The story
Bourbon Steak DC, at 2800 Pennsylvania Avenue Northwest in Washington, D.C., is a modern American steakhouse that Forbes Travel Guide named Recommended for 2026. Michael Mina's brand gives the room its name, and the kitchen is led by executive chef Joe Palma.
Palma came to the restaurant from Westend Bistro by Eric Ripert. Forbes reviewers point to his added seafood dishes and French technique, so the sea bass is worth ordering even at a steakhouse. The beef program is just as deliberate, with Wagyu sold by the ounce, 36-day dry-aged beef, and both grass-fed and corn-fed cuts.
The dining room is modern, with muted leather chairs, rich woods, metal accents and large windows that bring in natural light. The newly renovated front bar has banquettes for craft cocktails. In warmer weather, the brick patio has oversized fireplaces and sculptural art on its walls.
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The dining room at Bourbon Steak is decidedly modern, all muted leather chairs, rich woods and metal accents, with large-scale windows to let in natural light. It certainly doesn’t feel like your average “boy’s club” steakhouse.One of our favorite spots is the newly renovated front bar, where you can perch on banquettes while savoring craft cocktails or, in nicer weather, move outside to the brick patio with its oversized fireplaces and modern sculptural art adorning the walls.Bourbon Steak might have celeb chef Michael Mina’s brand, but the real magic comes from executive chef Joe Palma, formerly of local favorites like Westend Bistro by Eric Ripert.We love some of the tweaks Palma has made to the D.C. restaurant’s menu, including an added highlight on seafood and French technique. So while it may seem out of character at a restaurant with “steak” in the name, definitely go ahead and try that sea bass.You’d expect the meats to be the menu’s star — and they certainly are. Choose from by-the-ounce Waygu, 36-day dry aged, grass-fed or corn-fed beef.
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