Client: Rosewood Hotel
Market: Hospitality, Residential, Commercial
Size: 18,494 gsf
Services: Architecture, Interiors
Photographer: Jessica Marcotte
Project Team: Winstanley Architects & Planners – Architect
Jacques Garcia – Interior Design
Rosewood Washington, D.C., a luxury hotel in the heart of Georgetown, announced a new restaurant, CUT by Wolfgang Puck, and refreshed public areas.
The hotel will debut a new restaurant, CUT by Wolfgang Puck. The restaurant will represent an evolution of the CUT concept, which first launched in 2006 in Beverly Hills before expanding to Las Vegas, New York, London, Singapore, Bahrain and Doha. Helmed by executive chef Andrew Skala, CUT at Rosewood Washington, D.C. will reflect the spirit and sensibility of the Mid-Atlantic, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood. CUT D.C. will be open for breakfast, lunch, and dinner.
In addition, a new bar and lounge will welcome guests upon entering the hotel lobby as well as atop the hotel on a deck overlooking Georgetown and Washington, D.C. Both will serve custom cocktails, wine, artisan beers, and an extensive menu of food items. The new 120 – seat restaurant features an open kitchen, a wine storage wall showcasing 3,500 bottles, and a central bar, outdoor seating, and an intimate 14-seat private dining and meeting room will also be available for special events and celebrations. 2,500 SF are dedicated to the kitchen and food/ beverage storage areas. All new kitchen and bar equipment were installed meeting Energy Star, Green & Energy efficiencies.