Wok-fired shrimp dumplings served for brunch at the Source. (Scott Suchman/For the Washington Post)

As part of his tour of non-traditional brunches in D.C., Washington Post restaurant critic Tom Sietsema spent some time at chef Scott Drewno’s dim sum brunch at Wolfgang Puck’s sleek modern restaurant in the Newseum. As usual, Scott Suchman’s photos complete the story, but let me warn you, this batch of images is especially mouth-watering.

Brunch as it is served at the Source. (All photos by Scott Suchman)

Lobster and shrimp spring roll.

Garlic littleneck clams.

The "Shanghai Mary."

Duck bao buns.

The restaurant is as airy as the museum.