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FAN GIRL WITH ME OVER TARA LAZAR: INDUSTRY NIGHT, NOVEMBER 30, 2023
So I literally just got back from a few days in NYC. IF you follow me on insta I know you know but I am totally going to share this here. I was so excited to be invited up for the big Michelin Party. So here is the skinny. Most years each city has it’s own party to celebrate the announcement of who kept their stars and who is added. In DC it has been at the French Ambassadors residence every year since DC got their stars. And I gotta say I loved that party - But this year they combined DC, Chicago and NYC. Totally different and incredibly cool. But before the big party — girl had to eat oh and walk — you know I got my 20k steps in every day.Back to Fenchette for a long lovely lunch of oysters with sausages, runny eggs and mortadella, steak tartare and the crispy hot and oh so good frites and of course I had the Paris Brest stuffed with pistachio creme for dessertGalerie at the Smyth Hotel for cocktailsThe big party at the Spring Studios in Tribeca — Daniel Boulud, Patrick O’Connell, Eric Ripert, Thomas Keller — all the names you know and maybe a few that you don’t were there toasting each other and getting their stars. Too many chefs to list here — but got the TheListAreYouOnIt.com for an update on who has been added and who maintained their status.Late night eats at Odeon — let’s just say it was a french brasserie meal kind of dayBefore leaving to get back to DC I did pop by Danny Myers new Italian spot Ci Siamo in the very sexy Manhattan West development — next to the new Pendry and across from the Hudson Yards development — also incredibly close to Moynihan! Live-fire cooking, house-made pasta, and a robust Italian wine list — not everything was a hit but the place was BIZZY AND BUZZY — anything coming out of the fire was litOkay now on to today’s show. Now some of you know that I aside from my media arm of the list I also have a consulting arm. It is probably one of the  most rewarding parts of my business. Working with companies like Hilton, Aramark, among many others I have the ability to put business opportunities in front of independent restaurant owners. I love that. Last year I was working on a project in Palm Springs and came across the incredible Tara Lazar. She is a restaurateur - in the truist sense — she cooks, does all the menu development, the look -feel-and-vibes are all her. She has nine restaurants and NO INVESTORS. She is a mom of two, a wife and in her spare time she is opening up two more properties AND oh I forgot she also opened up a hotel.I was out in Palm Springs in March for a bit of biz and a bit of play and the highlight was hanging out with Tara! I also ate at almost all of her restaurants! In fact Cheeky’s was across the street from where I was staying and every morning there was a line to get in — every morning! So let’s talk industry biz with Tara Lazar of F10 Creative ~ Listen to the full episode here. Watch the full episode here.  Today's Guest: Tara LazarPersonal InstagramBusiness Instagram
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PUT YOUR CONCIERGE TO WORK: INDUSTRY NIGHT, NOVEMBER 23, 2023
I have a new Residency! I'm down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the next month, the good people of Fish & Fire Group, aka Greg Casten, are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So, if you don't know, the Point is the Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right? The Point features a 12-foot wood-infused grill and a dedicated raw bar/sushi bar, so yes, locally sourced oysters are shucked to order.The man, the myth, the legend — Greg Casten — the owner of the Point pops in for a little how do you do.You pay attention to my insta feed, you know I have been out and about:-Caruso's at Pike & Rose - Matt Adler does it again-Dear Sushi in the Love Makoto - Oh Ma Kase-Chefs For Equlaity - Another blowout event-Daru-MakettoAs a regular listener of this show, you know I love to travel. Love it. But making all the decisions is a little overwhelming! When I was a less seasoned traveler, I had done all this research and made all these reservations — it was so stressful — and when I arrived at our hotel, the concierge, Franco, greeted us, sat us down, and asked what our plans were. I took out my book, and