Black history isn’t something we only reflect on during the month of February, it’s something we experience, every day, in this city. Washington, DC is layered with stories of resilience, creativity, activism, and joy, and Black History Month is the perfect moment to engage more deeply with the places that honor and amplify those stories. There’s iconic landmarks and living cultural spaces here that provide meaningful ways to connect with Black history and culture across the District.Where to Go for History & CultureBlack Broadway Walking TourExplore the U Street Corridor, once known as Black Broadway, and uncover the stories of legendary musicians, theaters, businesses, and community leaders who shaped DC’s cultural identity.Go-Go MuseumA love letter to DC’s homegrown sound, the Go-Go Museum celebrates the music, artists, and community that made Go-Go a cultural force and a living tradition.Howard TheatreA historic stage that has welcomed icons from Duke Ellington to Ella Fitzgerald, the Howard Theatre remains a cornerstone of Black performance and culture in DC.Martin Luther King Jr. MemorialA powerful space honoring Dr. King’s legacy, words, and enduring call for justice, equality, and service.National Museum of African American History and CultureA deeply moving journey through African American history, culture, and contributions — from slavery to the present day — told with care, honesty, and pride.Chez Joey (at Arena Stage)A vibrant theatrical production exploring Black identity, storytelling, and lived experience through a contemporary lens — proof that Black history is also unfolding in real time. Feeding Us Deliciously - Black-Owned Restaurants & Chefs in the DMVBlack history in DC doesn’t live only in museums and monuments, it lives at the table. The city’s Black chefs, restaurateurs, bakers, and beverage pros continue to nourish us and tell stories through food every single day. From soulful comfort classics to boundary-pushing fine dining these are thekitchens shaping how DC eats now:ANJUWith Chef Angel Barreto behind the stove, ANJU blends Korean technique. Ben’s Chili BowlThe OG of OGs, a DC institution serving half-smokes & history.CaneChef Jeanine Prime brings Trinidadian cooking to DCThe ContinentA longtime destination for Pan-African flavors & nightlife.DCity SmokehouseCraft barbecue of smoked meats.Doro Soul FoodAmerican soul food layered with Ethiopian flavors.DogonChef Kwame Onwuachi brings another award-winning concept to DC, stories through an Afro-Caribbean lens.Dukem EthiopianA cornerstone of DC’s Ethiopian dining scene, known for generous platters.EATOPIA EateryArt-forward restaurant offering authentic, high-quality Ethiopian cuisine.ElminaGhanaian flavors take center stage under Chef Eric Adjepong.ETHIOPICElevated Ethiopian cuisine in a refined settingFish ScaleA sustainable seafood restaurant in Shaw, owned and operated by siblings Brandon Williams and Kristal Williams.Florida Avenue GrillOpen since 1944, this diner serves large portions of down-home Southern classics.HedzoleChef Candice Mensah’s fast-casual spot specializing in Ghanaian and West African cuisine.Marcus by Marcus Samuelsson: Led by Chef Anthony Jones, blending American cuisine with African and Black culinary traditions.Makers UnionA modern gathering place with global influences.MelangeHome to one of DC’s best burgers, courtesy of Chef Elias Taddesse.Milk & Honey CaféNeighborhood café serving comforting classics from breakfast through dinner.MLK DeliA community staple, owner Tyrone White is known for comfort food and generous portions.Mr Bake Sweets: Kareem (Mr. Bake) Queeman delivers sweet treats around the DMVNegril the Jamaican EateryKnown for authentic island favorites like curry chicken, oxtail, and their signature Jamaican pattiesNuVegan CaféA plant-based café spotlighting vegan comfort food through a Black culinary lens.Hen Quarter PrimeSouthern restaurant in DC’s Buzzard Point.Oohh’s & Aahh’sIconic soul food institution owned and operated by Chef Oji Abbott.Park at 14thA longtime destination for elevated cocktails and late-night energy.Sankofa Video Books & CaféA cultural hub where food, books, film, and Black history intersect. Founded in 1997-1998 by filmmakers Shirikiana and Haile Gerima.St. JamesAnother Jeanine Prime concept featuring modern Caribbean cuisine with a lively vibe.Sost: Restaurant, café and speakeasy experience where the Black and African Diaspora thrive via music and food.Sweet Home CaféA celebration of the African diaspora, located within the National Museum of African American History and Culture.Vibe RestaurantA dining and nightlife destination blending global flavors with DJ-driven energy.Willow SongChef Jeffrey Williams brings thoughtful cooking rooted in storytelling. Black History Month is both a moment of reflection and a call to action. This month — and always — let’s keep learning, supporting, and honoring the stories that make this city what it is.

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

January may traditionally be a slower month for restaurants, but Winter DC Restaurant Week turns it into an opportunity for both diners and the hospitality industry. This year, more than 385 restaurants across Washington, D.C., Maryland, and Virginia are participating, offering three-course brunch, lunch, and dinner menus at accessible price points. Brunch and lunch menus range from $25 to $35, while dinner options are priced at $40, $55, or $65, with optional beverage pairings including cocktails, wine, and zero-proof selections. Nycci Nellis of The List Are You On It highlights Restaurant Week as a true win-win: diners get the chance to explore new spots or revisit longtime favorites, while restaurants benefit from increased traffic during an otherwise quiet season. This year also brings an exciting mix of new participants—such as Acqua Bistecca, Barbouzard, Bully, and Marcus - whose chef Anthony Jones was recently named a James Beard Award semifinalist—alongside beloved staples like Iron Gate, Kyojin, Osteria Al Volo, Rasika, The Point, and Vagabond. Nycci also shared important tips for making the most of Restaurant Week: review menus and pricing ahead of time, book reservations early, tip generously, and lead with kindness, especially as staffing challenges remain a reality. For those feeling overwhelmed by the sheer number of options, there’s good news—many restaurants are extending their Restaurant Week menus beyond the official dates, with some carrying offerings into February, making it easier to plan and enjoy at your own pace. Winter DC Restaurant Week serves as both a celebration of the region’s vibrant dining scene and a reminder of how meaningful dining out can be for the local restaurant community.

I’m especially excited about today’s conversation. If you care about the future of restaurants — how they nourish communities and sustain themselves — this is an episode you’ll want to spend time with.Joining me are Tracy Malechek-Ezekiel and Arjav Ezekiel, the chef, beverage director, and co-owners of Birdie’s in Austin, Texas, a restaurant that has quietly become one of the most important case studies in modern hospitality.Before we dive in, a quick detour. I was recently in Negril, Jamaica, staying at Syd’s on the Rocks, a stunning cliffside destination where food and culture are deeply connected. It was a reminder that hospitality, at its best, is about the experience you create for people.And that brings us right back to today’s show.Birdie’s is a small, fine-casual restaurant and wine bar with a counter-service format and fine-dining-caliber food rooted in seasonality and European technique. More importantly, it’s a reimagining of the restaurant business itself.Tracy Malechek-Ezekiel is a James Beard finalist for Best Chef: Texas, a Food & Wine Restaurant of the Year honoree, a Cherry Bombe Power List inductee, and a TIME100 Next Innovator, known for cooking that is precise and deeply ingredient-driven.Arjav Ezekiel is a James Beard Award winner for Outstanding Professional in Beverage Service, widely respected for his farm-forward wine program and his deeply values-driven approach to hospitality.In this episode, we dig into the hows, the whys and the “little things” matter, and how Birdie’s is helping reshape hospitality from the inside out.Follow along at @‌NycciNellis on Instagram, and don’t forget,  Industry Night is available on your favorite podcast platform and on YouTube.