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 Night
00:14 – Why Chef Louie Is Back
01:21 – Introducing California Fish Grill
02:30 – Chef Louie’s Culinary Origin Story
03:24 – Discovering the Joy of Cooking
05:01 – First Restaurant Jobs & Learning the Ropes
06:21 – Company Culture: No Job Too Small
07:06 – The Rise of Fast Casual
07:43 – What the Concept Looks Like Today
08:56 – Building Your Plate
10:57 – Why Build a Seafood Concept?
12:44 – The Heart of the Mission: TSS
15:03 – Wild vs. Farmed Fish Explained
18:56 – Fresh vs. Frozen
22:12 – A Closer Look at Aquaculture
27:13 – Menu Changes & Fish Availability
30:22 – Regional Favorites in the DMV
33:13 – The Economics of Sustainability
38:07 – Food Waste & Harvest Practices
42:17 – Tips for Home Cooks
43:55 – What’s Next for the DMV

Quotes:

“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 Jocson

Key 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=en
Facebook: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=all

Featuring Nycci Nellis
https://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 Georgetown
01:15 – Introducing Chef Peter, Cici, and Jeff King
03:00 – How the YUME partnership began
05:45 – Building a dream: from YUME to KYOJIN and RIMTANG
09:30 – The art behind Kyogen’s concept and design
11:50 – Balancing family, business, and creativity
13:40 – What to order and where to sit at KYOJIN
15:00 – Transition: welcoming Tom Sietsema
16:00 – Tom’s path from journalism to food criticism
18:20 – Early days at The Washington Post
21:00 – How DC’s dining scene evolved over 25 years
24:00 – The rise of neighborhood restaurants
27:15 – Michelin, media, and the changing face of reviews
30:40 – Soundchecks, service, and the dining experience
34:10 – Social media, influencers, and food culture today
38:20 – How to dine well: Tom’s advice to restaurant-goers
43:00 – What’s next for Tom after The Post
47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project
50:00 – Nycci’s wrap-up and final thoughts

Quotes:
“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 King

Key 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=en
Facebook: https://www.facebook.com/tom.sietsema/
Website: https://tomsietsema.com/
LinkedIn: https://www.linkedin.com/in/tomsietsema/

Featuring Nycci Nellis
https://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 - Introduction
02:25 - Childhood Memories in Small Town
06:34 - Main Street Beautification Efforts
08:28 - "Community Drives My Mayoral Run"
12:15 - Escaping the Algorithm's Influence
13:39 - Charming Local Stores Highlights
18:03 - "Warrenton's Transformation During Pandemic"
21:16 - "Reviving Britches Menswear Brand"
23:05 - Britches & Ralph Lauren Origins
29:03 - Building Community Through Main Street
30:59 - Virginia's Collaborative Entrepreneurial Spirit
34:35 - "My Mom's Cooking Legacy"
38:52 - Farm-Sourced Poultry and Produce
40:23 - Managing Staff and Building Bonds
45:24 - "Exploring Warrenton with Gratitude"
46:09 - Follow Me for Food & Fun
46:56 - Outro

Quotes:

“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 Nellis

Key Takeaways:

Small Towns, Big Heart
The Vibrancy of Main Street
The Power of Community Programming
Work, Live, Play—Redefined
Entrepreneurial Spirit & Local Legends
Local Food, Lasting Flavor
Seasonal Magic & Signature Events
Charm, Opportunity, and Togetherness

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

Produced by Heartcast Media
http://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 - Introduction
00:44 - "Live Episode from National Landing"
09:58 - Growing Up Around Bars
15:47 - "Wine: Bringing People Together"
20:27 - Versatile Dining Preferences
26:25 - "Discovering Willamette's Chardonnay Delight"
28:20 - "Wine Trip & Family Memories"
33:21 - Engaged Wine Conversation Dynamics
38:47 - "From Cooking Classes to Online List"
46:43 - "Unexpected Wine Encounters"
48:28 - Customer Service and Flexibility
53:41 - Dining Conversations
58:52 - "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 Info
01:24:32 - Outro

Quotes:

