Bourbon Steak Los Angeles is Chef Michael Mina’s love letter to the American steakhouse experience; classic Americana infused with Chef Mina’s arsenal of world flavors and flair for the dramatic. Offering the best steak, seafood, and wine selection in the Los Angeles—plus a one-of-a-kind whiskey and cocktail experience—Bourbon Steak invites guests to relax and indulge in a luxurious setting accompanied by the sounds of the signature piano bar.
Open for Delivery and Take Out only:
Bourbon Steak Los Angeles
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 details, contact: firstname.lastname@example.org or 818.839.4130.
A Gift For Every Craving
Give the gift of an unforgettable dining experience.
About Our Chef: Michael Mina
Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.
Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.
At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day.
Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.
Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character.
Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts.
Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
“A daily Happy Hour that will save your life.” – The Infatuation LA
“Steak has never looked so good in Glendale” – Eater LA
“Just let the polished staff, great cocktails, and thick steaks do their job.” – Los Angeles Magazine
About Our Chef: Dennis Bernardo
Dennis Bernardo was born in the Philippines and raised in Los Angeles, exposing him to a wide range of cuisines, flavors and techniques resulting in an affinity for Latin American cuisine while still cherishing Asian/Pacific Island influences. Dennis graduated from the International Culinary School at the Art Institute of Los Angeles with a Bachelor’s Degree in Culinary Arts.
His culinary career began juggling multiple restaurants as a line cook and before his tenure with MINA Group he cooked alongside Octavio Becerra (Acabar) exploring the food from destinations along the “spice” trail, including Southeast Asia, India, Lebanon, and Northwest Africa. In conjunction with working with Becerra and Acabar, he also worked at Pedaler’s Fork, a true farm-to-table restaurant where he learned and grew and appreciation for the kind of bounty that California is able to produce.
Bernardo has been a part of the MINA family since BOURBON STEAK Los Angeles first opened its doors in 2014. He has worked through all stations as a line cook, being promoted to sous chef within a year and to executive sous chef a year after. Dennis represents the epitome of living the culture instilled working with a team like MINA – coaching from within and rising through the ranks. Now as Executive Chef, Bernardo is dedicated to maintaining the restaurant’s standing in Los Angeles’ thriving food community, surprising guests with a locally-influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once
When not in the kitchen, Bernardo fulfills his other passion of playing darts on a professional level.
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