interesting tensions in spirits: the transparency gap between producer and consumer. Ari argues that the usual questions wine drinkers ask do not always translate to whiskey, because the industry has historically placed a marketing curtain between the maker and the drinker. That idea runs through the whole conversation, especially as the hosts consider how younger consumers are discovering spirits today — often on their phones, through influencers, and with different expectations about access and authenticity.That broader shift raises bigger questions about the future of American whiskey. Ari makes the case that longevity in the category depends on more than just technical quality; it also depends on whether a brand connects with people and stands for something meaningful. He shares how he approaches that balance through his work with Whiskey Gypsy, including the Explorer expression and the importance of Appalachian oak in shaping the final product. The conversation makes clear that innovation in whiskey is not just about novelty — it is about building something that can last."If you apply normal wine enthusiast questions to the spirits industry, it doesn't really lead you anywhere. There's a big curtain between the consumer and the producer, and marketing is supposed to fill that gap — but it wasn't." — Ari SussmanWhat's Inside This EpisodeHow Ari went from policy analyst to buying a one-way ticket to France — and ended up building distilleries across AmericaWhy vodka is actually harder to make than bourbonThe "flying monkeys" of Michigan State's pioneering distilling programHow grain varietals got lost to Prohibition and are finally making a comebackThe wood-as-teabag technique Ari stole from winemakersWhy price and quality have zero correlation in blind tastingsWhat's inside Whiskey Gypsy's Explorer expression — and why Appalachian oak mattersAbout the GuestsAri Sussman is a winemaker-turned-master-distiller whose career spans French vineyards, Michigan State University's pioneering Artisan Distilling Program, and distillery builds across the country. Named 2024 Whiskey Maker of the Year, he is currently the lead whiskey developer behind Whiskey Gypsy — a brand co-founded by country star Eric Church and entrepreneur Raj Elva that's quietly rewriting the rules of American bourbon.Nycci Nellis is the host of Industry Night and co-host of Foodie and the Beast. A longtime fixture in food and beverage media, she brings sharp questions and genuine curiosity to every conversation — whether the topic is Michelin-starred kitchens or the grain science behind a six-year bourbon.Find Ari Sussman's work and the Whiskey Gypsy Explorer expression at whiskeygypsy.com (spelled W-H-I-S-K-E-Y-G-Y-P-S-I). For more of Ari's published research and grain varietal studies, follow him on LinkedIn. Follow Nycci Nellis across platforms @nyccinellis for more Industry Night episodes and food and drink adventures.

When Ben Lieppman, Beverage Director at RPM Italian, is in town from Chicago, you sit down, grab a cocktail, and start asking questions. That's exactly what host Nycci Nellis did — pulling up a stool at one of DC's most buzzed-about bars to talk aperitivo culture, the martini renaissance, and what truly great hospitality looks like from behind the stick."How you want to drink it is how I'm going to serve it. If you want a really expensive American whiskey with Coke — I'm going to give it to you. However you want to enjoy it is how we'd like to serve it." — Ben LieppmanAbout the GuestBen Lieppman is a 16-year industry veteran who went from dishwasher to culinary school graduate to craft cocktail bars in Chicago — and now runs one of DC's most respected bar programs at RPM Italian. Follow him on Instagram at @benlieppman and on LinkedIn. Find RPM Italian DC at rpmrestaurants.com.About Your HostNycci Nellis is the force behind Industry Night and The List — DC's go-to voice for food, drink, and hospitality culture. Find her everywhere @nyccinellis."Money is money. Whether they're male, female, or non-binary — someone wants a drink, you make it for them." — Nycci NellisWhat's Inside This EpisodeThe RPM EthosQuality ingredients, no shortcuts, and classic Italian spirit translated behind the bar — fresh pasta philosophy meets craft cocktail culture.Aperitivo HourMonday through Friday, 4–6 PM. $8 cocktails and $8 bites from a curated menu — intentionally approachable in a city of $25 pours.The Martini RenaissanceFrom the iconic RPM Dirty Martini — served with chips and caviar instead of olives — to the resurgent Cosmo, martini culture is back and unapologetic.Single Barrels & Spirit PicksBen breaks down his favorite bottles: Weller bourbon, Sazerac rye, and agave gems like Fortaleza and G4 — and why great spirits work both neat and in cocktails.Cocktails Ben Made On CameraThe PaparazziHendrick's gin, Cocchi Americano, house-made berry and bergamot cordial, fresh lemon juice, topped with Fever-Tree cucumber soda and crushed ice. Light, effervescent, and built for a long aperitivo hour.The Seasonal Old FashionedSazerac rye, demerara syrup, Angostura bitters, and Miletti Amaro — an Italian-leaning riff on a classic, served table-side with a hand-stamped RPM ice cube and an orange rosette pour.What People Are Drinking Right NowBen sees a clear shift in how guests approach drinking — driven by cost, wellness awareness, and a broader cultural moment. Low-ABV and non-alcoholic options now require the same intention and craft as any spirit-forward cocktail. The aperitivo category is growing fast, and it fits naturally into RPM's Italian DNA.Low-ABVSpritzes, Negronis, and aperitivo-style cocktails that hit sweet, bitter, and effervescent notes without the heavy pour.MocktailsCrafted with the same intention as their spirit-forward counterparts — balance and flavor come first, ABV is secondary.MartinisA full resurgence — from classic gin martinis with Cocchi Americano to the upscale RPM Dirty Martini with chips and caviar.Cosmos & ThrowbacksOnce dismissed, now celebrated. Crushable, fun, and beautiful — the nostalgia wave is real and RPM is here for it.Find Ben Lieppman & RPM ItalianInstagram - @benlieppmanLinkedIn - Ben LieppmanRPM Italian DC - rpmrestaurants.com

Welcome to Industry Night with Nycci Nellis, and we are back at City Ridge, this time in the absolutely gorgeous, amphitheater-style setting at The Botanica.I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin chatting with powerhouse pastry chef Susan Bae, and today, I’m sitting down with another true force in the industry: Award-winning chef and restaurateur Amy Brandwein.Amy and I go way back, like, way back. I first met her in Roberto Donna’s kitchen at Galileo, in the Laboratorio days, when http://TheListAreYouOnIt.com was just getting off the ground, and she was one of the only women in that kitchen. Fast forward, and she is now the chef and owner of Centrolina and Piccolina, a multi–James Beard nominee, and one of the most respected voices in the DC dining scene.But this conversation? We go deeper.We talk about her unconventional path — from politics to pasta — the realities of building and running a restaurant, and what leadership in the kitchen really looks like today.We did get a little dark and a little teary.Amy shares stories from earlier in her career, moments that were incredibly difficult at the time, and how those experiences ultimately shaped her into the leader she is today: stronger and deeply committed to creating a healthier, more sustainable environment for her team.We also dig into kitchen culture, labor models, mentorship, and what it means to be a woman leading in today’s restaurant industry.It’s honest, it’s real, and it’s a conversation that feels especially important right now.You think you know, but you don’t know.Chapters00:00 - Introduction00:14 - Intro and Botanica location05:00 - Rediscovering cooking after college07:45 - A unique lunch experience11:16 - Intense kitchen work experience13:58 - Growing up playing soccer16:09 - Balancing culinary school and life21:08 - Starting a restaurant concept24:57 - Talking about citrus salad25:43 - Describing the perfect lunch30:52 - Turning to exercise for healing34:10 - Coping with personal loss35:52 - Realizing personal growth over time40:22 - Running a respectful kitchen42:13 - Leading by example in business46:57 - Media accountability and responsibility49:40 - Chef confrontation over leaked info51:50 - Advice on sustainable growth57:02 - Reflecting on Amy Brandwine's journey57:50 - Hosting at City Ridge location59:31 - OutroKey TakeawaysFrom Politics to Pasta: The Power of ReinventionBuilding a Restaurant, Building a CommunityKitchen Culture: Then vs. NowPersonal Evolution Fuels Team TransformationWomen at the Helm: Breaking BarriersMedia Myths and Realities: Owning Your NarrativeSage Advice for Aspiring RestaurateursQuotes"Build your own business plan, do your own numbers, and whatever you don’t know—please learn it before you start a restaurant with somebody else. You have to know what you’re doing." - Amy Brandwein"When I look at that menu, I'm like, this is how I want to eat—bright, seasonal, and no one's going to judge you. It's about creating an environment where the food is the experience." - Nycci NellisFilming location:https://www.cityridgedc.com/living/botanica/Amy’s Social Media Links:Instagram:https://www.instagram.com/chefamybdc/Website: https://www.centrolinadc.com/ https://www.piccolinadc.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

Welcome to Industry Night with Nycci Nellis, where we go deep with the people shaping hospitality right now.This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete Wells examining the brigade system, the question is clear: what does the future of restaurant culture look like?My guest, Jon Murray of Noko Hospitality, is building a real answer.Behind Noko and Kase x Noko, Jon is redefining hospitality with a people-first model—four-day workweeks, healthcare, therapy, and real work-life balance. He calls it, People Over Profits.This is a conversation about leadership, culture, and what it takes to build restaurants that actually work for the people inside them.Also, just don’t be a …. Jerk.Chapters00:00 - Introduction01:20 - Discussing hospitality leadership and culture04:24 - Focusing on employees first07:06 - Reevaluating restaurant industry values10:38 - Improving restaurant staff benefits14:15 - Sticking to their principles18:55 - Building a dedicated restaurant team20:03 - How we hire our team22:57 - Giving and receiving feedback26:20 - Rethinking kitchen culture30:05 - Community and local impact34:21 - Prioritizing people in hospitality35:41 - OutroKey TakeawaysRedefining Success: People Over ProfitRethinking Old-School Restaurant CultureHiring for Heart and HumanityLeadership by Example: Don’t Be a DickSuccess with Heart: “If We Go Out of Business, At Least We Tried”Community Commitment: Giving Back Isn’t OptionalA Challenge to the Industry: Think Beyond the Bottom LineQuotesNycci Nellis:"At the end of the day, hospitality is about people—both the ones we serve and the ones who are doing the serving. If we don’t take care of people inside our restaurants, the whole thing doesn’t work."Jon Murray:"If you lead with heart and you lead from the right place and you work your ass off, things happen the way they’re supposed to happen."Follow Industry Night:https://www.thelistareyouonit.comFollow Nycci Nellis:Instagram:https://www.instagram.com/nyccinellisWebsite: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

In this episode of Industry Night, host Nycci Nellis sits down with Robb Duncan and Violeta Edelman, the founders of Dolcezza Gelato, one of Washington DC’s most beloved culinary brands.Recorded at the Washington Harbor favorite,Tony & Joe’s Seafood Place, the conversation explores how Dolcezza grew from a single gelato shop in Georgetown to a regional favorite known for its farm-driven flavors and commitment to sourcing from Mid-Atlantic producers.Since launching in 2004, Dolcezza has expanded to seven locations across the DMV and produces its gelato daily at the Union Market Gelato Factory & Coffee Lab. And yes, they talk about coffee and the ritual of that first teacup.No surprise with Robb & Violetta, this conversation goes deeper than dessert.Nycci talks with Robb and Violeta about creativity, sustainability, food culture, farming relationships, and their spiritual philosophy that shapes their approach to hospitality.Chapters00:00 - Introduction03:09 - Launching Dolce and expanding offerings03:18 - Introducing the founders' journey09:03 - The gelato inspiration moment10:04 - Gelato's global expansion trends14:41 - Moving to the U.S. in 200117:01 - Finding personal vision and purpose19:36 - Starting with local farm supplies24:30 - Local brands finding success28:20 - Figuring out my new path31:09 - Helping others in the industry35:12 - Talking about coffee and tea38:14 - What makes it special40:34 - Early expansion and growth plans42:18 - Reflections on growth and evolution48:02 - Chatting with Dolceza founders48:41 - Sharing wisdom and enjoying gelato49:53 - OutroKey TakeawaysPursue Passion FearlesslyCreativity As a Business ModelRooted in CommunityGrowth Beyond the NumbersEvolving Roles & EmpowermentStay Curious, Stay HungryFree Your Mind, Taste the WorldQuotes“Sometimes you just have to say, this is my life and my vision. Own it fully and stay true to it—that’s where real fulfillment and happiness come from.”- Robb Duncan“The more I believed in myself and felt confident, the easier it became to find my place in the business.”- Violeta Edelman“What stood out most was leaning into your passions and letting creativity flow. When you open your mind and think bigger, it shapes not just your work, but your whole life.”- Nycci NellisLocation:https://www.tonyandjoes.com/Robb Duncan:Instagram:https://www.instagram.com/violetaandrobb/Facebook:https://www.facebook.com/dolcezzagelatoWebsite:https://dolcezzagelato.com/Violeta Edelman:Instagram:https://www.instagram.com/violetaandrobb/Facebook:https://www.facebook.com/dolcezzagelatoWebsite:https://dolcezzagelato.com/Follow Industry Night:https://www.thelistareyouonit.comFollow Nycci Nellis:Instagram:https://www.instagram.com/nyccinellisWebsite: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

