When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we take a jaunt down to The Source in Penn Quarter, where executive chef Scott Drewno brings a modern flair to China’s age-old culinary tradition. We find out the astonishing number of handmade dumplings his kitchen produces daily, just how much pork the Cochon 555 champ cooks every week, and which Beatle has graced his dining room.
Seats in the dining room: 120
Seats in the lounge: 70
Seats in the private dining room: 45
Times owner Wolfgang Puck visited the Source in the last year: Four
Dumplings made every day: At least 1500
Bao buns handmade daily: At least 60