Big Dissapointment. I just don’t get this restaurant. Complementary french fries in a supposedly 5 star, best steak restaurant in DC, type of establishment? Oh please. We don’t go to restaurants that serve chicken strips and french fries for a reason. We don’t think children should be allowed in a 5 star restaurant. It was noisy, crowed, and the staff was inexperienced and didn’t seem to care you were dropping $300 for dinner. You should never have to beg for more water, ice tea or coffee. They should have noticed that the food was so bad that it didn’t get eaten. They didn’t ask if everything was ok. They had their collective noses too far north to notice. I am normally a Four Seasons fan but this particular paring does not work. They should stick to Charlie Palmer or better.
Worth the splurge.
There are French fries. And then, there are French fries that I dream about. Those are fried in duck fat, seasoned three ways and served with three sauces. They are crispy but light, and so addictive that I can’t stop eating them until the truffle bread comes.
Ah, the truffle bread. Another dream. I find myself visiting Bourbon Steak at the Four Seasons Hotel in Georgetown for any reason. I’ll go with a couple of friends to sit at a cocktail table, take a date to dinner or have a glass of wine on my own at the bar. For appetizers at the bar, the beef tartare and foie gras are all filling enough to be a meal (especially if you started with the fries). But if you’re planning on an oak-fired steak for dinner with a side of black truffle macaroni and cheese, start off with something a bit lighter—like the tuna tartare or crab beignets.
Citysearch Editorial Review. Tucked inside the Georgetown Four Seasons hotel, Bourbon Steak is part of celebrity chef Michael Mina's collection of high-end American restaurants. The upscale steakhouse includes a chic, modern lounge--with views of the hotel's garden and private patio--outfitted in low, leather banquettes where stylish guests mingle with the Georgetown business set to indulge in inventive pre-dinner cocktails dreamed up by one of the country's premier mixologists. In the dining room, partitioned brown leather booths provide privacy for the celebrities and power players that frequent the restaurant for--what else?--flavorful, butter-bath prepared steak from the grill. The menu also features American classics with an upscale twist--such as black truffle mac and cheese--and desserts like Michael's rootbeer float, which comes with sassafras ice cream, root beer sorbet and chocolate chip walnut cookies.
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