Michael Mina Brings His Signature Poaching Method to BOURBON STEAK

Opening December 19th at The Four Seasons Hotel Washington, DC

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. December 11, 2008

WASHINGTON, DC, December 10, 2008. BOURBON STEAK, the new 144-seat restaurant designed by the Rockwell Group and located within the exclusive Four Seasons Hotel in Georgetown, will open December 19th, 2008 bringing a bold new approach to the District's dining scene. Michael Mina and newly appointed Executive Chef David Varley are creating a distinctive menu sourcing from both the East and West Coast, to offer a culinary experience sure to delight guests. Known for his signature slow-poaching method of cooking, Mina will deliver a modern menu that focuses on the finest meats and seafood available both locally and worldwide.

BOURBON STEAK's lunch menu will showcase garden fresh salad options paired with warm from the oven breads which are specifically created to complement the salad selection. Choices include the Crispy Skin Atlantic Striped Bass with red bliss potatoes, little gems, pea leaves and warm bacon dressing served with potato focaccia; Butter-Poached Maine Lobster with butternut squash, pumpkin seeds, m^ache and black truffles served with warm brioche, as well as Duroc Pork Schnitzel with caper-brown butter vinaigrette, farm egg, fines herb salad served with warm pumpernickel. Starters of note include Cape Cod Squid with snow peas, baby leeks, mint and lobster vinaigrette; Black Truffle Tortellini with Iberico ham, parmesan and mushroom broth and Jonah Crab Beignets with pimenton, grilled lemon and sweet garlic a"ioli.

Lunch entrees of meat and fish will also be served with three seasonal sides that will change daily. The menu showcases four wild caught fish such as Bigeye Tuna, Tasmanian Sea Trout and Florida Cobia and four steak choices: New York Strip, Dry-Aged Rib Eye, Dakota Bison Tenderloin and Filet Mignon. Each steak at BOURBON STEAK is slow poached in butter and finished over wood coals.

The dinner menu includes Mina's classic dishes with appetizers such as his American Wagyu Tartare with crispy shallots, mustard paper and olive oil powder; Pressed Hudson Valley Foie Gras with Satsuma tangerine and cauliflower cous cous, as well as Red Wine-Braised Oxtail with bone marrow custard, fris'ee and grilled miche. The entrees choices range from Liberty Farms Duck with onion-orange marmalade, grilled endive and puffed wild rice; Seared Dayboat Sea Scallops with red kuri squash, malted milk and toasted hazelnuts and Michael's Lobster Pot Pie with truffled lobster cream, baby vegetables and wild mushrooms. Noteworthy classic sides at dinner include the Sweet Potato Gnocchi with spiced marshmallows; Wood Roasted "Magical" Mushrooms and Brussels Sprouts with bacon and apple. Prices range from $12 to $32 for lunch and $14 to $48 for dinner, with all major credit cards accepted.

The oak-fired steak choices for dinner include two ten-ounce, market price cuts of Rib Cap or Filet Mignon, as well as eight-ounce servings of Dakota Bison Tenderloin or American Wagyu Rib Eye. A complimentary addition at each table during dinner service is the delicious presentation of Mina's trio of duck fat fries with three dipping sauces, which are made to order once guests are seated, as well as his signature potato and truffle focaccia.

For dessert, Pastry Chef Jerome Colin has created standouts which include Macallan 18 Butterscotch Pot de Cr`eme with pumpkin spice cake, English toffee and butterscotch caramel; Brown Butter Frangipane Tart with Comice pear, hibiscus and cinnamon ice cream, as well as Coconut Candy Bar with milk chocolate, caramel and Marcona almonds.

For those seeking a light snack, BOURBON STEAK's handsome bar/lounge, complete with 42 seats, will offer the full lunch and dinner menus as well as a seasonal selection of finger foods, small bites and platters for sharing. The Lounge will be open Sunday through Thursday from 11:30 a.m. to 10 p.m.; Friday and Saturday from 11:30 a.m. to 11 p.m.

To complement the menu, BOURBON STEAK will offer an impressive list of wine under the leadership of Mina's Wine Director Rajat Parr. Over 500 bottles will be available with an emphasis on Burgundy and Rhone, accented with selections from California, Bordeaux, Spain, Australia and New Zealand. The collection includes Grand Cru Red and White Burgundies, First Growth Bordeaux, as well as unique and hard to find California producers.

BOURBON STEAK, a Michael Mina Restaurant, is located at the Four Seasons Hotel, 2800 Pennsylvania Avenue, NW. BOURBON STEAK will open for lunch daily from 11:30 a.m. to 2:30 p.m. and dinner will be served nightly, beginning at 5:30 p.m. and ending at 10:30 p.m. on weeknights and 11 p.m. on weekends. BOURBON STEAK guests will find a spacious 144-seat restaurant, plus a private dining room which can accommodate parties of 28, and a handsome bar/lounge with a total of 42 seats. For reservations please call (202) 944-2026.

Mina Group LLC is a San Francisco-based restaurant management company specializing in operating upscale, innovative restaurant concepts. President Michael Mina, was honored as Best San Francisco Chef 2005 by San Francisco magazine and Best California Chef 2002 by the James Beard Foundation.

Mina Group began operations in 2002 and currently operates the following restaurants: MICHAEL MINA and CLOCK BAR at the Westin St. Francis in San Francisco; NOBHILL TAVERN and SEABLUE at MGM Grand in Las Vegas; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; ARCADIA in San Jose; STONEHILL TAVERN at the St. Regis Monarch Beach in Dana Point; SEABLUE Borgata in Atlantic City; SALTWATER and BOURBON STEAK at MGM Grand in Detroit; BOURBON STEAK at the Fairmont Scottsdale in Scottsdale; BOURBON STEAK at the Fairmont Turnberry Isle Resort in Miami; NEMI in Mexico City; and XIV in Los Angeles.

Plans are underway for multiple openings in the future.

Four Seasons Hotel Washington, DC

Four Seasons Hotel Washington, DC, Washington's first and only Mobil Five-Star, AAA Five-Diamond hotel, has justly earned its reputation as one of the city's - indeed one of the world's -finest hotels. With a preferred Pennsylvania Avenue address, the 222-room hotel is situated in historic Georgetown. Its restful ambiance is enhanced with not only a warm, friendly and tenured staff but also its extraordinary 2,000 piece art collection. As the hotel currently undergoes a $40 million enhancement, the best is about to get better! An exciting addition is a new signature restaurant, BOURBON STEAK, by celebrated Chef Michael Mina, a two-time James Beard award winning chef. The restaurant is designed by world-renowned architect David Rockwell. The Lobby has been redesigned by Pierre-Yves Rochon and intended to celebrate the intimacy of residential warmth, views of a winter garden and the hotel's celebrated art. The West Wing was renovated and received ten new rooms and suites as well as a 4,000 sq. ft. Royal Suite (the Hotel's largest and most lavish) that will redefine comfort and style in the nation's capital; designed by Pam Anderson from Anderson Miller Ltd. All of this accompanies the hotels $25 million dollar renovation of the East Wing completed in 2005.