he looked at me and said — may I help you here? I was like, PLEASE. He tore through our itinerary, took places out, added places in, and streamlined our trip. It was fantastic! He then let us in on a little secret: whenever you travel and wherever you travel, stay at a hotel that values the concierge's expertise. And since that moment, when selecting a hotel to stay in, I do just that, which got me thinking. I've been in the hospitality business for over 30 years, and I have worked with some of the best in our region. The concierge can really provide you with a stellar trip if you know how to WORK with them wisely. So today's class is a concierge 101In with me today are two very visible concierges in the DC Area: Leslie Valtin, Lead Concierge from the St. Regis & Jeffrey Morgan, Chef Concierge Conrad — we all go way back. Both Jeff and Leslie took different paths to become the experts that they are today, but here is what they both have in common — They are generous souls, thoughtful problem solvers, and convey hospitality in all that they do. They are both past presidents of the WACA and members of Les Clefs d'Or — let's get an education. Listen to the full episode here. Watch the full episode here.  Today's Guests: Greg CastenPersonal Instagram Leslie ValtinPersonal Instagram Jeff MorganPersonal Instagram
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CHEFS WHO WEAR MANY HATS: INDUSTRY NIGHT, NOVEMBER 16, 2023
On this Industry Night:Now. Many Italians and Italophiles kind of disregard Milan. Because unlike Florence, Rome, Venice, Assissi, etc, it's a newer city. The city is not filled with architectural and artistic artifacts. The city is modern. And I am here to tell you that it is just fabulous. We happened to be there a little less than a week before Milan fashion week so the city was just buzzy with tall, leggy creatures running all over the city to casting calls.Gucci took over the city — especially the Brera District — more about that in a minute.We stayed at the Chateau Monfort (another Relais Chateau property) ideally situated in the Monfort neighborhood (close to the Duomo), which we got a private tour of along with the incredible opera house, La Scala. And we were close to 2 - not one but 2 - Peck's — the food emporiums.Pizza at Giolina — maybe one of the best pizzas I have ever had. Knife & fork Ready.Langosteria — Off the beaten path in the Navigli" nightlife district, this packed restaurant filled with tiny rooms and tons of people serves up seafood obviously — and deliciouslyI went to Starbucks Milan, so you do not have to. Willy Wonka in real life. Amazing food offerings.Walked the Brera district.. Similar to the Village in NYC. Little streets filled with shops, restaurants, and people .. so alive and fabulous.The modern architecture of the city is just amazingOur last dinner was at the Michelin-starred L'alchimia - an incredible tasting menu, a ridiculous wine cellar, and a 36-yolk pasta topped with freshly shaved truffles. My throat is still closing up. So rich!So that was Milan and the end of my trip …. but you know what you do when you return from a fantastic trip?! You get Covid — I mean, we did get Covid! No - you plan your next trip. Details on that travel are coming soon.Okay, I will not tell you where I am going locally today - I will save that for the next show, but I did wind up -pure serendipity- at one of today's guest's restaurants last night!I was at the so so good Japanese restaurant of Michael Schlow Nama Ko, which is just one of his nine concepts across DC & New England. Like all good restaurateurs, Michael began his career in the culinary industry as a dishwasher at age 14 and held every position in the restaurant before eventually attending culinary school. I have had this James Beard Award-winning chef and author on this show and Foodie And The Beast many times. And there's a reason — he has an incredible insight into the state of the restaurant industry. And I love going down a rabbit hole with Michael, and we will do that today. But we are not doing it alone. In 2017, pastry chef extraordinaire Aex Levin joined the Michael Schlow Group and took over the fantastic pastry program AND is also the director of strategic business initiatives. Okay, let's start digging in. Listen to the full episode.Watch the full episode. Today's Guests: Michael SchlowPersonal Instagram Alex LevinPersonal Instagram
