CUT by Wolfgang Puck

The story

Crafted with passion, served with love

Wolfgang Puck Comes to Georgetown

CUT by Wolfgang Puck sits inside Rosewood Washington, D.C., on 31st Street in the heart of Georgetown. It is one location in a global family of CUT restaurants, and like its counterparts it leads with what the brand does best: the absolute finest selections of beef, complemented by a vegetable and seafood-centric menu that gives the kitchen equal room to move beyond the steakhouse formula.

The Washington D.C. outpost draws deliberate inspiration from its surroundings. Both the menu and the interior design reflect the spirit and sensibility of the Georgetown neighborhood — a detail that sets it apart from the Beverly Hills original and speaks to a genuine sense of place rather than a copy-paste concept.

The Team Behind the Kitchen

Executive Chef Andrew Ho leads the kitchen, with James Bonner overseeing food and beverage across the property. Together they shape a dinner menu that balances the precision expected of a Wolfgang Puck steakhouse with the particular tastes of the Washington metropolitan area.

More Than a Steakhouse

The dining experience at CUT extends well beyond a single evening meal. The main dining room and Bar & Lounge serve breakfast daily, weekday lunch, and weekend brunch and afternoon tea — an unusually full schedule for a restaurant of this caliber. Above it all, the CUT Above rooftop opens each afternoon, offering a distinct setting for pre-dinner drinks or a more relaxed evening.

For private events, the restaurant offers several configurations: an intimate private dining room for up to 20 guests, a semi-private main dining room for up to 80 seated, and a full buyout capacity of 120 seated or 200 standing — making it one of Georgetown's more versatile addresses for corporate and social entertaining.

Recognized for Its Wine Program

Wine Spectator awarded CUT Washington D.C. its Best of Award of Excellence in 2022, a recognition that reflects the depth and curation of the list rather than sheer volume. For a seafood and steakhouse menu that ranges from prime cuts to lighter vegetable-forward plates, a well-matched cellar matters — and the accolade confirms the program delivers.