Coming Soon: The Source By Wolfgang Puck
Put the frozen pizza jokes on the shelf. Wolfgang Puck's soon-to-open restaurant The Source is shaping up to be a serious contender on the D.C. dining scene.
First there's a chef with a great résumé at the helm. Executive chef Scott Drewno worked for Puck at Chinois and Spago in Las Vegas for six years and most recently did time in Manhattan at Jean-Georges Vongerichten’s Vong and Stephen Hanson’s Ruby Foo’s.
Then there are the cool culinary toys the 32-year-old chef has at his disposal, including a traditional Shanghai-style wok range, a custom steamer and wood-burning oven.
And The Source will join other successful area restaurants (like Palena and Restaurant Eve) that offer two concepts—and price points—under one roof. The Source's ground floor will be occupied by a casual bar and lounge, serving Puck's signature wood-fired pizzas and small plates such as prime beef sliders with smoked onion marmalade and white cheddar. A selection of sake will be available by the glass.
Up a wide flight of stairs, the fine dining side of the operation will unfold—and those Asian cooking tools will come into play. The Asian-inspired menu will offer roasted suckling pig with plum-fig chutney, steamed black bass “Hong Kong” style with baby bok choy, and lacquered Chinese duckling with wild huckleberries and glass noodles.
The restaurant, which is scheduled to open Oct. 10, is located on Sixth Street Northwest just north of Pennsylvania Avenue.
First there's a chef with a great résumé at the helm. Executive chef Scott Drewno worked for Puck at Chinois and Spago in Las Vegas for six years and most recently did time in Manhattan at Jean-Georges Vongerichten’s Vong and Stephen Hanson’s Ruby Foo’s.
Then there are the cool culinary toys the 32-year-old chef has at his disposal, including a traditional Shanghai-style wok range, a custom steamer and wood-burning oven.
And The Source will join other successful area restaurants (like Palena and Restaurant Eve) that offer two concepts—and price points—under one roof. The Source's ground floor will be occupied by a casual bar and lounge, serving Puck's signature wood-fired pizzas and small plates such as prime beef sliders with smoked onion marmalade and white cheddar. A selection of sake will be available by the glass.
Up a wide flight of stairs, the fine dining side of the operation will unfold—and those Asian cooking tools will come into play. The Asian-inspired menu will offer roasted suckling pig with plum-fig chutney, steamed black bass “Hong Kong” style with baby bok choy, and lacquered Chinese duckling with wild huckleberries and glass noodles.
The restaurant, which is scheduled to open Oct. 10, is located on Sixth Street Northwest just north of Pennsylvania Avenue.
Comments
My husband ordered a Flirtini and I a dirty martini, both delicious.
We got an amuse of Sechuan bean with sesame seeds and candied walnuts, quite tasty.
We ordered, the Sui Mai for my husband and the Spicy Tuna Tartare for me. Both were quite delicious.
For our main course, we both ordered the Sechuan filet. Medium rare for my husband and very rare for me.
However, my steak ($38) came medium rare as well. For that price I sent it back.
They were apologetic, I got a free glass of wine and another appetizer (which really just filled me up more than I liked).
The steak that followed was absolutely delicious, it has to be said.
Then dessert time came and I was full from all the extra's waiting for my steak. But my husband ordered "Crispy Cherry Blossom" and we were supposed to share. I have to say it was the worst dessert I have had in a long time and my husband agreed! The ice cream and cherries were buried in something strawlike and very unappetizing.
The Source bills itself as fine dining, but in my opinion it has some growing to do if it wants to compare itself to Michel Richard Citronelle, Galileo's or other DC knowns!