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Bourbon Steak By Michael Mina

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Chef Michael Mina On Why He Doesn’t Care How You Order Your Steak & His Tips For Thanksgiving

Chef Michael Mina | Bourbon Steak at Monarch Beach Resort

By Carla Torres| November 20, 2015 |

We caught up with chef Michael Mina about his new brunch services at Bourbon Steak and StripSteak, what he thinks makes the perfect turkey, and where he likes to eat in the Magic City .

Chef Michael Mina.

With close to 20 restaurants under his empire, Michael Mina is more than just a celebrity chefhes a culinary magnateand with reason. The Egyptian native and James Beard award-winning chef went from having one of country’s best seafood restaurants to conquering the steakhouse realm with the help of his butter-poached steaks and duck fat French fries served as an amuse-bouche.

Now with StripSteak by Michael Mina and Michael Mina 74 in Fontainebleau Miami Beach and Bourbon Steak at Turnsberry Isle announcing their inaugural brunch services on Sundays, we chatted with the chef about how his signature butter-poached steak came to be, what he thinks is the ideal brunch setup, and how he suggests you prepare your turkeys for Thanksgiving this year.

Talk to us about your brunch at Bourbon Steak.MM: The idea is to stay within that spirit of brunch, where you walk in, and we have a great selection of items that you can walk up and get yourself. But then it’s a two-course meal: you order the first and second , and you get the joy of getting something right away.

Bourbon Steak By Michael Mina

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  • Do you need reservations? I have tried to reserve a specific date but have come up short due to unavailability. Can you get a window view or a seat at the bar area with the view easily if arriving at 5-530pm?

    Hi Alicia,You can walk-in, however, you may wait up to an hour for a table. If that’s OK with you, reservations are not required and you are more than welcome to sit in

    Chris J., Business Manager

  • Is this a slack, nice shirt kind of place or coat kind of place?

    Slacks and a nice shirt are just fine.

    Frank H.

Fairmont Gold Jr View Suite

Fairmont Gold Junior View Suites offer an upgraded view of the golf course. Your suite is outfitted with every modern convenience, including Alexa voice assistant with phone dialing capabilities to let you “Ask the Princess” for anything you need. After an evening sipping tequila with the Tequila Goddess at La Hacienda or roasting marshmallows by the fire pit, make your way back to your suite, where turndown service sets the mood for a relaxing rest. Take a long shower in the oversized bathroom, then climb into a bed with upgraded linens for a peaceful night’s sleep.

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About Our Chef: Sara Garrant

Sara Garrant grew up in close-knit community of commercial salmon fishermen in Southcentral Alaska. Joining the fishermen aboard their vessels as a child, she witnessed firsthand the value of a cohesive team with a strong captain can truly accomplish. From these experiences, her current make it happen work ethic developed. Meals were a big part of the summer fishing season, and Sara spent a lot of time in the kitchen, from a young age, with her mom cooking for crews of 12-15 people. The Pacific Ocean still calls her back to Alaska, when the salmon start their yearly run back to the river. Here, she spends the long days with her immediate and adopted summertime family, from mornings in the boats to evenings helping her mom prep the next days meals.

After high school graduation, Sara left for culinary school to study pastry at Le Cordon Bleu, in Ottawa, Canada, where she found her true passion on the savory side of the kitchen. From there, she headed to the lower-48, landing in Phoenix, where she began working at various restaurants in the Valley most notably, Noca. There, she broadened her culinary style under Executive Chef Chris Curtiss, who opened her eyes not only to ingredients and cooking techniques she had not been exposed to before, but to a true respect and appreciation of local produce, sustainable seafood, and seasonality of the products used on a daily basis.

Bourbon Steak A Michael Mina Restaurant At The Fairmont Scottsdale Princess

Michael Minas Bourbon Steak Nashville has an Opening Date ...

Award-winning Chef Michael Mina and Executive Chef Sara Garrant, present an upscale, contemporary American steakhouse like no other at BOURBON STEAK. Indulge in a tantalizing menu with modern fare featuring the finest cuts of beef, poultry, and fish, all slow-poached in butter, grilled and finished over seasoned wood-fueled flames.

Modern classic American side dishes are complimented by a unique wine list and handcrafted cocktails. Signature classics include the Maine Lobster Pot Pie, Jidori Chicken with Truffled Mac & Cheese, American Kobe Beef Filet and Certified All-Natural Angus Beef. Family-friendly dining is available. Also featuring newly renovated sleek bar and lounge as well as outdoor patio and fireside terrace seating, semi-private dining rooms, and a 3,000-bottle wine cellar.

  • Avg. Price of Entrée:$26+
  • Meals Served:
  • Maximum Indoor Group Size :281
  • Private Dining Capacity :40
  • General

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    About Our Chef: Dennis Bernardo

    Dennis Bernardo was born in the Philippines and raised in Los Angeles, exposing him to a wide range of cuisines, flavors and techniques resulting in an affinity for Latin American cuisine while still cherishing Asian/Pacific Island influences. Dennis graduated from the International Culinary School at the Art Institute of Los Angeles with a Bachelors Degree in Culinary Arts.

