The Source is Wolfgang Puck’s first foray into DC and as one might expect, the restaurant has been an instant hit and in my opinion, a strong contender for top dining destination in the District. With its chic lounge and intimate upstairs dining room, The Source strikes the balance between cool and sophisticated.
Cost – $$$$
Service – B
A few diners have mentioned to me that the service has been lacking which is sometimes a symptom of newer restaurants but my experiences have all been quite positive. From the hostess to the waiters, the staff has been quick and attentive.
Food – A-
The downstairs lounge offers a casual dining experience with it’s interesting pizzas, mini-burgers and the like which are all good (especially the fries) but the upstairs is where chef Scott Drewno serves up an exciting menu of Asian-inspired fare. I particularly enjoyed the scallop and shrimp sui mai, grilled lamb chops and the duck. The wine list is impressive as well and there is a good variety of wines by the glass.
Decor – B+
The space is open and airy with simple clean lines. I appreciate the understated decor which leaves room for the food and drink do the talking. The stairs leading to the dining room has a bit of a red carpet feel to it – diners enter into the center of the room in sight of other patrons. It’s a bit of a stretch but on a busy night it does have the feel of making of an entrance. The glass wall of wine bottles is also an appealing touch.
Feel – A
As I stated earlier, the restaurant has a great feel to it. The change of pace from an energetic lounge to a classy dining room makes for a complete dining experience for many.
The Source is located at 575 Pennsylvania Ave NW. They can be reached at (202) 637-6100.
What’s the Buzz:
April 14, 2008 – More DC Restaurants for Wolfgang Puck? (Washingtonian) – Superstar chef Wolfgang Puck flew into town last week for the grand opening of the Newseum, home of his DC restaurant the Source. Although he was a day too late for the Inn at Little Washington’s anniversary soiree, where he was one of the 30 “culinary pioneers” honored, . Full article…