On another drippy Sunday in the DMV, our advice is simple: put something cozy on the stove and tune into the soothing conversations on today’s episode of Foodie & The Beast, the long-running DC food and hospitality radio show & podcast hosted by Nycci Nellis and David “The Beast” Nellis. Once again, we filled the studio with voices from people who truly have their pulse on what’s happening in the DC-area restaurant and hospitality industry, from Toast raising prices, to being more certain about what’s in your glass, we even had BBQ and stone crabs in studio.-First up, if you love slow-smoked barbecue in the DMV, this one’s for you. 2Fifty Barbeque is celebrated for its mouth-watering approach to craft BBQ, Latin-inspired sides, and serious pit mastery. Touted by many as one of the best BBQ spots in the DC area, and ranked #22 on Washingtonian’s Top 100 Very Best Restaurants, Chef/Co-Owner Fernando Gonzalez joins Foodie & The Beast to give up a few of his best-kept culinary secrets.-We also welcomed Washington Ramirez, Opening Manager of Terra Gaucha Restaurant in Rockville, Maryland. Terra Gaucha is an authentic Brazilian steakhouse offering a traditional churrasco-style dining experience inspired by the flavors of southern Brazil. We’re calling this one Carnevale for the Carnivorous.-Then we got smart (and a little serious) about drink safety and transparency with Liat Kaplan, Co-Founder and CEO of WiSP (What’s In Your Glass?). WiSP is a cutting-edge drink safety and wellness technology platform that analyzes beverage contents in real time. Liat’s mission is to support patron safety and personal wellness, empowering people to enjoy food and drink experiences with confidence while helping reduce risks like drink-spiking, allergens, and unsafe levels of alcohol consumption. This kind of innovation is shaping the future of hospitality safety and consumer protection.-Rounding out the table, we welcomed Kevin Bratt, Partner and National Wine and Spirits Director for Joe’s Seafood, Prime Steak & Snow Crab. Kevin brought deep industry expertise, insider perspective on Joe’s acclaimed wine and spirits programs, and smart guidance on how to pair big, bold food with wines and cocktails that truly elevate the dining experience. AND, stone crabs. This episode of Foodie & The Beast feeds both your brain and your appetite and is a must-listen for anyone who loves DMV dining & hospitality. Listen to the full episode here.