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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. Striking contemporary design elements frame this restaurant attached to the Newseum. A redesign of the two-level space has brought a custom-designed hot pot table for four and a chef's tasting menu counter for two. 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. Pan-roasted Maine lobster is served tableside with its complementary side of a garlic-pepper sauce scented with Thai holy basil. Surprises might 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.