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 YouTube

Chapters:
00:00 - Introduction
02:02 - "Industry Night with Nycci Nellis"
05:45 - "Growing Up with Food Culture"
08:28 - First Job at Local Diner
12:28 - "Evolving Cuisine in New York"
13:19 - "Mezcal Impact on Dining Trends"
18:08 - "Shift in Culinary Vision"
22:46 - Pandemic Memories Over Dinner
26:20 - Restaurant Vision and Evolution
27:57 - Weather's Impact on Restaurant Operations
30:44 - Capitol Hill's Residential Charm
33:17 - "Modern Mexican Bistro Experience"
39:01 - Duck Fat Potato & Caviar
42:42 - "Making Time for Leadership"
44:36 - Celebrity Chefs and Restaurant Misconceptions
48:04 - "Perfecting Chicken and Shu Buns"
50:27 - DC Dining Scene Evolution
53:44 - "Who's the Restaurant For?"
58:34 - "Gratitude and Appreciation Shared"
59:55 - Outro

Key Takeaways:
From Diverse Backgrounds to Culinary Powerhouses
Restaurants with Heart and Heritage
Mentorship at the Forefront
Neighborhood-Driven, Destination Worthy
Adapting and Innovating in a Changing Industry
Culinary Playfulness and Respect for Craft
Restaurants Born from a Desire to Belong


Connect with the Guests:

Matt Conroy: https://www.instagram.com/conroy_matt/?hl=en
Isabel Coss: https://www.instagram.com/chabelacoss/?hl=en

Featuring Nycci Nellis
Instagram: 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 - Introduction
02:10 - "Reinventing Restaurants with Innovation"
05:46 - "Seeking Passion, Missing Chicago"
06:49 - Hospitality, Authenticity, and Growth
10:18 - Neighborhood Restaurant Vision
16:25 - "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 Hospitality
40:19 - "Adams Morgan Dining Highlights"
41:05 - Food, Hospitality, and Favorite Spots
43:55 - "Cooking with Chef Mama"
49:40 - "Delicious Caviar & Hospitality Changes"
50:58 - "Thanks, Follow, and Subscribe"
51:38 - Outro

Quotes:
"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 Tyler

Key Takeaways:
Breaking the Restaurant Mold, Literally
Pandemic Pivots and Industry Real Talk
Hospitality With Heart & a New Approach
Honest Conversations About the Numbers
Food as Comfort, Care, and Community
Inspiration Circles Back
A Nod to Heritage, Culture & Hands-On Learning
Caviar & 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/RyeBunnyDC
Website:https://www.ryebunny.com/
Tail up Goat: https://www.tailupgoat.com/

Jill Tyler:
Instagram:https://www.instagram.com/jillmarietyler/

Featuring Nycci Nellis
Instagram: 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 - Introduction
01:40 - D.C.'s Popal Culinary Dynasty
08:22 - European Cafe Culture Inspiration
12:22 - Modern Afghan Hospitality Restaurant
18:59 - "Hierarchy: From Party to Salon"
24:03 - Late-Night Connection Sparks Collaboration
30:56 - Adams Morgan's Changing Vibe
37:01 - "Revitalizing a Neighborhood Gem"
41:52 - D.C. Dining Evolution Insights
43:30 - Hiring Challenges and Culture Priorities
49:10 - "Diner Perspective on Payment Models"
57:31 - George: A Reliable Team Leader
01:02:53 - D.C. Fire Pit & Après Ski
01:09:02 - Chef’s Wisdom and Culinary Brilliance
01:09:40 - "Share, Subscribe, Enjoy D.C. Eats"
01:09:55 - Outro

Quotes:
"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 Popal

Key Takeaways:
From Hotel Life to Hospitality Legacy
Family Roots, Family Table
Culinary Evolution and Neighborhood Focus
Redefining Afghan Cuisine
Artist, Designer, and Innovator
Investing in People
Thriving Through Change
The Future Is Bright

Filming location:
Instagram:https://www.instagram.com/a.kitchenandbardc/?hl=en https://www.instagram.com/highstreethospitality/?hl=en
Website:https://akitchenandbardc.com/

Guest Info
Fatima Popal
Instagram:https://www.instagram.com/fatipopal/?hl=en
Website:https://www.thepopalgroup.com/

Omar Popal
Instagram:https://www.instagram.com/omar_popal/?hl=en
Website:https://www.thepopalgroup.com/

