A Decade of Decadent Dining: BOURBON STEAK at Four Seasons Hotel Washington, DC Marks Ten Years

For a decade, BOURBON STEAK at Four Seasons Hotel Washington, DC has been lauded for raising the “steaks” with seriously prime cuts of beef and chef-curated dishes, boasting an expansive wine cellar, and crafting an impressive array of creative cocktails – all experienced in a sophisticated and inviting contemporary-style ambiance.

In celebration, David Bernand, Regional Vice-President and General Manager of Four Seasons Hotel Washington, DC, and celebrity chef Michael Mina invite loyal, longtime patrons and first time diners alike to join them in raising a glass to the 10th Anniversary of BOURBON STEAK DC. The fabulous festivities commence on Saturday, January 19, 2019, with an exclusive five-course dinner, meticulously matched with world-class wine pairings for USD 200.90 (nod to 2009, the year the doors opened).

In addition, for the first and only time in its 10 years – Brunch at BOURBON STEAK DC on Sunday, January 20, 2019, will be offered for USD 75 all-inclusive. It will be a showstopper on top of the abundance of food choices depicting the popular specialties: a live DJ playing popular tunes from the decade, a Bloody Mary fountain, an endless pour of Moët & Chandon Champagne and Mimosas, and a very tall ten layer birthday cake. A portion of the weekend’s proceeds will be donated to No Kid Hungry, so sipping and savouring has never tasted so worthwhile.

An exceptional decade of culinary excellence all comes together when a selection of top talents from the BOURBON STEAK family will gather to participate in the momentous weekend. Featured dishes will be put forth by Michael Mina, Founder of the Mina Group; Adam Sobel, former Executive Chef of BOURBON STEAK DC and currently Executive Chef and Partner of Cal Mar in Los Angeles; Drew Adams, Executive Chef of BOURBON STEAK DC; Gerald Chin, Vice President of Culinary Operations for the Mina Group; Joe Palma, former Executive Chef of BOURBON STEAK DC; and Chelsea Spaulding, Lead Pastry Chef at BOURBON STEAK DC. Diners can rejoice and delight, as the culinary intrigue will continue throughout the month of January, with the dishes from the 10th anniversary dinner menu available in the dining room.

This rare opportunity for gastronomic time travel will be depicted by beloved bites and boozy beverages from years past and present. Reflect on cherished experiences: In a room lighted to a golden glow, the signature truffle dense rolls and salt-dusted duck fat fries tempt the palate for what is to come. The staff provides an encyclopaedic knowledge of the expertly-cooked prime cuts and encourages guests to look beyond and steaks to dishes such as the famous lobster pot pie, crispy charred octopus and the succulent hamachi crudo.

In 2018 alone, BOURBON STEAK DC continued to exceed its own ambitious standards: Head Sommelier Winn Roberton led the team in earning the only Outstanding Wine Program semi-finalist nomination in Washington, DC from the James Beard Award Foundation, as well as the coveted Restaurant Association of Metropolitan Washington Award for Wine Program of the Year. StarChefs recognized Executive Chef Drew Adams as a 2018 DC-Chesapeake Rising Star, an honour shared only with DC’s best and brightest. And, the newest addition to the team, Sarah Rosner – selected for her stellar merits – made a memorable mark in the progression of the restaurant as the first female head bartender.

With 10 years and growing, the sensational celebration is truly an invitation not to be missed.

10th Anniversary Dinner Menu

Amuse: Adam Sobel

• Croque madame gougère

First Course: Drew Adams

• Scallop crudo with osetra caviar, chive essence, scallop cream

Second Course: Gerald Chin

• Cauliflower agnolotti with white truffle, parmesan, spuma, pine nut crumble

Third Course: Joe Palma

•  Maine lobster, enoki mushroom, ras el hanout tuile, sauternes reduction

Fourth Course: Adam Sobel

• Four Story Hill veal schnitzel with warm fingerling potato, toasted pecan, and black truffle

Fifth Course: Michael Mina

• Triple seared 7x wagyu strip with bone marrow stuffed cipollini onion, roasted sunchoke purée, Perigord sauce

Dessert

•  Coconut panna cotta with tangerine, thai basil, passion fruit ice

Wine pairings curated by Sommelier Winn Roberton

Tickets to the 10th anniversary dinner on Saturday, January 19, 2019 are USD 200.90 and available on EventBrite. The dinner begins at 5:30 pm with a welcome cocktail and reception in the private dining room. Tickets to the 10th anniversary brunch on Sunday, January 20, 2019 are USD 75 and available on EventBrite. The brunch begins at 11:00 am and ends at 3:30 pm. Both events are all-inclusive of tax and gratuity.