The High Holidays always feel “early or late,” and this year they're right on time. Rosh Hashanah, the Jewish New Year, begins at sundown on Monday, September 22, 2025. Time to gather, hear the shofar, dip apples into honey, and symbolically cast our mistakes into moving water (tashlich). Then, just over a week later, Yom Kippur begins at sundown on Wednesday, October 1, 2025, followed by a day of fasting and reflection through nightfall on Thursday, October 2 and, of course, a celebratory break-fast to finishFor those who celebrate, the last thing you want to stress about is what to serve. Fortunately, we’ve got you covered with all the brisket, matzo ball soup, challah, fish, bagels, and schmears you’ll need.L’Shanah Tovah to all who observe and may this year be a sweet one.Rosh Hashanah:Baked by Yael: Baked by Yael is ready to sweeten your High Holidays with a special collection filled with everything you need for the season, from traditional challah and babka to honey cakepops, jumbo apple cakepops, and other festive treats perfect for celebrating or breaking the fast. This year also features a meaningful collaboration with artisan Rafi Krigman (Yael’s father) on a handcrafted challah board. Pre-order now to ensure your holiday is filled with love, sweetness, and blessings; Click here for more info.Call Your Mother: Make the holiday easy with bagel platters, crispy latkes, and sweet treats like apple cider donuts. Available for pickup or delivery September 22–24 during regular shop hours. Orders must be placed by 2:00 p.m. on Saturday, September 20; Click here for more info.Elle: Elle is now taking pre-orders for Rosh Hashanah, featuring Sesame Honey Round Challah, Honey Raisin Round Challah, and 8” Honey Apple Cake. Orders are expected to sell out, so early reservations are encouraged. Pick-up is available on Sunday, September 21 between 9:30 a.m. to 3:30 p.m., and Monday, September 22 between 9:30 a.m. to 2:30 p.m.; Click here for more info.Joe’s Seafood, Prime Steak & Stone Crab: Dine at Joe’s Seafood, Prime Steak & Stone Crab for Rosh Hashanah on September 22 & 23 and enjoy a prix fixe holiday menu of traditional favorites such as Gefilte Fish, Chopped Liver, and Matzo Ball Soup. For the main course, choose from Herb Roasted Chicken, Braised Short Ribs and Wild Alaskan Halibut en papillote, all served with ginger glazed carrots and potato pancakes. End with a slice of Flourless Chocolate Cake or Key Lime Pie. The dinner is $79.95 per person and $38.95 for children aged 12 & under. Reservations are available from 5:00 to 9:30 p.m. on September 22 & 23. A la carte carryout orders will be available for pick up between 11:30 a.m. to 8:00 p.m. on September 22 & 23 and orders must be placed by September 19. Items will be packed chilled with reheating instructions; Click here for more info.Manischewitz: As the Jewish New Year approaches, families around the world prepare festive tables filled with symbolic foods that embody wishes for health, happiness, and prosperity, with beloved traditions like Manischewitz® Kugel and fresh takes on Rosh Hashanah staples such as Challah dipped in Manischewitz Honey or Apple Butter at the center of celebrations. This season, Manischewitz sweetens the holiday with comforting favorites and new indulgences, including Manischewitz Apple Butter ($7.49), a rich blend of slow-cooked apples and cider with no added sugar; the classic Honey Bear ($7.49), a timeless symbol of sweetness; new Frozen Matzo Balls ($5.99), light and fluffy for quick, homemade-style soups; a variety of Noodles ($3.99) for kugel or hearty dishes; and new Frozen Baked Goods ($8.99) ready to warm straight from the oven, bringing tradition and comfort to every gathering; Click here for more info.Mon Ami Gabi: Mon Ami Gabi – Bethesda will offer a special multi-course Rosh Hashanah menu on Monday, September 22nd, and Tuesday, September 23rd, from 5:00 to 9:00 p.m. Priced at $64.95 per adult and $29.95 for children 12 and under, plus tax (gratuity not included), the menu features holiday favorites like Challah Bread with apples and honey, Matzo Ball Soup, Prime All-Natural Brandt Beef Brisket, and Flourless Chocolate Cake. The menu is available for both dine-in and preorder carryout; guests should mention the holiday menu when making dine-in reservations. Carryout preorders are due by Wednesday, September 17th, at 5:00 p.m., with pickup available on September 22nd and 23rd in 30-minute windows from 2:00 to 4:30 p.m. 301. 654.1234; 7239 Woodmont Ave, Bethesda, MD; to make a reservation, click here.SABABA: Celebrate Rosh Hashanah at SABABA, DC’s modern Israeli hotspot in Cleveland Park, with exclusive specials from Chef Ryan Moore September 22-24. Highlighting traditional holiday flavors, the menu features apple, honey, and brisket in dishes like Roasted Haloumi with honey and apple marmalade, Golden Beet & Pomegranate Salad, Braised Salmon with chraimeh sauce, and Braised Beef Brisket with sweet tzimmes. SABABA’s full menu will also be available during dinner service, making it the perfect way to welcome the Jewish New Year; Click here for more info.Silver and Sons: Silver and Sons, chef Jarrad Silver’s restaurant known for its Jewish-Mediterranean take on regional American barbecue, is now accepting Rosh Hashanah orders. Guests can choose a fixed-price dinner for four featuring Matzo Ball Soup, Brisket, sides, and dessert, or order from a full à la carte menu with special holiday dishes. Orders can be picked up on September 22 at the Bethesda restaurant and Rockville commissary kitchen and on September 23 at Bethesda, Rockville, and Lost Generation Brewery locations; Click here for more info.Summer House: Summer House – North Bethesda will serve a special multi-course Rosh Hashanah menu on Monday, September 22nd, and Tuesday, September 23rd, from 3:00 to 9:00 p.m. Priced at $59.95 per adult and $21.95 for children 12 and under, plus tax (gratuity not included), the menu includes holiday staples such as Challah Bread, Chopped Liver, Slow-Braised Beef Short Rib, and Apple Galette. Available for both dine-in and preorder carryout, orders for carryout must be placed by Thursday, September 18th, at 5:00 p.m., with pickup between 3:00 and 5:00 p.m. on both days. All carryout meals will be packaged cold with reheating instructions. 301.881.2381; 11825 Grand Park Avenue, North Bethesda, MD; to make a reservation, click here. Yom Kippur : Baked by Yael: Baked by Yael is ready to sweeten your High Holidays with a special collection filled with everything you need for the season, from traditional challah and babka to honey cakepops, jumbo apple cakepops, and other festive treats perfect for celebrating or breaking the fast. This year also features a meaningful collaboration with artisan Rafi Krigman (Yael’s father) on a handcrafted challah board. Pre-order now to ensure your holiday is filled with love, sweetness, and blessings; Click here for more info.Call Your Mother: Pre-order bagels and more for the break-fast table. Pickup and delivery available October 2, with orders due by 2:00 p.m. on Monday, September 30; Click here for more info.SABABA: Mark Yom Kippur at SABABA, DC’s modern Israeli restaurant and Bib Gourmand favorite in Cleveland Park, with special pre-fast and break-fast offerings from October 1-2. Executive Chef Ryan Moore highlights the holy day with dishes like Hummus Sabich Salad, Heirloom Carrots Al’Haesh, Sumac-Crusted Salmon, and Braised Brisket, alongside SABABA’s full seasonal menu. Perfect for observing the Day of Atonement while enjoying thoughtfully prepared, flavor-forward Israeli cuisine; Click here for more info.