For the first time ever, Industry Night goes international. Host Nycci Nellis travels to Montréal for Montréal en Lumière, one of the world’s most celebrated winter festivals, a city-wide celebration of food, art, music, and culture that transforms the Quartier des Spectacles into a glowing playground in the heart of winter.During the festival, more than 80 restaurants participate in the Air France Finest Tables program, chefs take to the streets in the Village Gourmand, and the legendary Nuit Blanche keeps the city buzzing until sunrise with hundreds of cultural events.While exploring Montréal’s dynamic hospitality scene, Nycci sits down with some of the people shaping the city’s culinary conversation.In this episode of Industry Night, meet:Yves Lowe – Executive Chef & Gastronomy Programming Manager for Montréal en Lumière, discussing the scale of the festival, 90+ world-class chefs from 17 countries, and this year’s theme:A Taste of History – 65 Years of Montréal Gastronomy.Vanya Filipovic – Co-owner and Wine Director of Mon Lapin, winner of North America’s Best Sommelier 2025 (North America’s 50 Best Restaurants) and part of the team behind Mon Lapin’s #2 ranking on North America’s 50 Best Restaurants 2025. We talk about natural wine, global recognition, Michelin’s arrival in Québec, and Montréal’s evolving identity.Ari Schor – Chef and co-owner of Beba, ranked #50 on North America’s 50 Best Restaurants 2025. Ari shares his journey from Argentina to Montréal, the influence of immigration and family history on his cooking, and what it means to run a restaurant rooted in memory.David Lepage – Executive Chef of Hoogan et Beaufort, whose international résumé includes Daniel Boulud’s Daniel and Café Boulud, and Mauro Colagreco’s London kitchen. We discuss wood-fired cuisine, mentorship, returning home, and Montréal’s ingredient-driven future.From award-winning restaurants to one of the world’s most vibrant winter festivals, this episode dives into the culture, creativity, and community that make Montréal one of North America’s great food cities.Subscribe for more conversations with the chefs, restaurateurs, beverage experts, and hospitality leaders shaping how and why we eat.Chapters00:00 - Introduction03:50 - "Montreal's Magical Winter Festival"07:44 - "Early Career at Le Mediterraneo"12:18 - Chef Collaborations Rising Globally21:02 - Food, Family, and Travel Origins25:01 - "Human-Sized, Value-Driven Dining"29:22 - Montreal's Unique Tourism Appeal34:09 - "Celebrating 5 Years Together"41:32 - "Beba and Family Memories"43:05 - Journey to Canada: A Better Life52:57 - "Guides Inspire Culinary Excellence"55:41 - Stepping Back to Delegate59:44 - Chef Returns to Montreal01:06:25 - "Influence of Italian Cooking"01:11:18 - "Chef Collaboration with Johnny Lake"01:17:11 - Montreal's Culinary and Wine Excellence01:18:38 - OutroKey TakeawaysA City That Celebrates Winter & FoodCollaboration & Culinary Artistry on the World StageMemory, Migration & Identity Served on Every PlateRestaurants as Hubs for Community & ChangeIcons Both Classic and NewHospitality for Today’s LifeVisitors’ Must-Do ListQuotesNycci Nellis:“In Montreal, food, culture, and community are inseparable—hospitality here doesn’t just warm you up, it transforms the whole city.”Yves Lowe:“A chef is an artist, and our festival is a canvas—designed to showcase the passion and creativity that make Montreal’s culinary scene shine.”Vanya Filipovic:“In Montreal, every neighborhood and every glass of wine is about real connection—this city is built on community, discovery, and shared passion.”Chef Ariel Schor:“All that I am—my memories, my roots, my journey—ends up on the plate. Cooking is about telling your story, one dish at a time.”Chef David Lepage:“The most meaningful flavors—and moments—come when you say yes to challenges, to people, and to the unexpected.”Learn more about Montréal en Lumière:https://www.montrealenlumiere.comFollow Industry Night:https://www.thelistareyouonit.comFollow Nycci Nellis:Instagram:https://www.instagram.com/nyccinellisWebsite: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

On this episode of Industry Night, Nycci Nellis sits down with two of the most influential leaders in the global cocktail community, Ivy Mix and Lynnette Marrero, the powerhouse duo behind Speed Rack, the groundbreaking all-female bartending competition that has helped reshape the bar industry.What started as a bold idea to create visibility for women behind the bar has grown into a global movement. Now in its 14th season, Speed Rack has hosted more than 120 competitions around the world, launched countless bartending careers, and raised over $1.85 million for breast cancer research and prevention.Nycci has known Ivy and Lynnette since the early days of Speed Rack,  even judging one of the first competitions when it came to Washington, DC. In this lively conversation, they look back at how the cocktail world has evolved over the past decade, the barriers women once faced in the industry, and how mentorship, community, and advocacy have helped transform the landscape.The conversation also dives into their individual journeys and the many ways they continue to shape the future of hospitality. Ivy Mix is an award-winning bartender, author of Spirits of Latin America, and co-owner of Brooklyn’s Whoopsie Daisy Lynnette Marrero, a Tales of the Cocktail Visionary Award winner, is an educator, entrepreneur, and partner in Milly’s Neighborhood Bar, and has spent her career building innovative bar programs and mentoring the next generation of industry leaders.Together they discuss the evolution of Speed Rack, the importance of creating opportunities in hospitality, and what the future of the cocktail world looks like.Plus, Nycci puts them through a few rapid-fire questions at the end — because no Industry Night would be complete without a little fun behind the bar.Pour yourself a drink and join the conversation.Chapters00:00 - Introduction00:13 - "Speed Rack's Impactful Journey"04:31 - "Accidental Bartender Turns to Hospitality"08:59 - "Falling Into Bartending Abroad"10:52 - Oaxaca Origins of Illegal Mezcal15:43 - Craft Cocktail Revolution Origins19:54 - "Discovering Women in Bartending"20:40 - "Feminism Through Cocktails Movement"26:38 - Bartender Application & Competition Process28:30 - Judging Drinks: Guest Experience Skills33:29 - "Speed Rack's Community Evolution"37:08 - Post-Pandemic Culinary Renaissance41:17 - "Shifts, Waves, and Bar Culture"42:22 - Humble Persistence in Hospitality48:35 - "Hospitality Trailblazers: Ivy & Lynette"49:20 - "Join Me for Industry Night"50:07 - OutroKey TakeawaysIcons Behind the BarFalling In Love with HospitalityBreaking Barriers in a Male-Dominated FieldThe Power and Reach of Speed RackMore Than a CompetitionA Changing IndustryLeadership Through KindnessCelebrating IndividualityQuotes"Building community and opening doors isn’t just about shaking up cocktails—it’s about shaking up the industry and making space for everyone to shine."- Nycci Nellis"Persist, do the work, and bring others with you—real change comes from creating spaces where everyone can lead, learn, and grow together."- Lynnette Marrero"Leave the door open for the people behind you. When you lift others up, you don’t just change careers—you change the whole industry."- Ivy MixGuests Social Media Links:Ivy Mix:Instagram:https://www.instagram.com/ivymix/Website:https://www.ivymix.com/Lynnette Marrero:Instagram:https://www.instagram.com/drinksat6/Website: https://www.lynnettemarrero.com/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

In this episode of Industry Night, Nycci Nellis kicks off her new residency at RPM Italian in Washington, DC, going behind the scenes of one of the city’s most dynamic dining rooms.Filmed inside RPM Italian in Mount Vernon Triangle, this conversation brings together the people who make the experience sing:– Richard Hanauer, Operational Beverage Partner, on building RPM’s award-winning wine program and bespoke single-vineyard “house wines”– Chef Massimo Vicidomini, Executive Chef, on handmade pastas, and seasonal sourcing– Boo Kim, General Manager, on hospitality and creating a room guests want to return toTogether, they unpack what it takes to build a restaurant where wine isn’t intimidating, pasta is made by hand daily, and service feels effortless. Power lunch or date night.In this episode:– How RPM Italian built one of DC’s best wine programs– What makes a great wine list (without the snobbery)– Handmade pasta + Italian craft– How hospitality shapes the guest experience at RPM– Why RPM Italian has become a Mount Vernon Triangle stapleChapters:00:00 - Introduction02:57 - "Chef Stories and Hospitality Insights"04:49 - "Modern Italian Dining Concept"09:18 - "Dining as an Elevated Experience"13:00 - "Wine Talk and Industry Insights"13:51 - "Passion for Food and Wine"19:23 - "House Wines and Travel Insights"20:24 - "Build Quality, Not Bargains"26:13 - Modern Short Rib Bolognese29:21 - "Truffle Oil Pet Peeve"31:26 - "Food as the True Star"33:12 - "Teamwork in Food and Wine"38:17 - "Reinventing Pasta with Local Ingredients"41:09 - "One Bad Day Philosophy"45:54 - "Life Changes and Returning Home"49:01 - "Restaurant Insider Etiquette Revisited"51:20 - "BTS and Chris Martin Visit"55:33 - Exceeding Guest Expectations57:35 - "Celebrating Hospitality and Inspiration"58:33 - OutroQuotes:Nycci Nellis:"Hospitality is about finding joy in the connections we create. When you share moments with passionate professionals, you realize every meal is an opportunity to celebrate what makes life delicious."Richard Hanauer:"Wine and food together aren’t just about flavors—they’re about elevating life. It’s a party in your mouth, and if we ever stop thinking that way, we’ve dropped the ball."Massimo Vicidomini:"Great cooking begins with great ingredients and care. When you respect each element and work as a team, you create an experience that guests will remember far beyond their last bite."Boo Kim:"When you build a team that loves what they do and cares for each other, you don’t just create exceptional hospitality, you build a culture where everyone wants to belong."Key Takeaways:Hospitality at Its HeartWine Without the IntimidationPasta Worth Traveling ForCollaboration Is a SymphonyMentoring Through HospitalitySecret Level ExperiencesEvery Ingredient MattersBeing a Good GuestFilming Location: https://www.rpmrestaurants.com/rpm-italian-d-c/https://www.instagram.com/RPMItalian/https://www.facebook.com/RPMItalianDC/Guests Social Media Links:Richard Hanauer:Instagram:https://www.instagram.com/chi_somm/Website:https://www.rpmrestaurants.com/rpm-italian-d-c/Massimo Vicidomini:Instagram:https://www.instagram.com/massimovicidomini/?hl=enBoo Kim:Instagram:https://www.instagram.com/bruce_byk/Follow Nycci:Instagram: https://www.instagram.com/nyccinellis/

Hey everyone, I’m Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping how and why we eat and drink the way we do.I’m so happy to be back here at City Ridge. This has become such a wonderful partnership and one of my favorite places in D.C. to tell real-time stories about food and the people building our hospitality scene.Today’s show is coming to you from, Equinox Sports Club. Anyone who knows me knows I’m a big believer in taking care of both your body and your mind, so being in a gym for today’s conversation feels oddly perfect.Because my guest is pastry chef Susan Bae. And if you’ve ever eaten her desserts, you know they’re so good you might need a workout just thinking about them. Talking pastry inside a gym? Honestly, on brand.Susan and I had such a heartfelt conversation about her journey, her success, and how she prioritizes her mental health and the mental health of her team. We went deep, and what she shares really illuminates what chefs go through day in and day out to make perfection look effortless on the plate.Later in the show, I was joined by Eve Vierra, the manager here at City Ridge. We chatted about how Equinox is designed to work out both our bodies and our minds. And yes, we will reward ourselves with dinner at Acqua Bistecca, because balance.Let’s get into Susan. She is the Executive Pastry Chef and a founding partner of Moon Rabbit, North America’s Best Pastry Chef 2025, a two-time James Beard finalist, and a 2026 James Beard semifinalist. Beyond the accolades, Susan is one of the most original culinary storytellers working right now, and I’m so excited for you to hear this conversation.Chapters:00:00 - Introduction02:36 - "North America's Top Pastry Chef"04:07 - "Struggles of Immigrant Roots"09:44 - Chef Creativity Fuels Culinary Innovation11:13 - "My Father Inspires Me"14:49 - Creative Freedom in Vietnamese Desserts17:47 - "Exploring Heritage and Durian"20:07 - "Moon Rabbit's Inclusive Kitchen"25:03 - Green Curry-Inspired Dessert Creation28:39 - Leadership, Growth, and Mental Health31:51 - Caring for Our Community35:47 - "Always Learning and Growing"38:30 - "From Dance to Fitness Journey"41:00 - "Equinox: Cleanliness and Wellness Pillars"44:17 - "Making Fitness Accessible to All"46:20 - "Stay Connected and Engaged"47:00 - OutroQuotes:Nycci Nellis:"Be intentional with your circle, your choices, and your leadership. You lift everyone at the table, including yourself."Susan Bae:"Greatness comes from staying curious and learning from those who inspire you."Eve Barrera:"Make space to move, connect, and care for yourself—your strongest self will shine through."Key Takeaways:Chasing Passion Over PerfectionRedefining Desserts Through HeritageBuilding Intentional Teams & Inclusive KitchensEmbracing Challenges and GrowthCommunity, Wellness, and Holistic HealthGrace in Uncertain TimesGuests Social Media Links:Susan Bae’s Instagram:https://www.instagram.com/susanbae/?hl=en https://www.instagram.com/moonrabbitdc/?hl=enWebsite:https://www.moonrabbitdc.com/Filming Location: https://www.equinox.com/clubs/washington-dc/sportsclubwashingtondcFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

