Bourbon Steak - Washington
James Beard award winner Michael Mina is behind this steakhouse concept located adjacent to the lobby in the Four Seasons Georgetown. Mina's modern American steakhouse aims to offer a timeless dining experience with local and seasonal ingredients.
At once classic and contemporary, Bourbon accomplishes all the traditions expected from a steakhouse with a flair of excitement. Whimsical twists are taken throughout the menu, from the raw bar featuring seafood "towers" and hamachi topped with ponzu gelee, watermelon and coriander blossom to grilled elk tenderloin as one of the entrees.
This is the place to be for hardcore carnivores as there is plenty to choose from concerning prime steaks and wild game. Steaks are aged 35 days and include an 18-ounce, bone-in New York strip, 38-ounce Porterhouse and 40-ounce, bone-in Tomahawk ribeye. Also available are the all-natural grassfed and all-natural corn fed steaks. And in addition to the elk tenderloin, wild game options include an eight-ounce venison filet and 14-ounce bison ribeye.
The Lounge at Bourbon Steak is chic, yet casual and warm, with stained white oak flooring, leather topped tables and ceilings, with custom tables and leather-framed mirrors at the end of the Marrone marble-top bar.