2800 Pennsylvania Ave. NW
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.
Signature dishes include Dry-Aged Bone In Rib Eye, Miyazaki Wagyu NY Strip, local Virginia Rockfish, signature Maine Lobster Pot Pie and a trio of duck fat French fries for every table.
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Bourbon & Steak, Literally
Presenting a curated anthology of rare small-batch bourbons paired with Executive Chef Joe Palma’s selection of dry-aged beef, in three weights from 18 to 40 ounces, Sourced from Shenandoah cattle (just two hours away) and aged for up to 35 days on the bone, these are tender steaks that melt in the mouth. Pick a partner or two and treat the inner carnivore to a trio of cuts such as the 18-ounce bone-in New York strip, 28-ounce bone-in rib-eye and 40-ounce bone-in tomahawk. These three cuts are available for USD 276*.
The tastings are handpicked from rare, small-batch distillers with trios such as Eagle Rare 17 year, Orphan Barrel Barterhouse 20 year, and Elijah Craig 23 year. Secondly, each has an authentic and unique story. Thirdly, 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.
Joe Palma is the Executive Chef of BOURBON STEAK in Washington, DC where he brings a penchant for harmoniously blending creativity with the culinary identity of a region.
Most recently, Palma was the Executive Chef at High Cotton in Charleston, South Carolina, a neighborhood restaurant specializing in Lowcountry cuisine. His two-year tenure in Charleston was noted and appreciated by local food publications such as the Charleston City Paper and Charleston Magazine.
No stranger to Washington DC, Palma has spent the last decade working in some of the area’s most well-known and beloved restaurants. Prior to his move to Charleston, he was the Chef de Cuisine at Westend Bistro by Eric Ripert, located in the Ritz Carlton. There he became known for his polished dishes and creative plates boasting Southern flair. While at Westend Bistro, Palma introduced the popular summer BBQ stand where guests could enjoy a rotating selection of barbecue favorites every Friday such as pulled pork sandwiches, Texas-style brisket and North Carolina-pulled chicken. Palma also competed in and served as a judge at Cochon, a prestigious national culinary competition where chefs are judged on their dishes made using heritage pork breeds.
In addition to his red meat repertoire, Palma also came to be known for his mastery over seafood, which was no surprise given his two-year term as Sous Chef at Ripert’s Michelin-starred Le Bernandin in New York City, widely considered to be the top fine-dining seafood restaurant in the country.
Prior to working with Chef Ripert, Palma strengthened his French technique and fine-dining background with two notable DC chefs – Yannick Cam, under whom Palma served as Sous Chef at the elegant Le Paradou, and Michel Richard at the legendary chef’s fine-dining restaurant, Citronelle.
At BOURBON STEAK, Palma hopes to continue the tradition of consistency and excellence that is the hallmark of the restaurant, while offering new dishes that speak to his strengths – classic French cuisine and Mediterranean flavors. Palma looks forward to utilizing the tremendous bounty of the Chesapeake Bay watershed and local farms with whom he has worked in the past to accomplish his goals at BOURBON STEAK.