Ellen Yin
Instagram:https://www.instagram.com/therealellenyin/?hl=en https://www.instagram.com/highstreethospitality/?hl=en
Website:https://akitchenandbardc.com/ https://highsthospitality.com/

Featuring Nycci Nelli
Instagram: 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 - Introduction
00:13 - "Husband-Wife Duo Redefine Hospitality"
05:07 - Passion for Food and Cooking
09:15 - "Reconnecting and Hospitality Aspirations"
10:59 - Journey to Restaurant Ownership
15:27 - "Rethinking Restaurants Post-Pandemic"
16:48 - Restaurant Industry's Struggles and Toxicity
20:48 - Rethinking Dining and Counter Service
26:01 - "Rethinking Sustainability and Creativity"
27:14 - "Challenges of a Small Kitchen"
31:11 - "Fostering Culture and Hospitality"
36:13 - Tipping Trends at Birdie's
39:04 - "Hiring for Hospitality Fit"
42:29 - "Flexibility, Teamwork, Accountability Culture"
44:52 - Rethinking Affordable Luxury Dining
46:40 - "Incredible Industry Night Recap"
47:36 - Outro

Quotes:

"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 Ezekiel

Key Takeaways:

Rethinking Restaurant Norms
People Over Everything
Hospitality is Human
Creative Freedom Fuels Growth
Profit with Purpose
Mentorship and Teamwork
Daring to Take Big Risks
Community Connection
Be Yourself, Know Yourself

Tracy Malechek-Ezekiel

Instagram:https://www.instagram.com/tracymalechek/?hl=en
https://www.instagram.com/birdiesaustin/?hl=en
Website:https://www.birdiesaustin.com/

Arjav Ezekiel

Instagram:https://www.instagram.com/arjavezekiel/?hl=en
https://www.instagram.com/birdiesaustin/?hl=en
Website:https://www.birdiesaustin.com/

Featuring Nycci Nellis

Instagram: 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.

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 – Introduction
00:10 – "Industry Night: Wanderlust & Connection"
03:28 – "From Countryside to Culinary"
09:12 – Life-Changing Culinary Experience
11:26 – "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 Balance
28:24 – "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 – Outro

Quotes:

“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 Zuzulich

Key Takeaways:

Culinary Roots Meet California Magic
A Love Story Cooked Up in World-Famous Kitchens
Redefining Hospitality with Heart and Discipline
Collaboration as the Secret Ingredient
Letting Place Inspire the Plate
Sustainability and Mindful Sourcing
Hospitality as Connection, Not Performance
Ever-Evolving, Ever-Inspired

Connect with Chef Juliana Thorpe
Instagram:https://www.instagram.com/juthorpe/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:https://dawnranch.com/dine/

Chef Ignacio Zuzulich
Instagram:https://www.instagram.com/ignaciozuzulich/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:https://dawnranch.com/dine/

Featuring Nycci Nellis
Instagram: 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 — 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 belongs

I’m thrilled to welcome him to Industry Night

Chapters:

00:00 - Introduction
00:10 - "Sushi, Craft, and Chef Utterback"
04:29 - Omaha’s Early 2000s Music Scene
08:43 - "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 Innovation
29:27 - Evolving Dining Trends and Access
30:56 - "Building Better Sushi Sourcing"
34:05 - Evolving Food Culture Everywhere
37:54 - Hospitality Trends in Omaha
42:58 - "Fear of Being Unmasked"
44:18 - "Follow Nikki Nellis Everywhere"
44:55 - Outro

Quotes:

“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 Utterback

Key Takeaways:

From Punk to Sushi
Self-Taught and Fearless
Redefining Midwest Dining
Craft Over Comfort
Hustle, Risk, and Growth
Recognition and Intentionality
Inspiration for the Industry

Connect with David Utterback
Personal: 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 Nellis
Instagram: 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 - Introduction
00:14 - "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 Challenges
23:24 - "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 Collaboration
50:16 - "Unique Botanica Dining Experience"
55:13 - "Creator Space Initiative Explained"
56:21 - Cheese Board Class Pitch
57:01 - Outro

Quotes:
“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 Lake

Key Takeaways:
Game-Changer Roots on H Street
Creativity Meets Community
Adapting Through Adversity
Power of 10: Adaptation with Heart
Sustainable Places that Tell a Story
Never Stop Reinventing

Location:https://www.instagram.com/cityridgedc/

Erik Bruner-Yang
Instagram: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/erikbruneryang

