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237 S. Brand Boulevard Glendale , CA 91210
818.839.4130
Hours

Sun-Thurs

5PM-9PM

Fri & Sat

5PM-10PM

Bourbon Steak Los Angeles

OPEN FOR INDOOR/OUTDOOR DINING AND ALSO AVAILABLE FOR DELIVERY & TAKE OUT:

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. 

 

 

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06 / 30 / 2022
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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.

 

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Gift Cards

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About Our 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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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

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