Foodie and the Beast - May 3, 2026

This week’s Foodie & The Beast? Packed. And not just with great food and drink per usual but with real conversation about where this industry is headed.

-We kicked things off with a deep dive into the non-alcoholic movement and not the “just skip the booze” version. These are complex and intentionally crafted drinks that demand just as much technique as anything behind the bar. Leading that conversation was EJ Apaga of Tapori, whose spirit-free cocktails challenge expectations. Alongside him, Suresh Sundas, a 2026 James Beard Finalist and the first Nepali chef to reach that stage, shared how Tapori is bringing bold South Asian street food to H Street.

-Then we shifted to a story that’s now part of the fabric of this region’s dining scene. Ike Grigoropoulos, co-founder of CAVA, joined us with chef Aris Tskeouras to talk about the brand’s evolution. What began as a full-service restaurant concept has grown into something much larger, with the fast-casual side emerging as a powerful extension of that original vision. Twenty years in, the CAVA brand is known for their fast casual, consumer packaged good,  other full service spots including Melina and Bouboulina and the story is still unfolding with Maurizio’s opening in Potomac later this summer.

-We also welcomed Dale Vaughn of Space Bar in Pittsburgh, a molecular cocktail destination that’s pushing boundaries in the craft cocktail world. Through his MixBurgh Foundation, he’s building a collaborative community around bartenders and spirits professionals, proof that innovation doesn’t happen in a vacuum.

And because it’s spring and we are getting OUT, Stephanie Coppula of Bethesda Urban Partnership joined us with the details on the Bethesda Fine Arts Festival, happening May 9 & 10. Expect streets filled with artists from across the country with original artwork, sculpture, photography, and plenty of reasons to spend the day exploring.

As always, Foodie & The Beast is about the people shaping how and why we eat and drink the way we do. Tune in here.