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VIEWING D.C. HISTORY THROUGH A LOCAL JEWISH LENS: INDUSTRY NIGHT, NOVEMBER 9, 2023
Welcome to another episode of Industry Night! So if you pay attention to my insta feed you know I have been traveling for the past month. I have had the incredible good fortune to travel through different areas of Italy - a little bit of work and a little bit of play — back to Sardinia, first time traveling to Como and being in Milan during fashion week. It was all pretty fabulous.The sites, the sounds, the conversations, the wine and the food — so I’m gonna take you on a quick tour of Northern Sardinia:-But first can we talk about flying La Compagnie?!-Stayed at the fabulous Petra Segreta-The Town of San Pantaleo-Sardinian flatbread - Pane Caseau - My Kryptonite-JBeach-L’Assaggio — Mussels for days - and pasta-Surrau Vineyard — Vermentino & Cannanau-Alghero — the Cliffs!-Dinner at the Marina at Porto Rotondo — more pasta & lobster -Favorite beach — Cala Granu — more pasta, Sardinian clams and lobster-Last night at Il Fuoco Sacro - Michelin Starred Executive Chef Luigi Bergeretto and the famed Enrico BartoliniWe met so many incredible people and explored even more this year. It is our happy place. Next I’m gonna take you to Como — wait until next week — cause as much as I would love to sit here and talk about Italy um do you see me sitting in a new setting?!I am at the beautiful Capital Jewish Museum in downtown DC. Now some of you who have been watching/listening to me for a long time may remember that I had the team from the Museum last year — the museum was not opened yet but as a way to get people excited about the opening they threw this pretty fabulous festival last October. I was there, I interviewed Michael Twitty (IYKYK), the sun was shining, the food was delicious and all the people were there. BUT the museum was not open.So, guess what? It is now open. The Museum opened its doors in the spring of 2023. And it is glorious. Now, last year I heard from some people — another Jewish museum?! — so let me get this out of the way now: The Holocaust museum is not a museum celebrating the life and times of Jewish people. It bears witness to the tragedy of the Holocaust. The Capital Jewish Museum explores the Jewish experience in the national capital and inspires visitors to connect, and reflect thanks to a beautifully laid out and thoughtfully curated museum. So excited to talk with some of the people who made this all happen today:-Malki Karkowsky, Chief Advancement Office-Bettina Neudert-Brown, Principal, Lead Designer for Capital Jewish Museum | SmithGroup-Sarah Leavitt, CuratorLet’s get into it … Listen to the full episode here. Watch the full episode here. Today's Guests: Bettina Neudert-BrownBusiness InstagramBusiness Facebook Sarah LeavittPersonal Facebook Malki KarkowskyPersonal InstagramPersonal Facebook Capital Jewish MuseumInstagramFacebook
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AN IMMIGRANT'S STORY: INDUSTRY NIGHT, NOVEMBER 2, 2023
Welcome back to another Industry Night with Nycci Nellis. Still taking you on my travels through Italy! The sites, the sounds, the conversations, the wine and the food — so I’m gonna take you on a quick tour of Como:-Stayed just outside Bellagio in the town of Lezzeno in the new hotel, Filario-Spent the morning walking the streets of Cernobbio, shmying around the gorgeous grounds of The Villa D’Esta. Followed by a 3 hour lunch on the terrace restaurant. It was like being in a movie!-Gluttons that we are we went to the Michelin-starred Mistral that evening in the Grand Villa Serbelloni — so many table side preps, including a house made ice cream. The staff was so lovely and had such a generous spirit. We just had a wonderful time-A Private boat trip through the lake to get a lakeside view of all the beautiful Villas-Loved walking around Tremezzo and another lakeside lunch this time at The Grande-Walking around Bellagio AND another delish dinner at Forma & GustoSo here’s the thing about Como — it is gorgeous and the views are unlike anything we have ever seen. David and I both agree that we ate well — though you are not going to Como for the food and again, the sites were stunning. But we are definitely ocean people and not Lake people. Sardinia is more our speedNow