Bourbon Steak, a Michael Mina Restaurant

• Cuisine(s): Contemporary, Steakhouse
  Hours: Mon-Thu 6pm-10pm, Fri-Sat 6pm-11pm
  Price: $$$$
  Payment Types: All Major Credit Cards
• Attire: Casual dressy
  Features: Takeout, Private Party, Banquet Facilities, Wheelchair Accessible, Kid Friendly, Vegetarian Friendly
  Serving: Dinner
  Alcohol: Full bar
• Reservations: Accepted, Highly Recommended
  Parking: Valet, Validation Available

Description

Bourbon Steak is a contemporary American steak house and as such does not serve the style of cuisine traditionally associated with the uppermost echelon of establishments. Yet when à la carte entrée accompaniments include butter-poached lobster tail, grilled foie gras, and roasted marrow bones, well, let's just say this latest Michael Mina venture is, by nearly any standard, as fine as it gets around here. So is the sleek setting, within the hitherto inviolable confines of the Fairmont Turnberry Isle Resort & Club. Mina, for those who don't yet know, is a celebrated chef who made his name in the San Francisco area. The menu's 18 appetizers are divvied into a half-dozen categories (lobster, tuna, crab, greens, foie gras, and American Kobe beef), each proffered three distinctive ways. For instance, lobster floats in a grilled cheese crouton atop heirloom tomato soup; is swirled into bacon-and-shiso-wrapped fritters with yuzu crème fraîche; and gets butter-poached and bolstered with chanterelles and a squared crêpe oozing corn pudding. Steaks are tripartitioned as well, this threesome thing being a Mina signature. So is his means of poaching all meats in fat before grilling: steaks in butter, lamb in olive oil, and pork in bacon lard. The trio of choices is all-natural certified Angus beef, American Kobe beef from Masami Farms, and the legendary, exquisitely marbled Japanese A5 Kobe. Seafoods such as miso-glazed black cod and an outrageous lobster potpie are equally inspiring. Bourbon's menu is steeped in luxe comestibles, but nothing gets the crowd buzzing like duck-fat fries. The skinny, twice-fried spuds come three ways: truffled, spiced with smoked paprika, and doused in herbs, each with a matching dip. Desserts are good too. Bourbon Steak is one of our finest.