It would be, well, fake news to say that Wolfgang Puck’s Asian cooking is authentic, but that’s not why you dine at one of his restaurants. You’re here to sample the food of a globe-trotting chef, who enjoys crafting his own interpretations of Pan-Asian dishes. Tour the Newseum first; then settle in to a mustard-hued booth inside this elegant glass-walled space. One glance at a nearby table and you’ll see that Puck’s signature Chinese chicken salad hasn’t lost any of its luster. Duck khao soi is also hearty and satisfying, but don’t bury the lede by skipping dessert. The 15-layer carrot cake, with its distinct tiers of smooth cream cheese and carrot cake, served with ginger ice cream and candied walnuts in a crème anglaise, is absolutely superb.
- MICHELIN guide inspectors
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