About The Source
Lo mein, mapo tofu, chive dumplings—it might sound like your average takeout order. But at Beverly Hills chef Wolfgang Puck’s Penn Quarter satellite, these Chinese classics are elevated to the thrilling category. It’s all the handiwork of Scott Drewno, who has been with Puck for 12 years. The menu veers smoothly into fusion territory: Some of the area’s best tuna tartare is served here in sesame-miso cones. The dining room’s prices have crept up through the years, so it’s refreshing to find a few deals in the mix. Daily happy hour in the downstairs lounge—where you can choose three sharable plates of sushi rolls, bánh mì, and dumplings for $20.13—could fill in for dinner, and the Saturday dim sum brunch is just as generous, with five dishes for $32.
Don’t miss: Tandoori Arctic char with raita; pork-belly dumplings with black vinegar; duo of lamb; lacquered duck; carrot cake; in the lounge, General Tso’s chicken wings and pork-belly bao.
Open: Monday through Friday for lunch and dinner, Saturday for brunch and dinner. Very expensive.
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.
