All-natural, organic, and hormone free cuts of beef tempered in herb-infused butter, then grilled over wood to order makes BOURBON STEAK one of South Florida’s favorite restaurants. Executive Chef Gabriel Fenton uses fresh market ingredients to fashion seasonal salads and sides, and a wide selection of ice-cold seasonal shellfish round out a memorable meal. The bar includes classic American cocktails along with a breathtaking wine list of more than 500 selections.
Bourbon Steak Miami offers prime cuts of American beef such as the 32-ounce Porterhouse. Imported cuts like the A5 Wagyu NY Strip are also featured. Michael Mina’s classic Maine Lobster Pot Pie and Miso-Glazed Seabass – accompanied by an array of side dishes like the Salt-Baked Loaded Potato and Grilled Vidalia Onions round out the menu.
Menus & Events
Social Hour – Available Daily from 5 to 8 PM
Beat the workweek blues with a laid-back social hour featuring signature cocktails and complimentary butter-truffle popcorn.
Large Party Contact
14 Seats Terrace | 30 Seats Private Dining | 60 Standing Reception | Full Restaurant Buyout
Whether throwing a dinner party for a few of your intimate friends or a formal tête-à-tête for business colleagues, Bourbon Steak is distinctly Miami chic and one of South Florida’s favorite haunts. Call our Host to plan a memorable event.
Executive Chef Gabriel Fenton has been busy introducing guests to award-winning chef Michael Mina’s unique cooking style while also creating an identity of his own with innovative specials like lobster-stuffed tempura squash blossoms with truffle vinaigrette and an apple cider-glazed pork belly. These delectable additions are well-received by guests who refer to the young culinary artist’s masterpieces as “nirvana on a plate.”
Prior to taking the helm of the popular restaurant, Gabriel served as executive sous chef at Mina’s Michelin star restaurant MICHAEL MINA in San Francisco and was also part of the opening team for seven ventures by the James Beard award-winning chef. Gabriel perfected his skills by working for several other top names in the business and has a great passion for using the freshest and finest ingredients available, which he inherited from his parents, who always kept a garden full of vegetables, herbs and berries at their home in Princeton, N.J.
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