On this episode of Industry Night, I’m back at a.kitchen + bar for our final show in this space and I want to start with gratitude. Huge thanks to Ellen Yin and Eli Collins for welcoming us in and for being such generous partners. This room has been a wonderful home for thoughtful conversations.Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs  and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTubeChapters:00:00 - Introduction02:02 - "Industry Night with Nycci Nellis"05:45 - "Growing Up with Food Culture"08:28 - First Job at Local Diner12:28 - "Evolving Cuisine in New York"13:19 - "Mezcal Impact on Dining Trends"18:08 - "Shift in Culinary Vision"22:46 - Pandemic Memories Over Dinner26:20 - Restaurant Vision and Evolution27:57 - Weather's Impact on Restaurant Operations30:44 - Capitol Hill's Residential Charm33:17 - "Modern Mexican Bistro Experience"39:01 - Duck Fat Potato & Caviar42:42 - "Making Time for Leadership"44:36 - Celebrity Chefs and Restaurant Misconceptions48:04 - "Perfecting Chicken and Shu Buns"50:27 - DC Dining Scene Evolution53:44 - "Who's the Restaurant For?"58:34 - "Gratitude and Appreciation Shared"59:55 - OutroKey Takeaways:From Diverse Backgrounds to Culinary PowerhousesRestaurants with Heart and HeritageMentorship at the ForefrontNeighborhood-Driven, Destination WorthyAdapting and Innovating in a Changing IndustryCulinary Playfulness and Respect for CraftRestaurants Born from a Desire to BelongConnect with the Guests:Matt Conroy: https://www.instagram.com/conroy_matt/?hl=enIsabel Coss: https://www.instagram.com/chabelacoss/?hl=en Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Websites: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

What does it really take to build a restaurant that lasts—creatively, financially, and emotionally? On this episode of Industry Night, I’m recording from Rim Tang and sitting down with some of the most thoughtful voices in hospitality to talk about breaking the restaurant mold and putting it back together in a way that works for today.First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.Chapters:00:00 - Introduction02:10 - "Reinventing Restaurants with Innovation"05:46 - "Seeking Passion, Missing Chicago"06:49 - Hospitality, Authenticity, and Growth10:18 - Neighborhood Restaurant Vision16:25 - "Rethinking Hospitality's Broken System"19:42 - "Investing in Team and Healthcare"20:53 - "Challenges of Restaurant Pricing"25:09 - "Pairing Creamy Sauce with Seafood"29:04 - "Food Rooted in Comfort"31:29 - "Versatile Dining for Everyone"36:44 - Fostering Connection Through Hospitality40:19 - "Adams Morgan Dining Highlights"41:05 - Food, Hospitality, and Favorite Spots43:55 - "Cooking with Chef Mama"49:40 - "Delicious Caviar & Hospitality Changes"50:58 - "Thanks, Follow, and Subscribe"51:38 - OutroQuotes:"Breaking the mold isn't about changing the plate—it's about reimagining how we gather and grow together."- Nycci Nellis"Choose hospitality because you belong here—then build something earnest and authentic for everyone who walks through the door."- Jon Sybert"It's okay to make scary moves. Start with what matters most, and build something that sustains the people in it."- Jill TylerKey Takeaways:Breaking the Restaurant Mold, LiterallyPandemic Pivots and Industry Real TalkHospitality With Heart & a New ApproachHonest Conversations About the NumbersFood as Comfort, Care, and CommunityInspiration Circles BackA Nod to Heritage, Culture & Hands-On LearningCaviar & Conversation—Why Not Both?Filming location: https://www.rimtangdc.com/Jon Sybert:Instagram:https://www.instagram.com/tailupgoat/ Rye Bunny Instagram: https://www.instagram.com/RyeBunnyDCWebsite:https://www.ryebunny.com/ Tail up Goat: https://www.tailupgoat.com/Jill Tyler:Instagram:https://www.instagram.com/jillmarietyler/ Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping the hospitality industry, not just through food and drink, but through culture and community. Today’s show is a special one. I’m coming to you from one of my favorite rooms in the city, a.kitchen + bar at Hotel AKA,  a place that's the perfect backdrop for conversations about leadership and vision (and a killer burger!).This episode is about family and what it really takes to build something lasting in hospitality, especially at a moment when so many restaurants are fighting just to stay open.Later in the show, I’ll be joined by Ellen Yin and Chef de Cuisine George Madovsky for a conversation about thoughtful cooking in one of the city’s most beloved dining rooms.But first,  a conversation I’ve been looking forward to for a long time. I’m genuinely excited because I’ve known Omar and Fatima Popal since they were in their early twenties, long before The Popal Group became one of the most respected hospitality families in Washington, D.C. When the Popal family opened Café Bonaparte in Georgetown in 2003 — what many of you now know as Lutèce — they weren’t just opening a restaurant. They were building a new life. They were also some of the very first advertisers on http://TheListAreYouOnIt.com , and watching their journey unfold over the years has been nothing short of remarkable.Today, Omar Popal is the Co-Founder and Chief Strategy Officer of The Popal Group, leading concept development, design, and long-term vision for restaurants including Lapis, Lapop, Lutèce, Pascual, and Maison Bar à Vins. Fatima Popal, Co-Founder and Chief Financial Officer, oversees financial strategy, human resources, growth, and philanthropy.  All while fiercely protecting the people-first culture that defines the group.Together, they represent a powerful family story rooted in Afghan heritage and a hospitality group that continues to grow while staying deeply authentic.Let’s get into it.Chapters:00:00 - Introduction01:40 - D.C.'s Popal Culinary Dynasty08:22 - European Cafe Culture Inspiration12:22 - Modern Afghan Hospitality Restaurant18:59 - "Hierarchy: From Party to Salon"24:03 - Late-Night Connection Sparks Collaboration30:56 - Adams Morgan's Changing Vibe37:01 - "Revitalizing a Neighborhood Gem"41:52 - D.C. Dining Evolution Insights43:30 - Hiring Challenges and Culture Priorities49:10 - "Diner Perspective on Payment Models"57:31 - George: A Reliable Team Leader01:02:53 - D.C. Fire Pit & Après Ski01:09:02 - Chef’s Wisdom and Culinary Brilliance01:09:40 - "Share, Subscribe, Enjoy D.C. Eats"01:09:55 - OutroQuotes:"The D.C. dining scene thrives when it’s powered by heart, history, and creativity."- Nycci Nellis"For us, it's about working as a team, bringing passion and love for the industry to every table, and making sure our processes and dreams are ready for new concepts to flourish."- Fatima Popal"We purposely don’t put a concept in a space just for the sake of it; it has to be what the space and the neighborhood actually need. Our family story is on every plate, and our vision always starts around the table together."- Omar PopalKey Takeaways:From Hotel Life to Hospitality LegacyFamily Roots, Family TableCulinary Evolution and Neighborhood FocusRedefining Afghan CuisineArtist, Designer, and InnovatorInvesting in PeopleThriving Through ChangeThe Future Is BrightFilming location:Instagram:https://www.instagram.com/a.kitchenandbardc/?hl=en https://www.instagram.com/highstreethospitality/?hl=enWebsite:https://akitchenandbardc.com/Guest InfoFatima PopalInstagram:https://www.instagram.com/fatipopal/?hl=enWebsite:https://www.thepopalgroup.com/Omar PopalInstagram:https://www.instagram.com/omar_popal/?hl=enWebsite:https://www.thepopalgroup.com/Ellen YinInstagram:https://www.instagram.com/therealellenyin/?hl=en https://www.instagram.com/highstreethospitality/?hl=enWebsite:https://akitchenandbardc.com/ https://highsthospitality.com/Featuring Nycci NelliInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/

I’m especially excited about today’s conversation. If you care about the future of restaurants — how they nourish communities and sustain themselves — this is an episode you’ll want to spend time with.Joining me are Tracy Malechek-Ezekiel and Arjav Ezekiel, the chef, beverage director, and co-owners of Birdie’s in Austin, Texas, a restaurant that has quietly become one of the most important case studies in modern hospitality.Before we dive in, a quick detour. I was recently in Negril, Jamaica, staying at Syd’s on the Rocks, a stunning cliffside destination where food and culture are deeply connected. It was a reminder that hospitality, at its best, is about the experience you create for people.And that brings us right back to today’s show.Birdie’s is a small, fine-casual restaurant and wine bar with a counter-service format and fine-dining-caliber food rooted in seasonality and European technique. More importantly, it’s a reimagining of the restaurant business itself.Tracy Malechek-Ezekiel is a James Beard finalist for Best Chef: Texas, a Food & Wine Restaurant of the Year honoree, a Cherry Bombe Power List inductee, and a TIME100 Next Innovator, known for cooking that is precise and deeply ingredient-driven.Arjav Ezekiel is a James Beard Award winner for Outstanding Professional in Beverage Service, widely respected for his farm-forward wine program and his deeply values-driven approach to hospitality.In this episode, we dig into the hows, the whys and the “little things” matter, and how Birdie’s is helping reshape hospitality from the inside out.Follow along at @‌NycciNellis on Instagram, and don’t forget,  Industry Night is available on your favorite podcast platform and on YouTube.Let’s get into it.Chapters:00:00 - Introduction00:13 - "Husband-Wife Duo Redefine Hospitality"05:07 - Passion for Food and Cooking09:15 - "Reconnecting and Hospitality Aspirations"10:59 - Journey to Restaurant Ownership15:27 - "Rethinking Restaurants Post-Pandemic"16:48 - Restaurant Industry's Struggles and Toxicity20:48 - Rethinking Dining and Counter Service26:01 - "Rethinking Sustainability and Creativity"27:14 - "Challenges of a Small Kitchen"31:11 - "Fostering Culture and Hospitality"36:13 - Tipping Trends at Birdie's39:04 - "Hiring for Hospitality Fit"42:29 - "Flexibility, Teamwork, Accountability Culture"44:52 - Rethinking Affordable Luxury Dining46:40 - "Incredible Industry Night Recap"47:36 - OutroQuotes:"Hospitality is more than a meal—it's the energy, the care, and the people at the heart of every experience. When we nurture those who nourish us, everyone thrives."- Nycci Nellis"You can teach someone to cook, but you can’t teach them to be kind. Build your dream by knowing yourself, caring for your team, and never being afraid to evolve."- Tracy Malechek-Ezekiel"The biggest risk is not taking a big enough risk. Dream big, innovate boldly, and always put people—the team and the guests—at the center of your vision."- Arjav EzekielKey Takeaways:Rethinking Restaurant NormsPeople Over EverythingHospitality is HumanCreative Freedom Fuels GrowthProfit with PurposeMentorship and TeamworkDaring to Take Big RisksCommunity ConnectionBe Yourself, Know YourselfTracy Malechek-EzekielInstagram:https://www.instagram.com/tracymalechek/?hl=en https://www.instagram.com/birdiesaustin/?hl=enWebsite:https://www.birdiesaustin.com/Arjav EzekielInstagram:https://www.instagram.com/arjavezekiel/?hl=en https://www.instagram.com/birdiesaustin/?hl=enWebsite:https://www.birdiesaustin.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night.Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests.If wanderlust is one of your intentions for 2026, it is certainly mine! Who isn’t craving travel, connection, nature, and food that tells a story? If you are like me? Then this episode is absolutely for you. Because today, we’re heading to Northern California, to a place that feels both deeply grounded and quietly magical.Joining me are Chefs Juliana Thorpe and Ignacio (Nacho) Zuzulich, the husband-and-wife, co-executive chefs behind The Lodge at Dawn Ranch, set at the foothills of the redwood forest in Guerneville, Sonoma County, one of California’s most unique microclimates.Together, they are reinventing California cuisine through the lens of their South American heritage, drawing from Juliana’s upbringing in the mountains of Matutu, Brazil, and Nacho’s roots in Córdoba, Argentina, where his family ran a long-standing restaurant.Their paths converged in some of the world’s most respected kitchens,  from Mugaritz in Spain to Meadowood in Napa Valley, and today, that shared experience shows up on the plate as a dialogue of flavors: Brazil +  Argentina, and the rushing Russian River (you’ll hear it as an AMSR throughout the whole show).Beyond the cuisine, Juliana and Nacho are also rethinking hospitality itself, prioritizing mentorship, collaboration, sustainability, and I am very interested in their approach to leadership. I’m thrilled to welcome them to Industry Night.Chapters:00:00 – Introduction00:10 – "Industry Night: Wanderlust & Connection"03:28 – "From Countryside to Culinary"09:12 – Life-Changing Culinary Experience11:26 – "Making Intense Kitchens Livable"13:37 – "Redefining Kitchen Culture"19:35 – "Charming Small-Town Escape"21:25 – "Rethinking Readiness to Open"26:13 – Mentoring and Hospitality Balance28:24 – "Teamwork and Positive Kitchen Culture"32:32 – "Local Sourcing and Small Garden"34:35 – "Using 100% Without Waste"36:58 – "Evolving the Lodge's Future"42:43 – "Discover, Follow, and Engage"43:32 – "Thanks and Stay Connected"43:46 – OutroQuotes:“Expectations only matter if you live them. The standard we set for ourselves is the one our teams rise to.”- Nycci Nellis“High-level kitchens shape you forever, but true leadership inspires excellence through trust—not fear.”- Juliana Thorpe“When we bring our memories and heritage to the table, our work gains meaning—and our guests feel the soul behind it.”- Ignacio ZuzulichKey Takeaways:Culinary Roots Meet California MagicA Love Story Cooked Up in World-Famous KitchensRedefining Hospitality with Heart and DisciplineCollaboration as the Secret IngredientLetting Place Inspire the PlateSustainability and Mindful SourcingHospitality as Connection, Not PerformanceEver-Evolving, Ever-InspiredConnect with Chef Juliana ThorpeInstagram:https://www.instagram.com/juthorpe/?hl=en https://www.instagram.com/lodgeatdawnranch/?hl=en https://www.instagram.com/concepto_zuzu/?hl=enWebsite:https://dawnranch.com/dine/Chef Ignacio ZuzulichInstagram:https://www.instagram.com/ignaciozuzulich/?hl=enhttps://www.instagram.com/lodgeatdawnranch/?hl=en https://www.instagram.com/concepto_zuzu/?hl=enWebsite:https://dawnranch.com/dine/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night — my love letter to the people who feed us, pour for us, and keep this industry moving.And first of all… Happy New Year!Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic.I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback.I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm  highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu.Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations.Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji.From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongsI’m thrilled to welcome him to Industry NightChapters:00:00 - Introduction00:10 - "Sushi, Craft, and Chef Utterback"04:29 - Omaha’s Early 2000s Music Scene08:43 - "Dreaming of Returning to Japan"10:29 - "Chasing Tokyo's Best Sushi"12:53 - "Finding My Calling"19:11 - "Building Expertise in Sushi"21:58 - "Leaving Stability for a Dream"25:59 - From Cramped Counter to Innovation29:27 - Evolving Dining Trends and Access30:56 - "Building Better Sushi Sourcing"34:05 - Evolving Food Culture Everywhere37:54 - Hospitality Trends in Omaha42:58 - "Fear of Being Unmasked"44:18 - "Follow Nikki Nellis Everywhere"44:55 - OutroQuotes:“Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis“I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David UtterbackKey Takeaways:From Punk to SushiSelf-Taught and FearlessRedefining Midwest DiningCraft Over ComfortHustle, Risk, and GrowthRecognition and IntentionalityInspiration for the IndustryConnect with David UtterbackPersonal: https://www.instagram.com/davidyoshitomo/Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/Izakaya koji: https://www.instagram.com/izakayakoji/Omakase ota: https://www.instagram.com/omakase_ota/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://heartcastmedia.com

