Located in the stunning JW Marriott Turnberry Resort & Spa, Bourbon Steak Miami 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 Miami—plus a one-of-a-kind whiskey and cocktail experience courtesy of MINA’s signature whiskey cart—Bourbon Steak invites guests to relax and indulge.
Bourbon Steak Miami
Join us daily for Happy Hour from 5:30 – 7:00 PM, Sunday through Thursday.
Private Dining & Events
14 Seats Terrace | 30 Seats Private Dining | 60 Standing Reception | Full Restaurant Buyout
Whether throwing a dinner party for a few of your intimate friends or a formal tête-à-tête for business colleagues, Bourbon Steak is distinctly Miami chic and one of South Florida’s favorite haunts. Call our Host to plan a memorable event. For more information, contact Justin Cook at 786.279.6598 or firstname.lastname@example.org.
“One of South Florida’s favorite restaurants” – DiningOut Magazine
“A Cut Above: The 10 Miami Steakhouses To Try Right Now” – Eater Miami
“The 31 best restaurants in Miami you have to try” – TimeOut Miami
“Best of Miami – Best Steakhouse’’ – Miami New Times
About Our Chef: Gabriel Fenton
Executive Chef Gabriel Fenton has been introducing guests to renowned Chef Michael Mina’s unique cooking style, while also creating an identity of his own. (Think innovative specials like lobster-stuffed tempura squash blossoms with truffle vinaigrette and an apple cider-glazed pork belly.) Guests have referred to the young culinary artist’s masterpieces as “nirvana on a plate.”
Prior to taking the helm at Bourbon Steak Miami, Gabriel served as executive sous chef at Mina’s Michelin star restaurant MICHAEL MINA in San Francisco, and was also part of the opening team for seven different restaurant ventures by the James Beard award-winning chef. Gabriel perfected his skills by working for several other top names in the business, and has a great passion for using the freshest ingredients available. His says he inherited his respect for fresh produce from his parents, who always kept a garden full of vegetables, herbs, and berries at their home in Princeton, N.J.
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