“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 Long

Key Takeaways

Collaboration is Everything
National Landing is on the Rise
Wine Is for Everyone
Stories Make Sips Special
Say Yes to Adventure—Michelin Stars and Hidden Gems
Hospitality is Human
Advocate—and Celebrate!—Equality
Cheers to Everyday Joy
Know What You Love—But Stay Curious

Zena Polin
Instagram
Facebook
Website

Renee Gentry
Instagram
Facebook
Website

Champagne & Sugar Boutique
Instagram
Website

National Landing BID
Instagram
Facebook
Website

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

Produced by Heartcast Media
http://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 - Introduction
03:32 - Local Flavor and Arts Festival
05:47 - Revitalizing Fairfax: Talent and Arts
09:21 - "Expanding Green Spaces in Fairfax"
13:01 - Cap One Center Culinary Fest
14:49 - Multidisciplinary Arts Festival Planned
19:51 - Contemporary Art Institute Overview
23:50 - Public Art Celebration Event
27:24 - Defining Art Subjectively
28:49 - Office Art Showcase Access
34:24 - "Culinary and Art Festival Preview"
35:25 - "Foodie and the Beast Overview"
36:02 - Outro

Quotes:

“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 Logan

Key Takeaways:

Redefining Community Spaces
Art in All Forms
A Vision Brought to Life
Hands-On Community Engagement
Heartfelt Partnerships
Art as Experience, Not Just Exhibit
Inspiring Stories, Lasting Impact
Everyone Belongs

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

Produced by Heartcast Media
http://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 - Introduction
01:15 - "Michael Mina's New Restaurant Chat"
05:34 - "Consistency Key in Modern Hospitality"
07:51 - D.C. Food Scene Growth Forecast
12:13 - "Lively Italian Restaurant Vibes"
13:29 - Opulent Hotel Design Resurgence
19:02 - "Culinary Collaboration and Vision"
21:12 - Unique Advance-Order Large Dishes
25:20 - "Kitchen Transparency Through Recipe Exchange"
27:40 - "Meeting Chef Colin Clark"
28:30 - Outro

Quotes:

“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 Nellis

Key Takeaways:

Humble Beginnings to Industry Icon
The Secret to Restaurant Longevity
Building a Hospitality Empire
The Magic of Acqua Bisteca
Menu Highlights and Collaboration
Advice for Aspiring Chefs
Hospitality’s New Era in DC
The Power of Passion and Partnership

Michael Mina:
Instagram:https://www.instagram.com/chefmichaelmina/?hl=en
Facebook: https://www.facebook.com/ChefMichaelMina
Website:https://theminagroup.com/

Chef Colin Clark:
LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/
Website:https://www.viarestaurants.com/

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

Produced by Heartcast Media
http://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 - Introduction
02:24 - "Michelin Stars & Culinary Conversations"
05:13 - Community-Centric Experiential Living
07:02 - Cultivating Intimate Community Living
10:50 - Wegmans D.C.: Diverse Culinary Offerings
13:46 - "Youngest Chef's Award-Winning Mita"
16:30 - "Reimagining Luxury in Dining"
21:44 - Reluctant Stay Amidst Political Tensions
24:08 - Starting a Home Experience Initiative
28:44 - "Culinary Transition and Pursuit"
29:26 - Mita's Unique Fine Dining Experience
33:26 - "Tasting the Chef's Mood"
38:38 - "Nourishing Hospitality at Mita"
39:22 - "Creating a Homely Restaurant Atmosphere"
45:15 - Essential Restaurant Collaborations Explained
47:43 - Balancing Work and Relationships
50:02 - "Culinary Adventures with YC Cinelli"
51:05 - Outro

Key Takeaways:

Reimagining City Living
Building Communities, Not Just Buildings
Award-Winning Plant-Based Excellence
The Power of Collaboration and Connection
Hospitality with Heart
Cultural and Culinary Fusion
Resilience and Inspiration
Pursuing Passion and Joy

Guests Social Media Links:

Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlz
https://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.com

Miguel Guerra:
Instagram: https://www.instagram.com/mita_dc/
Website: https://www.mitadc.com

