On this episode of Industry Night, I’m back at a.kitchen + bar for our final show in this space and I want to start with gratitude. Huge thanks to Ellen Yin and Eli Collins for welcoming us in and for being such generous partners. This room has been a wonderful home for thoughtful conversations.Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs  and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTube