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JW Turnberry 19999 West Country Club Drive Miami, FL 33180
786.279.6600
Hours

Sunday—Thursday: 6PM—9PM
Friday—Saturday: 6PM—11PM

Bourbon Steak — Miami

Located in the stunning JW Marriott Turnberry Resort & Spa, Bourbon Steak Miami 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.

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07 / 12 / 2024
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Delivery & Take-Out

Enjoy your favorite Bourbon Steak dishes now from the comfort of your own home! Now available for pickup & delivery Tuesday-Saturday from 6-10PM. Order via the button below.

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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, please contact Lorena Rodriguez at 786.279.6600 or [email protected] .

“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

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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.

MARIO BEABRAUT

Chef Mario Bearbraut

As a seasoned professional with extensive and diverse experience in the culinary industry, Chef Mario Bearbraut brings his expertise in fine dining operations to the Bourbon Steak team. In this role, he will oversee the culinary team and operations of Bourbon Steak, which is open daily for dinner offering a timeless dining experience that accomplishes all the traditions expected of a steakhouse with bold, whimsical twists.

Originally from Palm Beach, Florida, Mario credits his mother with leading him along his culinary journey. She sent him to Italy to visit a friend, and Mario fell in love with food and fine dining. Along his journey, he  has worked with remarkable chefs including Thomas Keller, Angela Hartnett and Daniel Boulud.

Most recently, he held the position of Executive Chef at Bourbon Steak and Bourbon Pub in Santa Clara California. Chef Mario first oversaw the operations of Bourbon Steak and Pub from a corporate standpoint and later took the position as chef. This also included oversight of Michael Mina’s Tailgate and MINA Catering operations. Prior to this position, he was Executive Sous Chef at Farm Shop Marin in California.

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