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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-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.

Joe Palma

Joe Palma, Executive Chef, BOURBON STEAK, Washington DC

Joe Palma is the Executive Chef of BOURBON STEAK in Washington, DC where he brings a penchant for harmoniously blending creativity with the culinary identity of a region.

Most recently, Palma was the Executive Chef at High Cotton in Charleston, South Carolina, a neighborhood restaurant specializing in Lowcountry cuisine. His two-year tenure in Charleston was noted and appreciated by local food publications such as the Charleston City Paper and Charleston Magazine.

No stranger to Washington DC, Palma has spent the last decade working in some of the area's most well-known and beloved restaurants. Prior to his move to Charleston, he was the Chef de Cuisine at Westend Bistro by Eric Ripert, located in the Ritz Carlton. There he became known for his polished dishes and creative plates boasting Southern flair. While at Westend Bistro, Palma introduced the popular summer BBQ stand where guests could enjoy a rotating selection of barbecue favorites every Friday such as pulled pork sandwiches, Texas-style brisket and North Carolina-pulled chicken. Palma also competed in and served as a judge at Cochon, a prestigious national culinary competition where chefs are judged on their dishes made using heritage pork breeds.

In addition to his red meat repertoire, Palma also came to be known for his mastery over seafood, which was no surprise given his two-year term as Sous Chef at Ripert's Michelin-starred Le Bernandin in New York City, widely considered to be the top fine-dining seafood restaurant in the country.

Prior to working with Chef Ripert, Palma strengthened his French technique and fine-dining background with two notable DC chefs - Yannick Cam, under whom Palma served as Sous Chef at the elegant Le Paradou, and Michel Richard at the legendary chef's fine-dining restaurant, Citronelle.

At BOURBON STEAK, Palma hopes to continue the tradition of consistency and excellence that is the hallmark of the restaurant, while offering new dishes that speak to his strengths - classic French cuisine and Mediterranean flavors. Palma looks forward to utilizing the tremendous bounty of the Chesapeake Bay watershed and local farms with whom he has worked in the past to accomplish his goals at BOURBON STEAK.

Mark Politzer

Mark Politzer, General Manager, BOURBON STEAK

In July 2008, Mark Politzer became the general manager of BOURBON STEAK DC. A graduate of the Florida International University in Miami , with a Bachelor of Science degree in hospitality management, Politzer began his restaurant career in the Sunshine State working at the Hyatt Hotel Pier 66 in Fort Lauderdale and the Boca West Country Club in Boca Raton. In 1999 he relocated for five months to France , to study and train at the renowned Relais & Châteaux de la Chèvre d’Or and Les Palaces De La Côte D’Azur. He then joined the Mandarin Oriental Hotel San Francisco as the assistant restaurant manager of Silks


In 2002, the Mandarin Oriental Hotel, Hyde Park in London, England tapped Politzer to be the restaurant manager of the notable, one-Michelin-star restaurant, Foliage, and in 2004 he was offered the opportunity to move to the nation’s capital as the restaurant manager of the award-winning CityZen at the Mandarin Oriental. In his role at BOURBON STEAK DC, Politzer is responsible for the restaurant’s daily operations, staffing, training, exceptional service standards and special events

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