Look, we don't need a national holiday to drink rosé,  but we'll absolutely take one. National Rosé Day lands this Saturday, June 13, and we in the area are ready. Blush bubbles, crisp Provence pours, something funky and natural from a wine bar you didn't know you needed, what can we say,  it's all out there. Here's where we like to sip rosé all day:Apéro – A crisp French rosé served with Euro-style small plates that beg for golden hour.Brasserie Liberté – Channel the Côte d'Azur with a chilled rosé from Provence and some steak frites.Cheesetique – A creamy rosé with just enough acidity to cut through all that luscious cheese. Yes, please.Cork Wine Bar – Try their seasonal rosé flight on their outdoor patio.DCanter Wine Shop – Your neighborhood wine shop that takes rosé seriously. Stop in for a curated pour or grab a chilled bottle to go.Fiola Mare – A sparkling Italian rosé made for toasting with views of the Potomac.Jane Jane – The perfect pour in a perfectly styled cocktail den. Ask for their bartender's favorite pink pick.La Bonne Vache – A French wine bar that is exactly where you should hide  away sip rosé alldayLe Diplomate – Their pale Provence rosé is the quintessential summer pour, très chic with oysters.Little Blackbird – Go for their biodynamic rosé, made for sipping with small plates.Lulu's Winegarden – Choose from several chilled rosés in their garden, served by the glass, bottle, or cooler.Maison Bar À Vin – French wine bar vibes, gorgeous pours, and a rosé list that rewards the curious sipper.Maxwell Park – Known for deep wine knowledge, ask the team for a surprising rosé you've never tried before.Patty O's – Enjoy a glass of their summery, strawberry-noted rosé on the most charming patio in town.Planet Wine – Grab a chilled bottle of small-batch rosé to go, or sip one at the bar with some snacks.Pop Fizz Bar – Sparkling rosé, duh — it's called Pop.Primrose – Their dry rosé pairs perfectly with the retro Parisian vibe.Quill at The Jefferson – Elegant rosé service with piano lounge vibes.Rooftop at the Rosewood – Elevated Georgetown views, elevated rosé. Summer sips The Point – A breezy rosé poured on their massive patio, ideal for pairing with seafood towers and waterfront views.Villa Yara – Their rosé flows alongside mezze and Mediterranean charm.

Nycci has 24 years of industry tea, and she's spilling it here.

Washington, D.C.'s reputation as a steakhouse city has come full circle. On WTOP, Nycci Nellis of TheListAreYouOnIt.com explained that while the city's culinary scene once pushed back against being labeled a "steakhouse town" in favor of showcasing its diverse, chef-driven dining culture, a wave of new openings has ushered in what she calls D.C.'s official "steakhouse era." Nycci highlighted several standout destinations leading the trend, including Ox & Olive in Georgetown from Michelin-starred Chef Ryan Ratino, whose acclaimed restaurants Jônt and Bresca have already made a significant mark on the city's dining scene. She also pointed to Aqua Bistecca by Michael Mina at City Ridge, Bazaar Meat by José Andrés at the Waldorf Astoria, Bouboulina at Pike & Rose from the CAVA Group, Brasero Atlántico in Dupont Circle, Bully Spanish Steakhouse by Chef Pepe Moncayo, and the newly opened The Oak Room in Georgetown from Ten Five Hospitality, led by Chef Tim Hollingsworth and featuring an extensive Brandt Beef program. Nycci also praised longtime favorites including Bourbon Steak, St. Anselm, and Joe's Seafood, Prime Steak & Stone Crab, while teasing what's next for the city's booming steakhouse scene, including the anticipated arrival of RPM Steak and a rumored steakhouse from Chef Fabio Trabocchi. From premium beef programs and tableside theatrics to standout martinis and indulgent desserts, Nycci says there's never been a better time for steak lovers to explore the District.

Alam Mendez, Jose Contreras, and Luis Martinez are on the DC food podcast Industry Night talking about nixtamalization, the 3,500-year-old process that sustained entire civilizations and that most people eating corn tortillas today have never heard of. That gap between the food on your plate and the knowledge behind it is exactly what this conversation is about.Nycci Nellis sits down with three chefs who are each fighting the same battle from different corners. Alam Mendez grinds corn in house daily at Apapacho Taqueria in Washington DC, keeping Oaxacan tradition alive in the middle of the DC dining scene. Jose Contreras is a 2025 James Beard semifinalist and owner of Amelia's in Tucson, and he is about to open Carizal, a fine dining restaurant built entirely around nixtamalized corn. Luis Martinez grew up in a Zapotec pueblo in Oaxaca, now runs Takio Foods out of Asheville, sources heirloom corn directly from indigenous farmers, and drives a corn grinder to trailer parks in North Carolina so Oaxacan farm workers can access fresh masa. This is the hospitality industry podcast conversation that connects ancient agricultural science to the DC restaurant scene to the people picking our food in the American South. If you eat tortillas and you want to understand what you are actually eating, this one is for you.What You Will LearnNixtamalization adds calcium and niacin to corn that otherwise lacks them. Europeans who brought corn back from the Americas and skipped the indigenous technique developed pellagra, a nutritional deficiency disease, because they refused to learn from the people who invented the process.Mexico has 64 varieties of corn and 61 are endemic. 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.A real tortilla takes 24 hours to make. You cook the corn, add limestone by weight, check it by hand, and let it rest overnight before grinding. That is what you are paying for when you pay for a real tortilla at a Washington DC restaurant or anywhere else.People in the US have a problem paying for a taco the same way they pay for French or Italian food, even when the sourcing, the process, and the labor behind that taco is just as rigorous. All three chefs navigate that double standard every day.Luis Martinez drives a corn grinder to trailer parks in North Carolina where Oaxacan farm workers live, giving them access to fresh masa and nixtamalized corn. North Carolina has the third largest Oaxacan population in the country. These are the people picking our food.Watch the full episode here, and listen to it here.