Do you go hot sauce? Lemon spritz? Or just let the brine shine? However you slurp, this one's for you. Oysters do more than satisfy cravings, they filter our waters and help marine life thrive. So what better way to say thanks than by eating a ton of them?🦪 National Oyster Day is August 5🦪 National Oyster Week runs August 3–11Here's where to shuck it up around town:All Set Restaurant & Bar - $2 East Coast oysters all day. Website: allsetrestaurant.comBlackSalt - Shell-recycling participant, known for its Oysters Rockefeller with bacon, spinach, vermouth cream, and parmesan. Boundary Stone - Oyster shooters (Bloody Mary mix, horseradish vodka, oyster), fried oyster sliders on King's Hawaiian bread, and fresh shucked oysters.Clyde’s (all DMV locations) - All-day Oyster Happy Hour, half dozen $15.99 / dozen $27.99, with shells donated to the Oyster Recovery Partnership. Cordelia Fishbar - Half-price oysters plus discounts on the shellfish tower. Dauphine’s - Daily oyster happy hour (M–F 4–7pm, Sat 3–7pm, Sun all day 11am–9pm); Dancing Molly oysters, three for $8, six for $14, twelve for $25. Hank’s Oyster Bar (Dupont, The Wharf, Old Town Alexandria) - All-day happy hour at the bar; proceeds from every oyster go to the Chesapeake Bay Foundation. King Street Oyster Bar - Signature seafood happy hour lineup extended for the holiday with premium local and West Coast varieties discounted at the raw bar. Nobu D.C. - Half dozen fresh oysters for $21 or four baked oysters for $18, during Tanoshi Hour (Sun–Fri, 5:00–6:30pm), running through the rest of summer. Old Ebbitt Grill - All-day Oyster Happy Hour, open to close, plus deals on raw bar platters, caviar, and conservas.Pastis DC - $1 oysters, live shucking, and $10 "Frozen Franc" cocktails (gin, elderflower, white wine, lemon). The Point DC - Always a raw bar with oysters shucked to orderThe Salt Line DC, Bethesda, and Ballston - Local Chesapeake oysters, half dozen $18 / dozen $30, baked Dancing Molly oysters, half dozen $23 / dozen $35; Bethesda location runs half-priced oysters M–F 3–6pm. Tony & Joe’s Seafood Place - $1 Nauti Boy oysters from Nandua Creek, VA. AND order a Peroni plus one dozen oysters for $16. Website: tonyandjoes.comUpside on Moore - Oyster Fest, 5:00–9:00pm, East Coast oysters, chef-crafted specials, $5 drink specials, live music on the patio.William Jeffrey's Tavern - National Oyster Week (Aug 4–9), $1 Virginia oysters and daily rotating specials. Website: Other Notable Oyster Haunts Café RiggsFiola MareJoe’s Seafood, Prime Steak & Stone CrabIvy City SmokehouseLe DiplomateOyster OysterPearl Dive Oyster PalaceThe Dabney CellarSlurp, sip, and support sustainable seafood. Tag us @NycciNellis with your oyster shots all week long!

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.

Drew Baker, Lisa Hinton, and Ashli Johnson turned a rocky hillside in Clarksburg into Burnt Hill, the most talked about winery in Maryland wine, and this DC food podcast conversation tells the whole story. An old farmer warned Drew the land only grew rocks. He bought it anyway. Then came a leukemia diagnosis, a 5 percent survival chance, and two sisters who became his bone marrow donors.Nycci Nellis sits down with the sibling founders of Old Westminster Winery and Burnt Hill for a chef interview podcast conversation about family, farming, and what it takes to build a world class wine destination an hour from Washington DC. Drew Baker farms the land, Lisa Hinton makes the wine, and Ashli Johnson runs the brand, and together they have gone from a kitchen table decision during the recession to a regenerative farm with Leicester Longwool sheep, Mangalitsa pigs, eleven beehives, and wines fermented in barrels made from their own ash trees. They talk about the frost that created what Drew calls the lost vintage, the Chefs Counter partnership with Chef Tae Strain, the Temperance non alcoholic program, and the moment Drew learned he had acute myeloid leukemia while building it all. Then, live from RPM Italian in Washington DC, Nycci pulls up to a caviar station with Executive Chef Massimo Vicidomini and RPM Events and Catering managers Luis Zelaya and Arrica Ashe to talk Amalfi Coast dinners, private dining, and how one of the busiest hospitality industry rooms in the DC dining scene executes events for 8 to 300 guests.What You Will LearnWhy rocky, depleted soil was exactly what Drew Baker wanted for the Burnt Hill vineyard.How the family produces 18 different wines from only 1,000 cases using single barrel selections.What regenerative polyculture farming looks like with sheep, pigs, bees, and log grown shiitake mushrooms.How Drew survived a 5 percent prognosis with his sisters Ashli and Lisa as his bone marrow donors.How RPM Italian DC builds custom private events, from Kaluga caviar stations to full off premise kitchens.Listen to the full episode here, or watch it here.