Scott Drewno, an alum of Los Angeles’s Spago and Chinois, heads Wolfgang Puck’s first DC fine-dining restaurant, at the Newseum museum. The three-level spot has a first-floor lounge serving wood-fired pizzas and pork-belly dumplings, while in the elegant upstairs dining room, political and media bigwigs congregate over modern Asian dishes like squares of suckling pig with plum puree.
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From Food & Wine , JAN 2008
Cuisine and culture are moving closer together. At Newseum in Washington, DC, Wolfgang Puck offers iconic dishes like grilled pizza at The Source. In Athens, Georgia, at The National, Hugh Acheson’s savory tapas are served in the same building that houses art-movie theater Ciné. And this fall, Charles Phan and Loretta Keller will prepare pan-Californian dishes at San Francisco’s newly renovated Academy of Sciences....MORE
From the From the May 2008 Food & Wine Go List
Although it seems unlikely to find a magical little restaurant along the drab stretch of Sixth Avenue north of Bleecker, <a href="/bestnewchefs/?year=1997&chef=DC55D059-1F81-47F9-A0098B703665EBF5">Sotohiro Kosugi (an F&W Best New Chef 1997)</a> has created one. Served in an all-white dining room, Kosugi’s menu of always-surprising raw-fish dishes makes ample use of high-flavor ingredients like sea urchin, toro, shiso leaf and sweet miso.
We loved: Sea urchin wrapped in thinly sliced squid and shiso and served with a quail egg and a soy reduction; ginger-marinated geoduck clam salad with spicy radish sprouts.
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