100 Best Restaurants 2010: Bourbon Steak
No. 35: Bourbon Steak
Reviewed By Todd Kliman, Cynthia Hacinli, Ann Limpert, Kate Nerenberg, Rina Rapuano
Comments () | Published January 1, 2010
75 Great Bars (2013) 100 Best Restaurants 2013 100 Best Restaurants (2011) 100 Best Restaurants 2012 100 Best Restaurants (2010)

Bourbon Steak
Address: 2800 Pennsylvania Avenue, NW, Washington, DC 20007
Phone: 202-944-2026
Neighborhood: Georgetown
Cuisines: Steaks, Modern, American
Opening Hours: Open Monday through Thursday 11:30 AM to 2:30 PM and 6 to 10 PM, Friday 11:30 to 2:30 and 5:30 to 10:30, Saturday 5:30 to 10:30, and Sunday 6 to 10 PM.
Wheelchair Accessible: Yes
Nearby Metro Stops: Foggy Bottom-GWU
Price Range: Very expensive
Dress: Business Casual
Noise Level: Chatty
Reservations: Recommended
Best Dishes Spice-poached-shrimp cocktail; chilled lobster with yuzu; classic wedge salad; tuna tartare; creamy shrimp Louis; pan-roasted chicken with mac and cheese, a Trump-style TV dinner; garlic-and-chive pierogi; boozy butterscotch pot de crème made with 18-year
Price Details: Starters $12 to $25, entrées $29 to $145.
Special Features:
Wheelchair Accessible, Valet Parking Available, Party Space

Cuisine: This Four Seasons hot spot is only nominally a steakhouse. The force behind it is San Francisco’s Michael Mina, known for his flair with fish. Accordingly, the tuna tartare is more memorable than the porterhouse. Beware the prices: Care for a $75 snifter of single malt after that $85 lobster pot pie?

Mood: The chocolate-leather-clad dining room exudes a sort of modern elegance. But the place has a sense of humor, too—a gratis trio of McDonald’s-inspired fries (fried in duck fat and served with house-made ketchup) welcomes every table.

Best for: Dinner on the boss’s dime; splurging on date night; cocktails and appetizers in the lounge.

Best dishes: Spice-poached-shrimp cocktail; chilled lobster with yuzu; classic wedge salad; tuna tartare, which sets itself apart with sesame oil and Asian pear; creamy shrimp Louis; pan-roasted chicken with mac and cheese, a Trump-style TV dinner; garlic-and-chive pierogi; boozy butterscotch pot de crème made with 18-year-old Macallan; caramel apple; coconut candy bar.

Insider tips: Pace, pace, pace. After those fries comes the bread course: a skillet of buttery truffle rolls. Do too much nibbling at the outset and you might not make it through the appetizer—which would be a shame because the desserts are some of the area’s best.

Service: ••½

Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner. Very expensive.

See all of 2010's 100 Best Restaurants

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Posted at 12:00 AM/ET, 01/01/2010 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews