Spring in DC means the city’s best tables get even better.
Duck Duck Chef: Eric Adjepong Takes the Jurgielewicz Duck to Ghana
CUT by Wolfgang Puck at Rosewood Washington DC launches its new Duck Duck Chef series on Tuesday, April 21, and the debut is worth every bit of the $155 price tag (serves two). Executive Chef Andrew Ho invites Chef Eric Adjepong — Top Chef finalist, Food Network host of Alex vs. America and Wild Card Kitchen, and the mind behind Elmina, DC’s Michelin-recommended Ghanaian restaurant — to reimagine CUT’s signature whole Jurgielewicz Duck through a West African lens. Expect lacquered duck layered with dawadawa, grains of selim, and tamarind, finished with vibrant condiments rooted in Ghanaian tradition. One night. One table. Book it.
Austrian Wine Week Dinner With Wolfgang Puck
On Wednesday, May 6, CUT hosts a ticketed Austrian Wine Week dinner at $295 per person, with a 6:30 p.m. reception and 7 p.m. dinner. Wolfgang Puck and his son Byron Lazaroff-Puck, President of Wolfgang Puck Fine Dining, will guide guests alongside winemakers from Kracher, Knoll, F.X. Pichler, Prager, and Hirtzberger — the titans of Wachau and Burgenland. The menu is a statement: Santa Barbara prawns, Columbia River king salmon, Wagyu beef two ways, and Kaiserschmarrn with Harry’s Berry Strawberries, each course paired with Grüner Veltliner, Riesling Smaragd, and rare Trockenbeerenauslese! Reserve your seat on OpenTable before it sells out.
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CUT by Wolfgang Puck at Rosewood Washington DC. 1050 31st St NW, Washington, DC 20007 | Duck Duck Chef: $155 (serves two) | Austrian Wine Week: $295 per person. | Reservations: OpenTable.
