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Bourbon Steak, a Michael Mina Restaurant

19999 W. Country Club Drive
Aventura, FL 33180

786-279-6600 | Website

Aventura/North Miami Beach | Get Directions  | 

Category: Restaurants | Contemporary, Steakhouse

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Bourbon Steak, a Michael Mina Restaurant
  • Bourbon Steak, a Michael Mina Restaurant
  • Bourbon Steak, a Michael Mina Restaurant
  • Bourbon Steak, a Michael Mina Restaurant

 

 

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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.

  • 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

  • Raise Your Spirits

    Raise Your Spirits

    Every week Monday, Tuesday, Wednesday, Thursday, Friday, 6:00pm-8:00pm

    Half-priced signature cocktails and cut-rate appetizers, not to mention the butter-truffle popcorn

  • 2010 | Best Hamburger

    The hamburger was named for the German city of Hamburg — although residents of Hamburg, New York, claim it was created in 1885 at the Erie County Fair when vendors Charles and Frank Menches ran out of pork for their sandwiches. It wasn't until... More >

  • 2009 | Best Fried Chicken

    One could easily make a meal of the hearty bar menu at Bourbon Steak's swanky temple of upscale comfort food, but risking arterial blockage is worth it for just one thing: the platter of fried chicken and waffles that's offered only Wednesday... More >

  • 2008 | Best French Fries

    Fries come fat, skinny, lightly colored, darkly colored, curlicued, shoestringed, Texas-cut, crinkle-cut, spiced, spicy, and salted to vastly varying degrees. So in the past, our pick for finest might have been influenced by a personal bias... More >

  • 2008 | Best Steak House

    Maine lobster, spice-poached prawns, stone crabs, East and West Coast oysters, littleneck clams, and complete caviar service. That's the raw bar. Lobster, crab, foie gras, and American Kobe beef compose some of the appetizers — each luxe item... More >

Miami New Times Reviews and News

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  • miaminewtimesbestof

    miaminewtimesbestof

    | Wed, May 06, 2009

    Fries come fat, skinny, lightly colored, darkly colored, curlicued, shoestringed, Texas-cut, crinkle-cut, spiced, spicy, and salted to vastly varying degrees. So in the past, our pick for finest might have been influenced by a personal bias toward one style or another. But when Bourbon Steak arrived in 2007 at Turnberry Isle with acclaimed West Coast chef Michael Mina's signature duck-fat fries, the competition was left waddling behind, ankle-deep in soybean oil. Using duck fat as a frying medium is an age-old French tradition that lends a richer, fuller flavor to the potatoes. But Mina keeps things modern by serving the thin, crisp, twice-fried spuds three ways: truffled, perked with smoked paprika, and flush with fresh herbs. Each comes with matching accompanying dip (at $8 per order, these pommes frites demand more than Heinz). Of course French fries alone do not constitute a proper meal, so consider ordering one of the tastiest steaks in town on the side.

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