PENN QTR: The Source by Wolfgang Puck Opens with Revamped Interiors, New Menus to be Unveiled Shortly
UPDATE: 9/17 Photograph
Here is the first photo released by The Source, "the hot-pot table" wow! looks yummy!
The Source by Wolfgang Puck has re-opened after a month-long interior redesign, featuring a renovated lounge and dining room, and new elements including a custom designed hot pot table for four and a special chef’s tasting menu counter for two.
During the month of September, Executive Chef Scott Drewno will change over his menus in order to offer guests a completely new lounge and dining room experience. New menus can be expected at the end of month.
In the dining room, guests will be able to book a four person hot pot table experience. The custom table was designed by woodworker Art Drauglis, and features Chef Drewno’s 20 hour aromatic broth made with chicken feet, pork ribs, beef and chicken bones, whole chicken, Sichuan peppercorns, chilies and chili oil. As an homage to traditional Chinese hot pot found throughout the Sichuan region, Chef Drewno will guide guests through an interactive tasting menu in which they participate in the preparation of the meal which features a progression of wagyu beef, pork belly, local rockfish, wild mushrooms, noodles and dumplings, coursed to build maximum flavor throughout the meal. Each hot pot will come with "hot pot enhancers," such as house-made chili paste, soy sauce, sesame paste, and Sichuan peppercorns.
The Source’s renovated first floor bar will also have a new lead bartender at the helm, Jesse Raines, who previously oversaw the cocktail program at Founding Farmers and Farmers, Fishers and Bakers. He will expand the cocktail program with a new menu debuting in October. The renovated lounge will feature Chef Drewno’s acclaimed dumplings, wok-fired dishes such as roast duck fried rice with crispy duck tongues and a goose egg, and barbeque dishes including a grilled Sichuan sausage with cilantro, toasted cumin and coriander pickles.
Final food and beverage menus will be made available at the end of September.
Here is the first photo released by The Source, "the hot-pot table" wow! looks yummy!
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| courtesy of Rey Lopez |
The Source by Wolfgang Puck has re-opened after a month-long interior redesign, featuring a renovated lounge and dining room, and new elements including a custom designed hot pot table for four and a special chef’s tasting menu counter for two.
During the month of September, Executive Chef Scott Drewno will change over his menus in order to offer guests a completely new lounge and dining room experience. New menus can be expected at the end of month.
 |
| Photograph via BISNow: Executive Chef Scott Drewno |
The Source’s renovated first floor bar will also have a new lead bartender at the helm, Jesse Raines, who previously oversaw the cocktail program at Founding Farmers and Farmers, Fishers and Bakers. He will expand the cocktail program with a new menu debuting in October. The renovated lounge will feature Chef Drewno’s acclaimed dumplings, wok-fired dishes such as roast duck fried rice with crispy duck tongues and a goose egg, and barbeque dishes including a grilled Sichuan sausage with cilantro, toasted cumin and coriander pickles.
Final food and beverage menus will be made available at the end of September.
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