This Sellout Collab Pizza in D.C. Is Here to Stay; Plus, a Mount Pleasant mainstay celebrates seven years, Moon Rabbit hosts top female pastry chefs (featuring mini interviews by Nycci Nellis), and more intel from Emily Venezky for Eater DC, here.Photo: Maria Rebrikova for Slice & Pie 

Support the DC dining scene during Restaurant Week 2025! Listen in for the James Beard nominees and finalists, as well as Nycci's do's and don'ts during Restaurant Week!

Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively, across the culinary and hospitality industries. I’m your host, Nycci Nellis, and I’m thrilled to kick off my new residency at City Ridge!City Ridge isn’t just another development, it’s a 10-acre reimagining of the former Fannie Mae headquarters into a thriving mixed-use community. Think Wegmans, Equinox, sleek residences, buzzing restaurants, and thoughtfully curated retail. As someone who’s always been fascinated by how large-scale developments come to life, especially when it comes to nailing the aesthetic and attracting the right culinary talent, this is a total dream assignment.In this episode, I sit down with Rob Wolcheski, who’s been involved with the City Ridge project since day one. We chat inside the gorgeous new Shinwa Izakaya, where Chef Winston sends out an incredible sushi spread while we unpack how City Ridge evolved from blueprints to a neighborhood anchor.Then, I head over to King Street Oyster Bar for a briny intermission (see: massive tray of oysters in front of me) as I welcome two very special guests: Tatiana Mora and Miguel Guerra, the powerhouse culinary duo behind MITA. We talk about their Michelin-starred journey, deep cultural roots, and how MITA blends Latin American cuisine with a holistic, wellness-driven philosophy.Tatiana is the first Venezuelan female chef to earn a Michelin star. Miguel? The youngest Venezuelan chef to achieve that same feat. Together, they’ve created more than a restaurant; it’s a mission, a movement, and a must-visit.Pull up a seat, this is one you don’t want to miss. Listen to the full episode here and watch it here.