Cordially greeted upon driving up to the valet area and happily welcomed by the hostess at the entrance, my first experience started on the right foot from the get go. Minutes later, I found myself sitting in a posh booth inside their magnificent dining room ready for an early dinner. As much as the restaurant exuded grandeur and luxury, the accompanying service remained warm, accommodating, and professional. Everything about Bourbon Steak impressed me that night. Since then, I've returned often.
This Michael Mina restaurant concept first arrived at the Turnberry Isle Miami in 2007. Almost a decade later, quietly and steadily, our Bourbon Steak continues to cement their spot in South Florida's culinary history. Executive chef Gabriel Fenton victoriously leads the kitchen. When he's not executing Mina's staple dishes, he's meticulously and proudly adding new dishes, using as many fresh and seasonal ingredients as possible.
The extensive wine list has something for everyone. An equally spectacular handmade cocktails & spirits list is available. A clever signature starter (a trio of duck-fat french fries served each with a respective dipping sauce) arrives promptly, once seated, as the official welcome. If you still prefer to start dinner with bread over fries, you can try Bourbon's made-to-order buttery focaccia. Appetizers abound. My order almost always includes whichever version of foie gras is offered that day, the kurobuta pork belly, spicy Thai coconut soup, and/or the American wagyu beef tartare. As expected, Bourbon shows off their classic American menu with a fierce wood-burning grill steak selection. My go-to order is usually the Certified Angus Rib Cap. Or the Florida Grass-Fed Filet Mignon. Or the Rib Eye American Wagyu Filet. Or the...deep breath. It's so hard to choose. Never overcooked. Never undercooked. Always just right. While the dessert list offers some Mina classics, such as the glorious Beignets, I love trying the newer additions. Last summer's Pastelito y Café infused a little local flavor and exemplified Bourbon's commitment to keeping an interesting menu.
Bourbon Steak's dedication to excellence sets them apart from the rest. Besides the obvious commitment to the food served, the overall experience for the guest must be as close to perfect as humanly possible and it's something they take very seriously. Don't be surprised to find the staff kept a close eye the first time you dined, took notes of your preferences, and implemented details that fine-tuned a second visit. When I once voiced my dislike for broccoli in my truffle mac & cheese, I never saw it again in my future orders. After wondering aloud just why I'd never been offered the first taste of a newly opened bottle of wine (an honor that always went to my husband), it never happened again. Ever. Whether for parties of two, twelve, or more, a dizzying amount of staff glides around refilling glasses, picking up tables, and refolding napkins. Wine is decanted masterfully nearby and refilled promptly. I can't help but always notice and admire the graceful and arduous work it takes to serve everyone as skillfully as the Bourbon team does. Kudos to everyone involved, impeccable hospitality at work!
The entire staff works nonstop to showcase Bourbon at its best regardless of seasons. One of the best times to visit is during Miami Spice. While other restaurants get by with just offering mediocre options (seriously folks, get it together!), chef Fenton and crew create a couple of menus just for those two months. But honestly, special events or not, anytime is a good time to visit Bourbon Steak.
In a city so preoccupied with the latest trends, looks, and never enough attention to customer service, it's nice to know a magical place such as Bourbon Steak exists: a modern steakhouse with classic roots, skills, and great panache.
Cheers to another 10 years and beyond!
All USA
Cordially greeted upon driving up to the valet area and happily welcomed by the hostess at the entrance, my first experience started on the right foot from the get go. Minutes later, I found myself sitting in a posh booth inside their magnificent dining room ready for an early dinner. As much as the restaurant exuded grandeur and luxury, the accompanying service remained warm, accommodating, and professional. Everything about Bourbon Steak impressed me that night. Since then, I've returned often. This Michael Mina restaurant concept first arrived at the Turnberry Isle Miami in 2007. Almost a decade later, quietly and steadily, our Bourbon Steak continues to cement their spot in South Florida's culinary history. Executive chef Gabriel Fenton victoriously leads the kitchen. When he's not executing Mina's staple dishes, he's meticulously and proudly adding new dishes, using as many fresh and seasonal ingredients as possible. The extensive wine list has something for everyone. An equally spectacular handmade cocktails & spirits list is available. A clever signature starter (a trio of duck-fat french fries served each with a respective dipping sauce) arrives promptly, once seated, as the official welcome. If you still prefer to start dinner with bread over fries, you can try Bourbon's made-to-order buttery focaccia. Appetizers abound. My order almost always includes whichever version of foie gras is offered that day, the kurobuta pork belly, spicy Thai coconut soup, and/or the American wagyu beef tartare. As expected, Bourbon shows off their classic American menu with a fierce wood-burning grill steak selection. My go-to order is usually the Certified Angus Rib Cap. Or the Florida Grass-Fed Filet Mignon. Or the Rib Eye American Wagyu Filet. Or the...deep breath. It's so hard to choose. Never overcooked. Never undercooked. Always just right. While the dessert list offers some Mina classics, such as the glorious Beignets, I love trying the newer additions. Last summer's Pastelito y Café infused a little local flavor and exemplified Bourbon's commitment to keeping an interesting menu. Bourbon Steak's dedication to excellence sets them apart from the rest. Besides the obvious commitment to the food served, the overall experience for the guest must be as close to perfect as humanly possible and it's something they take very seriously. Don't be surprised to find the staff kept a close eye the first time you dined, took notes of your preferences, and implemented details that fine-tuned a second visit. When I once voiced my dislike for broccoli in my truffle mac & cheese, I never saw it again in my future orders. After wondering aloud just why I'd never been offered the first taste of a newly opened bottle of wine (an honor that always went to my husband), it never happened again. Ever. Whether for parties of two, twelve, or more, a dizzying amount of staff glides around refilling glasses, picking up tables, and refolding napkins. Wine is decanted masterfully nearby and refilled promptly. I can't help but always notice and admire the graceful and arduous work it takes to serve everyone as skillfully as the Bourbon team does. Kudos to everyone involved, impeccable hospitality at work! The entire staff works nonstop to showcase Bourbon at its best regardless of seasons. One of the best times to visit is during Miami Spice. While other restaurants get by with just offering mediocre options (seriously folks, get it together!), chef Fenton and crew create a couple of menus just for those two months. But honestly, special events or not, anytime is a good time to visit Bourbon Steak. In a city so preoccupied with the latest trends, looks, and never enough attention to customer service, it's nice to know a magical place such as Bourbon Steak exists: a modern steakhouse with classic roots, skills, and great panache. Cheers to another 10 years and beyond!