"Michael Mina's Four Seasons steakhouse has poured free duck-fat fries since 2008; book it to close a deal in Georgetown."
About Bourbon Steak
Three trios of duck-fat fries land on the table before you have ordered a thing, each with its own dipping sauce, and they are free. That opening move is the Michael Mina signature, and it sets the register at Bourbon Steak inside the Four Seasons on Pennsylvania Avenue. Executive chef Robert Curtis runs a wood-fired kitchen built around American and Japanese Wagyu, and most nights the room fills with lobbyists, K Street partners and Four Seasons guests who want a steak that justifies the bill.
The Kitchen
Michael Mina opened Bourbon Steak at the Four Seasons in 2008, one outpost of a group that earned him the James Beard Best Chef: California award back in 2002. Day to day the kitchen answers to executive chef Robert Curtis, who cooks the steaks over a wood fire and finishes prime cuts and Wagyu in butter.
The tells are consistent across Mina's steakhouses and they are all here: the complimentary trio of duck-fat fries, the ahi tuna tartare mixed at the table with sesame oil, ancho chile and quail egg, the lobster pot pie carved out of its crust and spooned over. Steaks run from a Creekstone filet to A5 Japanese Wagyu by the ounce. Plan on $95 to $220 a head before wine, while the large-format party menus start at $130. The address is 2800 Pennsylvania Avenue NW, on the Georgetown edge of the West End, and you can see how it ranks among the best steakhouses worldwide.
The Room
The dining room sits off the Four Seasons lobby behind a glass wine tower, dark wood and leather banquettes under low pendant light. Sound is a steady hum at dinner, loud enough for a private conversation but never a shout. Tables are spaced for a briefcase and a signed contract, not packed in. A separate bar and lounge runs livelier and later. Dress is smart, jackets common but not required, and most of the room is in business clothes straight from the office. Count on roughly 150 seats across the main room and lounge.
Best for Closing a Deal
Book this room to close a deal because three things line up. The tables sit far enough apart to talk numbers without the next party hearing, the service is paced so plates never interrupt the moment you need to land the ask, and the Georgetown address reads as serious to a Washington counterpart. The wine list runs deep enough to mark the occasion with a Napa Cabernet, and the kitchen can turn a two-hour lunch or a long dinner. Sit a client in the corner banquette, order the tableside tuna to break the ice, and let the duck-fat fries do the rest.
Not for
Skip it for a quiet date. The room runs on expense-account energy and steakhouse volume, and the bill for two with wine clears $300 fast.
Frequently Asked
Is Bourbon Steak DC worth it?
Yes, if you want a polished steakhouse with a sense of occasion and an expense account to match. The duck-fat fries and tableside ahi tuna tartare are genuinely good, the Wagyu is properly sourced, and service is Four Seasons-smooth. Value is the weak point, since you pay a hotel premium, so come for the steak and the setting rather than a bargain. More capital tables sit on our Washington dining guide.
How hard is it to book Bourbon Steak?
Not hard for most nights. Bourbon Steak takes reservations on OpenTable and by phone at (202) 944-2026, and a table for two is usually available a few days out. Prime Friday and Saturday slots between 7 and 9 fill first, especially during the cherry-blossom weeks and inauguration cycles, so book those two to three weeks ahead. Large-party rooms need more lead time.
What is the dress code at Bourbon Steak?
Smart. There is no jacket requirement, but the room skews business and a blazer never looks out of place. You will see suits straight from K Street, dresses for anniversaries, and pressed denim at the bar. Avoid shorts, gym wear and flip-flops in the main dining room. The lounge is a touch more relaxed if you are stopping in for fries and a cocktail.
What should I order at Bourbon Steak?
Start with the complimentary trio of duck-fat fries, then the ahi tuna tartare mixed tableside. For the main, the wood-grilled Wagyu or the dry-aged ribeye are the safe stars, and the lobster pot pie is the table-share move. Finish with whatever soufflé is on. Pair with a Napa Cabernet from the glass wine tower. Budget $95 to $220 a head before wine.
Reserve a Table
Reserve at Bourbon Steak
Reservations via OpenTable or (202) 944-2026. Walk-ins seated at the bar and lounge.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address2800 Pennsylvania Ave NW, Washington, DC 20007
NeighbourhoodGeorgetown / West End
CuisineSteakhouse
Price$95–$220 per person; party menus from $130
Dress CodeSmart, jackets optional
Seating~150 seats, banquettes & bar
ReservationOpenTable / phone
