Just when you thought we’d eaten our way through every Restaurant Week in the DMV, here comes Savor Bethesda, sliding into the calendar with perfect timing. Because let’s be honest: in this town, there’s always room for one more reason to go out to eat and especially when it involves great food at even better prices.Downtown Bethesda has quietly become one of the region’s most exciting dining neighborhoods. Walkable and packed with global flavors, it’s the kind of place where you can start with Ukrainian borscht, pivot to ramen, detour for tacos, and somehow still have room for dessert. It’s a true choose-your-own-adventure dining district, and Savor Bethesda Restaurant Week is the best reason to take it all for a spin.From February 19 through March 1, participating restaurants across downtown Bethesda are offering lunch, dinner, and special treat menus for $10, $20, and $35 for dine-in and take-out, including some insanely good deals that are hard to resist.Here are 10 spots you’ll want to bookmark during Savor Bethesda:-Aventino – Italian comfort by Chef Mikey Friedman-Gringos & Mariachis – Margaritas + Mexican staples-Guardado’s – Spanish tapas-Mon Ami Gabi – Recently renovated french bistro fave-Olazzo – A Bethesda classic-Pisco y Nazca – Peruvian eats & drinks-Planta – Plant-forward bites & big flavor-Ramen Menri – Deep bowls of noodles-Ruta Ukrainian Restaurant – Soul-warming Eastern European classics-The Salt Line – Chef Kyle Bailey brings the SeafoodAnd that’s just the beginning of Bethesda’s Restaurant Week roster.Savor Bethesda Restaurant Week is all about incredible food at incredible deals, and the full list of participating restaurants and menus is available at bethesda.org. 

Harmony CPA blog interviewed Nycci on navigating the new media landscape, and protecting your brand. See all of her insight and suggestions, here.

With Valentine’s Day just days away, Nycci shares a variety of last-minute ways to enjoy the long holiday weekend in and around Washington, DC. From classic dinner-and-a-show plans to creative, experience-driven outings, she emphasizes that there’s still plenty of time to plan something meaningful. Options include live performances, theater, rooftop cocktails, museum exhibits, and interactive activities that pair culture with dining. For those looking to stay active, Nycci highlights outdoor adventures like scenic hikes followed by cozy spots to unwind, as well as unique indoor experiences perfect for groups or couples. For anyone hoping to truly go all out, she notes that hotels and spas across the city are offering special Valentine’s packages that combine relaxation, dining, and entertainment. Nycci has rounded up all of these ideas and more on TheListAreYouOnIt.com, making it easy to plan a memorable weekend.

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.Listen to the full episode here and watch it here.