Cut — considered the most elite steakhouse chain in Austrian-born celebrity chef Wolfgang Puck’s international arsenal of eateries — is landing inside the glitzy Rosewood Hotel in Georgetown next spring, replacing its American-themed Grill Room restaurant.
The executive chef is Andrew Skala, who’s clocked over a dozen years working in Puck’s kitchens at Spago, Las Vegas, Wolfgang Puck at Hotel Bel-Air, and, most recently, at the two-year-old Cut in New York City's Four Seasons New York Downtown hotel.
Cut is the centerpiece of the hotel’s upcoming extensive renovation of its food and beverage spaces and public areas. The two-year-old Rosewood property (1050 31st Street NW) will close on Wednesday, October 17 to undergo the transformation.
Cut, a brand that started in Beverly Hills in 2006, plans to integrate local produce, seafood from the Chesapeake Bay, and wagyu beef from Virginia for its inaugural D.C. location. Local and boutique distilleries, vintners, and breweries will round out the drinks selection. Puck’s only other area restaurant to date is downtown’s The Source, which turns 12 next year. Cut currently sits in Las Vegas, New York, London, Singapore, Bahrain, and Doha.
The chain takes fine dining to new heights, complete with impeccably-dressed waiters shaving truffles tableside and pricey steaks (think: dry-aged porterhouses and Japanese Wagyu seared at 1,200 degrees), making it easy to drop hundreds of dollars in one sitting.
Georgetown has experienced a massive culinary renaissance as of late, with summer blockbuster arrivals from Dyllan’s Raw Bar Grill and José Andrés’ latest version of America Eats Tavern. Next up: chef Johnny Spero’s anticipated opening of Reverie, scheduled for Saturday, October 6.