Restaurant and Bar Update: Bourbon Steak and L’Annexe
By • March 25, 2021 0 1388
As we continue to navigate the ongoing COVID-19 pandemic, things are slowly starting to look up on the food and beverage front. An appetizing update on two Georgetown favorites follows.
Bourbon Steak: New Bartender and Executive Chef
Bourbon Steak at the Four Seasons Hotel, 2800 Pennsylvania Ave. NW, has a new lead bartender, Engi (short for Engidawork) Alebachew, and a new executive chef, Robert Curtis. The two are introducing their new spring menu this week, just in time for cherry blossom season.
“I wanted our spring menu to be fun and casual, but with the luxurious meats and seafood that we are accustomed to serving at Bourbon Steak,” said Curtis.
He plans to utilize an open-fire grill as extra inspiration, grilling ember-roasted king crab legs rubbed in his trademark spices. There will also be whole lobster, served on a skewer with brown butter bearnaise and lobster roe, and ribbons of Wagyu beef grilled to perfection.
As for Bartender Engi, expect to see him use tonic waters he created for his own gin-and-tonics. The flavors — classic tonic, cucumber mint and strawberry basil — will make their debut at the Ranch at Bourbon Steak, the outdoor space that launched last winter to accommodate COVID restrictions. There will also be champagne cocktails available, with names like “You’re on Mute” and “Blush and Bashful.”
“I started working behind the bar, witnessing my former mentors create mixology magic and interact with people,” said Alebachew. “I love seeing the interaction between guests at the bar. I knew this is where I wanted to work moving forward.”
Courtesy Bourbon Steak.
L’Annexe: Reopening for Spring Cocktails
L’Annexe is back open at its cozy spot at 2719 M St. NW. The bar’s cocktail selection includes two columns of choices, some with fun names paying homage to Georgetown locations. There’s the “Book Hill Park,” made with gin, mastika, lime, rosemary and thyme. And don’t forget to try the “Pea Street NW,” with sugar snap pea-infused rye, Stone Pine liqueur of the Alps and apricot and cherry bitters.
L’Annexe also has small plates to order with your cocktail: burgers, mushroom toast and seasonal Dolci Gelati cones, to name a few appealing options.
