Radio & Podcast

Multiple ways to be in the know about all the deliciousness happening locally, nationally, and internationally. Tune in to the food variety show, Foodie & The Beast, with David & Nycci Nellis on Federal News Network, or take a deep dive with Nycci on Industry Night on Real Fun DC.

FOODIE & THE BEAST

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FOODIE & THE BEAST FEBRUARY 8TH, 2026
Before you bundle up for some football, do yourself a favor and bundle up with us for today’s Foodie & The Beast!David and I kicked off the show with some seriously good date-night inspo (because romance doesn’t stop for game day), and then we filled the studio with people who are fired up about what’s happening right now in the D.C. dining scene.-We’ve got an incredible founder story coming your way —> Geraldine Mendoza of Taquería Xochi, which just opened its fourth location in Navy Yard. Let that sink in for a second. This is a business that started as a pandemic-era ghost kitchen and is now slinging tacos, cemitas, tlayudas, and aguas frescas across the city all with universal praise. Geraldine’s journey from working with José Andrés at China Chilcano to building her own powerhouse brand is the kind of DC success story we love to celebrate. Wait until you hear how she did it.-Then we caught up with two old friends of the show —> Robb Duncan and Violeta Edelman of Dolcezza Gelato + Coffee, back on Foodie & The Beast after years away and years of serious growth. From a scrappy Argentine gelato duo at farmers markets to cafés all over the DMV, they’ve built something special with a real commitment to seasonality, wholesomeness, and great coffee. And yes, their Valentine’s flavors are next-level.  -And because there is always something happening in Bethesda, we’ve got Stephanie Coppula of Bethesda Urban Partnership in studio with the scoop on what’s new, what’s changing, and why Downtown Bethesda keeps leveling up,  plus Tyler Cotting from Pisco y Nazca with the inside track on how to eat and drink your way through Savor Bethesda Restaurant Week (Feb 19–March 1) without breaking the bank. So before kickoff… kick back with us on Foodie & The Beast here. 
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INDUSTRY NIGHT

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Industry Night: It’s the Little Things With Chef Tracy Malechek-Ezekiel & Chef Arjav Ezekiel of Birdie’s, Austin
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. 
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