Cuisine:

• Homestyle
• Steak House
• Sea food
• Contemporary

Bourbon Steak Description:
Mirrored walls and 12-foot ceilings immediately serve notice that this stylish steakhouse (designed by Tony Chi) is not your traditional men's-clubby bastion of beef. San Francisco-based chef Michael Mina may not be in the kitchen, but his innovative contemporary American signature dishes are on the menu; many diners feast on fare like an elegantly deconstructed lobster potpie (big chunks of tender Maine lobster and baby vegetables on a puddle of truffle cream, topped with a flaky pastry crust), ignoring the beef altogether. Not that the steaks aren't topnotch. All three types---Japanese grade 5 (the best) Kobe, fine-marbled and fork-tender; American "Kobe" (raised from the same Wagyu cattle in the U.S.); and dry-aged Angus steaks, including an intensely flavorful bone-in rib-eye---are nicely oak-grilled. Whatever your entrée, Mina's thin-cut fries, cooked European-style in duck fat and served with a trio of sauces, are a must. For grazers or budgeters, there's a bar menu offering temptations like Jonah crab beignets with sweet garlic aïoli and grilled lemon. The wine list is extensive and mostly expensive, but does include a "sommelier's secret values" section of boutique bottles, some in the $40-$50 range.


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