Cut by Wolfgang Puck DC

Cut by Wolfgang Puck opened at the Rosewood Washington DC hotel at 1050 31st Street NW, bringing to Georgetown the steakhouse concept that Puck developed after establishing his reputation at Spago and Chinois on Main in Los Angeles. Puck, who was born in Austria in 1949 and came to the United States after training in French kitchens in Provence and Paris, built his celebrity chef profile through the California cuisine movement of the 1980s before expanding into the steakhouse category with the Cut concept.

The steakhouse format that Cut represents is distinct from the traditional American steakhouse in its insistence on the chef’s signature approach to beef preparation. Where the classic American steakhouse treats the steak as the unadorned product of the meat and the grill, the Cut approach involves the specific sourcing and preparation details that a chef of Puck’s background brings to the format. The wagyu beef, both American wagyu and Japanese A5, is the top of the selection; the prime dry-aged American beef provides the standard that the non-wagyu customer expects at a steakhouse at this price point.

The Rosewood Washington DC hotel at 1050 31st Street NW is one of the two luxury hotel steakhouse addresses in Georgetown, alongside Bourbon Steak at the Four Seasons. The Rosewood, which opened in 2013 in a restored 1920s telephone exchange building, provides the physical setting that a restaurant of Cut’s category requires: a designed space with the material quality and the service infrastructure that the hotel investment produces.

The wine program at Cut covers the American estate wines, particularly the Napa Valley Cabernets that have become the steakhouse wine category in American fine dining, alongside the French and international selections that a serious list requires. For the Georgetown customer who wants the most technically elaborate steakhouse experience with a celebrity chef’s imprimatur, Cut provides the formal Georgetown address for that occasion.

Reservations are recommended and available online. Hours run from 5:30pm daily with varying closing times. Wolfgang Puck’s place in American culinary history is specific: he was among the first European-trained chefs to apply classical technique to California’s exceptional local ingredients and to Asian influences that his Los Angeles restaurant environment provided access to. The Cut concept came later in his career, representing the application of the same technical precision to the American steakhouse format that other chefs had approached less rigorously. The Rosewood Washington DC hotel setting at 1050 31st Street NW provides the luxury infrastructure that the Cut experience requires: the quality of the room, the service, and the wine cellar are all factors in the fine dining steakhouse experience that cannot be separated from the food itself. Jacket preferred; reservations essential. Jacket is preferred at the Rosewood steakhouse, and advance reservations are essential at this address. The Rosewood Washington DC’s 1050 31st Street location is accessible from the Georgetown M Street commercial district above.