PENN QTR: The Source by Wolfgang Puck Debuts New Happy Hour in Renovated Lounge

Photograph by Rey Lopez

On the heels of the debut of a newly renovated dining room this past September, the Source by Wolfgang Puck has introduced several new offerings in the downstairs lounge. The new menus feature wok fired dishes, Chinese BBQ, dumplings and hand-crafted cocktails in a space dubbed as District Chinese Kitchen. Overlooking a newly installed open kitchen in the lounge, a two-seat chef’s counter allows guests to watch the chefs in action with an inventive 16-course tasting menu.

Photograph by The Source

The menu changes daily and focuses on seasonal test kitchen style dishes featuring raw fish, dumplings, noodles and more. Happy hour in the revamped lounge offers a daily theme highlighting different items each day, such as tiki dishes from the Pacific rim on Tuesdays, sushi on Fridays, and dumplings on Monday, for example.

Happy Hour:
The daily Happy Hour special begins with Dumpling Mondays, during which all 10 dumplings on the menu are available for $5 from 4 p.m. to close (in the lounge only). Dumplings range from the traditional Steamed Shrimp & Scallop Siu Mai with House Made XO Paste and Pork and Shrimp Potstickers with Sesame Garlic Sauce to the spicy Chili “Dan Dan” Chicken Dumplings with Roasted Peanuts and Sichuan Pepper and Smoked Beef Wontons made with the restaurant’s popular 20-hour Hot Pot Broth. 
Tiki Tuesday features dishes from the Pacific rim. Recent items include roast pork bao with wok fired pineapple, tuna poke, and tropical drinks such as The Dragonfly made with dark rum, pineapple and orange. 
Wednesday is Wok & Wine, offering half price wok items and Wolfgang Puck white wines. 
Thursday is BBQ Day, where BBQ items and Sazeracs are half price.
Fish Fridays, all sushi rolls and sake by the glass are half price.

Happy Hour drink specials are available Monday thru Friday, from 4 p.m. to 7 p.m.

Photograph by The Source

Chef’s Counter Tasting Menu:

The most recent addition to The Source’s lounge, the two seat Chef’s Counter, allows guests to experience an imaginative 16-course tasting menu, prepared in front of them at the newly installed open wok kitchen. While the menu changes often, guests can expect an array of raw fish preparations, esoteric ingredients and signature items such as seared veal sweetbreads with sweet miso dressing and Toro sashimi with black tobiko and garlic chili aioli. Thoughtful wine pairings from the restaurant’s carefully selected list accompany each course. A sample tasting menu can be found here.

Photograph by Rey Lopez

Cocktails:
Finally, new seasonal cocktails include the Samurai Sword with Hibiki 12-year Single Malt, Aperol and lemon and the refreshing Pandora’s Box with Hendrick’s Gin, St. Germain and Elderflower, all of which have been designed to pair perfectly with Chef Drewno’s nuanced Asian flavors. A full cocktail menu can be found here.