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.
Saturday & Sunday
Tuesday – Thursday
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:
About Our Chef: Robert Curtis
In his role as Executive Chef, Curtis oversees celebrated chef Michael Mina’s BOURBON STEAK, award-wining restaurant and Lounge.
Jose Gonzalez, General Manager of BOURBON STEAK says “We are thrilled to welcome Executive Chef Robert Curtis back to BOURBON STEAK. Robert’s native knowledge of the DC area and its wealth of premium local meats, seafood and produce, paired with his experience learning from some of the best Chef’s in the world, make him a real asset to BOURBON STEAK.”
Born in Philadelphia but raised in Bethesda, Maryland, Curtis has a long tradition of great cooks in his family. His great grandmother would get yearly write ups in the Times Picayune for her thanksgiving parties. This long standing familial relationship with food and family inspired him to attend culinary school. Upon graduating from Johnson & Wales University with a culinary degree in 2010, Curtis returned to the DMV. After working with great DC Chefs such as Robert Weidemeir and Cathal Armstrong at properties Brabo and Restaurant Eve, respectively, Curtis found his way to the Four Seasons Hotel Washington, DC, joining the BOURBON STEAK team for the first time in 2013. His work ethic and commitment to culinary excellence set Curtis apart and he quickly rose through the ranks, eventually becoming Sous-Chef before relocating to Michael Mina’s RN47, now shuttered, in San Francisco.
It was in San Francisco that Curtis met his now wife, Tugçe Salihoglu-Curtis, also a Chef. It ultimately was a time spent in Istanbul and coastal Turkey together that would inspire his future culinary endeavors. “I fell in love with spices, cooking on an open flame, sharing meals that were decadent in their simplicity” says Curtis.
Following two years in San Francisco at RN74, Chef Curtis found himself wanting to see more. Ever the student, well into his career Curtis took the opportunity to apprentice under Rene Redzepi at the incomparable Noma, in Copenhagen. “I was blown away by the commitment and passion at Noma. Every single detail of the experience was hand crafted”.
Now, leading the kitchen at BOURBON STEAK DC, Curtis is excited to add his personal touch to Chef Michael Mina’s celebrated New American Steakhouse. “I have been working on creating a signature spice rub for our Steaks”, Curtis says with excitement, “It tastes amazing when cooked over the fire grill”.
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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