82.5 F
Delray Beach
Thursday, July 17, 2025
spot_img

Fine Dining with Elegance and Electricity

If you haven’t been to the Seagate Hotel lately, you’ll be pleasantly surprised to find that celebrated Chef Michael Mina has opened a Bourbon Steak restaurant on the premises.

The Seagate Hotel has always stood for luxury, and Bourbon Steak is an extension of this refined moniker. If fine dining is a cuisine category, then Bourbon Steak is at the top of the list with décor and attentiveness that would satisfy a Hollywood mogul.

Mina was Executive Chef at Aqua (in San Francisco), cooked for three US presidents and started The Mina Group with tennis great Andre Agassi. Chef Mina is also a James Beard Foundation award winner, and a Michelin-starred chef.

Chef Mina also attended the Culinary Institute of America, worked at famed Tribeca Grill, Aureole in (in NYC) and at the Bel Air Hotel in LA.

If there is royalty in the restaurant business Chef Mina would have a title. But in this rather unroyal landscape Mina takes up a lot of space. His Bourbon Steak restaurants now dot the country with nine locations from Las Vegas to Nashville. New locations are opening in Orlando and Charlotte in 2026.

So, what is the Bourbon Steak restaurant like? It hails from the classy clubby rooms of polo lounges with a steakhouse vibe. It’s large yet intimate and is larger than life with an outlier attitude about flavors and quality of cuisine.

If a steak house could have a personality, then Bourbon Steak is more Johnny Carson than Ed McMahon. It’s a place where you can indulge in the highest quality food adorned, celebrated and serenaded with the Mina Midas touch.

Bourbon Steak is known for premium steaks – such as full blood-ed A5 Japanese Wagyu (from three different prefectures in Japan) Australian Wagyu, and American black angus.

The Delmonico Ribeye Steak is also a standout. The sensual taste and tenderness of the Delmonico will make you giddy, and the red wine and shallot butter delivers its distinction. It also augments Chef Mina’s primary intention – that of creating an indulgent, full-sensory journey.

Bourbon Steak lore is that every steak is slowly poached in beef tallow, clarified butter and a blend of aromatic herbs and spic-es. It’s then finished on a wood-burning grill of oak, hickory and cherrywood.

Their Seafood is equally as enticing with appetizers such as Tuna Tartare with quail egg, pine nuts, Asian pear and habanero-sesame oil. They also have luscious bacon-wrapped scallops with bing cherry, turnip, marcona almond and madeira emulsion sauce.

There is one dish that thrill your senses and your visual field: A Maine Lobster Pot Pie. This traditional dish is updated for modernity with a lobster brandy cream sauce, black truffle and seasonal vegetables in a puff pastry shell. They also serve a Shellfish Platter with Maine lobster, Alaskan king crab, Oysters on a half shell and a trio of sauces.

For the Seafood connoisseur there is a divine Roasted Chilean Seabass with Olive Gremolata, Asparagus Tomato Confit and basil emulsion. Other dishes that adhere to this creative sensory explosion are red wine braised short rib (with shallot jam, whipped celery root and roasted bone marrow) and Butter Brick Chicken with salsa verde, wild mushrooms fava beans, and chicken maderia jus.

It’s clear that Bourbon Steak dances to its own performative beat, but one is reminded when a Caviar Twinkiee (with crème fraiche) is brought to the table.

Instead of bread as the opening act, Bourbon Steak brings Duck Fat Fries to the table. Since variety is the spice of life they bring Smoked Paprika Fries with a Bourbon Barbecue Sauce, Garlic Herb Fries with Ketchup and a Lemon Aioli Dip with Truffle Fries.

It’s not just the food that is superb, it’s also the incredible staff. Guests are welcomed and embraced in a familial way. This type of attentive service is a lost art in today’s culinary landscape, but not at Bourbon Steak.

Manager Maggie was an impeccable tour guide and welcome presence at this renowned steakhouse. The server, Kevin was professional and very helpful.

As a matter of fact, personal service with a smile surrounds this large elegant dining room and bar. Many of the dishes are prepared tableside and often with a flame. They also have tableside bourbon and whisky servings from their barrel pick. It’s as much a tradition as a spectacle of grace.

The drinks at Bourbon Steak are as impeccable and unique as their dining options. They have S’mores Martinis with Tullamore Dew, Irish cream, mole bitters, macadamia cordial and graham cracker. For a more familiar, but equally as enchanting drink I suggest the Espresso Martini with Lobos reposado tequila, Café Borghetti, Licor 43, La Colombe espresso and cacao bitters.

They also have an extensive wine list as well as rare and vintage bourbons. There are 12 vodka brands, 20 rum choices, 13 gins, 37 whiskeys, 52 Tequilas and 40 different Scotches. Let’s just say that they have a spirited array of spirits.

When it comes to their dessert selections, variety and sublime choices await. Their Brûléed Basque Cheesecake is without a doubt the best cheesecake on the planet, and their Smoked Dark Chocolate S’mores with Devil’s food cake is heavenly, with candied hazelnuts, and toasted marshmallow ice cream.

Bourbon Steak Delray Beach also has two private rooms for special events (contact Monica). They can also be combined to accommodate more guests. Their outdoor patio is also available for dinners or parties.

Executive chef Pablo Valencia is the mastermind who brings Chef Mina’s vision to fruition in Delray. He creates the full-sensory experience of Chef Mina’s divine intention for luxe dining.

The elegant yet comfortable décor is the ideal setting for a memorable evening to celebrate a special occasion or indulge in the pleasure of fine dining.

Bourbon Steak is more than just a meal; it’s an experience. Come see for yourself.

BOURBON STEAK DELRAY BEACH
1000 East Atlantic Avenue
Delray Beach, Florida 33483
561-656-8070

*Complimentary Valet Parking

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles