DC's CUT introduces 'power brunch' with international flair and local ingredients

WASHINGTON (7News) — The hustle and bustle of the DC area means that many turn daytime breaks into “power lunches”-- as in a working lunch or simply eating during a meeting. But CUT offers a new concept to consider with their “power brunch”.

Executive Chef Andrew Ho and Executive Pastry Chef Ligia Barros joined Good Morning Washington Wednesday to talk about their summer menu and power brunch.

“When you come in, you don’t have to spend an hour, two hours, or a whole afternoon to have brunch... you can grab one dish, have at it, and you’ll be out in half an hour,” said Ho.

The new DC location of Celebrity Chef Wolfgang Puck’s Beverly Hills steakhouse brings his signature sophistication of flavor and ambiance to the District.

The restaurant is located inside the Rosewood Washington, D.C., a Georgetown hotel with views of the C&O Canal. Guests can dine in the main restaurant, sit back at the CUT Bar and Lounge, or experience the one-of-a-kind views of the CUT Rooftop Bar & Lounge.

CUT’s menu features items that are locally sourced and seasonally inspired, stemming from the collaboration between Puck and Ho. And yes, you can have dessert for brunch because the restaurant boasts beautiful and tasty summertime pastries from Barros.

CUT serves Puck’s trademark steaks and select pastries, such as the featured Basque cheesecake with seasonal peaches served up by Barros. Ho bridges some of his Hong Kong roots with local mid-Atlantic ingredients for their peanut-butter-stuffed French toast served with paw paw condensed milk. And while the chefs bring international flavors, the items on their menu are unique to this DC location and its local ingredients.

For more information or to book a table at CUT, visit their website here.