that is the past — let’s talk the now. I have been out and about as much as I can and I did check out the new menu at Chang Chang — amazing ah-mazing offerings. Peter Chang and his team are turning out some of the best Sichuan in town. Protip get the tofu skin — ohmygoodness so goodAND I did dine at the very hot and good luck getting a rez El Presidente. Stephen Starr’s latest is visually spectacular. DC has nothing like it. And the service is classic Starr! Amazingly kind, thoughtful and prompt. There are still some kinks to work out as far as the food goes but I am optimistic.Ok! On to today’s show. So back in the Summer I had Philippe Massoud Chef/Owner of ilili restaurants - that’s ilili NYC & ilili DC- on Foodie And The Beast. It was the first time we met and his story was so engaging that I thought — I have got to go deeper with this restauranteur on Industry Night. So if you don’t know, Philippe Massoud is the Chef/Owner of ilili restaurants, founded in 2007 in New York. Chef Philippe came to New York as a refugee from Lebanon in his teens and founded ilili as an homage to his country, with the menu featuring dishes recreated from his childhood memories. His immigration story and his culinary trajectory and how he brought the dishes of his childhood to the East Coast is one worth diving down deep for — Chef! Listen to the full episode here.Watch the full episode here.  Today's GuestPhilippe MassoudPersonal InstagramBusiness Instagram
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AND THE JULIA CHILD FOUNDATION FOR GASTRONOMY AND CULINARY ARTS AWARD GOES TO...SEAN SHERMAN : INDUSTRY NIGHT, OCTOBER 26, 2023
In this episode, we'll be diving into the world of culinary innovation, indigenous knowledge, and the fascinating interplay between food, culture, and the environment.Our featured guest is Sean Sherman, co-founder of the nonprofit North American Traditional Indigenous Food Systems and its Indigenous Food Labs. Sean, a renowned chef and author, boasts multiple James Beard Awards and was recently named one of Time Magazine's 100 most influential people of 2023. Discover Sean's pivotal work in championing indigenous foods and the profound link between indigenous peoples and the natural world.We're also joined by Paula Johnson, the curator of food history at the National Museum of American History, and Eric Spivey, chairman and trustee of the Julia Child Foundation for Gastronomy and the Culinary Arts. Together, they'll shed light on culinary traditions, cultural diversity, and the prestigious Julia Child Foundation Award, which Sean Sherman has received for his outstanding contribution to American cuisine.Throughout our conversation, we'll journey through Sean Sherman's life, from his early restaurant days to his deep dive into indigenous knowledge and culinary arts. Learn about his unique restaurant concept that celebrates indigenous foods while eliminating colonial ingredients and his vision for expanding this model to new locations.We'll also touch upon the upcoming Food History Weekend, a thought-provoking event centered on Food, Climate, and Community. This event unites chefs, experts, and advocates to address climate change challenges, promote sustainable food systems, and foster stronger communities. Listen to the full episode here. Watch the full episode here.  Today's Guests: Sean Sherman Personal InstagramPersonal FacebookPersonal Twitter Paula JohnsonBusiness InstagramBusiness Facebook Eric SpiveyBusiness InstagramBusiness Facebook
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A SPIRITED CONVERSATION: INDUSTRY NIGHT, OCTOBER 19, 2023
On the last Industry Night …So if you pay attention to my insta feed you know I have been out an about. And it has been a few weeks of incredible eats but I want to tell you about some new restaurants that are opening up …-LITTLE BLACK BIRDAshok Bajaj will be opening a new wine bar Little Black Bird, in the space formerly home to the original Bindaas in the Cleavland Park neighborhood next month. Executive Chef Ryan Moore will oversee the wine bar menu for Little Black Bird and feature 100 wines on the wine list.-EL PRESIDENTEStephen Starr's new endeavor, El Presidente, will be opening at Signal House in Union Market. El Presidente will be an ode to Mexico City and will venture beyond the scope of a typical Mexican restaurant. Each bite is a nod to Mexico's diverse cuisine, and menu options are innovative and many can only be found at this new concept.