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: NOVEMBER 16, 2025
Hey, everybody, it’s Nycci & David, and welcome back to Foodie & The Beast, where Sundays are for discovering what’s delicious in the DMV. Today’s show? Let’s just say the studio is packed with heat: French Riviera heat, rooftop-level heat, and a whole lotta caviar-level luxury. We’re going in.Barbouzzard – DC’s Newest French FantasyOne of the hottest new restaurants in town is K Street’s Barbouzzard — “secret agent” in French, and trust us, this spot has definitely been blown. Inspired by the French Riviera and already hotter than summer in Nice, it’s a stunner.Joining us: Nasr El Hage, Creator & Principal Managing Partner, and our longtime friend, Chef Cédric Maupillier, Executive Chef & Partner. They’re spilling the secrets and the sauce.Merolin Caviar – A Taste of LuxuryCaviar: glamorous, mysterious, and—if we’re being honest—deeply misunderstood. That changes today.We are thrilled to welcome Alborz Tajik, owner of Merolin Caviar, the Northern Virginia darling known for its magnificent Imperial Osetra and Imperial Gold. Tastings are happening.The Tower Club – Reinventing a Tysons IconSitting 17 stories above Tysons Corner in that famous “shopping bag” building, the Tower Club is a Northern Virginia legend. And now? A multimillion-dollar reinvention has totally transformed the space, the vibe, and the menu.We’re talking with Vinny Mauriello, City Clubs’ Senior VP & National Food & Beverage Director, about the new vision and all the membership-worthy eats and drinks.District Still & Supply – A Speakeasy SpiritAnd what pairs perfectly with all that caviar? Cocktails, of course.Anna Valero, president of Pirate Ventures and owner of DC’s Hook Hall, is here shaking and stirring creations from District Still & Supply  with old friend Brian McGahey — a sleek, secret speakeasy that knows its way around a good pour. Let’s put her to work.That’s our show! A huge thanks to all our guests for bringing it. You can catch everything we talked about — and so much more — here. 
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INDUSTRY NIGHT

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Allow Us To Introduce...Tom Sietsema: An Industry Night Exclusive at Kyojin
Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors). Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.Listen to the full episode here or watch it here.  
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