I was so excited when I was invited to have lunch at Bourbon Steak with Sangeetha (who does PR for Bourbon Steak), Liliana (who does PR for Four Seasons) and Sarah of The District Domestic. This was my first time dining at Michael Mina's restaurant and I could hardly wait.
From Pfau Communications:
Washington, DC (December 8, 2009) – Busy professionals can now look forward to ‘Business at BOURBON STEAKover Burgers’ as Michael Mina’s Georgetown restaurant. The new menu will be offered Monday to Friday from 11:30 am - 2:30 pm, and will allow guests to enjoy some of the restaurants most popular sandwiches in a prompt yet posh environment.
Served exclusively at the bar, Executive Chef David Varley’s new prix-fixe menu lets guests choose from a selection of different burgers, and pair it with one accompaniment for $21 per person. Also included in this price is a non-alcoholic drink and BOURBON STEAK brownie, made in house by Pastry Chef Santanna Salas.
The lunchtime deal offers a wide selection, from the Oak-Fired Prime dry-aged steak burger, with house made pickles, Cabot clothbound cheddar and a secret sauce, to the Glazed Salmon, made Bahn Mi style, with garden cilantro, jalapenos and shredded carrots. Non-meat eaters will enjoy the Vegetarian Falafel Burger, with tahini, tomatoes and parsley - a recipe passed down from Michael Mina’s mother.
The burger accompaniments include the Trio of Duck Fat Fries served with a choice of dipping sauces, the Beer Battered Red Onion Rings and the Market Greens.
As we sat and chatted at the bar trying to decide what to order, we had warm spiced nuts as a snack: such a nice touch! I had to remind myself that it would be rude to pick out all of the cashew nuts.
To go with the meal, Duane, our friendly bartender, made a fabulous non-alcoholic West Indian Limeade drink: not only was it pretty, but it was sweet and refreshing.
For my meal, I ordered OAK-FIRED PRIME dry-aged STEAK BURGER with pickles, cabot clothbound cheddar, and secret sauce. I asked for the burger to be cooked medium rare, which really showed off the flavor of the meat. I really liked the cabot cheddar (something I've never tried before. Surprisingly, I did not even miss not having tomatoes on my burger.
To go with the burger I chose TRIO OF DUCK FAT FRIES with herb-ketchup, sour cream & onion, michael’s bbq sauces. Not only was the presentation adorable, but all three types of fries and their accompanying sauces were spot on. I'm proud to say I did not finish them all!
Sangeetha ordered (and was nice enough to let us all try) VEGETARIAN FALAFEL BURGER (Michael’s mother’s recipe) with tahini sauce, tomatoes and parsley and BEER BATTERED RED ONION RINGS with pickle ketchup. The falafel burger was actually made from fava beans, which produced a softer texture than the typical falafel made from chickpeas. The onion rings were beyond belief good. I liked that they were made with red onions, and the texture of the dough was light and crispy.
All of us also decided to share GLAZED SALMON “bahn mi” style with garden cilantro, jalapeños, and shredded carrots. This was another flavorful dish. The salmon was slightly undercooked and benefited from pickled carrots. It'd be hard for me to choose whether I liked the burger or the salmon the most.
And then there was dessert: BOURBON STEAK brownie, made in house by Pastry Chef Santanna Salas. This was just the right way to end the meal: small pieces of fudgy brownie with mini chunks of chocolate inside and some ice cream on top.
To go along with the dessert I asked for a cappuccino topped with house-made marshmallow dusted in hazelnut! How pretty is it? I could not decide which photo I like the most, so you are getting two.
If you work around Georgetown area, definitely stop by Bourbon Steak for lunch. I'm pretty sure, just like me, you are going to love the food.
Question: what are your thoughts on the new size of photos I'm using: too much? Just right?