Maru Valdes:
Instagram:https://www.instagram.com/maru_valdes5?igsh=bDkxZWdnZWVqNHNt

Featuring Nycci Nellis
Instagram: 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-ups
Rum, cocktails, and sustainable sipping
Why Annex on 12th might be your dream home
And the kind of industry convo you won’t hear anywhere else

Chapters:

00:00 - Introduction
00:33 - Exclusive Apartment Speakeasy Rum
04:07 - Historic Building Transformed into Residences
06:13 - "1930s Art Deco Luxury Vibes"
11:55 - Cocktail Epiphany in 1999
16:03 - "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 Confusion
29:11 - Restaurant Challenges and Pricing Strategies
31:39 - Barrels: Aged Peach Brandy Update
34:39 - Choosing Local Over Big Names
36:43 - "Industry Night Reflections"
37:47 - Outro

Quotes:

"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 Nellis

Key Takeaways:

History Comes to Life at Annex on 12th
Hospitality That Feels Like Home (But Better!)
The Vault: D.C.’s Hidden Gem Speakeasy
Todd Thrasher: Crafting the Capital’s Cocktail Culture
Sipping Local: Collaboration & Innovation
The Changing Tides of the D.C. Restaurant Scene
Passion, Legacy, and Looking Forward

Connect with the Guests:

TODD:
Instagram: https://www.instagram.com/toddthrasher/?hl=en
X: https://x.com/barthrasher
Website: https://www.thrashersrum.com/

STEPHEN:
Website: https://www.thebrandguild.com/
Website: https://www.annexon12th.com/

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

Produced by Heartcast Media
http://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 - Introduction
00:14 - Cocktail Innovators and Culinary Stories
03:34 - "Embracing D.C.'s Vibrant Dining Scene"
09:15 - Reunion with Restaurateurs Chad & Glendon
12:40 - Bartender's Cross-Country Journey
16:04 - Journey to Fashion and Cocktail Renaissance
18:16 - DC Cocktail Scene Foundations
20:18 - Bartender Competitions as Performance
23:36 - "Prioritizing Hospitality Over Cocktails"
28:16 - Dan Simons' Hospitality Business Vision
32:12 - Memorable Restaurant Experience
34:57 - Discovering Pisco Through Culture and Mentorship
38:00 - From Bartending to Hospitality Management
41:59 - Evolving Restaurant Culture Training
44:37 - Bartender Exchange and Learning
48:58 - Essence of Hospitality: Show Care
49:34 - Innovative Drink Inspirations in Madrid
52:07 - Outro

Quotes:

"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 Nellis

Key Takeaways:

From Humble Beginnings to National Acclaim
The Power of Community and Collaboration
Revolutionizing Cocktail Culture in DC
The Art (and Heart) of Hospitality
Learning Never Stops
Changing What a ‘Bar’ Means
Mentorship & Leadership Matter
Bringing the World Home

Connect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=en
Website: https://www.servicebardc.com/

Connect with Chad Spangler:
Instagram: https://www.instagram.com/chadspangler11/?hl=en
Website: https://www.servicebardc.com/

Connect with Ellen Yin:
Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OA
Personal 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 Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://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 - Introduction
00:15 - Catching Up with Wolfgang Puck
06:06 - Smoked Salmon Bread Dilemma
06:35 - Spontaneous Salmon Pizza Creation
09:47 - Global Dining Challenges and Opportunities
15:07 - Trends Inspiring Global Restaurateur
17:40 - Finding Your Unique Voice
22:02 - Passionate Chef's Lifelong Dedication
22:38 - Empty Nest: Adapting Together
23:14 - Outro

Quotes:

“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 Nellis

Key Takeaways:

Humble Roots, Bold Dreams
The Power of Mentorship
Reinventing Restaurant Culture
Hospitality Is Everything
Global Influence, Local Roots
Evolving Through Adversity
Never Stop Creating

Connect with Wolfgang Puck

Instagram: https://www.instagram.com/wolfgangpuck/?hl=en
Facebook: https://www.facebook.com/wolfgangpuck
Website: https://wolfgangpuck.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

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