Wolfgang Puck has restaurants all over the country, but The Source may be the most formal and unique. Situated next to the Newseum, The Source’s upstairs dining room is modern and sleek, with floor to ceiling windows and a two-story temperature controlled wine wall. The downstairs lounge for small bites is more of a scene, but the decibel level may be off -putting to some. On both floors, the emphasis is on Asian fusion cuisine.
Though the setting is striking, the food is equally captivating. The large amuse-bouche of sesame asparagus with candied walnuts whet our appetite for the many dishes to come, including tuna tartare in sesame-miso cones, shrimp and scallop mini-dumplings in a pool of curry emulsion, stir-fried lamb in lettuce cups, and lacquered duckling with bok choy and lo mein noodles. Each was intensely flavored and beautifully presented.
The entire evening was well-orchestrated by the capable staff. Our waiter helped us make a selection from the extensive wine list, not an easy task given the array of tastes and ingredients that we experienced throughout the meal.
The Source is one of those restaurants that leaves a lasting impression. From the stunning ambiance to the exquisite food and service, it was a memorable evening.