Crafted with herbs grown right along the C&O Canal, Chef David Varley puts a homegrown twist on high-end American fare.
By Katie Test
I had no idea how many ways you could work an herb into a menu until I visited Michael Mina’s Bourbon Steak recently. Fresh herbs, grown along the C&O Canal towpath on the terrace of the Four Seasons Hotel in Georgetown, are worked into every portion of your meal, from cocktail right down to dessert.
Chef David Varley has crafted a menu that is built around fresh – garden herbs pop throughout, giving dishes a zest, sprinkle or drizzle of homegrown flavor. The restaurant’s cocktail menu features drinks like the Summer Thyme, with a bright sprig of thyme balanced in the middle of a tall pink cocktail. Aloe and basil are also on the cocktail menu, and garden herbs are featured in dishes like the white gazpacho, and the perfectly cooked halibut.
Bourbon Steak’s location along the National Historic Park makes it uniquely positioned to host a variety of herbs, and DC kids have even gotten in the mix, growing lettuce in the Kid’s Garden.
Stop by Bourbon Steak today to experience what summer has to offer. I’d recommend the patio if it is cool enough outside, the back-to-nature experience will get you in the mood for the garden’s finest. Bourbon Steak is located at 2800 Pennsylvania Avenue Northwest, in Georgetown.