Today’s Industry Night comes to you from one of my favorite spaces in the City Ridge development, the light-filled Anna’s House greenhouse. Huge thanks to the City Ridge team for hosting and for creating a place where design and community truly intersect.This episode brings together two builders working in very different (but deeply connected) lanes.First, Chef Erik Bruner-Yang, a chef who helped change the conversation in DC hospitality 20 years ago with Toki Underground on H Street NE. From Maketto and ABC Pony to Bar Providencia and now Manifest, Erik has continuously pushed food, culture, and community forward, including through his Power of 10 Initiative, launched during the pandemic.Then, Richard Lake, founding partner of Roadside Development and the visionary behind City Ridge. We talk about intentional design, neighborhood-building, and the personal story woven into this development, from Anna’s House to the creative spaces that bring this community to life.Two perspectives. One thoughtful conversation. Welcome to Industry Night.Chapters:00:00 - Introduction00:14 - "From Fan to Restauranteur"06:20 - "Creative Evolution from the Hip"09:39 - "Honoring Neighborhood History Through Retail"12:00 - "Soft Opening Sparks Major Shift"14:51 - "Sustaining Meaningful Advocacy Work"17:44 - Creativity Amid Challenges23:24 - "Luxury Barbershop Experience"25:22 - "An Ode to D.C. Cuisine"30:12 - "Adventurous Seafood Experience"33:07 - "Experience My New Restaurant"34:04 - "Birdies and Tailed Goat"37:51 - "Fannie Mae Southwest Coordination"41:50 - "Designing with Landscape Priority"43:40 - "Emotional and Visual Connection to Nature"48:37 - Urban Store Design Collaboration50:16 - "Unique Botanica Dining Experience"55:13 - "Creator Space Initiative Explained"56:21 - Cheese Board Class Pitch57:01 - OutroQuotes:“The sky’s the limit when spaces are intentional and thoughtful.”- Nycci Nellis"Places are meant to evolve. Real creativity is honoring the past while boldly building what’s next."- Erik Bruner-Yang“We’re building places that will stand long after we’re gone—living, breathing parts of the community.”- Richard LakeKey Takeaways:Game-Changer Roots on H StreetCreativity Meets CommunityAdapting Through AdversityPower of 10: Adaptation with HeartSustainable Places that Tell a StoryNever Stop ReinventingLocation:https://www.instagram.com/cityridgedc/Erik Bruner-YangInstagram:https://www.instagram.com/erikbruneryang/ https://www.instagram.com/maketto1351/ https://www.instagram.com/barprovidenciadc/ https://www.instagram.com/powerof10initiative/ https://www.instagram.com/h.ours_dc/Twitter:https://x.com/erikbruneryangRichard Lake:Instagram:https://www.instagram.com/cityridgedc/LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

This was an amazing show. I had a whole list of questions ready for my guest, but the second we sat down, we dug in deep and went off-script. We followed some fantastic rabbit holes: Michelin stars, hustle vs. flow, culinary storytelling, leadership, and the future of dining both here in D.C. and across the country.On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest.My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry.Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering.Listen in. Watch it. Dig in. This is Industry Night.Chapters:00:00 - Introduction02:03 - Chef Eric Adjepong's Culinary Journey05:33 - "Food, Culture, and Childhood Memories"06:41 - Emeril: America's Groundbreaking Chef12:24 - "Simple Solutions for Big Problems"13:28 - "Passion, Duty, and National Service"16:32 - "Serendipitous Career Journey"19:47 - "Finding Intentionality and Opportunity"23:44 - "Communal Dining and Hospitality"26:55 - "Storytelling Through Ingredients"29:11 - "Local Spot, Global Vibes"33:55 - "Prioritizing Rest and Creativity"37:19 - "Friendship Sparks Restaurant Collaboration"39:31 - "Embracing Whole Fish Cuisine"43:22 - "Distinct Vibes of Three Properties"44:22 - "Kaiojian: Elevated Dining Vision"49:31 - "Yume Hospitality Industry Night"50:42 - OutroQuotes:“I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong“There is so much you miss by not stepping outside your comfort zone.”- Nycci NellisKey Takeaways:From Humble Beginnings to Culinary StardomCooking Is a CallingThe Power of Representation and StorytellingLegacy and Giving BackElmina: Hospitality Rooted in CultureNavigating Opportunity with IntentionThe Power of Neighborhood DiningLooking to the FutureEric Adjepong Social Media Links:Instagram:https://www.instagram.com/chefericadjepong/Website:https://www.chefadjepong.com/Twitter:https://x.com/chefadjepong?lang=enFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Hey, it’s Nycci! Welcome to Industry Night: my pod/vod love letter to the people who feed us, pour for us, and keep the DMV delicious. We’re posted up in Georgetown at Rimtang —huge thanks to Cici Yang, Chef Saran “Peter” Kannasute, and Chef Prapit “Mama” La Femina — for hosting this shiny new residency.Today’s guest! My friend Chef Rock Harper. You know him, Hell’s Kitchen winner, community builder, Queen Mother’s fried-chicken maestro, and now the mind behind Hush Harbor, DC’s first phone-free bar on H Street NE. We talk about presence over doomscrolling, Southern-leaning comfort, and what hospitality in the DMV and across the country looks like right now.Then, Rimtang. “Rimtang” means “by the roadside,” and that’s the vibe: Thai comfort, family recipes, and Mama-level hospitality that tastes like home. Peter and Mama join me to chat about roots, and the growing YUME family.Plug in and let’s eat, talk, and actually look each other in the eye.Chapters:00:00 - Introduction01:50 - "Industry Insights with Chef Rock"04:42 - "Cooking, Tea, and Rim Tang"06:50 - Capri Suns and Thai Food09:55 - Rock Harper: Chef & TV Personality14:28 - "Theater Skills and Hospitality"17:55 - Food TV: Pros and Cons21:11 - Culinary Trends Through TV24:51 - Passion for Culinary Mission28:01 - "Building the Nikki Nellis Brand"30:17 - Restaurant Disappointment Reflections32:02 - "Chaotic Restaurant Dream Unraveled"36:11 - Restaurant Business Operations Insights40:41 - H Street's Community Advocacy42:00 - Capitol Hill or 8th Street?45:15 - Smartphones and Dining Experience49:03 - "Phone Locking System Explained"52:33 - "Comfort Food with Quality Ingredients"56:56 - "Follow Me Everywhere!"57:47 - OutroQuotes:"To truly thrive in this industry, you must grasp every component—from the front of house to the back, and the vital heartbeat in between. With this knowledge, you can weave magic anywhere."- Nycci Nellis"In this business, you must be versatile—acting as a plumber, psychologist, and woodsman. But above all, lead with empathy and embrace learning from every role you undertake."- Rock Harper"Cooking alongside my mother connects me to my roots. I aim to share that spirit with everyone, ensuring each dish narrates the story of our heritage."- Peter Kanasood"Every dish is crafted with love, balancing spice, richness, and a touch of sourness—just like life in the kitchen and at home."- Prab PitKey Takeaways:What It Means to Be a True Hospitality ProfessionalH Street—Home of Innovation and CommunityNo Phones Allowed! Rediscovering ConnectionThe Evolution of America’s Food SceneRooted in Family & Heritage—A Taste of Rim TangEntrepreneurship: Dream Big, Plan SmarterSupporting Local—Why It MattersLegacy, Love, and the Power of FoodConnect with Rock HarperInstagram:https://www.instagram.com/rockharper/?hl=enFacebook:https://www.facebook.com/iamrockharper/Website:https://www.chefrockharper.com/LinkTree: Rock HarperFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Get ready for a wealth … I mean a WEALTH …  of Whiskey knowledge.Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous amount of whiskey.I went to my own bar and pulled a little selection for today because I am very honored to be joined by someone who has probably forgotten more about whiskey than most of us will ever know: Noah Rothbaum.Noah is the spirits editor at Men’s Journal, one of the world’s leading authorities on cocktails and spirits, a James Beard Award winner, and a fellow at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky.He’s written The Art of American Whiskey, The Business of Spirits, and he was associate editor of the award-winning Oxford Companion to Spirits & Cocktails.And now he’s back with a brand new doorstop of a book:The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit — more than 600 pages of history, secrets, lore, producers, timelines, and 60 cocktail recipes that cover everything.So let’s pour a little something, and talk about how you take all this knowledge and tasting and turn it into a bible.Chapters:00:00 — Home Studio Intro & Whiskey Setup00:59 — Noah’s Whiskey Authority & New 600-Page Bible01:45 — Noah Joins & Whiskey Everywhere02:26 — From Scotland Semester to Spirits Journalism04:07 — St. Andrews Pub Life & Early Exposure05:49 — Food & Wine Internship & Cocktail Legends08:27 — Pre-Renaissance Cocktail Culture09:18 — Breaking Into Spirits Writing & First Book11:23 — Rye Whiskey: Decline, Confusion & Revival12:57 — Whiskey Styles: Global Categories 10114:27 — Scotch Deep-Dive: Single Malt vs Blended19:13 — Irish Whiskey Traditions & New Distillers22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact24:32 — Canadian Whisky’s Flexible Rules & Blending Culture25:25 — Becoming a Kentucky Colonel26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals31:15 — Barrel Aging: Angel’s Share & Flavor Creation36:12 — Char Levels, Wood Chemistry & Barrel Finishes38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity41:45 — Whiskey in Cocktails: Myths, Water & Technique46:33 — Highballs, Ginger Mixers & Everyday Drinking49:03 — Final Notes, Book Access & Upcoming GuestsQuotes:“The beauty of whiskey is that there are very few hard and fast rules… you should feel empowered to experiment and try things.” - Noah Rothbaum“There is so much history… not just to the whiskeys, but to cocktails and to our history as Americans.” - Nycci NellisKey Takeaways:Whiskey Knowledge Isn’t Inherited — It’s LearnedScotland Shaped Noah’s Whiskey IdentityThe Cocktail Renaissance Had Humble BeginningsRye Whiskey Was Nearly ExtinctBlends vs Single Malts Is Mostly MarketingWhiskey Categories Are Simpler Than People ThinkJapanese Whisky Is Much Newer Than Its Reputation ImpliesBarrels Drive Most of Whiskey’s FlavorThere Are No Real Rules About How to Drink WhiskeyThe Whiskey World Is Bigger—and More Accessible—Than EverGuest Social Media Links:Instagram: noah_rothbaumOrder ‘The Whiskey Bible’: Hachette Book Group - The Whiskey BibleRead his Article on 92NY: Bourbon Barons: A Conversation on Jews on the Bourbon TrailFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media http://www.heartcastmedia.com

