About The Source
If there’s an appetizer you’d be smart to ignore on most Chinese menus, it’s wonton soup, but not at this minimalist Wolfgang Puck satellite. Instead of bland liquid, you’re presented with a crock of spiced pork-beef-and-chicken broth that’s been simmering for 20 hours. The server ladles it from a tableside cart into a bowl holding tender dumplings, pickled peppers, and chewy egg noodles. That’s just one of chef Scott Drewno’s luxe—and smart—upgrades to favorites from the Chinese-American canon. Crab Rangoon is reimagined with crabcakes; the duck for two, served with bao buns and a host of condiments, is one of our favorite shares in town; and all dumplings are terrific. The Saturday dim sum brunch—when you can sample five dishes for $40—stays packed for good reason. Very expensive.
Also great: Short rib with rice-noodle cake; lobster-and-shrimp dumplings; dim sum platter; pork porterhouse; drunken noodles; corn soufflé.