Located in Washington DC’s Four Seasons hotel, Bourbon Steak is Chef Michael Mina’s love letter to the American steakhouse experience; classic Americana infused with Chef Mina’s arsenal of world flavors and flair for the dramatic. Offering the best steak, seafood, and wine selection in the District—plus a one-of-a-kind whiskey and cocktail experience courtesy of MINA’s signature whiskey cart—Bourbon Steak invites guests to relax and indulge.
Bourbon Steak Washington D.C.
Private Dining & Events
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. For more information, contact:
Hailed by Washington Post food critic Tom Sietsema as a splurge-worthy destination, it’s praised as a “cattle call with lots of designer brands: Wagyu from Japan, so tender and richly marbled you feel as if you’re grazing on meat butter.”
“The twenty best restaurants in Washington DC” – Conde Nast Traveler
About Our Chef: Drew Adams
A native of Baltimore, Maryland, Chef Drew 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 celebrated kitchens, starting as saucier and chef de partie with Chef Robert Wiedmaier at Marcel’s. He then set his sights on another fine dining establishment: Plume at The Jefferson Hotel. While he was at Plume, the restaurant was designated 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. (He later rose to executive sous chef.) Drew assisted 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 was ready to open another kitchen with another rising star. 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 roots.
After The Dabney, Adams stepped away from working chef’s hours for a year to welcome a new daughter, and take on a Research and Development Chef role with Whole Foods Market. 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,” Mina said. “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. 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 the same passion to his roles as chef and kitchen leader as he does to his role as a father. At Bourbon Steak, he is ready to delight and impress guests and critics alike.
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