Hey all,  it’s Industry Night with me, Nycci Nellis. And yes, today I am coming to you from home. Don’t panic! I still have all my residencies — a.kitchen + bar in the West End, Fauquier County’s “Fauquier Fabulous,” City Ridge, and of course my ongoing work with the Yume Hospitality Group — but today’s guest is traveling, and after having him on Foodie & The Beast, I knew we needed more time to go deep. Because here’s the thing: everybody talks sustainability. Everybody puts “responsibly sourced” on a sign or a menu. But today’s guest? He’s actually doing it, on a massive scale, with transparency and accountability.Joining me is Chef Louie Jocson, Vice President of Food & Beverage for California Fish Grill,  the fast-casual seafood restaurant founded in 1998 and now has 60+ locations on the West Coast, California Fish Grill is officially expanding to the East Coast for the first time ever, right here in the DMV.But what I want to explore today is not just what they serve, but how and why. Because California Fish Grill is deeply aligned with Monterey Bay Aquarium’s Seafood Watch program and has some of the most rigorous sustainability standards in the fast-casual world.Chef Louie has cooked around the world, trained at the California Culinary Academy, earned praise from the James Beard Foundation, And now he’s turning all that expertise toward building a nationally scalable model of sustainable seafood. So let’s get into the chef’s background, the concept, and then — my favorite part — the economics and real-world mechanics of sustainability. What does it take? Who pays for it? And is this actually replicable industry-wide?Chapters:00:00 – Welcome to Industry Night00:14 – Why Chef Louie Is Back01:21 – Introducing California Fish Grill02:30 – Chef Louie’s Culinary Origin Story03:24 – Discovering the Joy of Cooking05:01 – First Restaurant Jobs & Learning the Ropes06:21 – Company Culture: No Job Too Small07:06 – The Rise of Fast Casual07:43 – What the Concept Looks Like Today08:56 – Building Your Plate10:57 – Why Build a Seafood Concept?12:44 – The Heart of the Mission: TSS15:03 – Wild vs. Farmed Fish Explained18:56 – Fresh vs. Frozen22:12 – A Closer Look at Aquaculture27:13 – Menu Changes & Fish Availability30:22 – Regional Favorites in the DMV33:13 – The Economics of Sustainability38:07 – Food Waste & Harvest Practices42:17 – Tips for Home Cooks43:55 – What’s Next for the DMVQuotes:“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie JocsonKey Takeaways:Sustainability drives every sourcing decision.Chef Louie learned cooking through family necessity.Fast casual can deliver high-quality, chef-level seafood.Frozen vs. fresh isn’t the point — taste is.Modern aquaculture is clean, controlled, and responsible.Farming is essential to protect wild fisheries.Menus change when fish populations need recovery.Regional tastes shape offerings in each market.Strong supplier relationships keep seafood affordable.Smart sourcing and flash freezing reduce food waste.Guests Social Media Links:Instagram:https://www.instagram.com/californiafishgrill/?hl=enFacebook:https://www.facebook.com/CaliforniaFishGrill/Website:https://www.cafishgrill.com/LinkedIn: https://www.linkedin.com/in/louie-jocson-18303b6b/ https://www.linkedin.com/company/california-fish-grill/posts/?feedView=allFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.Chapters:00:00 – Welcome to Industry Night at YUME Georgetown01:15 – Introducing Chef Peter, Cici, and Jeff King03:00 – How the YUME partnership began05:45 – Building a dream: from YUME to KYOJIN and RIMTANG09:30 – The art behind Kyogen’s concept and design11:50 – Balancing family, business, and creativity13:40 – What to order and where to sit at KYOJIN15:00 – Transition: welcoming Tom Sietsema16:00 – Tom’s path from journalism to food criticism18:20 – Early days at The Washington Post21:00 – How DC’s dining scene evolved over 25 years24:00 – The rise of neighborhood restaurants27:15 – Michelin, media, and the changing face of reviews30:40 – Soundchecks, service, and the dining experience34:10 – Social media, influencers, and food culture today38:20 – How to dine well: Tom’s advice to restaurant-goers43:00 – What’s next for Tom after The Post47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project50:00 – Nycci’s wrap-up and final thoughtsQuotes:“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff KingKey Takeaways:A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.From Sushi Bar to Brand – The origins of YUME’s expanding empire.Chef Peter’s Craft – Precision, flavor, and respect for ingredients.Cici’s Touch – Heart, operations, and seamless hospitality.Jeff’s Vision – Building dreams into beautiful dining spaces.Tom Looks Back – 25 years shaping how DC eats.Food Media Evolution – From print critics to digital voices.Dining Wisdom – How to make every restaurant experience better.What’s Next – Tom’s “Lamb Burger Nights” and a new chapter ahead.Guests Social Media Links:Instagram: https://www.instagram.com/tomsietsema/?hl=enFacebook: https://www.facebook.com/tom.sietsema/Website: https://tomsietsema.com/LinkedIn: https://www.linkedin.com/in/tomsietsema/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey everyone, welcome to Industry Night. Today we’re taking a day trip to Warrenton, Virginia, and we’re filming from the beloved Claire’s. Huge thanks to Laura Torpy and the team at Fabulous Fauquier—aka Fauquier Fabulous—for getting us here and showing us the lay of the land.I launched this road-show series about a year ago, crisscrossing the region to spotlight communities that are rewriting what small town means. Over the last 30+ years, places like Warrenton have invested in people-first main streets, not just big-box corridors. We’re talking independent restaurants and retail, real work-live-play energy, and programming that keeps the sidewalks buzzing.Warrenton itself is a gem: incorporated in 1810, named for General Joseph Warren, set in the Piedmont with the Blue Ridge as a backdrop AND about 45 minutes from D.C. and the Shenandoah. It’s classic horse and wine country, with a historic downtown, brick sidewalks, beautiful architecture, and a growing community that still feels like a town.So today, we’ll taste, talk, and walk through what makes this place hum with The Mayor, Carter Nevill, Chef Anna Crossman of Claire’s & Matt Carson who has brought back Britches Great Outdoors.Let’s get into it ~Chapters:00:00 - Introduction02:25 - Childhood Memories in Small Town06:34 - Main Street Beautification Efforts08:28 - "Community Drives My Mayoral Run"12:15 - Escaping the Algorithm's Influence13:39 - Charming Local Stores Highlights18:03 - "Warrenton's Transformation During Pandemic"21:16 - "Reviving Britches Menswear Brand"23:05 - Britches & Ralph Lauren Origins29:03 - Building Community Through Main Street30:59 - Virginia's Collaborative Entrepreneurial Spirit34:35 - "My Mom's Cooking Legacy"38:52 - Farm-Sourced Poultry and Produce40:23 - Managing Staff and Building Bonds45:24 - "Exploring Warrenton with Gratitude"46:09 - Follow Me for Food & Fun46:56 - OutroQuotes:“Community is the heart of my leadership. Our town thrives when people discover and love it.”- Carter Nevill“Warrenton’s creativity bloomed during the pandemic, revealing the hidden beauty of our hometown.”- Matt Carson“Soup at Claire’s embodies comfort and hospitality, reflecting our dedication to every detail.”- Anna Crossman“This show lets me connect with communities, experiencing the authenticity of small towns firsthand.”- Nycci NellisKey Takeaways:Small Towns, Big HeartThe Vibrancy of Main StreetThe Power of Community ProgrammingWork, Live, Play—RedefinedEntrepreneurial Spirit & Local LegendsLocal Food, Lasting FlavorSeasonal Magic & Signature EventsCharm, Opportunity, and TogethernessFeaturing Nycci Nellis:Instagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

