There’s wasabi buttered popcorn, wasabi blue cheese guacamole, and XO honey-glazed shrimp with wasabi grits.

The refreshing, six percent alcohol, dark amber brew is made with only Zeus hops, not a variety often used on its own.

Bartender Lukas Smith says his goal was to impart the drink with “a ramen-esque, bone stock quality.”

Robert Wiedmaier is the latest restaurateur to take on live music with his new venue, Villain & Saint.

“Since we started, the issue was always: Can we make enough?”

What took Filipino food so long to catch on in D.C.?