Coming Soon: The Source By Wolfgang Puck

Put the frozen pizza jokes on the shelf. Wolfgang Puck's soon-to-open restaurant The Source is shaping up to be a serious contender on the D.C. dining scene.

First there's a chef with a great résumé at the helm. Executive chef Scott Drewno worked for Puck at Chinois and Spago in Las Vegas for six years and most recently did time in Manhattan at Jean-Georges Vongerichten’s Vong and Stephen Hanson’s Ruby Foo’s.

Then there are the cool culinary toys the 32-year-old chef has at his disposal, including a traditional Shanghai-style wok range, a custom steamer and wood-burning oven.

And The Source will join other successful area restaurants (like Palena and Restaurant Eve) that offer two concepts—and price points—under one roof. The Source's ground floor will be occupied by a casual bar and lounge, serving Puck's signature wood-fired pizzas and small plates such as prime beef sliders with smoked onion marmalade and white cheddar. A selection of sake will be available by the glass.

Up a wide flight of stairs, the fine dining side of the operation will unfold—and those Asian cooking tools will come into play. The Asian-inspired menu will offer roasted suckling pig with plum-fig chutney, steamed black bass “Hong Kong” style with baby bok choy, and lacquered Chinese duckling with wild huckleberries and glass noodles.

The restaurant, which is scheduled to open Oct. 10, is located on Sixth Street Northwest just north of Pennsylvania Avenue.