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From business lunches to family dinners, Executive Chef Drew Adams sets the stage for an unforgettable steakhouse-dining experience, with a dramatic take on the new American cuisine.


Valet parking complimentary Monday – Friday 11:30 am – 2:30 pm
Valet parking USD 15 Sunday – Thursday: 6:00 pm – 10:00 pm Friday: 6:00 pm – 10:30 pm Saturday: 5:30 pm – 10:30 pm

We are an ocean-friendly restaurant.

Signature Dishes

  • Close-up of Bourbon Restaurant's signature lobster pie, red lobster chunks in crust
    Michael’s Lobster Pot Pie

    Brandied Lobster Cream, Seasonal Vegetables

  • Close-up of thick filet mignon steak grilled with pepper seasoning, plastic red cow toothpick reading rare
    Filet Mignon

    Certified Angus

  • Bourbon Restaurant Ahi Tuna Tartare raw fish garnished with greens, Asian pear, ancho chili
    Ahi Tuna Tartare

    Ancho Chile, Asian Pear, Mint, Toasted Sesame Oil

  • Aerial view of Bourbon Restaurant charcuterie board with cured meats, pickles, olives, pate

    Sourced from Heritage Farms in Pennsylvania and Virginia

  • Bourbon Restaurant Berbere-Spiced Lamb Burger on thick egg bun
    Berbere-Spiced Lamb Burger

    Tzatziki, Feta, Tomato, Onion Chutney

  • Bourbon Restaurant grilled bone-in ribeye steak garnished with brown sauce, greens on white plate
    Bone-in Rib-Eye

    Sourced from Shenandoah Valley

Reservations and Inquiries +1 (202) 342-0444 Contact Reservations

The Team

Portrait photo of smiling Executive Chef Drew Adams standing in white uniform

Drew Adams

Executive Chef

Chef Adams has worked in some of Washington’s most highly recognized kitchens, including Rose’s Luxury in the city. A Johnson & Wales University culinary school graduate and a Baltimore, Maryland, native, he marries his mid-Atlantic sensibilities with classic culinary techniques.

“As a passionate forager, I often seek stimulation from the outdoors and I’m intrigued by the opportunity to unlock the culinary potential of what I find in nature. That’s why our menu features seasonal dishes that are predominantly locally sourced and inspired by the distinct character and cuisine of the Washington, DC region.”

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