Cakes by CUT is a new way to get bespoke desserts in Georgetown.
PHOTO BY VERONIKA SABIR-IDRISSI
Pastry chef Kieu-Linh Nguyen, a daughter of Vietnamese refugees, remembers fondly her parents’ trove of ingredients like lemongrass, lotus stem and longan berries. The cupboard of scents and tastes provided a lasting sensory experience and formed a foundation for her work in the culinary arts. Nguyen, who’s now the executive pastry chef at CUT by Wolfgang Puck at the Rosewood Washington, DC, has previously led the pastry teams at the celebrated Marcel’s in Foggy Bottom and The Watergate Hotel. With the launch of Cakes by CUT, Washingtonians don’t have to be a patron of the restaurant to enjoy her work: Order fully customized cakes for any occasion three days in advance via Tock (exploretock.com/cutbywolfgangpuck). Favorites include Nguyen’s chocolate praline cake with chocolate mousse, and strawberries and cream with Grand Marnier and vanilla creme legere. Cakes come in 6 inches (serving eight to 10) and 8 inches (serving 10 to 14). Let spring’s many celebrations begin! 1050 31st St. NW, 202.617.2424, wolfgangpuck.com/dining/cut-dc
Photography by: Photo courtesy of Veronika Sabir-Idrissi