It’s hard when the mic turns on me—I’m wired to ask the questions. But today I’m in the hot seat for a special crossover: Industry Night × When You Just Want a Glass of Wine with Zena Polin & Renee Gentry. We’re recording on Historic 23rd Street at Beauty Champagne & Sugar Boutique, presented by the National Landing BID (cheers to a neighborhood that spans Crystal City, Pentagon City, and Potomac Yard and keeps raising the dining bar —> think Water Park vibes, new hits like Bar Colline, Bar Chinois on Crystal Drive, NiHao, Taqueria Xochi, Surreal, plus stalwarts like Beauty).We’re toasting with Barboursville—a Fiano and a Nebbiolo—and swapping wine “a-ha” moments, DMV dining stories, and a few confessions. I learn more about Zena & Renee’s journeys, they pry out mine. Glasses up & let’s go.Chapters:00:00 - Introduction00:44 - "Live Episode from National Landing"09:58 - Growing Up Around Bars15:47 - "Wine: Bringing People Together"20:27 - Versatile Dining Preferences26:25 - "Discovering Willamette's Chardonnay Delight"28:20 - "Wine Trip & Family Memories"33:21 - Engaged Wine Conversation Dynamics38:47 - "From Cooking Classes to Online List"46:43 - "Unexpected Wine Encounters"48:28 - Customer Service and Flexibility53:41 - Dining Conversations58:52 - "Wine Club with Stories"01:05:18 - "Drag Brunch and Chefs Event"01:09:19 - "Protect and Support Our Communities"01:16:56 - "Start with a Glass"01:23:37 - Podcast Highlights & Event Info01:24:32 - OutroQuotes:“Making a living from your passion is the dream—every day you wake up knowing you’re exactly where you belong.”- Nycci Nellis“Wine shouldn’t be intimidating—it’s about bringing people together, sharing stories, and welcoming everyone into the club.”- Zena Polin“Wine is the thread through our celebrations, stories, and connections—it brings us together wherever we are and whatever’s in our glass.”- Renee Gentry“There’s an energy when a community transforms and grows—whether you’re exploring something new or rediscovering a familiar place, inspiration awaits right here.”- Madeline LongKey TakeawaysCollaboration is EverythingNational Landing is on the RiseWine Is for EveryoneStories Make Sips SpecialSay Yes to Adventure—Michelin Stars and Hidden GemsHospitality is HumanAdvocate—and Celebrate!—EqualityCheers to Everyday JoyKnow What You Love—But Stay CuriousZena PolinInstagramFacebookWebsiteRenee GentryInstagramFacebookWebsiteChampagne & Sugar BoutiqueInstagramWebsiteNational Landing BIDInstagramFacebookWebsiteFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome back to Industry Night with me, Nycci Nellis.I’m here today at Capital One Center in Tysons, Virginia,  a 35-acre mixed-use development that has completely redefined this part of Fairfax County. It’s not just office towers and retail; it’s a cultural hub with Capital One Hall, The Watermark Hotel, Capital One Park, and The Perch,  a three-acre skypark with a biergarten, food trucks, and even mini golf. And built into all of it is a deep commitment to the arts, whether that’s public sculptures, world-class performances, or what’s plated in the restaurants here.That commitment is front and center this fall with the Capital One Center Celebration of the Arts, a two-day immersive festival happening October 4th and 5th.  I will be there leading a fireside chat with artists and chefs. The event will transform the campus into a multi-block celebration filled with installations, workshops, live music, culinary experiences, and more — all in partnership with the Tephra Institute of Contemporary Art.To talk about the festival and the bigger story of Capital One Center, I am thrilled to be joined by:Erin Mical, Vice President of Central Operations at Capital One, who oversees much of the vision and growth of this development,Meghan Trossen, Senior Manager of Marketing and Community Affairs, who curates the community programming and signature events that bring this campus to life,and Jonell Logan, Executive Director of the Tephra Institute of Contemporary Art, who is collaborating with Capital One on this year’s festival.We have a lot to get into — development, community, art, and why creativity matters now more than ever.Chapters:00:00 - Introduction03:32 - Local Flavor and Arts Festival05:47 - Revitalizing Fairfax: Talent and Arts09:21 - "Expanding Green Spaces in Fairfax"13:01 - Cap One Center Culinary Fest14:49 - Multidisciplinary Arts Festival Planned19:51 - Contemporary Art Institute Overview23:50 - Public Art Celebration Event27:24 - Defining Art Subjectively28:49 - Office Art Showcase Access34:24 - "Culinary and Art Festival Preview"35:25 - "Foodie and the Beast Overview"36:02 - OutroQuotes:“Uniting food and art for a weekend inspires and showcases our community's passionate creators.”- Nycci Nellis“Integrating hospitality creates welcoming spaces for everyone—enjoying a meal, a show, or connecting with neighbors.”- Erin Mical“Emphasizing the arts, we ensure everyone leaves inspired and connected, whether they're creating, tasting, watching, or participating.”- Meghan Trossen“Our space fosters conversation and exploration, offering a safe environment to experience and appreciate the full range of contemporary art.”- Jonell LoganKey Takeaways:Redefining Community SpacesArt in All FormsA Vision Brought to LifeHands-On Community EngagementHeartfelt PartnershipsArt as Experience, Not Just ExhibitInspiring Stories, Lasting ImpactEveryone BelongsFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively—across the culinary, hospitality, and creative industries. I’m your host, Nycci Nellis, and today I’m once again coming to you from City Ridge, a dynamic new development that has redefined a massive corner of Northwest D.C.What was once the historic Fannie Mae headquarters is now a 10-acre, mixed-use community, home to residences, shops, a Wegmans, an Equinox, and a growing collection of destination restaurants.And today, I’m thrilled to be sitting down in one of the most anticipated openings yet: Acqua Bistecca, from the legendary Michael Mina. Many of you know Mina from his D.C. debut back in 2009 with Bourbon Steak at the Four Seasons. Over the years, that restaurant has remained one of the city’s best, thanks to extraordinary teams led by chefs like David Varley and Adam Sobel, and sommeliers like Winn Roberton.But Mina’s story stretches back even further, to his very first restaurant, AQUA, in San Francisco in 1991, and now extends to 30+ restaurants worldwide under his MINA Group.  Mina has built a reputation for blending creativity and hospitality into every project. And now, with Acqua Bistecca at City Ridge, he’s bringing D.C. a new Italian-inspired concept that’s equal parts party and fine dining.Oh and we get a special guest, Chef Colin Clark AB’s executing chef pops in with one of Mina’s famous steaks.Chapters:00:00 - Introduction01:15 - "Michael Mina's New Restaurant Chat"05:34 - "Consistency Key in Modern Hospitality"07:51 - D.C. Food Scene Growth Forecast12:13 - "Lively Italian Restaurant Vibes"13:29 - Opulent Hotel Design Resurgence19:02 - "Culinary Collaboration and Vision"21:12 - Unique Advance-Order Large Dishes25:20 - "Kitchen Transparency Through Recipe Exchange"27:40 - "Meeting Chef Colin Clark"28:30 - OutroQuotes:“Opening is just the beginning. True success comes from empowering your team to consistently create something extraordinary together.”- Michael Mina“Creating unique and memorable experiences for people inspires me every day.”- Colin Clark“The magic of a restaurant lies not just in the food, but in the moments when people come together to celebrate with energy and joy.”- Nycci NellisKey Takeaways:Humble Beginnings to Industry IconThe Secret to Restaurant LongevityBuilding a Hospitality EmpireThe Magic of Acqua BistecaMenu Highlights and CollaborationAdvice for Aspiring ChefsHospitality’s New Era in DCThe Power of Passion and PartnershipMichael Mina:Instagram:https://www.instagram.com/chefmichaelmina/?hl=enFacebook: https://www.facebook.com/ChefMichaelMinaWebsite:https://theminagroup.com/Chef Colin Clark:LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/Website:https://www.viarestaurants.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively, across the culinary and hospitality industries. I’m your host, Nycci Nellis, and I’m thrilled to kick off my new residency at City Ridge!City Ridge isn’t just another development, it’s a 10-acre reimagining of the former Fannie Mae headquarters into a thriving mixed-use community. Think Wegmans, Equinox, sleek residences, buzzing restaurants, and thoughtfully curated retail. As someone who’s always been fascinated by how large-scale developments come to life, especially when it comes to nailing the aesthetic and attracting the right culinary talent, this is a total dream assignment.In this episode, I sit down with Rob Wolcheski, who’s been involved with the City Ridge project since day one. We chat inside the gorgeous new Shinwa Izakaya, where Chef Winston sends out an incredible sushi spread while we unpack how City Ridge evolved from blueprints to a neighborhood anchor.Then, I head over to King Street Oyster Bar for a briny intermission (see: massive tray of oysters in front of me) as I welcome two very special guests: Tatiana Mora and Miguel Guerra, the powerhouse culinary duo behind MITA. We talk about their Michelin-starred journey, deep cultural roots, and how MITA blends Latin American cuisine with a holistic, wellness-driven philosophy.Tatiana is the first Venezuelan female chef to earn a Michelin star. Miguel? The youngest Venezuelan chef to achieve that same feat. Together, they’ve created more than a restaurant, it’s a mission, a movement, and a must-visit.Chapters:00:00 - Introduction02:24 - "Michelin Stars & Culinary Conversations"05:13 - Community-Centric Experiential Living07:02 - Cultivating Intimate Community Living10:50 - Wegmans D.C.: Diverse Culinary Offerings13:46 - "Youngest Chef's Award-Winning Mita"16:30 - "Reimagining Luxury in Dining"21:44 - Reluctant Stay Amidst Political Tensions24:08 - Starting a Home Experience Initiative28:44 - "Culinary Transition and Pursuit"29:26 - Mita's Unique Fine Dining Experience33:26 - "Tasting the Chef's Mood"38:38 - "Nourishing Hospitality at Mita"39:22 - "Creating a Homely Restaurant Atmosphere"45:15 - Essential Restaurant Collaborations Explained47:43 - Balancing Work and Relationships50:02 - "Culinary Adventures with YC Cinelli"51:05 - OutroKey Takeaways:Reimagining City LivingBuilding Communities, Not Just BuildingsAward-Winning Plant-Based ExcellenceThe Power of Collaboration and ConnectionHospitality with HeartCultural and Culinary FusionResilience and InspirationPursuing Passion and JoyGuests Social Media Links:Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlzhttps://www.instagram.com/kingstreetoyster?igsh=OXBqNnBncXdzMmk2 https://www.instagram.com/shinwaizakayadc/Rob Wolcheski:Instagram:https://www.instagram.com/shinwaizakayadc/Tatiana Mora:Instagram: https://www.instagram.com/mita_dc/Website: https://www.mitadc.comMiguel Guerra:Instagram: https://www.instagram.com/mita_dc/Website: https://www.mitadc.comMaru Valdes:Instagram:https://www.instagram.com/maru_valdes5?igsh=bDkxZWdnZWVqNHNtFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

This week’s Industry Night has it all, historic preservation, stunning design & rum-soaked nostalgia.We recorded on-site at Annex on 12th, a posh new residential community that brings serious Art Deco glamour to what was once the USDA Cotton Annex. First up is Stephen Johnson, Senior Community Manager and a walking encyclopedia of the building’s past lives. From presidential vault doors to luxe speakeasies (yes, The Vault is real), Stephen walks us through how this adaptive reuse project blends D.C. history with modern luxury.Then … drum roll, please … I catch up with an old, old, old friend, the legendary Todd Thrasher. Todd and I started our careers side by side, and to say we've come a long way is an understatement. He’s now the man behind Thrasher’s Rum, Tiki TNT, and some of the most unforgettable drinks in the DMV. We talk distilling, building community, his new collab with Annex (including a custom “1936” rum for new residents!), and why cocktails should always come with a story, and sometimes a Solo cup?Tune in for:Historic D.C. real estate glow-upsRum, cocktails, and sustainable sippingWhy Annex on 12th might be your dream homeAnd the kind of industry convo you won’t hear anywhere elseChapters:00:00 - Introduction00:33 - Exclusive Apartment Speakeasy Rum04:07 - Historic Building Transformed into Residences06:13 - "1930s Art Deco Luxury Vibes"11:55 - Cocktail Epiphany in 199916:03 - "Farm-to-Table Bar Success Story"17:50 - Expanding Beverage Scene in D.C.20:26 - "Family Distillery Dream"24:26 - Restaurant Industry: Initiative 82 Confusion29:11 - Restaurant Challenges and Pricing Strategies31:39 - Barrels: Aged Peach Brandy Update34:39 - Choosing Local Over Big Names36:43 - "Industry Night Reflections"37:47 - OutroQuotes:"Creating spaces for connection beyond four walls, like our speakeasy, builds a vibrant community that truly sets us apart."- Stephen Johnson"Strive for excellence in everything you do, infusing love, creativity, and meaning into each action."- Todd Thrasher“We’ve seen D.C.’s dining evolve, but it’s the quest for new, local, and heartfelt experiences that keeps us inspired and coming back.”- Nycci NellisKey Takeaways:History Comes to Life at Annex on 12thHospitality That Feels Like Home (But Better!)The Vault: D.C.’s Hidden Gem SpeakeasyTodd Thrasher: Crafting the Capital’s Cocktail CultureSipping Local: Collaboration & InnovationThe Changing Tides of the D.C. Restaurant ScenePassion, Legacy, and Looking ForwardConnect with the Guests:TODD:Instagram: https://www.instagram.com/toddthrasher/?hl=enX: https://x.com/barthrasherWebsite: https://www.thrashersrum.com/STEPHEN:Website: https://www.thebrandguild.com/Website: https://www.annexon12th.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey there, Nycci Nellis here, and welcome to another episode of Industry Night!Today’s show is a special one. I’m coming to you from the gorgeous, sun-dappled patio of a.kitchen+bar in the West End of DC. Seriously, it’s a little oasis right in the middle of the city, so chic.Later in the show, I am joined by two of DC’s biggest hospitality stars,  Chad Spangler and Glendon Hartley. You know them from the award-winning Service Bar, Causa, and Amazonia, and we dive into their journey, their evolution, and what’s next for their ever-growing culinary empire.But first, I kick things off with the a.kitchen+bar team. Big thanks to Ellen Yin and crew for hosting us. Ellen, as many of you know, is a James Beard Foundation Outstanding Restaurateur and a powerhouse in the industry.I catch up with Ellen and Diana Kendrick about what’s happening her at a.kitchen+bar, including a BBQ series that’s bringing top chefs, and a whole lot of heat.To all my Industry Night listeners, thank you. Whether you’re tuning in on your favorite podcast platform or watching on YouTube, I’m so grateful for your support.Be sure to subscribe, never miss a morsel, and I’ll see you next time on Industry Night!Chapters:00:00 - Introduction00:14 - Cocktail Innovators and Culinary Stories03:34 - "Embracing D.C.'s Vibrant Dining Scene"09:15 - Reunion with Restaurateurs Chad & Glendon12:40 - Bartender's Cross-Country Journey16:04 - Journey to Fashion and Cocktail Renaissance18:16 - DC Cocktail Scene Foundations20:18 - Bartender Competitions as Performance23:36 - "Prioritizing Hospitality Over Cocktails"28:16 - Dan Simons' Hospitality Business Vision32:12 - Memorable Restaurant Experience34:57 - Discovering Pisco Through Culture and Mentorship38:00 - From Bartending to Hospitality Management41:59 - Evolving Restaurant Culture Training44:37 - Bartender Exchange and Learning48:58 - Essence of Hospitality: Show Care49:34 - Innovative Drink Inspirations in Madrid52:07 - OutroQuotes:"It's about the experience, not just the product. Service defines us."- Chad Spangler"A rising tide lifts all boats. We share our knowledge to elevate the community."- Glendon Hartley"Natural wines are sustainable, supporting small businesses and diverse families worldwide—a connection for us and our guests."- Ellen Yin"Supporting our community and the hospitality industry is vital because hospitalitarians drive positive changes."- Diana Kendrick"I love helping others find their path. Like attracts like, fueling our thriving community."- Nycci NellisKey Takeaways:From Humble Beginnings to National AcclaimThe Power of Community and CollaborationRevolutionizing Cocktail Culture in DCThe Art (and Heart) of HospitalityLearning Never StopsChanging What a ‘Bar’ MeansMentorship & Leadership MatterBringing the World HomeConnect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=enWebsite: https://www.servicebardc.com/Connect with Chad Spangler:Instagram: https://www.instagram.com/chadspangler11/?hl=enWebsite: https://www.servicebardc.com/Connect with Ellen Yin:Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OAPersonal Instagram: https://www.instagram.com/therealellenyin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Business Instagram: https://www.instagram.com/a.kitchenandbardc/Connect with Diana Kendrick:Personal Instagram: https://www.instagram.com/maitreddk/Business Instagram: https://www.instagram.com/a.kitchenandbardc/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey there, it’s me—Nycci Nellis—and welcome back to Industry Night!Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world.Chapters:00:00 - Introduction00:15 - Catching Up with Wolfgang Puck06:06 - Smoked Salmon Bread Dilemma06:35 - Spontaneous Salmon Pizza Creation09:47 - Global Dining Challenges and Opportunities15:07 - Trends Inspiring Global Restaurateur17:40 - Finding Your Unique Voice22:02 - Passionate Chef's Lifelong Dedication22:38 - Empty Nest: Adapting Together23:14 - OutroQuotes:“Making my team feel good ensures our guests do too. Hospitality is everything.”- Wolfgang Puck“It’s not just great food—it’s about connecting, building community, and making a meaningful impact with passion.”- Nycci NellisKey Takeaways:Humble Roots, Bold DreamsThe Power of MentorshipReinventing Restaurant CultureHospitality Is EverythingGlobal Influence, Local RootsEvolving Through AdversityNever Stop CreatingConnect with Wolfgang PuckInstagram: https://www.instagram.com/wolfgangpuck/?hl=enFacebook: https://www.facebook.com/wolfgangpuckWebsite: https://wolfgangpuck.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Well, hello bubbles! It’s me, Nycci Nellis, and welcome to Industry Night, where we sip, swirl, and spill the sparkling tea on all things delicious.Today’s episode comes to you from Apéro—the utterly charming Champagne and caviar bar tucked right at the entrance of Georgetown. It’s the kind of place where every glass is a celebration and every corner is camera-ready.I’m starting things off with Elli Benchimol, the visionary behind this little gem and its upstairs sister space, La Bohème. She’s created a haven for Champagne lovers, cocktail seekers, and anyone in need of a touch of magic in their glass. And with her is her chef, Jennifer Castañeda-Jones.Then—get ready to sparkle—we’re talking bubbles with Paula Kornell, Napa Valley Vintner and fourth-generation sparkling wine maker. Paula is in town as part of the Napa Valley Vintners annual visit to D.C., where they hit Capitol Hill to talk trade, health, fire mitigation, and more. But tonight? She's here to pour and to shine.We’ll sip on a few of her exquisite bottles and dive into Paula’s legacy, her vision, and why sparkling wine is not just for special occasions anymore.Chapters:00:00 - Introduction00:14 - Wine Bar Evolves After Michelin Recognition03:28 - Seasonal Artist-Themed Dining Experience06:47 - "Exciting Napa Valley Event"12:57 - Riddling Process Explained14:25 - Final Touches & Risks18:41 - Provence Rosé Awakening21:11 - "What Did You Really Want?"24:13 - "Champagne vs. Sparkling Wine"27:17 - "DC Advocacy for Fire Victims"29:43 - Napa Valley: A Beautiful Gem30:19 - OutroKey Takeaways:From Parisian Dreams to DC DelightsArt, Food, and Experience CollideChampagne & ChangeHeritage in Every BubbleThe Magic of Method ChampenoiseSparkling for Every Occasion (and Dish!)Facing the FiresA Toast to InspirationQuotes:"I aimed to create a joyful neighborhood spot that feels like a magical night in Paris, with timeless classics and moments of delight in every visit."- Elli Benchimol"By embracing refinement, modernity, and seasonality, our ever-evolving menu reflects our best discoveries and authentic selves."- Jennifer Castaneda Jones"Champagne captures life's 'ah' moments—little celebrations in a glass. We all deserve more of these joys, wherever we may find them."- Paula Kornell"Sparkling wine transforms the everyday into the extraordinary—it's not just for special occasions, but for savoring life's simple joys."- Nycci NellisElli BenchimolInstagram: https://www.instagram.com/elligoth/ https://www.instagram.com/aperodc/Facebook: https://www.facebook.com/aperodcWebsite: https://www.aperodc.com/?fbclid=PAZXh0bgNhZW0CMTEAAacULIvcPf1LdLejAOiG_Ib52cy_0wQyhw-MPQxfr5J907M3zAo5KqQ8WtZAew_aem_Ugy4ra2ZE21f8aXirisg4wPaula KornellInstagram: https://www.instagram.com/paulakornellsparkling/Facebook: https://www.facebook.com/paulakornellsparkling/Website: https://www.paulakornell.com/historyFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

