Acclaimed restaurateur and Chef Michael Mina has brought Bourbon Steak to Las Vegas, his reimagined modern take on the American steakhouse. Located at the Four Seasons Hotel Las Vegas, Bourbon Steak redefines the steakhouse concept.
From premium cuts of beef and seafood infused with global flavors to a world-class beverage program, Bourbon Steak is Mina’s love letter to steakhouses interpreted through three essential elements of his cooking and hospitality philosophy: product, technique and presentation.
To begin the meal, shellfish and caviar displays offer an eye-catching presentation, including Wild Shrimp Cocktail with gin-spiked cocktail sauce, Little Neck Clams with cherry pepper granita and Petrossian Caviar with crispy potatoes, cast iron blinis, avocado mousse, apple butter, chive crème fraîche and Jamon Ibérico.
Additional appetizers created for Las Vegas include the Caviar Twinkiee with yuzu crème fraîche and caviar and Persimmon “Ravioli,” a play on pasta with persimmon filled with stracciatella cheese and garnished with pistachio and pomegranate.
In lieu of bread service, guests receive complimentary Duck Fat Fries with pastrami spice for the table. Mina and his culinary team researched more than 50 cuts of steak to curate Bourbon Steak’s final selection of high-quality meats, including 14 oz. NY Strip and 20 oz. Bone-In Ribeye.
There are Wagyu options such as A5 Striploin from Japan and a Petit Filet Mignon from Australia. Mina has created the Salt-Baked & Hay Smoked Dry-Aged Tomahawk served tableside and only in Las Vegas. Accompaniments include Bourbon Steak Sauce, Black Truffle Butter, Red Wine Demi and more.
The menu is replete with non-steak mains such as Pastrami Spiced Wagyu Short Rib, Roasted Duck Breast and Big Eye Tuna “Foie-Poivre,” a peppercorn-crusted tuna steak with roasted foie and peppercorn sauce. Sides include Spinach Souffle, Beer-Battered Onion Rings, Truffle Mac & Cheese Gratinée and more.
For a sweet finish, Chef Veronica Arroya, Mina Group’s Global Pastry Director, created a menu that includes Banana Tarte Tatin, Basque Bruléed Cheesecake and Bourbon Flambéed Valrhona Chocolate Fondue, designed for two and presented via a trolley cart.
For this Bourbon Steak location only, Mina is bringing back a classic dessert created in his early days as a pastry chef, his reinvented take on the Root Beer Float. The Bourbon Steak RB Float “on the rocks” is paired with Walnut Chip cookies, sassafras ice cream and root beer sorbet drenched in 24-karat gold leaf.
The cocktail menu, crafted by Mike Lay, the mixologist from Mina Group, features twists on classic steakhouse drinks. Highlights include The Steakhouse Martini, The Moondance and the seasonal Single Barrel Old Fashioned.
For the wine list, Ryan Gotti, Lead Sommelier for Bourbon Steak Las Vegas, has selected an initial offering of 400 bottles that include Champagne, Cabernet and Bordeaux estates and a wine by-the-glass program including Dom Perignon Champagne and Napa Valley’s Opus One.
For the restaurant’s design, Nunzio Marc DeSantis Architects envisioned a modern supper club ambiance where a sophisticated and vibrant destination merges with culinary excellence, live entertainment and a stylish, social atmosphere. Las Vegas artist Cerissa Lopez hand-spraypainted florals throughout the restaurant and bar.
The bar is a focal point boasting a beautiful, detailed gold ceiling that glistens above, reflecting the warm, ambient light. Intimate nooks throughout the lounge offer tucked-away spaces for an evening prelude or finale while enjoying live music that evolves throughout the evening.
Bourbon Steak is open daily for dinner from 5-10 p.m. and the lounge from 4-10 p.m., with late-night hours to be announced in early 2025. More: BourbonSteak.com/Vegas and follow @BourbonSteakLV.
