BOURBON STEAK is a classic American steakhouse offering seasonal, regional fare with Michael Mina’s modern twist. Our Executive Chef prepares pristine cuts of American and Japanese beef. Using Michael Mina’s signature process, the meat is slow-poached then cooked over a seasoned wood-fired grill to a mouthwatering finish. The bar at BOURBON STEAK features an extensive list of 20th century cocktails made to order, along with an extensive wine and spirits list. Additionally, the restaurant has a cultivated collection of small batch bourbons and whiskies it pours tabled side on its beverage cart.
Signature dishes include Dry Aged Tomahawk Rib Eye, Miyazaki Wagyu NY Strip, Michael’s Maine Lobster Pot Pie and a trio of duck fat French fries for every table. In the bar do not miss specialty drinks such as The Potomac, a variation of the classic dirty martini prepared with a house-made white truffle brine.
Menus & Events
A5 Miyazaki & Bourbon Trio
Presenting a curated anthology of rare small-batch bourbons paired with a selection of three A5 Miyazaki steaks. Pick a partner or two and treat the inner carnivore to a trio of intensely marbled Japanese wagyu cuts. The trio of three A5 Miyazaki steaks at three ounces each is USD 285*
The bourbon tastings are handpicked from the distiller for their distinctive distilling and aging processes which lend to authentic and unique stories, with trios such as Jim Beam Distiller’s Masterpiece, Orphan Barrel Gifted Horse 15 year, and Woodford Reserve Master’s Collection. It is compulsory at BOURBON STEAK’s tastings to have an experience and enjoy. The trio of bourbon is USD 52* along with a detailed description of each generous amber nectar pour.
*Bourbon & Steak prices may change depending on the daily offering. Bourbon flights can be customised to taste preference.
Large Party Contact
12-30 Seats Private Dining | 50 Standing Reception | Full Restaurant Buyout
Celebrate your birthday or an executive dinner with us at Bourbon Steak, located in the lobby of the prestigious Four Seasons Hotel. Our exclusive atmosphere helps set the mood. Call our Host who will help you plan your celebratory event.
BOURBON STEAK at Four Seasons Hotel Washington, DC is putting the finishes touches on monogramming a chef’s coat for the August arrival of chef Michael Mina’s next in command, executive chef Drew Adams. A native of Baltimore, Maryland Adams graduated from Johnson & Wales University then ascended to positions in several high profile kitchens in the region. He brings balance to modern cuisine, influenced by his sense of history and preservation of techniques that have fallen by the wayside.
Adams has been riding shotgun with notable chefs in some of Washington’s most highly recognized kitchens, starting with chef Robert Wiedmaier at Marcel’s, as saucier and chef de partie. He then set his sights on another fine dining establishment: Plume at The Jefferson Hotel. Before his departure from Plume after four years, the restaurant achieved its highest accolade, designation as a Five Star Restaurant by Forbes Travel Guide.
His course veered from uber-formal to relatively casual when Adams was tapped as sous chef of Rose’s Luxury, just prior to opening, then advanced to executive sous chef. The strict reliance on high quality ingredients would be the foundation to inspire the palate. Drew assisted with chef-owner Aaron Silverman in developing dishes that positioned the restaurant as one of the top establishments in DC. The accolades began rolling in, from Bon Appetit and GQ magazines to James Beard Award nominations. After three years, Adams sought the fresh experience of opening the kitchen of another rising star chef. Chef Jeremiah Langhorne, owner of The Dabney, has a philosophical approach to cooking, and his Southern and mid-Atlantic sensibilities were a natural match for Adams’ Maryland foundation.
Working 75-80 hours a week, Adams accepted the load as a dedicated professional, never looking at his watch. For that particular year, however, life would need to adjust to his role as a new father. Adams wanted to be an active parent in his daughter’s first year, and that meant being close to home. When Whole Foods Market came looking for a Research and Development Chef, the timing was perfect, and he took the job for a year.
He didn’t know if he was ready to take on another prominent role in a kitchen, but there was no turning away from an opportunity to work with Michael Mina. “I’m very pleased to have Drew leading the kitchen at BOURBON STEAK,” says the nationally respected chef. “We’ve been fortunate to have the highest caliber chefs from the day we opened in DC, and Drew is no exception. He’s worked with some of the best chefs in the industry, and his creativity and drive are second to none,” continues Mina. “BOURBON STEAK is at the top of its game right now, and with Drew at the helm, it will continue to set the standard in dining excellence.”
Chef Drew Adams brings as much passion to his roles as chef and kitchen leader as to that of father, and at BOURBON STEAK, he is ready to delight and impress guests and critics alike.