    His culinary career began juggling multiple restaurants as a line cook and before his tenure with MINA Group he cooked alongside Octavio Becerra exploring the food from destinations along the spice trail, including Southeast Asia, India, Lebanon, and Northwest Africa. In conjunction with working with Becerra and Acabar, he also worked at Pedalers Fork, a true farm-to-table restaurant where he learned and grew and appreciation for the kind of bounty that California is able to produce.

    When not in the kitchen, Bernardo fulfills his other passion of playing darts on a professional level.

    About Our Chef: Robert Curtis

    In his role as Executive Chef, Curtis oversees celebrated chef Michael Minas BOURBON STEAK, award-wining restaurant and Lounge.

    Jose Gonzalez, General Manager of BOURBON STEAK says We are thrilled to welcome Executive Chef Robert Curtis back to BOURBON STEAK. Roberts native knowledge of the DC area and its wealth of premium local meats, seafood and produce, paired with his experience learning from some of the best Chefs in the world, make him a real asset to BOURBON STEAK.

    Born in Philadelphia but raised in Bethesda, Maryland, Curtis has a long tradition of great cooks in his family. His great grandmother would get yearly write ups in the Times Picayune for her thanksgiving parties. This long standing familial relationship with food and family inspired him to attend culinary school. Upon graduating from Johnson & Wales University with a culinary degree in 2010, Curtis returned to the DMV. After working with great DC Chefs such as Robert Weidemeir and Cathal Armstrong at properties Brabo and Restaurant Eve, respectively, Curtis found his way to the Four Seasons Hotel Washington, DC, joining the BOURBON STEAK team for the first time in 2013. His work ethic and commitment to culinary excellence set Curtis apart and he quickly rose through the ranks, eventually becoming Sous-Chef before relocating to Michael Minas RN47, now shuttered, in San Francisco.

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    Make A Date For Michael Minas New Bourbon Steak Opening In Seattle Oct 1

    Michelin-star Chef Michael Mina is showing his pride in his Ellensburg roots with his new Bourbon Steak restaurant set to open Oct. 1, in the Joshua Green Building along Fourth Avenue in downtown Seattle.

    The menu features beef from Washington farms like Double R Ranch, Royal Ranch, and Pure Country Harvest alongside produce from Redmonds Sound Sustainable Farms. Already an award-winning collection of restaurants throughout the U.S., the Seattle location of Bourbon Steak is a chance to celebrate Minas personal connection to the Evergreen State while showcasing our local bounty of produce, meats, and seafood.

    The opening coincides with appetites primed for hearty comfort-food dishes as we enter the blustery days of fall. A dish unique to the Seattle menu is an Instagram-worthy 30-ounce dry-aged Porterhouse. It’s smoked with Timothy hay from Ellensburg, imparting a distinct smoky flavor to the meat without sacrificing precious cook time, ensuring optimal done-ness. Also exclusive to the Seattle menu is a red miso broiled shellfish platter that includes a variety of items like Hama Hama oysters, shrimp, lobster and king crab. Other crowd favorites include a black truffle mac and cheese and a lobster pot pie.

    A full cocktail menu of classic and signature drinks along with a robust selection of beers and wine is available. Happy hour will be available Tuesday through Friday from 4-6 p.m.

    Bourbon Steakis located at 1433 4th Ave., Seattle reservations acceptedonline.

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    About Our Chef: Gabriel Fenton

    Executive Chef Gabriel Fenton has been introducing guests to renowned Chef Michael Minas unique cooking style, while also creating an identity of his own. Guests have referred to the young culinary artists masterpieces as nirvana on a plate.

    Prior to taking the helm at Bourbon Steak Miami, Gabriel served as executive sous chef at Minas Michelin star restaurant MICHAEL MINA in San Francisco, and was also part of the opening team for seven different restaurant ventures by the James Beard award-winning chef. Gabriel perfected his skills by working for several other top names in the business, and has a great passion for using the freshest ingredients available. His says he inherited his respect for fresh produce from his parents, who always kept a garden full of vegetables, herbs, and berries at their home in Princeton, N.J.

    About Our Chef: Michael Mina

    Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.

    Chef Minas epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmers kitchen at the upscale Aureole in New York City.

    At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco the city Chef Mina had dreamed of calling home one day.

    Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef Georges direction. Chef Mina dedicated himself to creating a complete dining experience training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUAs executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.

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    Bourbon Steak Miami By Michael Mina

    #4Restaurants in AventuraManage this business?

    This is a one of a kind luxury restaurant which presents itself fashionably. Service is excellent and the food delicious. Pretty pricey. It situated in the JW Turnberry. Great for special ocasions.

    Staying at hotel so we decided to eat here one night. Staff is very good but very short staffed so did not see them a lot. The food was excellent french fry starter and tuna tartar for app. Steaks were done right and the Lobster…Pot Pie was an event but $105 dollars was a little high. Have to be business event or special occasion to eat here.More

    So we went there yesterday and we absolutely LOVED it! The whole staff is so friendly, welcoming and so kind as well! I remember trying to open a bottle of water to fill in my glass and a waiter came straight to me and said…dont worry Ill do it for you and he filled my glass with water. This is the type of attention you love to see when youre a customer. + The food was a MADNESS! It was worth every single penny!Big big thanks to the team.More

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