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.
BAR & LOUNGE
Open 7 Days a Week
5:00 p.m. – Close
5:00.p.m. – 7:00p.m.
Wednesday – Thursday
6:30 p.m. – 9:30 p.m.
Friday – Saturday
7:00 p.m. – 10:00 p.m.
Monday – Thursday
5:00 p.m. – 9:30 p.m.
Friday & Saturday
5:00 p.m.- 10:00 p.m.
5:00 p.m. – 9:00 p.m.
Bourbon Steak Los Angeles
Hip & Happy Hour
Happy Hour Daily from 5:00 – 7:00 in the Bar and Lounge
Discounted ‘Snacks’ as well as $5 beer and $8 specialty cocktails, and select red and white wines.
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 415.308.5332.
A Gift For Every Craving
Give the gift of an unforgettable dining experience.
“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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