Richard Lake:
Instagram:https://www.instagram.com/cityridgedc/
LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://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 - Introduction
02:03 - Chef Eric Adjepong's Culinary Journey
05:33 - "Food, Culture, and Childhood Memories"
06:41 - Emeril: America's Groundbreaking Chef
12:24 - "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 - Outro

Quotes:

“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 Nellis

Key Takeaways:

From Humble Beginnings to Culinary Stardom
Cooking Is a Calling
The Power of Representation and Storytelling
Legacy and Giving Back
Elmina: Hospitality Rooted in Culture
Navigating Opportunity with Intention
The Power of Neighborhood Dining
Looking to the Future

Eric Adjepong Social Media Links:
Instagram:https://www.instagram.com/chefericadjepong/
Website:https://www.chefadjepong.com/
Twitter:https://x.com/chefadjepong?lang=en

Featuring Nycci Nellis
Instagram: 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 - Introduction
01:50 - "Industry Insights with Chef Rock"
04:42 - "Cooking, Tea, and Rim Tang"
06:50 - Capri Suns and Thai Food
09:55 - Rock Harper: Chef & TV Personality
14:28 - "Theater Skills and Hospitality"
17:55 - Food TV: Pros and Cons
21:11 - Culinary Trends Through TV
24:51 - Passion for Culinary Mission
28:01 - "Building the Nikki Nellis Brand"
30:17 - Restaurant Disappointment Reflections
32:02 - "Chaotic Restaurant Dream Unraveled"
36:11 - Restaurant Business Operations Insights
40:41 - H Street's Community Advocacy
42:00 - Capitol Hill or 8th Street?
45:15 - Smartphones and Dining Experience
49:03 - "Phone Locking System Explained"
52:33 - "Comfort Food with Quality Ingredients"
56:56 - "Follow Me Everywhere!"
57:47 - Outro

Quotes:

"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 Pit

Key Takeaways:

What It Means to Be a True Hospitality Professional
H Street—Home of Innovation and Community
No Phones Allowed! Rediscovering Connection
The Evolution of America’s Food Scene
Rooted in Family & Heritage—A Taste of Rim Tang
Entrepreneurship: Dream Big, Plan Smarter
Supporting Local—Why It Matters
Legacy, Love, and the Power of Food

Connect with Rock Harper
Instagram:https://www.instagram.com/rockharper/?hl=en
Facebook:https://www.facebook.com/iamrockharper/
Website:https://www.chefrockharper.com/
LinkTree: Rock Harper

Featuring Nycci Nellis
Instagram: 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 Setup
00:59 — Noah’s Whiskey Authority & New 600-Page Bible
01:45 — Noah Joins & Whiskey Everywhere
02:26 — From Scotland Semester to Spirits Journalism
04:07 — St. Andrews Pub Life & Early Exposure
05:49 — Food & Wine Internship & Cocktail Legends
08:27 — Pre-Renaissance Cocktail Culture
09:18 — Breaking Into Spirits Writing & First Book
11:23 — Rye Whiskey: Decline, Confusion & Revival
12:57 — Whiskey Styles: Global Categories 1011
4:27 — Scotch Deep-Dive: Single Malt vs Blended
19:13 — Irish Whiskey Traditions & New Distillers
22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact
24:32 — Canadian Whisky’s Flexible Rules & Blending Culture
25:25 — Becoming a Kentucky Colonel
26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals
31:15 — Barrel Aging: Angel’s Share & Flavor Creation
36:12 — Char Levels, Wood Chemistry & Barrel Finishes
38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity
41:45 — Whiskey in Cocktails: Myths, Water & Technique
46:33 — Highballs, Ginger Mixers & Everyday Drinking
49:03 — Final Notes, Book Access & Upcoming Guests

Quotes:

“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 Nellis

Key Takeaways:

Whiskey Knowledge Isn’t Inherited — It’s Learned
Scotland Shaped Noah’s Whiskey Identity
The Cocktail Renaissance Had Humble Beginnings
Rye Whiskey Was Nearly Extinct
Blends vs Single Malts Is Mostly Marketing
Whiskey Categories Are Simpler Than People Think
Japanese Whisky Is Much Newer Than Its Reputation Implies
Barrels Drive Most of Whiskey’s Flavor
There Are No Real Rules About How to Drink Whiskey
The Whiskey World Is Bigger—and More Accessible—Than Ever

Guest Social Media Links:
Instagram: noah_rothbaum
Order ‘The Whiskey Bible’: Hachette Book Group - The Whiskey Bible
Read his Article on 92NY: Bourbon Barons: A Conversation on Jews on the Bourbon Trail

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Media http://www.heartcastmedia.com