About DC Restaurant Openings
A guide to the newest places to eat and drink.
Bourbon Lounge, 2800 Pennsylvania Ave., NW
When Bourbon Steak opened in the Georgetown Four Seasons 18 years ago, its adjoining lounge was its own buzzy destination for cocktails and decadent burgers. (In 2015, it even landed on Washingtonian’s 100 Very Best Restaurant list, separate from the steakhouse.) But you probably haven’t thought much about the lounge lately, especially as shinier new competition from the likes of Brasero Atlántico, Ox & Olive, and the Oak Room has arrived in the neighborhood.
Now, Bourbon Lounge—the official new name—is aiming to regain some of its former glory with a $1.5 million renovation and menu makeover, following recent upgrades to the hotel’s suites and spa. It reopens Saturday, August 15.
“It’s not just going to be a place to spill over into the dining room or a place that if you’re waiting for your table, you grab a drink. This is going to be a destination in and of itself,” says Marc Bromley, Four Seasons Regional Vice President and General Manager. While the upgrade has been long-planned, its debut comes on the heels of Bourbon Steak chef Michael Mina closing sister restaurant, Acqua Bistecca, in City Ridge earlier this week.
The moody new look draws inspiration from Georgetown’s “historic residential salons” with dark wood paneling, a dark stone bar, and velvety “Hollywood” booths. A brass and glass archway now separates the lounge from the dining room. The adjoining courtyard with fire pits in cool weather was updated a couple years ago.
As for the menu, some old favorites are sticking around, including the the prime steak burger ($26) and wagyu double burger with American cheese ($28). New to the lineup: the “BBB” (Bourbon Steak Bone Marrow Burger, $35) with gruyere and cheddar, spiced pickles, raw and caramelized onions, and a bone marrow sauce. A side of duck fat fries ($14) comes with a trio of dips: pickled ketchup, truffle aioli, and remoulade.
General Manager Andres Sweek says about 70 percent of the menu is new, including sesame lobster toast and lamb kofta “pops” with medjool date glaze and tangerine labneh. Lemon pepper fried chicken bites come with ranch creme fraiche, but you can upgrade them with caviar (add $35).
The drink menu is overseen by head sommelier Winn Roberton and Head Bartender Engidawork “Engi” Alebachew, both of whom have worked at Bourbon Steak since it opened nearly two decades ago. The cocktails include classics like a dirty martini with truffle brine or a smoked Manhattan with wagyu-fat-washed bourbon as well as seasonal options such the summery “Pepperberry” with mezcal, strawberry-pepper cordial, and grapefruit. Most cocktails are around $25, but the menu also includes a couple pricier options: a Rob Roy with Macallan Double Cask 15-Year for $65 and a margarita with Don Julio 1942 for $60.
“We have a ton of guests that love to show off and try something special,” Sweek says. “Having premium cocktails, it’s something that honestly gets sold quite a bit. People love it.”
Jessica Sidman covers the people and trends behind DC’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
