Bourbon Steak by Michael Mina
Steak house · Boulder Junction
3960 S Las Vegas Blvd, Las Vegas, NV 89119
Highlights
Steakhouse with duck fat fries, caviar, and unique dishes
Steakhouse with duck fat fries, caviar, and unique dishes
"A methodical new steakhouse where prime cuts are butter-poached low and slow before a finishing sear on the grill—a process that can take about 40 minutes—yielding tender, deeply flavored steaks like rib-eye and filet mignon. While you wait there are rich starters (a trio of duck fat fries serves as a decadent bread substitute), and mains can be indulgent—one meal paired a rib-eye with crab and white asparagus. Desserts lean playful and textural: a root beer float arrives layered with sassafras ice cream cubes, fizzy root beer sorbet, Champagne gelée squares, and crunchy pearls, all finished tableside with root beer and accompanied by warm chocolate-walnut cookies." - Janna Karel
"Prolific chef Michael Mina, who’s had a decades-long presence in Las Vegas, opens one of his most successful concepts, Bourbon Steak, inside the sizeable former Charlie Palmer Steak at the Four Seasons. A non-gambling resort without any other anchor restaurant, it can be a special trek to Bourbon Steak’s dining room, but it’s worth the effort. A regal swath of cerulean blue sweeps through the dining room segmented with massive columns, glints of street art-style murals and little alcoves on the edges. Furnishings are clubby and comfortable, all the better for settling into Mina’s expansive steakhouse-inspired menu. Instead of bread service, there’s duck fat fries. The salads are really excellent, dressed with precision and sporting the crispiest lettuce. Order the standard steaks and they’ll be presented sliced and ready to serve with a breadcrumb-topped roast tomato. However, the salt-roasted dry-aged tomahawk finished tableside with fire, could be one of the most outrageous tableside presentations in town. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Janna Karel
"As his sixth restaurant venture on the Strip, Michael Mina’s Bourbon Steak holds court at Four Seasons Las Vegas with a fresh array of caviar offerings. Alongside the standard one-ounce selections of Royal Daurenki and Imperial Ossetra paired with buttermilk pancakes, healthy portions of Petrossian caviar come with crispy potatoes, avocado mousse, apple butter, chive crème fraîche, and jamon Ibérico. Caviar is also served in inventive forms, like peeking out of a savory beignet lobster roll and placed on a savory Twinkie-style pastry piped with bright yuzu crème fraîche. Take in the vibrant interior and above-and-beyond presentations of steaks, seafood, and sides alike." - Jennifer Smith
"A steakhouse by Chef Michael Mina, known for its dry-aged tomahawks and duck-fat fries." - Janna Karel
"A local go-to spot offering a refreshing departure from the celebrity chef formula." - Janna Karel