I am back at Jackie for the last of my residency here. And it has been amazing. So grateful to Dmitri Chekaldin and his team for the tremendous hospitality!  Now today’s show — You all know I love a great story — especially when it’s poured into a glass.Today’s guest brings us not just a story of Scotch whisky, but one of rebellion & innovation, — all bottled up on the rugged west coast of Scotland. Joining me is Chris Maybin, Nc’nean Distillery’s Head of Commercial and self-proclaimed Quiet Rebel — which, if you know Scotch, sounds a lot like a revolution in a Glencairn glass.So what exactly is Scotch whisky? At its core, Scotch whisky is a distilled spirit made exclusively in Scotland from malted barley (and potentially other grains), aged in oak casks for at least three years, and bottled at a minimum of 40% alcohol by volume.But Nc’nean (that’s “Nick-knee-an” if you’re practicing your Gaelic) is rewriting that tradition — crafting organic, sustainable, and seriously sippable spirits that are as much about preserving the planet as they are about flavor.It is a net-zero carbon emissions distillery & it’s also proudly female-founded, driven by Annabel Thomas, and powered entirely by renewable energy.So pour yourself something neat, and we talk about what happens when you mix innovation with intention — and a little Scottish spirit — and then I catch up with Dmitri Chekaldin about what is happening here at Jackie.Chapters:00:00 Food & Drink Media Highlights04:33 "Journey to Hebrides via Sound"07:44 Rethinking Traditional Whiskey Aging10:12 Whisky Innovation and Relevance13:46 First Fill Bourbon Cask Explained16:11 Islay Distilleries' Unique Character20:33 Organic Barley in Whisky Production25:13 Collective Leadership in Sustainability28:27 "Costly Initiatives in Distillery Setup"31:36 "Crafting Young Whiskey Quickly"32:20 "Enhanced Whiskey Aging Technique"38:03 Whiskey Journey & McNeane Values38:55 Whiskey's Generational Comeback Concern41:52 Whiskey Cask Selection47:39 Art Collection Discussion On Show49:31 Art Inspired by Euronymous Bach51:25 "Painting's Journey to Museum"Key Takeaways:Overview of Scotch Whisky and Mc’Nean DistilleryOrigin and Founding Story of Mc’NeanWhisky TraditionsCore Traditions in Scotch ProductionMc’Nean’s InnovationsProduction Approach and TastingSustainability in DepthConnect with Chris MaybinInstagram: https://www.instagram.com/chrismaybin/?hl=enhttps://www.instagram.com/ncnean/?hl=enFacebook: https://www.facebook.com/ncneanWebsite: https://ncnean.com/Twitter: https://x.com/NcneanConnect with Dmitri ChekaldinLinkedin: https://www.linkedin.com/in/dmitri-chekaldin-83095457/Instagram: https://www.instagram.com/JackieRestaurant/Website: https://www.jackiedc.com/Twitter: https://x.com/DineAtJackieDCFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hello everyone, and welcome back to Industry Night with Nycci Nellis!I’m back out in Fabulous Fauquier—or as I love to say, Fauquier Fabulous! If you’ve been following along, you know this isn’t my first time out here. Over the last year, I’ve practically set up camp in this charming part of Virginia, thanks to the amazing partnerships I’ve formed with Laura Torpy and the countless inspiring conversations I’ve had with local changemakers.We’ve explored agriculture and husbandry with Amanda Luhowiak of The Whole Ox, and enjoyed an unforgettable conversation with a panel of Fauquier County winemakers at Field & Main, with the always-insightful Neal Warva.Today, the journey continues—this time, at the beautiful Old Bust Head Brewing Company (or as I like to say, Old Bust Head Brew Co.). I’m joined by two amazing guests who are shaping the future of Virginia’s craft beer scene:Julie Broaddus, Owner & Operator of Old Bust Head Brewing CompanyKevin Powers, Co-Owner & Brewer at Powers Farm & BreweryBut before we crack open a few cold ones, I’m thrilled to welcome back my good friend Laura Torpy, the unstoppable Tourism Coordinator for Fauquier County. Laura’s passion for the region is contagious—her deep knowledge and genuine love for this community make every visit richer.Now, let’s talk beer.First up is Julie Broaddus, who has created something truly exceptional at Old Bust Head Brewing Co.—a brewery known not just for its award-winning beers, but also for its commitment to sustainability, community, and storytelling. Julie has infused every aspect of the brewery with a respect for both the environment and the rich history of this region.Next, I’m excited to introduce Kevin Powers, the force behind Powers Farm & Brewery. Kevin brings a fresh perspective to Virginia’s beer scene—one that blends agriculture, tradition, and innovation in every pint he brews. So whether you’re a beer enthusiast, a supporter of local business, or just curious about what makes Fauquier so fabulous—this episode is for you. Tune in now and sip along as we celebrate the spirit, stories, and suds of Fauquier County.Chapters:00:00 - Introduction00:15 - "Industry Night Insider"04:34 - Supporting Farmers and Accessing Fresh Food07:17 - "Sustainable Brewing Pioneer"09:52 - Breweries as Community Hubs15:33 - Sourcing Beer Hops Explained18:21 - Sustainable Brewery Initiatives19:51 - Unyielding Mission Against Climate Change24:41 - Craft Brewery Insights with Kevin Powers26:21 - "Relocating from City to Suburbs"29:42 - Heirloom Produce: Taste Over Appearance33:41 - Seasonal Brewing Innovations34:51 - Brewery Experience & On-Site Sales39:05 - "Small-Scale, Experimental Brewery"42:29 - "Fauquier County Brewery Visit Recap"43:38 - OutroKey Takeaways:Fauquier County: Farm Fresh & Full of FlavorOld Bust Head Brewing Company: Sustainability in ActionCraft Beer as Creative ExpressionPowers Farm and Brewery: Beer grown from the ground upCommunity at the CoreInspiring Future ChangeCome Sip, Taste, and ShareQuotes:"Sharing unique stories that inspire and celebrate innovation is what I cherish."- Nycci Nellis"Our community events unite people, making every moment special."- Laura Torpy"Creating authentic spaces enriches our community and lives."- Julie Broaddus"Rooted in tradition, we innovate with passion for our land and community."- Kevin PowersJulie Broaddus:Instagram:https://www.instagram.com/oldbustheadbrewco?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Facebook:https://www.facebook.com/OldBustHeadWebsite: https://www.oldbusthead.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZYV-y5078HYDbKqeq2SYtFgB8D7cZrrkKY9ItoIpm04mB9yBEn6HcyhwQ_aem_1j6lJHqi2DxWv0QUNLM6SwKevin Powers:Instagram:https://www.instagram.com/powersfarmbrew/Facebook:https://www.facebook.com/powersfarmbrewery/Website:https://powersfarmbrewery.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com/

In this bonus episode of Industry Night, host Nycci Nellis welcomes Moe Yamada, known as Kimono Mom, to the studio. Moe shares her journey from being a geisha in Japan to becoming a culinary ambassador across the United States. As they prepare a katsu chicken sandwich together, Moe discusses her renowned umami sauce and its role in introducing Japanese flavors to American kitchens. Their conversation also explores Moe's experiences traveling in an RV with her family, connecting with her audience, and promoting Japanese cuisine nationwide. Join Nycci and Moe for an insightful discussion that blends cultural perspectives, practical cooking tips, and a story of dedication and passion.Chapters:00:00 - Introduction00:14 - DC Happenings: NYC Editor's Adventures05:40 - From Postpartum Struggles to YouTube07:05 - "Navigating Fame and Origins"10:50 - Unexpected Dressing Uses13:49 - Japanese Cuisine Celebration in DC14:56 - OutroKey Takeaways:Transition from Geisha to Married LifeStarting YouTube during Postpartum DepressionThe Beginning of Kimono Mom's YouTube ChannelEmpowering Viewers with Japanese Home CookingCreating the Umami Sauce for a Global AudienceDiscovering the Versatility of Umami SauceQuotes:"Embrace diverse flavors, unite through shared meals, and let one recipe bridge cultures."- Nycci Nellis"Cooking has no boundaries—endless ways to bring warmth and joy to others."- Moe YamadaMoe YamadaInstagram: https://www.instagram.com/kimono_mom/Facebook: https://www.facebook.com/MOE.KimonoMomYoutube: https://www.youtube.com/c/KimonoMomTwitter: https://x.com/Kimono_MomFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

