Washington’s power crowd gathered to celebrate the reopening of the newly reimagined Rosewood Washington, D.C., and the grand opening of CUT by Wolfgang Puck – the refined steak restaurant by the celebrated master chef nestled in the heart of Georgetown.
The spirited reception featured a delicious display of CUT’s menu offerings, spearheaded by Executive Chef Andrew Skala, including show-stopping meat carving stations with whole bone-in New York strip steak, Peking duck, and an expansive, locally-sourced raw bar showcasing rockfish, tuna tartare, and oyster shucking. Passed caviar, warm biscuits and Edwards country ham, mini beefheart skewers, expertly crafted cocktails and signature wines from Wolfgang Puck’s collection were also enjoyed. As the night went on long past the official end time, guests finished off the assortment of desserts, including mini hand pies, chocolate tartlets, mini ice cream scoops in waffle cones and the crowd favorite black forest cherry cake.
Wolfgang mingled and served guests cuts of steak and duck and even ventured into the kitchen to compare cooking notes and sample the sweet corn tortellini with Wolf Blitzer and the Allbrittons. Having frequented Washington, D.C. for many years, the opening party with Gabor Vida, the new Managing Director of the Rosewood Washington, D.C. and Wolfgang Puck felt at times like an intimate housewarming with long time friends.