Bar & Lounge
The bar & lounge offers approachable dining in a casual setting with a traditional Japanese Izakaya menu featuring Asian-inspired delights.
Join us every Saturday for our signature dim sum brunch!
The Source at The Newseum is a unique location for both business and social events. With three distinct floors, The Source offers a myriad of private dining options. The private dining room, which can accommodate 45 guests for a seated event and 55 guests for a standing reception, is located on the subterranean level of the restaurant and is outfitted with complete AV capabilities and its own service station. The ground floor lounge is available for reception-style events and can accommodate 110 guests if the entire space is used and 40 guests if only the front area is needed. The upstairs main dining room can be divided or used in its entirety. The front section accommodates 52 guests for a seated event or 60 guests for a reception-style function. The main section of the dining room may only be used for seated functions and accommodates 50 guests. The back section of the dining room holds up to 60 guests for plated functions and 75 guests for receptions, while the semi-covered outdoor patio, which is available in temperate weather, can accommodate 18 guests for a seated dinner or 30 guests for a reception. The entire restaurant can hold up to 125 guests for a seated dinner and 300 guests for a reception function.
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.
In the dining room, guests are now 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 guides 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 comes 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 soon debut a new cocktail menu and beverage program and the intimate lounge now features 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.
The Source and Executive Chef Drewno, have been honored with many awards and accolades. The Source achieved #3 ranking on Washingtonian Magazine's "Top 100 Restaurants" and three stars from both the Washington Post and Washingtonian Magazine. The Restaurant Association of Metropolitan Washington (RAMW) awarded the Source "New Restaurant of the Year" in 2008, "Fine Dining Restaurant of the Year" in 2011 and Chef Drewno received the coveted "Chef of the Year" award in 2010. Additionally, Chef Drewno has been named semi-finalist by the James Beard Foundation for Best Chef of the Mid-Atlantic award two times. The Source has been named by Zagat in the 2014 Washington DC, Baltimore Restaurant Guide on both "DC's Best Restaurant Happy Hours" and "5 Ways to Celebrate Chinese New Year" lists.