-THE SQUARE - Mark your calendars. Phase 1 has openedSpanish street-food hot off the open flame. Polynesian fried chicken, deep sea snapper and libations. Oysters, crab cakes, and strong drinks. Churros and soft serve, sweet and simple. Street food treats inspired by the heritage of The Square visionaries, Chefs Richie Brandenburg and Rubén García.Okay let’s get into today’s show:So a few months back Corey Landolt was featured as the drink segment on Foodie And The Beast. Corey created the cocktail program for and was named Beverage Director of Kappo — a gorgeous little gem of an omakase restaurant that is a collab between Ari Wilder and Adrian Williams. Now, Corey is the Bar Director for Zeppelin & Kappo Makoto. His knowledge of Japanese spirits and his creativity in cocktails had me thinking a 10 minute convo with this guy is not enough. I needed to have him join me on Industry Night. So here’s the 411 - Corey has been making cocktails in Washington DC for over 15 years. He draws on his background as a professional ballet dancer, incorporating precision and perfection in each build. He has skillz but most importantly he has passion — and that passion winds up in every glass.  Listen to the full episode here. Watch the full episode here.  Today's Guest: Corey LandoltPersonal InstagramPersonal Facebook
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ARE YOU GONNA EAT THAT OYSTER? : INDUSTRY NIGHT, OCTOBER 12, 2023
On the next Industry Night … So I know I have mentioned being at the James Beards awards quite a few times but I’m gonna mention it again because it pertains to one of today’s guests. Yes, I am a believer in the James Beard Mission, reason 1 why I was there. And yes I got the gig of a lifetime being hired by Hilton to be their ambassador on the red carpet — interviewing all the amazing people in the culinary world — like JBAward winner, Rob Rubba. Now Rob & I go way back. In fact he was on Foodie and the Beast years ago when he was working with NRG to open up Hazel — that’s how long ago. And look at baby all grown up now with his restaurant Oyster Oyster and with a Michelin star, Esquire magazine's Best New Restaurant, the 2023 Outstanding Chef for James Beard Foundation, a "snail of approval" from Slow Foods USA, Wine Enthusiast magazine's Best New Restaurants in America, as well as Food and Wine magazine naming Rubba a Best New Chef in America 2022. I mean what other accolade is there to get? So how did Rob evolve? Well some of it had to do with another incredibly old friend. Max Kuller — I’ve mentioned good friend and restaurateur Mark Kuller who was an absolute force in the DC food, wine & hospitality scene. It was a friendship I cherished and I miss Mark a lot and think of him often — Mark’s son Max became a part of the industry early on. He too was on F&TB pouring sherry I believe and I remember texting his dad and telling him that not only does his passion shine through on the mic but he is like sugar — put his finger in water and it becomes sweeter. Now look at him! At some point Max met Robb and they put together an award-winning concept that a lot of people were like … Oyster Oyster is plant based?! What the what?Listen to the full episode here. Watch the full episode here.  Today's Guests: Rob RubbaPersonal InstagramPersonal Facebook Max KullerPersonal InstagramBusiness Instagram
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ONCE AGAIN, HOTELS SET THE STANDARD FOR DELICIOUS DINING: INDUSTRY NIGHT, OCTOBER 5, 2023
Before we get into this week’s Industry Night, I want to remind all of you out there that Chef’s For Equality is back - YEA! - and this year the 7-ring circus of an event is back after a pandemic hiatus. If you are unaware - Let me catch you up: This year at the National Building Museum, 13 “chef tables” that run from 12k-40k50 stations of best restaurants in the areaChampagne/Caviar VIP lounger — 4KG’s of caviar people!Drag Brunch speed dinerAnd the Cakes!Oh and QueerladaChef's For EqualityOk —You have been informed and on to today’s guest.Now in this role I get to chat Industry with lots of incredibly knowledgeable people. Many I don’t know and thanks to these conversations we become good friends. But! I love bringing on old friends - those who sort of started around the same time as me - and especially those who have grown incredibly over the years. Their vast experience has made them an expert and they have been appropriately rewarded for it. Enter Adam Crocini. Currently the Senior Vice President and Global Head of Food & Beverage Brands at Hilton. Adam has a storied history with his rise in the F&B world — which we will get to — but what he is doing at Hilton is not just changing the brand’s image it is upping the culinary experience the guest can expect.If you are of a certain age you remember that there was a time when hotel restaurants set the standard for dining. They housed the four-star restaurants and were where real foodies went for fine dining. And Hilton was one of the originators. Think The Waldorf Astoria and the Caribe Hilton in Puerto Rico. Over the years and with the rise of independent restaurants, hotel dining lost its fabulousness — but there has been a shift. And if you have been traveling or honestly just paying attention you see the rise in excellence at hotels with their gastronomic offerings once again.We’re going full circle with Adam Crocini. Watch the full episode here.Listen to the full episode here.  Today's Guest: Adam CrociniPersonal InstagramPersonal LinkedIn
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NO LONGER A SLEEPY BEDROOM COMMUNITY: INDUSTRY NIGHT, SEPTEMBER 28, 2023
Ready for the next Industry Night? I am! So if you pay attention to my insta feed you know I have been out an about. And it has been a week or so of incredible eats. So let’s get to it: Perry’s in Adam’s Morgan. This restaurant is one of the OG’s of the DC Dining scene and the very first to host drag bunches. Known for their sushi and their rooftop — Perry’s has always been in rotation. But Now … Masako Morishita is the chef and she is making all the things so yummy. So yes — you can still get sushi but don’t miss chef Masako’s special menu with all the flavors of umami All Set in Silver Spring — David and I are big fans of our neighborhood spot. All Set is the perfect spot for a sampling of oysters, plump lobster rolls and the cornbread — Ed Reavis makes the best cornbread in the DMV — those in the know, know that Ed serves his Money Muscle BBQ out of All Set as well — smoked brisket can not be missed. And THEN I gotta sneak peek — Stopped by Yellow Cafe to graze my way through Chef Mike Rafidi's new evening menu. Sweet melon with Spicy Harissa -- now doing this at home. Fattoush, Fattoush, Fattoush -- Breakfast, Lunch & Dinner. The Clam Pizza, which is not a pizza, but is a pizza. Whatever and who cares cause it is seriously delish. BUT! Save those crusts. There's a variety of creamy, yummy dips to swipe them through. The charred corn labne is a personal fave. Turkish Coffee Affogato with brownies, cause it needed more, you know?I'm still buzzing!Okay let’s get into today’s ShowThe ‘burbs — long thought of a place where people just lived and if the wanted nightlife, or entertainment or good restaurants they’d have to go into the city. Well, in case you haven’t noticed, in the last 20 or so years there has been a tectonic shift and for or a variety of reasons. Which we are going to get into. Let’s look at Bethesda, Maryland. No longer a sleepy bedroom community of the city of DC. In it’s own right, Bethesda is a hot bed of incredible restaurants, activations, festivals, art events —- there is always something happening in Bethesda! Joining me to talk about the what’s and why’s of this shift is Stephanie Coppula, Director of Marketing and Communications Bethesda Urban Partnership. Now when Stephanie and I booked this we discussed bringing in several restaurants because 1) Bethesda has terrific restaurants but 2) they also run so many food centric events. So with her isJaimie Mertz, Owner -The Red Bandana Bakery, Chef Al Ashish - Good Ducking Burger (which was Formerly Duck Duck Goose) and Paul Fitz, General Manager of the just opened The Salt Line.Let’s get into it! Listen to the full episode. Watch the full episode.  Today's Guests: Stephanie CoppulaBusiness InstagramBusiness FacebookBusiness Twitter Jaimie MertzBusiness InstagramBusiness FacebookBusiness Website Chef Al AshishBusiness InstagramBusiness Website Paul FitzBusiness InstagramBusiness Facebook 
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