Industry Night: Breaking the Restaurant Mold & Putting It Back Together

What does it really take to build a restaurant that lasts—creatively, financially, and emotionally? On this episode of Industry Night, I’m recording from Rim Tang and sitting down with some of the most thoughtful voices in hospitality to talk about breaking the restaurant mold and putting it back together in a way that works for today.
First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.
Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)
We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.
From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.
Listen to the full episode here and watch it here.