You’ve probably seen the name. It’s plastered across the global culinary map from Beverly Hills to Singapore. But honestly, walking into CUT by Wolfgang Puck DC feels less like entering a corporate steakhouse machine and more like stepping into a moody, high-stakes Georgetown secret. It’s tucked inside the Rosewood Hotel, right along the C&O Canal, and if you aren't looking for it, you might actually miss the entrance.
Most people think they’re just coming here for a slab of meat and a stiff drink. They’re wrong.
While the "CUT" brand built its reputation on the back of Japanese Wagyu and USDA Prime, the Washington D.C. outpost has its own weird, wonderful soul. Wolfgang himself has been vocal about this location being a "Mid-Atlantic love letter." That means you’re seeing nose-to-tail cooking and local seafood sharing space with the $200 steaks. It’s a steakhouse that doesn’t actually want to be just a steakhouse.
Why CUT by Wolfgang Puck DC Isn't Your Average Steakhouse
DC is a city of "Power Steakhouses." We have them on every corner. You know the ones—white tablecloths, wood paneling, and the faint smell of lobbyist secrets.
CUT flips the script. Jacques Garcia handled the design, and he basically ignored the "old boys club" aesthetic. Instead, you get a vibe that’s part Parisian salon, part industrial Georgetown loft. Think velvet, exposed brick, and lighting so dim you’ll probably need your phone flashlight to read the vintage of that Bordeaux you're eyeing.
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The Nose-to-Tail Experiment
One of the most surprising things about the DC location is its commitment to using the whole animal. You won't find this at most of the other CUT outposts. Executive Chef Andrew Ho—who has been in this kitchen for years—pushes the menu beyond just the ribeye.
- Wagyu Beef Heart: Served a la plancha with nam jim and coriander. It’s bold.
- Beef Cheek: Often paired with green harissa.
- Oxtail Bouillon: Featuring marrow dumplings that are basically velvet in a bowl.
If you’re the type who thinks a steakhouse is only for filets, this menu might make you a little uncomfortable. In a good way. It’s a pivot toward sustainability that feels authentic rather than like a marketing gimmick.
The "Hearth" and the Heat
The kitchen isn't hiding. It’s centered around a massive custom grill fueled by hard white oak and mesquite charcoal. They aren't just using gas or electric broilers here. Everything gets hit with a 1200-degree sear after being kissed by real wood smoke.
You can taste it.
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The American Wagyu Ultra Bavette is a sleeper hit. Everyone goes for the Japanese Wagyu NY Sirloin—and look, if you want to drop the cash, it’s an incredible experience—but the Bavette has a deeper, funkier beef flavor that stands up to the smoke beautifully.
Then there's the bread. Kinda weird to talk about bread at a steakhouse? Maybe. But the "Hearth" section of the menu is legendary. The pretzel bread is the one everyone talks about. It’s salty, chewy, and served with butter that’s probably 80% fat content. Do not skip it. People literally order second rounds of the bread basket.
What to Actually Order (The Non-Steak Staples)
If you go to CUT by Wolfgang Puck DC and only eat steak, you’re missing half the story. The Mid-Atlantic influence is heavy here.
- Maryland Blue Crab Fried Rice: This isn't your takeout side dish. It’s packed with smoked Virginia country ham and toasted garlic soy. It’s salty, savory, and very "DC."
- Whole Jurgielewicz Farm Duck: This is a showstopper. It’s prepared Peking-style but served with scallion flour tortillas and habanero salt. It’s meant for sharing, so bring a friend who isn't stingy.
- Bluefin Tuna Tartare: They do a version with crispy rice that has become a signature. It’s a nod to Wolfgang's fusion roots (Spago, anyone?) but feels totally modern.
The cocktails also deserve a nod. They have a roving Negroni cart. Yes, a cart that comes to your table. They offer five different variations of the drink. Honestly, it's a bit theatrical, but in a room this beautiful, you kind of want the theater.
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Navigating the Vibe: Reservations and "The Look"
Getting a table on a Friday night is a sport. You’ll want to book at least two weeks out if you want a prime slot. If you strike out on OpenTable, try the CUT Bar and Lounge. It’s more relaxed, doesn't always require a reservation, and you can still get the full menu (plus a killer burger with shallot marmalade).
The Dress Code Reality
The official line is "business casual." In reality? This is Georgetown. You’ll see guys in $3,000 suits and people in designer jeans and high-end sneakers. Basically, look like you tried. Avoid the gym clothes and the flip-flops. It’s a "see and be seen" spot, and you don’t want to be the person the hostess looks at with a raised eyebrow.
The Rooftop Factor: CUT Above
If the weather is even remotely nice, you have to head up to CUT Above. It’s the rooftop lounge overlooking the city skyline. It’s a different energy—more "rosé all day" and elevated bar snacks—but the views of the Potomac and the Kennedy Center are unmatched. It’s one of the few rooftops in DC that feels sophisticated rather than like a frat party.
Is it Worth the Price?
Let’s be real: you aren't getting out of here for under $150 a head if you’re actually eating. Between the $10 bottles of sparkling water and the $25 cocktails, the bill adds up fast. But you’re paying for the consistency of the Puck brand mixed with the specific grit of DC.
Actionable Tips for Your Visit
- Order the "Everything" Lavash: It’s part of the bread service. It’s addictive. Just accept it.
- The Wine List is a Beast: Don't try to navigate it alone. The sommeliers here are actually helpful and won't just point you to the most expensive bottle. Tell them what you usually like and let them find a gem from the Mid-Atlantic or a weird European vintage.
- Check the "Hidden" Lunch: If you want the experience without the dinner price tag, the lunch menu is surprisingly accessible. The Wagyu Bolognese is a standout and won't bankrupt you.
- Ask About the Seasonal Soufflé: They change the flavors, but the technique is always perfect. The dark chocolate is the classic, but if they have a fruit version, go for it.
Go for the steak, sure. But stay for the smoked ham fried rice and the velvet chairs. It’s a rare spot that managed to take a global brand and make it feel like it actually belongs to the neighborhood.
For the most seamless experience, aim for a 7:00 PM reservation on a Thursday. You'll catch the transition from the post-work power crowd to the late-night diners, which is peak people-watching in the Rosewood lobby. After your meal, take five minutes to walk a block down to the canal—the quiet of the water is the perfect palate cleanser after the high-energy buzz of the dining room.