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Bourbon Steak Seattle Architectural-8
8 oz Angus Filet Mignon-min
1433 4th Ave Seattle, WA 98101
206.741.1044
Hours

Dinner:

Tuesday – Thursday

5PM-9PM 

Friday & Saturday 

5PM-10PM 

Happy Hour:

Tuesday – Friday

4PM-6PM 

Closed Sunday & Monday

Bourbon Steak Seattle

Award-Winning Chef Michael Mina introduces his Bourbon Steak restaurant to downtown Seattle.  A modern American steakhouse that features creative interpretations of classic steakhouse dishes, Bourbon Steak highlights Pacific Northwest and Washington state ingredients and purveyors at its Seattle location. The restaurant focuses on seasonal, regional ingredients and all-natural, organic, and hormone-free cuts of beef—tempered in herb-infused butter and grilled to order. Bourbon Steak is also home to some of Seattle’s freshest seafood and shellfish with shipments arriving daily.

The heartbeat of the space is at the bar. With a commitment to a great beverage program, Bourbon Steak Seattle features an extensive bar menu and thoughtfully composed wine list, including hand-crafted signature cocktails highlighting spirits from local distilleries such as Westland Whiskey and others from around the world. The bar also offers a robust bar menu and unique happy hour menu.

Parking Information Update
Bourbon Steak offers Valet parking nightly;  Please approach valet from 4th Avenue.

520 Pike
Located between 4th & 5th on Pike
$7.00 after 4:00pm, $7.00 on Sat & Sun
Century Square Garage
Located between 3rd & 4th on Pike (334 Pike St.)
$7.00 after 5:00pm, $7.00 on Saturday
Pacific Place
Located on 6th & Pine
$6.00 after 5:00pm
$12.00 all day Saturday

In accordance with the health order enacted by King County, we are requiring all of our guests ages 12 and older to provide proof of full vaccination and a photo ID in order to dine inside.

“Fully Vaccinated” and “Full Vaccination” means two weeks after completing the entire recommended series of vaccination (usually one or two doses) with a vaccine authorized to prevent COVID-19 by the FDA, including by way of an emergency use authorization, or by the World Health Organization (WHO).

Face masks must be worn at all times at this location except while seated and actively eating or drinking. Thank you for your cooperation and we look forward to you serving you.

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11 / 29 / 2021
Bourbon Steak Seattle Architectural-1

Private Dining & Events

19-110 Seats Dining Room | 25-250 Standing Reception
18 Seats Chef’s Table | Full Restaurant Buyout

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs.  For more information please click on the event inquiry tab below.

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Gift Cards

A Gift For Every Craving

Give the gift of an unforgettable dining experience.

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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.

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