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The Source by Wolfgang Puck Restaurant Review: The first thing you notice is the name: Wolfgang Puck. For Washington, it’s the original celebrity chef’s first fine-dining appearance in the nation’s capital. The Puck signature touches are everywhere: fresh regional ingredients abound. The wood-fired grill in the casual room downstairs stoke his famous gourmet pizzas and striking contemporary design elements frame the home for the dining room attached to the Newseum. What you don’t see, at least not immediately, is the chef left behind to execute the Puck vision. When executive chef Scott Drewno comes out of the kitchen, diners are charmed by his charismatic smile and his talent. The Asian-local-regional approach is a new one for the Puck food empire, yet the food line is a simple one: gas burners, wok set-ups, broilers for finishing work, and a handcrafted Chinese steamer. In an era when equipment has digital controls and gadgets, this looks like a line Puck would have used in the ’80s---and it still works. Drewno sends out “wok-fried” sea bass that is boned tableside. He lets patrons dress the tender fish flesh with a calming yuzu ponzu or a more exciting Thai-chili. The pan-roasted Maine lobster is also served tableside with its complementary side of a garlic-pepper sauce scented with Thai holy basil. Surprises include a tandoori Arctic char with accompaniments of pickled cucumbers, tomato chutney, and a cardamom raita, a strikingly uncommon Asian sensibility. The wine list is daunting (and includes a nice selection of sakés available by the glass), yet the helpful management staff and a knowledgeable, personable sommelier answer all questions.