CUT (and CUT Above roof deck) By Wolfgang Puck Opens in Georgetown

inside 1050 31st Street, NW courtesy CUT

From a press release:

“The newly reopened Rosewood Washington D.C. unveils an evolved version of Wolfgang Puck’s CUT, the refined steak restaurant by the celebrated master chef, and rooftop lounge, CUT Above, offering sweeping views of the city. Located in the heart of Georgetown, CUT D.C. is reflective of the culinary diversity of the Mid-Atlantic region and the historic charm of the neighborhood.

“I want this CUT to be different, one that is true to its location,” said Wolfgang Puck. “It’s important to me that CUT D.C. has its own soul that reflects just how unique the Mid-Atlantic is and how diners want to eat now. While guests will still be able to order the signature steaks they have come to love at CUT, we want to showcase the bounty of the region and create a menu that encourages sharing.”

CUT DC_Dinner Menu

CUT DC_Lunch Menu

CUT DC_Breakfast Menu

CUT DC_Dessert Menu

CUT Above_Rooftop Menu

Leading the kitchen is Executive Chef Andrew Skala, who has spent the last 13 years working alongside Wolfgang and his team at Spago Las Vegas, Wolfgang Puck at Hotel Bel-Air, and, most recently, CUT New York City. True to Wolfgang’s hallmark ethos of using only the finest and freshest ingredients, Skala has solidified relationships with farmers, ranchers, dairy farmers and fishermen from the area to source seasonal products and items such as seafood from the Chesapeake Bay and wagyu beef from Virginia.

“For the past year, Wolfgang and I have been developing what we believe this new CUT should look like,” said Chef Andrew Skala. “We really wanted to shine a light on the local purveyors we have had the opportunity to come to know.”

Skala and Puck’s sharable menu is anchored by the neighborhood’s undeniable character. To start, vegetables are the headline with dynamic options showcasing the local bounty, like the Fire- Roasted Eggplant with green curry, crispy garlic and dill; Sweet Corn Tortelloni with Kewsick creamy ricotta and marjoram; and salads prepared tableside. Seafood bar options follow with a rotating selection of ceviche, oysters and sashimi, sourced from the mid-Atlantic and east coast. Composed seafood dishes also celebrate the region, such as the Virginia Black Bass with baby artichokes, basil pistou and Nantes carrots and the Grilled Whole Wild Turbot with saffron-charred fennel vinaigrette, served tableside. Notably, CUT D.C. marks Puck’s first foray into the nose to tail movement. A compendium of signature wagyu, dry-aged cuts of beef and offal cuts like the Wagyu Beef Heart “a la plancha” with nam jim, cucumber, lime and coriander are available for the steak enthusiast, alongside several dishes reminiscent of Puck’s childhood, like the Veal Holstein Schnitzel with capers, white anchovies, and Path Valley eggs. The poultry section on the menu features the standout Half Jurgielewicz Farm Duck, prepared Peking-style and unexpectedly served with Einkorn flour tortillas, Bing cherries, coriander, and habanero salt. At lunch, the menu showcases lighter options from the seafood bar, as well as salads, a rotating selection of sandwiches and meat options grilled over hard white oak and mesquite charcoal, including a classic burger with cheddar and jalapeno-shallot marmalade on a brioche bun. Breakfast features classic egg dishes, pastries, fresh-squeezed juices, and elevated versions of traditional breakfast entrees.

For a sweet finish, dessert menu highlights include Dulce de Leche Panna Cotta with an oat crumble, white chocolate ‘ravioli’ and Seacrest strawberry sorbet, The Cherry with salted poppy seed chocolate streusel and Bing cherries, Apricot Baked Alaska with an almond-buttermilk cake, apricot compote and honey gelato, and CUT’s signature Dark Chocolate Souffle with whipped crème fraiche and Gianduja chocolate ice cream.

Restaurant & Bar Director Evan Moore has curated a wine list of more than 500 labels celebrating both the Old and New World, featuring nods to Puck’s homeland in Austria as well as a number of local makers such as Virginia’s RdV Vineyards and Thibautt-Janisson – the latter of which has created a 100% Chardonnay made from Tete de Cuvee exclusively for the restaurant.

CUT also boasts a robust cocktail and bar program that celebrates the region’s growing distillery scene. The menu spotlights over 11 local distilleries, including a partnership with Catoctin Creek Distillery in Virginia, for a private label rye whiskey. Additional highlights include a dedicated Negroni section with five different offerings and a roving beverage cart serving Old Fashioneds made-to-order.

Led by iconic hotel designer, Jacques Garcia (La Mamounia, The NoMad, La Reserve), the restaurant design is rooted in a mixture of American architecture and European interiors. Brick and metal elements from the exterior architecture are brought inside and melded with French custom- designed furniture. Rich velvets and silk in teal blue and bronze combine with comforting beiges to create warmth and modernity.

The lounge area is a large open space with a 2,500-bottle display in bronze as the focal point, as well as a raw seafood bar. The dining room walls of the restaurant are backlit with teal painted glass, while floors are covered with antique French Versailles parquet. An intimate 14-seat private dining room also is available for special events and celebrations.

CUT Above

The hotel’s newly redesigned rooftop bar and lounge, CUT Above, also debuts. Characterized by panoramic views of the city and plush, modern lounge furniture, the rooftop oasis offers an abbreviated menu of elevated bar fare and refreshing cocktails. Menu highlights include Maine Diver Scallops with celtuce, West Virginia peach, lemon balm, Hand Cut Steak Tartare with crispy beef tendon, capers, chives, yolk jam and Maine Lobster Roll with Parker House roll, herb aioli, celery.

CUT D.C., located at 1050 31st Street NW, Washington, D.C. 20004, is open for breakfast (6:30 a.m. – 10:30 a.m. on Monday through Friday and 7 a.m. – 10:30 a.m. on Saturday and Sunday), lunch daily (11:30 a.m. – 2:30 p.m.), and dinner (5:30 p.m. – 10:30 p.m. on Sunday through Thursday and 5:30 p.m. – 10 p.m. on Friday and Saturday until 11:00p.m. The bar and lounge areas are open 11:30 a.m. – midnight on Sunday through Thursday, and 11:30 a.m. – 1 a.m. on Friday and Saturday. Reservations are recommended and may be made by visiting OpenTable or by calling 202.617.2424.”