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The turnaround-of-the-year award goes to Wolfgang Puck’s DC satellite, which got both a renovation and a serious jolt of energy in the kitchen, still overseen by longtime deputy Scott Drewno. The menu is now almost exclusively Asian fusion, and you’ll hardly miss the Kobe sliders. The duck for two is transcendent, with lacquered skin and tender meat served with bao buns and a bevy of condiments. To start, get dumplings in any and all forms—steamed and filled with shrimp and scallop, fried and stuffed with pork and chive. Even better, order them on a Monday, when they’re discounted to five bucks a plate.
Don’t miss: Lobster dumplings; kale-and-Asian-pear salad; crispy suckling pig with apple purée; crispy whole fish; hot-pot tasting menu; pork fried rice; carrot cake.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
