Michael Mina Opens Bourbon Steak In The Nation's Capital

Culinary master, internationally acclaimed chef and restaurateur Michael Mina will open BOURBON STEAK at the exclusive Four Seasons Hotel in Georgetown, featuring a menu that is artfully tailored to his new Washington dining audience, incorporating fresh East Coast produce, as well as West Coast treasures. The restaurant is slated to open this winter and will offer both lunch and dinner service with Mark Politzer as the newly appointed general manager. Politzer has been a presence in the Washington dining scene for many years.

Washington is in fact only the second Michael Mina restaurant to serve lunch, in keeping with the nation's capital's emphasis on power daytime dining. BOURBON STEAK guests will find a spacious 144-seat restaurant, plus a private dining room which can accommodate parties of 22, and a handsome bar/lounge with a total of 42 seats.

Mina, a two-time James Beard award-winning chef and culinary innovator remarks, "I'm excited about opening a restaurant in our nation's capital and collaborating with the exceptional team at the Four Seasons. To this end, I have crafted a menu that is unique and distinctive to the BOURBON STEAK in Washington, including the new salad entrees on our lunch menu. Our guests can anticipate homemade, fresh from the oven bread, each specifically created to complement the salad it is paired with, and lunch entrees of meat and fish will be served with three seasonal sides that will change daily as well."

"Michael Mina is bringing an exceptional, new dining experience to our award-winning hotel," explains Christian Clerc, Regional Vice President and General Manager of Four Seasons Hotel, Washington, D.C. "His previous endeavors and now this new venue, BOURBON STEAK, customized to reflect the dining preferences of our guests in Washington, characterize the kind of dynamic direction we are seeking."

BOURBON STEAK will open for lunch daily from 11:30 a.m. to 2:30 p.m. and dinner will be served nightly, beginning at 5:30 p.m. and ending at 10:30 p.m. on week nights and 11 p.m. on weekends. Mina and his team will deliver a modern menu that focuses on the finest meats and freshest seafood available both locally and worldwide. Guests can look forward to corn-fed, all-natural meat such as the prized Masami farms American Kobe beef, Japanese "A5" Kobe, and certified all-natural Angus steaks, which are cooked over seasoned wood-fueled flames. His upcoming menu for DC will also feature line-caught seafood, Maryland crab and fresh, seasonal produce.

A wood-burning grill is the centerpiece to Mina's kitchen. Prior to grilling, meats at BOURBON STEAK are first poached to mouthwatering tenderness - red meats in butter, lamb in olive oil and pork in bacon fat. "My signature slow-poaching style of cooking enhances the flavor and tenderness by heating the meat for several hours at a low temperature, while the mesquite-stoked grills infuse every cut with a subtle smokiness," says Mina.

Highlights on the lunch menu include starters such as the Michael Mina caviar parfait or traditional selection of farm-raised caviars from around the world (market price), red wine-braised oxtail with bone marrow custard, fris�e and grilled country bread ($17) and salads like the saffron-braised veal cheeks with chickpeas, roasted peppers, watercress gremolata and baby zucchini served with polenta spoon bread ($25) or the butter-poached Maine lobster with butternut squash, pumpkin seeds, mache and black truffles served with warm brioche ($27). Lunch entrees include four, wild caught fish: Halibut, Ahi tuna, Hawaiian ono and Alaskan salmon ($25-$29) and four steak choices: New York strip, dry-aged rib eye, filet mignon and sirloin ($28-$31); each steak is slow poached in butter and finished over wood c