4900 Marie P. DeBartolo Way
Located at Levi’s® Stadium in Santa Clara, BOURBON STEAK features elements of a modern American steakhouse, showcasing creative interpretations of classic dishes, utilizing the highest quality ingredients; including Flannery’s Custom Dry-Aged beef, the freshest local seafood and innovative vegetable sides from well-known South Bay farms. The menu also features many Bourbon Steak favorites, such as Truffle Mac & Cheese, 20 oz. bone-in Rib Eye and Maine Lobster Pot Pie.
Menus & Events
$25 per bottle up to two 750ml bottles; $50 per bottle for each additional bottle.
Summer of Riesling
July 1, 2016 – August 31, 2016
Join us as MINA Group Restaurants across the country celebrate Summer of Riesling – All German | All Summer, an epic celebration of the noble grape and our favorite wine for summer sipping. We will be offering:
2014 VOLRATZ (bone-dry)
2014 SCHLOSS VOLLRADS QBA (dry)
2014 SCHLOSS VOLLRADS KABINETT (off-dry)
Bourbon Steak offers convenient valet service. Additional parking is located on Stars and Stripes Blvd. across Tasman Drive.
After 5:00 p.m.
|First 2 hours||$8*|
|After 2 hours exceeded||$15 flat rate|
*$8 with restaurant validation only
Large Party Contact
Rice Loft: Maximum 20 Seated | 25 Standing Reception
Montana Loft: Maximum 35 Seated | 45 Standing Reception
Michael Mina's Tailgate: 200 Seated | 400 Reception
Our private space consists of two intimate Mina Luxury Lofts, as well as the exclusive Lower Pub area. Bourbon Steak is also available to reserve in its entirety.
STEVEN GOTHAM, EXECUTIVE CHEF
Chef Steven Gotham joins the Mina Group as Executive Chef for both the Bourbon Steak and Bourbon Pub locations at Levi’s Stadium® in Santa Clara, CA. He brings a passion for cooking at a variety of internationally acclaimed restaurants including Joel Robuchon, Bernardus Lodge and the Lodge at Pebble Beach, along with a first-hand farm to table education.
Chef Gotham’s passion for cooking began as a young boy. While most kids watched cartoons after school, he soaked up inspiration from the “Great Chefs” series on before heading to the kitchen to cook dinner with his mom, imagining how to recreate the techniques from the chefs themselves. The Mennonite farms around his childhood home in rural Pennsylvania provided him with hands on experience, milking the cows to make fresh butter, gathering eggs from the chicken coops, and helping harvest the local fruits and vegetables.
After receiving his B.S. in Psychology from Mount Saint Mary’s University in Maryland, Chef Gotham attended the New England Culinary Institute in Vermont, graduating with an A.O.S. in Culinary Arts. He moved to New Orleans to work with James Beard award-winning Chef Susan Spicer at Bayona in the French Quarter. He later moved to California’s central coast to cook at the acclaimed Ventana Inn and the Lodge at Pebble Beach, before moving on to the all-organic kitchen at Earthbound Farms. There, he created custom dishes changing daily entirely from the produce grown at surrounding organic farms.
Chef Gotham also served on the team of Bernardus Lodge, which was rated as the top restaurant in California during his tenure. He partnered in many wine centric dinner events with some of the most esteemed wineries in both the United States and France, including Williams Selyem, Soter, and Dom Perignon at the property’s Marinus Restaurant, which received the prestigious Wine Spectator Grand Award, for its menus complementing the amazing wine cellar.
Eventually, Chef Gotham relocated to Las Vegas to cook with “Chef of the Century” Joël Robuchon both at the Mansion at MGM Grand, and Joël Robuchon. During his time at the Michelin 3-star property, he further refined his technique working under Chef Claude LeTohic, another James Beard award winner and MOF recipient. Most recently, he received the opportunity to be part of the opening team for the Cosmopolitan of Las Vegas to lead all aspects of the food program, driving many of the signature elements and distinct experiences that the resort became known for, preparing him for the vast Levi’s Stadium® environs of Bourbon Steak and Bourbon Pub.
Join Our Team
Do you love the rush of a crowd and the thrill on people’s faces when they delight in excellent service and exceptional food and drink?
Michael MINA’s Bourbon Steak and Bourbon Pub at Levi’s Stadium in Santa Clara is immediately seeking talented, dedicated and service-oriented FOH and BOH employees to staff our approachable Fine Dining Restaurant, relaxed PUB and uniquely creative Tailgate & Special Event parties!
We are searching for exceptional:
- Experienced FOH & BOH fine dining employees that want to be part of something new and exciting
- Students looking for full-time and part-time opportunities
- On Call Staff – Banquets, Catering and Special Events Staff that want to stay busier and enjoy a unique and wildly creative and fluid event space.
- MINA Group Alumni who want to help us Throw Amazing Tailgate Parties on Game Day Sundays or during Special Events
- Culinary & Hospitality Management students that need “hours” within a restaurant or want practical experience within a respected, innovative and dedicated restaurant group.
- Strive to be better every single day!
- Thrive in fast-paced and dynamic environments
- Work smart, think creatively and have fun
- Take pride in consistently exceeding guests expectations
- Are raving Fans of Michael Mina and/or the 49ers and want to represent both well
50% off Champagne Weekends
Cheers to the Weekend with 50% off Champagne every Friday and Saturday!