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Bourbon Steak - Washington.D.C. A Michael Mina Restaurant
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2800 Pennsylvania Avenue
Northwest, Washington, DC
(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


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

David Fascitelli

David Fascitelli, General Manager

Richmond, Virginia native David Fascitelli grew up loving the great corner restaurants in his family's urban neighborhood. In high school and college, he progressed through jobs at a sub shop, in a country club kitchen, and a couple of fine dining restaurants. By the time he was completing his business major at James Madison University [with a concentration in hospitality], he knew beyond a doubt that Food & Beverage was his calling as that is where hard work balance with pure enjoyment.

In a stroke of good fortune, he connected with the HR Director of the Four Seasons Hotel Washington, DC, and was admitted to the hotel's intensive Manager Training Program -- and never looked back. He learned the fine art of stewarding, banquets, and room service to the highest standard. Following terms as assistant manager in several of those departments, he was made manager of Seasons, the power breakfast pinnacle of the nation's capital. When Michael Mina partnered with the Four Seasons Hotel to open his decidedly popular restaurant, Bourbon Steak, upstairs, General Manager Mark Politzer [now an executive with the Michael Mina Restaurant Group] recognized the young man's promise, and took him under his wing. Sure enough, when Politzer moved on in 2015, Fascitelli was ready to step up.

As General Manager of one of the most celebrated fine dining restaurants and hub for dignitaries, celebrities and political icons in town, Fascitelli oversees a staff of 75 with energy, wisdom, and grace. "This is an amazing restaurant," he states simply, "it's what a restaurant should be, at a Four Seasons Hotel." In fact, it is one of the top performing restaurants within the lauded hotel company, as well as in the Michael Mina Restaurant Group. Fascitelli credits that to its devoted local following, and to the steady stream of new guests who are delighted not only by the cuisine, the atmosphere, the cocktails, the wine list, but also not necessarily feeling as just a guest passing through town. The service standards provide a warm welcome as if they had been there time and time again. "It's truly incredible when someone new comes in and opens up the cocktail book, for example, and you can just read the 'Wow!' on his or her face," he says. "We take great pride in exceeding expectations, even among loyal Four Seasons guests. In Food & Beverage, that means maintaining our standards, but at the same time, constantly innovating."

Joe Palma

Joe Palma, Executive Chef, BOURBON STEAK

Joe Palma is the Executive Chef 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

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

Julian Mayor, Head Sommelier, BOURBON STEAK

Largely self-taught and justifiably certified, Julian Mayor operates with an authority born of natural talent and depth of experience as he oversees the wine program at BOURBON STEAK at Four Seasons Hotel Washington, DC. He thinks of his 750+ label list as being in parallel with the chef's menu: seasonal, evolving, and featuring the great classics as well as an array of just-as-great, but lesser-known, vintages that are simply waiting to be introduced. He also shows a serious commitment to making high-end labels accessible by-the-glass, often offering these as pairings for particular menu items. The empathetic and expert wine resource, Mayor, is a graduate of Boston University [International Studies] and the French Culinary Institute in New York, and an avid traveler – whose adventures naturally focus on wine.

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