Bourbon Steak by Michael Mina

What an incredible dinner we had for my hubby and friend's Birthday. The red piano in the middle of the restaurant made the ambience feel dark, sexy and captivating. Started the night off with some red wine and tequila's old fashioned. Dinner was perfectly coursed out. They first brought out 3 variety of fries combination for the table. To be frank, I wanted to eat them all myself but had to resist. Through out the night my palette was overwhelmed with flavors. In a good way of course. -Caviar Twinkiee, a really fun and unique dish-Persimmon ravioli, I've never had something like it before -Shrimp cocktail, they were so juicy -Bacon wrapped scallops, delicious -A5 Wagyu Tartare, wow !-Truffle bread, please get it, it's to die for -Salt baked tomahawk, delicious -Mary's free range chicken, one of my top favorite dishes of the night -Brussels sprouts, loved them And the star of the show for me, was the Black Truffle Agnolotti! It was perfect in every way, topped off with fresh shaved truffle. Now, you cannot leave without satisfying your sweet tooth. -Bruleed cheesecake! Wow amazing ! -Warm beignets, delicious and fun Our server Aden was amazing and very detailed when describing all of our dishes and helping us pair wines to go with the meals. I seriously cannot wait to come back.

The service was good. Everyone was attentive and helpful but the food....was a big miss for us. I love duck and my meal of duck had three pieces of sliced duck breast and only one piece was close to being eatable. Not only was the meat tough the flavor of the duck was bland....The other two pieces were so chewy I left them on the plate. Had we not been there for a friends party and an invited guest I would have sent back both my meal (the duck) and my husbands tuna, which came out over cooked and a bit on the fishy side.... Also beware! If they offer you a spot of Prosecco they will be charging you $20 a glass for that..and if the Som offers a suggestions for a glass of wine make sure you ask the cost of that glass. We were charged $65 for a single pour! And the martini's are $28 a piece. So add tax and say a 20% tip that brings these small little dainty martini's to about $40 a piece.... Another fabulous example of a celebrity Chef trading on his name.... So sad.. if they are Michelin star quality they should know better what a good cut of meat is and how to cook, season and cut it... Over all take... best part of the meal were the French fries!

In Vegas for two days for a couple of private poker games. What better way to set the winning intention than with a winning meal at Michael Mina's newest eatery? The new flagship steakhouse of the Mina universe.All the Mina classic faves in one place. We're talking the return of the caviar Twinkiee, caviar lobster roll, and the Maine lobster pot pie with black truffle lobster brandy cream. They sit alongside modern takes on classic steakhouse favorites.Diving straight in, the caviar lobster roll, stellar. A fresh made beignet is split, filled with perfectly cooked, sweet lobster and top it off with a dollop of Petrossian ossetra caviar. Simple and sublime. The caviar Twinkiee, a personal favorite from day one at StripSteak. Order two from the start. You're welcome. The single best caviar centric dish. Take corn bread, hollow it out and fill it with yuzu creme fraiche and top the entire thing with caviar. Sweet, salty, creamy, acidic and yolky all in one bite.Do not pass on the black truffle agnolotti. Little pasta packets of joy. Toothsome pasta filled with creamy burrata and truffle finished with butter and topped with a generous pile of shaved truffle. The rich milkiness of the cheese and the umami supercharged earthy funk of the truffles play off one another beautifully.To the beef, good number of cuts including Japanese, Australian, and American wagyu plus a hay smoked, salt baked bourbon flamed Tomahawk all on offer. The American wagyu rib cap, perfectly seared and cooked to temp. Aggressively seasoned without being too salty. Creative selection of sides including a spinach soufflé. None sampled.Very knowledgeable, friendly and efficient service.Properly made cocktails and solid wine list. Typical Vegas resort markup.A new contender in Vegas' top tier steakhouse category. It elevates the steakhouse experience with just the right amount of creativity that makes simple ingredients sing. Outstanding.

