Rosewood Washington, D.C., the luxurious urban retreat located in the heart of Georgetown, reopens to reveal distinct dining concepts by Wolfgang Puck, including CUT D.C., an exciting evolution of the CUT concept, designed to be reflective of the culinary diversity of the Mid- Atlantic region. Additionally, the hotel debuts its newly revamped rooftop lounge, CUT Above, and redesigned public spaces, including the lobby and library.
“We are thrilled to reopen our doors and welcome back our neighbors and visiting guests alike,” said Gabor L. Vida, managing director of Rosewood Washington, D.C. “Created to complement the historic charm of the neighborhood, the new CUT D.C. is characterized by regionally sourced cuisine that celebrates the best of the area’s local farms and purveyors, marking a new chapter for the brand, hotel and local community. Combined with our new rooftop lounge, CUT Above, the restaurant reinforces Rosewood Washington, D.C. as an inviting gathering place for all of our guests.”
CUT D.C. Destined to quickly become the most sought-after dining venue in the city, CUT D.C., debuts a new and unique take on Wolfgang Puck’s famed CUT concept through a highly evolved vegetable- and seafood-centric menu. Helmed by Executive Chef Andrew Skala, a veteran of the Wolfgang Puck brand who has spent the last 13 years working across its restaurants in Las Vegas, Los Angeles and New York City, the hotel’s restaurant features a locally inspired menu that brings a fresh flair to the district’s vibrant dining scene. Designed by prolific French architect, interior designer and landscape artist Jacques Garcia, the venue combines essential elements of American architecture with those of European interiors to produce a refined yet relaxed setting that invites guests to return time and time again.
“I want this CUT to be different, one that is true to the location of where it is,” 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.”
Sourcing ingredients from local ranchers, farmers and fisherman, the restaurant produces a distinctive repertoire of dishes that highlight the best of the surrounding area, including Sweet Corn Tortelloni with Kewsick Creamy ricotta and marjoram, Virginia Black Bass with baby artichokes, basil pistou and nantes carrots and Grilled Whole Wild Turbot with saffron-charred fennel vinaigrette. A selection of signature wagyu, dry-aged cuts of beef and offal cuts, including Wagyu Beef Heart “a la plancha” with nam jim, cucumber, lime and coriander, remain available for CUT’s steak-seeking clientele, alongside several additional meat-centric dishes considered by Wolfgang to be personal, childhood favorites, such as Veal Holstein Schnitzel with capers, white anchovies and Path Valley eggs. Lighter options well suited for lunchtime range from seafood to salads to a rotating selection of sandwiches and meat options.
Complementing CUT D.C.’s carefully curated menu, the property’s new bar boasts an extensive cocktail and wine list that further celebrates the Mid-Atlantic region with offerings from several local vineyards and distilleries. Exclusive offerings unavailable elsewhere in the city include a private label rye whiskey from Catoctin Creek Distillery and a 100% Chardonnay from Thibautt- Janisson. Other highlights include a dedicated Negroni section with five different concoctions, as well as a roving beverage cart serving Old Fashioneds made-to-order.
Combining the typical warmth and modernity of Wolfgang Puck restaurants with the signature architectural and design details reminiscent of Washington, D.C., CUT D.C. evokes a contemporary and sophisticated ambiance that invites guests to feel immediately at ease. Elements of the property’s exterior architecture, such as brick and metal, are brought inside the restaurant and contrasted with custom furnishings dressed in rich velvets and silks in hues of teal blue and bronze. Pronounced décor sourced from artisans around the world further reflect the restaurant and hotel’s residential style and invite conversation among friends new and old.
An expansive, open space, the bar area features an impressive bottle display as its focal point, boasting 2,500 bottles from around the world, complemented by a raw seafood glass counter that showcases delicacies from the Chesapeake Bay and other local providers. Walls backlit with teal painted glass are juxtaposed with French Versailles parquet floors and silk draperies to create a sophisticated, intimate environment, which is mirrored within the property’s 14-seat private dining room situated on the floor below.
CUT D.C. is open for breakfast (6:30 a.m. – 10:30 a.m. Monday through Friday and 7 a.m. – 10:30 a.m. Saturday and Sunday), lunch daily (11:30 a.m. – 2:30 p.m.) and dinner (5:30 p.m. – 10:30 p.m. Sunday through Thursday and 5:30 p.m. – 10 p.m. on Friday and Saturday until 11 p.m.). The bar and lounge areas are open 11:30 a.m. – midnight Sunday through Thursday and 11:30 a.m. – 1 a.m. Friday and Saturday.