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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.

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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