The revamped lounge menu at Wolfgang Puck’s DC outpost is an attempt to channel a Japanese izakaya—a small, bustling restaurant that serves noodles, skewered meats, sushi, and other zesty nibbles to promote after-work drinking. It might be gimmicky if not for chef Scott Drewno’s mastery of detail. Most everything sings. The mini–bánh mì is a sublime three-bite Vietnamese sub; the yellowtail sashimi rivals the work of Washington’s best sushi bars; and the udon-noodle soup with oxtail is rich and satisfying. All three can be had at happy hour (Monday through Saturday from 4 to 6) for just $20.10. It’s one of the best, most interesting dining experiences in town right now.
This article appears in the May, 2010 issue of The Washingtonian.
