Bourbon Steak sits inside the Four Seasons Hotel in Georgetown, conceived by Chef Michael Mina as his take on the American steakhouse. Executive Chef Robert Curtis runs the kitchen, building the menu around local ingredients alongside the namesake steak, wagyu, and a lobster pot pie that reviewers single out along with the fries and oysters.
The dining room goes for old-school comfort — plush armchairs under a leather ceiling — while a private patio with fire pits and gardens lets guests take the full menu outdoors in the middle of Georgetown. Lead Bartender Engidawork Alebachew runs the cocktail program at the bar, and private events can be booked in the Spirit, Batch, or Barrell dining rooms.
The restaurant was named to StarChefs' Rising Stars class for DC-Chesapeake in 2018, and its wine program was a James Beard Foundation semifinalist for Outstanding Wine Program the same year.
The dining room goes for old-school comfort — plush armchairs under a leather ceiling — while a private patio with fire pits and gardens lets guests take the full menu outdoors in the middle of Georgetown. Lead Bartender Engidawork Alebachew runs the cocktail program at the bar, and private events can be booked in the Spirit, Batch, or Barrell dining rooms.
The restaurant was named to StarChefs' Rising Stars class for DC-Chesapeake in 2018, and its wine program was a James Beard Foundation semifinalist for Outstanding Wine Program the same year.