My boyfriend took my me here for my birthday last month. Bourbon Steak by Michael Mina is located at the Four Seasons just opened about a month or so now. When you make your way down the spiral staircase you will make a left and you will see an arched way - two double door. You will enter into a moody scene as you will see a red piano. Extravagant chandelier, funky wallpaper, but very tasteful at each corner of the lounge space. We arrived early for dinner and decide to have drinks at the bar. Bartender was very friendly. Bar shelf is stacked with good stuff. Our table was ready and sat down at a nice booth. Menu was not overwhelming at all. They gave a complimentary French fry flight with different dipping sauces. For appetizers I ordered the Fresh hearts of Palm salad, very light and fresh and Bacon wrapped scallops, these were flavorful, you will not be disappointed! The main we had the Filet Mignon. For sides ordered the roasted Brussels sprouts, honey mustard... So delicious! Overall, a good experience, they even had given me a thoughtful birthday card.

This was such an amazing experience! Service and food was exceptional. We had the filet with added truffle butter, foie gras and 5 oz of shaved truffle. Best piece of meat I've ever ate 10/10

I was lucky enough to eat at Bourbon Steak the weekend it opened as the owner of my company is also an investor here. My senses were overwhelmed by course after course of delicious food and drinks. I told myself I'd absolutely return just to order the tuna tartare, chilled seafood tower and dessert!The ambience is dark and moody; the decor is colorful in just the right places; and the service was outstanding. My only qualm is that the music was a bit too loud for my liking--felt like I was yelling all night.

December 2024; fantastic food, service and ambiance. Be prepared to have your taste buds wowed and plan for a memorable evening. As soon as you walk in, your eyes are drawn to the red baby grand piano and walls are doused with floral, modern wall paint. The restaurant welcomes you with modern pop music and gets you geared up for the some of the best food you'll ever taste.

We loved the experience at Bourbon Steak from the moment we walked in we were treated like royalty. The restaurant is very upscale inside and perfectly lit for a dinner for two. Do not pass through the menu without stopping at the Persimmon Ravioli!!!!!! Aside from that the A5 starter is such an incredible bite to have as well.

5 stars in every way!! Only a short walk from the valet. We were greeted promptly upon arrival. Our table was great!! I can't remember our servers name but he did a terrific job of explaining the menu specials. The food was hands down the best I've had!! The music and atmosphere made for a very enjoyable dinner with friends. We will be coming back frequently!! Great job Bourbon Steak!!

12-24-24This is prefixed $125 Christmas Eve dinner( appetizer course, main course, dessert course) This is not a full restaurant in the sense of the amount of patrons at time of writing this. -party of 5 sat by 6:55pm-multiple people come to table to say thank you for choosing the restaurant. Waiter was one of these people. Good. -didn't order till 7:15 with a different waiter. No one checked on us. Had that moment where you start looking around for anyone to get their attention. -asked for wine list at 7:15 with not our waiter?-I think floor manager? Or maybe sommelier came over at 7:33 to finally ask for wine choice. Again still haven't seen original waiter. -had to wave down the front of staff to ask where our first course is at 7:41pm. Remember we ordered at 7:15. -front of staff returns at 7:44 saying kitchen will push out in 2min. AGAIN NOT OUR WAITER-food did finally come at 7:47. So cool. WE HAVE TO ASK....NOT OUR WAITER....for our food-Shout out to our beverage guy! Only one who keeps filling our water and checking in. AGAIN NOT OUR WAITER. -7:55 chef sends out complimentary fries. Three different ways to do fries. Cool. -8pm receive new silverware for second course. -second course has come at 8:08. -note: it is 8:10. To my right there are 3 table empty till the next party and 1 table to my left.-8:15. Mom has to send back sea bass. Mom and dad both have sea bass. Mom says her sea bass tastes different (she says tastes fishy. Seabass should not taste fishy) then dads sea bass. She tried both to compare. -replacement seabass has come at 8:27. -8:31 as mom gets to center. Seabass is not cooked all the way through. Seabass should flake through the center. She was unable to cut through the center with a fork. We showed our, again I think our new waiter, and she agreed. -received utensils for dessert at 8:39-8:50. Haven't received dessert. Now asking for check to just leave. -they are going to comp 2 of 5 meals. We still never received dessert. 8:57-finally out at 9:05Merry Christmas Eve Constructive criticism: Note: I am being this over critical of you are asking patrons to pay for a prefixed meal starting at $125. -please express on wait staff to check in on patrons, especially if they are looking around for any service. -in general, food was good. Besides the under cooked seabass, taste of food wasn't the issue. Portion size was good too. -I think it would help with any explanation for food slowness instead of just sending complimentary food. -very happy to see GM was apologetic. He tried to make it right. I appreciate that.