The Four Seasons Food Truck Will Serve Bourbon Steak Burgers, Grilled "Kimcheese"

More details on the swanky street vendor.

The Four Seasons food truck hits the streets with a Bourbon Steak and globally inspired menu. Photograph courtesy of the Four Seasons.

Good news for Bourbon Steak fans who don’t want to splurge on a $68 lobster pot pie: The restaurant hits the streets on October 13 with the Four Seasons food truck. Both Bourbon Steak chef Joe Palma and the Four Seasons’s head toque, Douglas Anderson, will serve menus on alternating days, competing to win a “people’s choice” vote for best dish.

The first menu comes courtesy of Palma on Tuesday, October 14, in Georgetown (see the full schedule below). He most recently helmed High Cotton in Charleston before returning to DC, and brings a Southern twist to the lineup. On board: dime-store burgers, Old Bay fried shrimp and grits, pulled pork, roast turkey sandwiches, sides like truffle mac, and desserts such as a riff on Fluffernutters. On Wednesday, you can taste a globally inspired offering of half-smokes, grilled “kimcheese” stuffed with the spicy pickled cabbage, mojo-spiced chicken kebabs, Tutti Frutti macarons, and more from Anderson.

Those looking to eat for charity should stop by the truck on Wednesday outside MedStar Washington Hospital for lunch or dinner, when all proceeds will be donated to the hospital’s Washington Cancer Institute. Now if only the medical marijuana food truck would join the party.


Monday, October 13: Private Event

Tuesday, October 14: PNC Georgetown Branch, Parking Entrance on M Street (Bourbon Steak menu), 6 to 8 PM

Wednesday, October 15: MedStar Washington Hospital, 110 Irving Street NW (Anderson’s Four Seasons menu) 11 AM to 2 PM; PNC Georgetown Branch, Parking Entrance on M Street (Bourbon Steak menu) 6 to 8 PM.

Thursday, October 16: Private Event

Friday October, 17: Private Event

Saturday, October 18: PNC Georgetown Branch, Parking Entrance on M Street, (Anderson’s Four Seasons menu) Noon to 2 PM

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.