Industry Night: Wolfgang & Me
Hey there, it’s me—Nycci Nellis—and welcome back to Industry Night!
Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.
Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?
Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)
So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world.
