BSLA Steak1Web
BSLA Cocktail3Web
BSLA SeafoodTowerWeb (1)
237 S. Brand Boulevard Glendale, CA 91210
818.839.4130
Hours

Sunday—Thursday: 5PM—9PM
Friday—Saturday: 5PM—10PM

Bourbon Steak — Los Angeles

Bourbon Steak Los Angeles is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the region’s finest ingredients. Bourbon Steak invites guests to relax and indulge in a luxurious setting accompanied by the sounds of the signature piano bar. 

In order to provide our guests with the most premier level of service and hospitality, we kindly ask that you respect our dress recommendations and please avoid the following items:

  • Beachwear
  • Sweatpants
  • Flip flops (including rubber & plastic thongs)
  • Excessively revealing clothing
  • Athletic hats and caps
bourbon-steak
02 / 25 / 2024
Bourbon Steak LA-5-min

Private Dining & Events

Private Dining Room: 24 seated (one long table)
Private Salon: 14 seated | 20 reception
Café Terrace: 20 seated | 30 reception
Full Restaurant is available for private buyout events up to 200 guests
Restaurant available for lunch private dining

For more information, contact our team at 818.839.4130 or please click on the event inquiry tab below.

 

Bourbon Steak LA-2-min

Gift Cards

A Gift For Every Craving

Give the gift of an unforgettable dining experience.

“A daily Happy Hour that will save your life.”

“Steak has never looked so good in Glendale”

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“What better place to take your special someone than a restaurant that bills itself as a love letter to the American steakhouse experience?”

“Just let the polished staff, great cocktails, and thick steaks do their job.”

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Chef Michael Mina

Born in Cairo, Egypt and raised in Ellensburg, Washington, Chef Michael Mina began his epicurean journey at the Culinary Institute of America in Hyde Park, NY. During his formal schooling, he spent his weekends sharpening his skills with hands-on experience by working in Chef Charlie Palmer’s kitchen at the upscale Aureole in New York City. Early in his career, Chef Mina was presented with a rare and unique opportunity with Chef George Morrone when the duo were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had always dreamed of calling home.

Chef Mina’s culinary and business vision ultimately led to the founding of MINA Group, which now owns and operates more than 30 restaurants around the world.

Throughout his illustrious career, he has been honored with numerous accolades including a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s “Who’s Who of Food & Beverage” inductee (2013), Gayot’s Restaurateur of the Year (2011), Bon Appétit’s Chef of the Year (2005), and more.

Chef Mina and his collection of restaurants have been featured across national media outlets such as Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Robb Report, Travel + Leisure, and Wine Spectator. He has been a featured guest chef at the James Beard House on numerous occasions, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.

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Chef Gabriel Pulido

Chef Gabriel was born and raised in Los Angeles and his deep roots on the cities rich culinary culture. Gabriel graduated from the Art Institute of Los Angeles with an Associate’s Degree in Culinary Arts. Out of culinary school, Gabriel started his culinary journey working for the Bazaarr at the SLS hotel. There he developed as a cook under the guidance of the teams from Chef Jose Andres’s Think Food Group. After spending three years at the Bazaar, Gabriel traveled to Spain and spent a year in the country to further his culinary experience and repertoire. While in Spain he worked for Chef Quim Márquez at Suquet De L’almarall, Pepe Tomate, and El Quim De La Boqueria.

After a year abroad, Gabriel came back to the United States and had the opportunity to work for Chef Neil Fraser at Redbird in Downtown, LA where he further develop his craft and sharpen is skill sets a chef. After Red Bird, Gabriel spent some time at Katsuya Group further developing his progression as culinary professional.

Prior to joining the MINA group, Gabriel worked with HWood Group in Los Angeles, holding various titles and roles in multiple properties, including Nice guy, Harriet’s rooftop and Mason in Santa Monica. While with the HWood Group, he was an instrumental leader in new restaurant start ups and leading a restaurant that catered to Hollywood elites and celebrities.

Most recently, Chef Gabriel assumed the Executive Sous Chef role of Bourbon Steak Los Angeles where he contributed to the current successes of the restaurant during and post pandemic climate.

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