Host Jack Inslee
In this episode, we explore the magic of kitchen and bar collaboration at No Goodbyes in the LINE DC. Chef Phil Marzelli and beverage expert Lukas B. Smith share how they seamlessly merge their crafts, bringing a fresh and creative approach to food and drink pairings. From creating a Negroni Caprese to innovating with non-alcoholic gin, their teamwork exemplifies how two worlds—culinary and cocktail—come together to create something extraordinary.
Jack Inslee: Welcome back to Here Here, recorded live from the LINE DC. Today, I’m joined by Lukas B. Smith, head of the drinks program, and Phil Marzelli, executive chef, to talk about their unique food and drink collaboration at No Goodbyes.
Lukas B. Smith: I’ve been working in DC since 2007, starting in cafes, eventually working in bars like Marvin, Gibson, Jack Rose, and finally opening Cotton & Reed in 2016. The city’s shift from the Bush to Obama era really influenced the cultural scene here.
Phil Marzelli: I moved to DC in 2009, starting at the Hotel Monaco and worked at various spots before becoming the executive chef at No Goodbyes. I’ve worked in both big and small restaurants, honing my skills with chefs like Fabio Trabocchi and at restaurants like Tosca.
Jack: What’s it like working in a hotel environment, Lukas?
Lukas: Coming from mom-and-pop places, it’s a big shift. The resources and space are new, but what’s most exciting is having an awesome culinary partner in Phil. We collaborate closely, which isn’t something I’ve experienced before.
Phil: It’s true. The level of collaboration between food and beverage here is unlike any other hotel I’ve worked at. We trade ideas, ingredients, and flavors regularly.
Jack: Can you give an example of that collaboration?
Lukas: We’re experimenting with vinegar-making, and I’ve been working on a non-alcoholic gin that we can use in cocktails or dishes, like salad dressings. One cool idea is a Negroni Caprese—fresh mozzarella, basil, tomatoes, topped with a balsamic reduction that has all the botanicals you’d find in a Negroni.
Phil: It’s a great way to showcase the high-quality ingredients we source and bring out complex flavors without overcomplicating the dish. Knowing when to stop adding ingredients is key.
Lukas: Exactly. As bartenders, we rely heavily on the quality of our ingredients. It’s about guiding people to taste new things, not overwhelming them. Taste happens in the mind as much as the mouth.
Jack: Sounds like you guys are indie filmmakers with a budget, making something special but with the freedom to experiment.
Phil: That’s what’s unique about working here. Unlike many corporate hotel programs that play it safe, we have the freedom to try new things. We’re not just trying to follow a formula—we want to bring out the best in what we’re doing and create memorable experiences.
This transcript has been edited for length and clarity.
Listen to the whole story above, and follow along on Spotify.
Photo by Anna-Alexia Basile.
What's Next
