Bourbon Steak
December 14, 2010 Michael Mina has done a superb job of transforming his former flagship restaurant location into the swanky Bourbon Steak. After a splashy $1 million renovation, the handsome steak house is now outfitted with a dark, masculine interior and elegant Mondrian-inspired window treatments. If you want lots and lots of meat, this is definitely the place to get it.
This is not your average steak house - it's a gourmet journey to the holy land of protein. Upon arrival you're greeted with a generous trio of seasoned duck fat fries. Accompanied with three types of dipping sauces (smoked onion aioli, yuzu and togarashi mayo, and sour cherry ketchup), it's a great indicator of things to come. You might want to pace yourself and not inhale the whole thing. Otherwise, you might not have room for the rest of the meal.
As a starter the Little Gem Salad is a refreshing foil to the large steak you're about to ingest. If you want to go all out the succulent Butter-Poached Maine Lobster is the way to go. Paired with a thin sweet corn crepe, the luscious appetizer is delicately bathed in a Thai coconut curry sauce.
The entrée favorites by far are the American Kobe Rib Cap and the American Kobe Flat Iron steaks. Poached in clarified butter, both cuts had the perfect level of moist, juicy tenderness that's extremely satisfying to carnivores. Cooked sous vide for 72 hours, the Brandt Farms Shortribs seemed to melt right on the tongue.
If you can handle more food the sides are just as calorie-laden. The Salt Baked Potato is 'loaded' with Nicasio cheddar (especially made for the restaurant), pureed potatoes, bacon, chives and crème fraîche. The creamed corn is just outstanding with crispy corn flakes and ground popcorn powder. I could eat that side dish every single day.
Desserts are a decadent ending a spectacular meal. The thick and creamy Malted Chocolate Milk Shake is quite rich - a small portion is just perfect for indulging in some sugary excess.
Whatever you do, no matter how stuffed you might be, do not leave the restaurant without trying the fluffy Cinnamon Beignets. Bring some to go if you must. They'll bring a sweet reminder of your dinner as you nibble on them for breakfast the next morning.
For more info: www.michaelmina.net
For editorial consideration, a press visit was provided for this post.
Reader Comments (5)
I like this new trend of free fries with fancy dips instead of bread.
Wow! This place looks amazing! I just read about it in The Chronicle too. Must get over there to try it!
The fries are totally amazing. I can eat just that for dinner.
Your pics make me hungry all over again for that dinner. And that's saying something since after eating there, I was so incredibly full. But what a fabulous meal that was.
Carolyn - Haha, my friend said the same thing. I'm still craving their food and we were stuffed to the gills last time. I want their beignets!