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Four Seasons 2800 Pennsylvania Ave. NW Washington, D.C. 20007
202.944.2026
Hours

LUNCH:
MondayFriday: 11:30AM2:30PM

DINNER:
MondayFriday: 5:30PM10PM
SaturdaySunday: 5PM10PM

LOUNGE:
TuesdayThursday: 11:30AM11:45PM
Friday: 11:30AM12:45AM
Saturday: 3PM12:45AM
Sunday: 3PM–11:45PM

Bourbon Steak — Washington D.C.

Located in Washington DC’s Four Seasons hotel, Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

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02 / 20 / 2024
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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:

Dining Coordinator
[email protected]
202-944-2049

Forbes logo

Equal parts power spot and local hangout…Bourbon Steak has been a city stalwart since it opened.

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

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Chef Michael Mina

Born in Cairo, Egypt and raised in Ellensburg, Washington, Chef Michael Mina began his epicurean journey at the Culinary Institute of America in Hyde Park, NY. During his formal schooling, he spent his weekends sharpening his skills with hands-on experience by working in Chef Charlie Palmer’s kitchen at the upscale Aureole in New York City. Early in his career, Chef Mina was presented with a rare and unique opportunity with Chef George Morrone when the duo were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had always dreamed of calling home. 

Chef Mina’s culinary and business vision ultimately led to the founding of MINA Group, which now owns and operates more than 30 restaurants around the world. 

Throughout his illustrious career, he has been honored with numerous accolades including a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s “Who’s Who of Food & Beverage” inductee (2013), Gayot’s Restaurateur of the Year (2011), Bon Appétit’s Chef of the Year (2005), and more.  

Chef Mina and his collection of restaurants have been featured across national media outlets such as Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Robb Report, Travel + Leisure, and Wine Spectator. He has been a featured guest chef at the James Beard House on numerous occasions, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. 

Four Seasons DC Chef Quentin Welch

Chef Quentin Welch

Chef Quentin Welch, an Ohio native, has been with MINA Group for nearly a decade, most recently acting as a part of the restaurant group’s task force for new projects before accepting the role at Bourbon Steak DC. Welch began her culinary career in her home state before venturing to Las Vegas where she underwent an accelerated program at Le Cordon Bleu. During her time in Las Vegas, she worked for José Andrés Group, opening Jaleo and later leading the chef’s table experience at é by José Andrés, both at the Cosmopolitan Hotel. Before Joining MINA Group in 2014, Chef Welch also worked under Chefs Thomas Keller and Jean-Georges Vongerichten at their Las Vegas eateries Bouchon and Prime Steakhouse, respectively.

During her tenure with MINA Group, Chef Welch rose to the role of Corporate Sous Chef, leading the kitchen at concepts including Stripsteak Wiakiki and Mina Brasserie before taking on the role of Executive Sous Chef at Bourbon Steak Nashville.

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