On this episode of Industry Night, I’m back at the serious art-flecked Jackie in the Navy Yard. And, I am  sitting down with two dynamic women who are making waves in the hospitality and food space — Nina Oduro and Ehime Eigbe.Nina Oduro is the co-founder of Dine Diaspora and Black Women in Food, organizations dedicated to celebrating and amplifying the voices of Black women in the food industry. Through curated experiences, storytelling, and community-building, Nina has been instrumental in connecting culinary talent with opportunities for growth and recognition.Ehime Eigbe is the founder and CEO of Sweetkiwi, a health-conscious frozen yogurt brand that combines rich flavors with clean ingredients. Born in Nigeria and inspired by her own health journey, Ehime created Sweetkiwi to provide better-for-you desserts that are as delicious as they are nourishing.Both Nina and Ehime are passionate entrepreneurs whose work is redefining the intersection of food, culture, and community. Today, we’ll dive into their journeys, the impact of their work, and how they continue to elevate the food and hospitality industry.Once again I’ve got the Anacostia River on one side of me and Nationals Stadium on the other —Dmitri Chekaldin  is my generous host and you may remember, Jackie has a new chef — none other than Chef Domenico Cornacchia  and later in the show,  I will be back in the kitchen with him — I see something delicious in my future.Chapters:00:00 - Introduction00:43 - Dine Diaspora: Connecting Through African Cuisine05:20 - "Empowering Black Women in Food"08:40 - Inclusive Community Empowerment Journey10:40 - Nutrition and Hydration Focus15:38 - From Catering to Pop-Ups18:47 - Shared Funding Struggles and Support20:11 - Navigating Business Through Male Gaze23:16 - Innovative Growth Without Compromise28:32 - Pepsi-Sponsored Pitch & Networking Event31:29 - "Mutual Allyship in Action"34:28 - "Chef Dominica's Culinary Journey"36:24 - Globally Influenced Culinary Creations40:24 - Follow & Connect with NYC Cinellis41:08 - OutroKey Takeaways:Culinary Connections Overcoming BarriersBlack Women In Food: Celebrating and ElevatingEmpowerment Through Dine DiasporaEhime Eigbe's Sweet Success JourneyOvercoming Entrepreneurial ChallengesBuilding an Inclusive EcosystemWellness and Innovation as PillarsBreaking Bread, Building BridgesQuotes:"Creating a community is about fostering connections and uplifting each other."- Nycci Nellis"Inclusivity drives us to uplift our community and create paths for everyone to thrive."- Nina Oduro"Without funding, I’ve innovated and overcome challenges, building something unforgettable."- Ehime EigbeNina Odurohttps://www.instagram.com/blackwomeninfood/https://www.instagram.com/ninaoduro/Ehime Eigbehttps://www.instagram.com/theehime/?hl=enhttps://www.instagram.com/sweetkiwiusa/https://www.linkedin.com/in/theehime/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome back to another episode of Industry Night! Today, we're tackling a pressing issue in the world of wine: tariffs. Join our host Nycci Nellis as she sits down with a panel of industry experts including Erik Segelbaum, Vanessa Cominsky, Michael Scaffidi, and Brent Kroll. We'll explore how these tariffs could impact not just wineries and distributors, but also your favorite restaurants and the contents of your glass. From the intricacies of the three-tier system to the broader economic implications, we'll break down what you need to know. Whether you're a casual wine drinker or an industry insider, this conversation will open your eyes to the hidden costs that could soon be at play. So grab a glass and settle in – this episode is one you'll want to savor!Chapters:00:00 "Wine, Tariffs, and Industry Talk"05:22 Sommelier's Journey to DC08:24 Retaliatory Tariffs Threaten Wine Industry11:29 Evolving Bar Pricing Strategies14:25 Wine Sales Discussion: Three-Tier System17:13 Wine Import and Distribution Laws20:34 Tariffs Harm American Small Businesses23:00 Tariffs Impact Wine Industry25:56 Global Trade's Critical Role Explained28:51 Tariffs Impact Wine Distribution32:08 "Effective Trade Dispute Solutions"37:40 "Campaign to Raise Wine Price Awareness"39:55 Wine Price Differences Explained42:50 Challenging Elitist Perceptions46:48 Support Global Relief Efforts47:59 Community-Driven Industry Night CelebrationKey Takeaways:Understanding Wine TariffsImpact on Restaurants and PricingWine Industry Supply ChainDomestic Wine EconomyLegislative and Trade ConsiderationsErik Segelbaum:Personal Instagram: https://www.instagram.com/erik4wine/Business Instagram: https://www.instagram.com/goodsomm/Linkedin: https://www.linkedin.com/in/erik-segelbaum/GoodSomm Website: https://goodsomm.com/?fbclid=PAZXh0bgNhZW0CMTEAAaYEFH7H8wNFDUS9b-WluteEv86hvkvmDAbwyLSnfGPRfeVkwbzrcvGkbjU_aem_-aJnQIqbL4TLbUiLfFx-5Q#Sommlyay Website: https://www.thesomlyay.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaHO3OOEInSS34rcEAzBmHp_HEa-GvGHs6fAAREW3ezaNX9X7EWPelePP0_aem_gzwJLIwQMVgI5eQL8rLanwVanessa Cominsky:Personal Instagram: https://www.instagram.com/vminsky/Business Instagram’s: https://www.instagram.com/prestigeledroit/ https://www.instagram.com/womenofwinedc/Twitter: https://x.com/vminskyMichael Scaffidi:Personal Instagram: https://www.instagram.com/scaffsomm/Linkedin: https://www.linkedin.com/in/michael-scaffidi-476898b/Twitter: https://x.com/scaffsomm?lang=enBrent Kroll:Personal Instagram: https://www.instagram.com/bubblyforeverybody/Business Instagrams: https://www.instagram.com/maxwellpark_shaw/ https://www.instagram.com/popfizzdc/ https://www.instagram.com/troublebirddc/ https://www.instagram.com/albiwashdc/ https://www.instagram.com/nedsva1/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Picture a kitchen where every dish echoes the rich traditions of Colombia’s culinary heritage. Nycci Nellis has been expanding her residencies across the city—starting today at Ellen’s, next week at Jackie, and then in Fauquier—bringing engaging conversations with exceptional guests to her audience.Recently, Nycci spent time in Medellín, Colombia, staying at the luxurious El Cielo Hotel. Her mornings in the vibrant Provenza neighborhood led to memorable culinary experiences, including:Exploring Colombian agriculture at a stunning chrysanthemum farmTasting aromatic coffees on a local coffee farmDiscovering the craftsmanship behind Colombian spiritsEnjoying exceptional meals prepared by today’s guestJoining Nycci today is Chef Juan Manuel Barrientos, also known as "Juanma," founder of Elcielo Hospitality Group. His group features Michelin-starred restaurants in Medellín, Bogotá, Miami, and Washington, D.C., along with acclaimed establishments like La Sere and the vegan Kai.Before the interview, Nycci will chat with Ellen Yin and General Manager Diana Kendrick about their upcoming seasonal projects at A Kitchen & Bar. Tune in to hear Chef Juanma share his inspiring journey, family support, Michelin success, bestselling book The Recipe for Success, and his commitment to community initiatives.Chapters:00:00 - Introduction00:14 - Industry Insider News Tour05:50 - Iconic Entryway and Terrace Plans09:13 - Culinary Journey with Chef Mon Ma12:28 - "Choosing Cooking Over College"15:46 - Pre-Cooking Essentials for Chefs19:09 - "Spreading Colombian Joy Globally"22:20 - Innovative Restaurant Kitchen Solution24:57 - "Cielo's Growth and Expansion"28:59 - Tailored Storytelling in Menus30:05 - Unconventional Fine Dining Experience35:13 - Complex Conflict Drives Urban Migration37:20 - Inclusive Job Training Initiative40:31 - "Creative Design Through Illusion"43:33 - Evolving Vision: Future Concepts46:48 - Colombian Pork Meets Tonkatsu Technique47:52 - OutroQuotes:"Our goal is always to blend into the neighborhood, to be part of the community’s vibrant tapestry."- Ellen Yin"In the art of dining, every dish tells a story, and every story is a gateway to new possibilities."- Diana Kendrick"Cooking is more than just creating meals—it's about bringing culture to life and making a difference through every dish."- Chef Juan Manuel BarrientosKey TakeawaysJourney from Colombia to Culinary StardomEl Cielo's Unique Culinary ExperienceCommunity and Culinary HeritageAccolades and InnovationsPlant-Based Ventures and Future VisionsConnect with the Guests:Juan Manuel Barrientos:Website: https://elcielo.com.co/washington/Personal: https://www.instagram.com/juanmaelcielo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Business: https://www.instagram.com/elcielowashington?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Ellen Yin:Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OAPersonal Instagram: https://www.instagram.com/therealellenyin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Business Instagram: https://www.instagram.com/a.kitchenandbardc/Diana Kendrick:Personal Instagram: https://www.instagram.com/maitreddk/Business Instagram: https://www.instagram.com/a.kitchenandbardc/Featuring Host Nycci NellisInstagram: https://www.instaWebsite:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com/

Welcome to Industry Night. A few months ago, Ellen Yin shared her journey with us, highlighting her High Street Hospitality Group, including A. Kitchen + Bar, Fork, and High Street Restaurant & Bakery. Now, Ellen, along with Chef Eli Collins and Diana Kendrick, has invited me to join them for a new residency at A. Kitchen + Bar in the Aka Hotel, Washington Circle. Throughout the year, I’ll be hosting four shows from this vibrant location, engaging with the team and exploring their latest initiatives.Celebrating Women in the DMV This MarchAs March unfolds, we honor National Women's Month by spotlighting the remarkable women leaders in food, wine, and hospitality. Our panel consists of esteemed members from Les Dames d’Escoffier, a nonprofit organization dedicated to empowering women through grants, mentoring, scholarships, and educational programs. With 29 chapters worldwide and a dynamic presence in DC, Les Dames d’Escoffier fosters community and support for women striving to excel in the industry.Joining us today are:Lori Gardner, President of the Washington DC Regional Chapter of Les Dames d’Escoffier International and a prominent food writer in DCKatherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sectorMicheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff EateryChef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print mediaChapters:00:00 - Introduction00:14 - "Industry Night with Insider Insights"06:29 - Seasonal Dishes and Menu Staples08:26 - Restaurant Opening and Seafood Exploration11:41 - Opening Doors for Future Generations15:17 - Empowering Women in Food Industry18:34 - Empowering Women's Network Impact20:55 - Culinary Career Change Journey25:57 - Standing Up for Career Growth28:49 - Empowered Women in Hospitality32:17 - Broad Agenda: Business, Health, Food33:56 - Opportunities for Members to Engage36:43 - Supporting Women in Business42:30 - Women Supporting Women in Media43:47 - "Join, Subscribe, and Stay Informed"44:27 - OutroQuotes:"Our menu evolves with the seasons, bringing fresh inspirations to every dish."- Eli Collins"Connecting with local communities allows us to touch the heart of each city."- Ellen Yin"Together, we empower each woman to succeed without facing barriers alone."- Nycci Nellis"Our strength is in our connections and shared wisdom, fostering an inclusive culinary space for women."- Lori Gardner"Shift from fear to power by embracing a supportive community that lifts each other."- Katherine Miller"Standing up, learning, and connecting turns challenges into opportunities for women."- Danielle Turner"Sharing experiences and advice with women on similar paths empowers us all."- Micheline MendolsohnKey Takeawys:Empowering Women in HospitalityBuilding an Inclusive CommunitySpotlight on a Kitchen and Bar in DCNavigating Challenges with SupportCelebrating National Women's MonthEllen Yin:Business Instagram: https://www.instagram.com/a.kitchenandbardc/Personal Instagram: https://www.instagram.com/therealellenyin/Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OAChef Eli Collins:Business Instagram: https://www.instagram.com/a.kitchenandbardc/Personal Instagram: https://www.instagram.com/chefelicollins/Lori Gardner:Personal Instagram: https://www.instagram.com/beenthereeatenthat?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Threads: https://www.threads.net/@beenthereeatenthatPersonal Website: https://beenthereeatenthat.net/?fbclid=PAZXh0bgNhZW0CMTEAAaauEF1SYMxQKdCLIGUyhvMcC-667rp6ASRkL9j3CZhPRbsxKztH5WgItiQ_aem_68xytBusiness Website: https://www.lesdamesdc.org/Chef Danielle Turner:Personal Facebook: https://www.facebook.com/DanielleTurner/Personal Instagram: https://www.instagram.com/chefdanielleturner/Business Instagram: https://www.instagram.com/saltsanity/LinkedIn: https://www.linkedin.com/in/chefdanielleturnerBusiness Website: https://forkliftmedia.com/Micheline MendolsohnPersonal Instagram: https://www.instagram.com/michymendelsohn/?hl=enLinkedin: https://www.linkedin.com/in/micheline-mendelsohn-789615108/Business Websites: https://www.sunnysiderestaurantgroup.com/ https://powerhousehospitality.com/who-we-areKatherine MillerPersonal Instagram: https://www.instagram.com/table81/?hl=enWebsite: https://table81.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZJ0Mm3Ms2fySJXy_Q4ndWZQmKgtQoMaZBpM4kfIe7LSF0Bhop7A059KfU_aem_Y1ocz8DrKRxpd4VOke9heQFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: