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Bourbon Steak - Washington.D.C. A Michael Mina Restaurant
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2800 Pennsylvania Avenue
Northwest, Washington, DC
20007-3717
(Four Seasons Washington DC)
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Phone:(202) 944-2026
Lunch Hrs:Mon-Fri 11:30am-2:30pm
Dinner Hrs: Sun-Thu 6-10pm, Fri 6-10:30pm, Sat 5:30-10:30pm
Attire:Business Casual
Cuisine: The restaurant features contemporary American fare with a focus on seasonal ingredients, as well as Mina's award-winning butter-poached meat and poultry and classic seafood dishes.

The Team

at BOURBON STEAK DC

Hear Michael Mina and David Rockwell describe their vision for one of the best restaurants in Georgetown, BOURBON STEAK.

drew adams

Andrew "Drew" Adams, Executive Chef, BOURBON STEAK

The accomplished Baltimore, Maryland, native and Johnson & Wales University graduate has serious chops when it comes to cooking in high profile kitchens. He brings a balance to modern cuisine that is influenced by a sense of history and the preservation of techniques that have fallen by the wayside.

'Drew' has been riding shotgun with notable chefs in some of Washington's most highly recognized kitchens, starting with chef Robert Wiedmaier at Marcel’s, as saucier and chef de partie. Working his way up the ranks to sous chef, he set his sights on another fine dining establishment: Plume at The Jefferson Hotel. Drew was initially brought on as chef de partie and in no time became sous chef where his responsibilities entailed overseeing the daily operations in the hotel's three dining outlets. Before his departure after four years, the restaurant achieved its highest accolade, designation as a Five Star Restaurant by Forbes Travel Guide.

His course veered from uber-formal to relatively casual when Drew was tapped to be sous chef of Rose’s Luxury, just prior to opening then advanced to executive sous chef. The strict reliance on high quality ingredients would be the foundation to inspire the palate. Drew assisted with chef-owner Aaron Silverman in developing dishes that positioned the restaurant as one of the top establishments in DC. “He and I worked together so well because, despite our different personalities, we have ridiculously intense food passions that underlie everything,” says Drew. To his mastery of attention to detail and the intricacies of sauces, he now added a focus on ingredient sustainability, and that spirit of collaboration that he's come to value in the kitchen. The accolades began rolling in, from Bon Appetit and GQ magazines to James Beard Award nominations. After three years, Drew sought the fresh experience of opening the kitchen of another chef whose star was on the rise. Chef Jeremiah Langhorne, owner of The Dabney, has a philosophical approach to cooking, and his southern and mid-Atlantic sensibilities were a natural match for Drew’s Maryland foundation. “Jeremiah encouraged me to excel in my daily operations, menu planning, and development. I learned so much more about flavors, fire and hearth. He was truly one of the best chefs I have worked for and hands down and incredible chef,” says chef Drew Adams.

Working 75-80 hours a week, Drew's inclination was to accept the load as a dedicated professional, never looking at his watch. For that particular year, however, life would need to adjust to his role as a new father. Drew wanted to be an active parent in his daughter’s first year, and that meant being close to home. When Whole Foods Market came looking for a Research and Development Chef, the timing was perfect, and he took the job for a year.

He didn't know if he was ready to take on another prominent role in a kitchen, but there was no turning away from an opportunity to work with Michael Mina. “I’m very pleased to have Drew leading the kitchen at BOURBON STEAK," says the nationally respected chef. "We’ve been fortunate to have the highest caliber chefs from the day we opened in DC, and Drew is no exception. He’s worked with some of the best chefs in the industry, and his creativity and drive are second to none,” continues Mina. “BOURBON STEAK is at the top of its game right now, and with Drew at the helm, it will continue to set the standard in dining excellence.”

Chef Drew Adams brings as much passion to his roles as chef and kitchen leader as to that of father, and at BOURBON STEAK, he is ready to delight and impress guests and critics alike.

John M. Gilbert

John M. Gilbert, General Manager, BOURBON STEAK

A native of Williamsburg, Virginia, John started working in restaurants at the age of 16 at the local Trellis restaurant. He graduated on the Dean’s List from Johnson and Wales in Charlotte, North Carolina before he began his career in notable restaurants around the mid-Atlantic.

His first foray into the high-stakes world of steakhouses was at BLT Steak within the Ritz Carlton Hotel in Charlotte, North Carolina. John then moved to Washington, DC where he joined the Michael Mina Group team at BOURBON STEAK. He began as a dining room captain before quickly progressing into a management role. He spent the next four years there, honing his skills and being instrumental in driving service, training staff and overseeing the award-winning beverage program.

John yearned to stay in the Washington, DC area while furthering his career. When the general manager position wasn’t available at the time, John left Mina Group to pursue his ambitions elsewhere and continue to gain invaluable knowledge in the field. He was the opening General Manager of Fiola Mare and then moved to its sister restaurant Fiola, which earned a Michelin star in 2016. Following its milestone success, he went on to become the opening Director of Restaurants at the legendary Watergate Hotel. His dedicated efforts were integral in the opening of this world-class property.

Bourbon Steak is thrilled to have John Gilbert on the Washington, DC team once again!

Joe Palma

Torrence Swain, Head Bartender, BOURBON STEAK

Filled to the brim with Southern hospitality, Torrence Swain will tell you that as much as his craft relies on the finest spirits, hand-shaved ice, fresh squeezed juices, and house-made bitters and infusions, the most important ingredient stocked behind his bar at BOURBON STEAK at Four Seasons Hotel Washington DC, is a warm and genuine welcome to all who enter. Swain is a native of Virginia's Tidewater region and attended Hampton University. He curated a palate in Washington, DC and sharpened his efficiency and knowledge. As head bartender at Farmers Fishers Bakers, he embraced the craft cocktail movement in his own style and earned a reputation of masterfully featuring the spirit in a cocktail by allowing its authentic tastes to be pronounced. Swain was tapped by BOURBON STEAK and his new mentor, Duane Sylvestre, who took him on an awe-inspiring journey with cocktails. Soon after his departure, Swain’s invaluable experience earned him the right to become lead at Bourbon Steak. Upon meeting Swain, you will be greeted with affable “spirit” and an exquisite cocktail that suits every taste…and one-of-a-kind.


Joe Palma

Winn Roberton, Head Sommelier, BOURBON STEAK

As a child in suburban Washington, DC, Winn Roberton's dining out experience was limited to family birthday celebrations, but the 'magic' of restaurant operations that entranced him then has had a fast hold ever since. These days, as a member of the wine team overseeing the capital city's deepest cellar, it is his great pleasure to be making that magic happen for others.

Winn’s early food fascination was fed by "Emeril Live" and "Molto Mario" on the Food Network. He waited tables and tended bars while earning a degree in classical music performance [French horn] at Penn State; during the Thursday lunch shift, when the wine rep would come by, Winn was paying attention. He ramped up his oenophilic education over the course of five years in Las Vegas, working at upscale establishments from the MGM Grand to the Palazzo to Vintner Grill. To prepare for the first, and then the Advanced, Court of Master Sommelier exams, he took a few months off for a course of intensive study with a Master Sommelier David Glancy. Returning to the nation’s capital in 2008, he joined the staff of Michael Mina's BOURBON STEAK at Four Seasons Hotel Washington, DC as a server, before being named a sommelier after three-and-a-half years. And in November 2016, he advanced to the position of head sommelier.

While Winn admires the “nerdy, geeky wine lists” that are abundant in DC, he is in his element at Bourbon Steak, where the truly committed wine seeker can peruse a list of over 750 labels driven by the classic wine regions of the world. Winn notes that they “have their geeky fun, too, at Bourbon Steak” highlighting off-the-grid wines on their popular and affordable ‘Secrets of the Sommelier’ pages. “It's an unapologetically high-end list, but there really is something for everyone,” he notes, adding, “Even the room-service wines, those that might be considered the 'low-end' of any other hotel list, are frankly awesome.” He has a special affinity for Italian wines, but his love of travel and natural curiosity keep his mind wide open; not long ago, he ventured to Greece and Portugal, where he was intrigued and delighted by what he tasted. Now, as head sommelier, he has been focused on constantly evolving the dynamic by-the-glass program, bringing in wines with more age from California to Italy and France and creating a more in-depth experience for guests by pairing cuisine with complementing wines outside the standard red-wine-and-steak duo.

As a firm believer in continuous staff training and education, Winn channels the lessons of his own mentor, Master Sommelier Andy Myers [now Wine Director of José Andrés' Think Food Group]. He pays it forward by regularly hosting blind-tasting groups for younger wine professionals studying for the Advanced sommelier exam. “Andy taught me to stay focused, to be prepared and consistent, and to have humility.” Winn expects to be sitting for the Masters-level exam before long, and whatever happens, he’s enjoying the journey: “There are a lot of good wine out there. And many I have yet to taste…!”

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