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 a unique happy hour menu.

Parking Information Update
Bourbon Steak offers Valet parking nightly; Please approach the 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

Our Menu

Father's Day Weekend

Join us at Bourbon Steak for a special Father’s Day celebration and treat your dad to the ultimate indulgence with “Dad’s Happy Meal.” Enjoy a Monty Burns cocktail crafted with fine small batch whiskey, vermouth, Benedictine, black walnut and lemon, paired perfectly with our grilled Proper Ranch bone-in pork chop with roasted sweet potato and a natural jus. $45.

Available Friday, June 16th & Saturday, June 17th

Reserve Now

Let's Do Lunch

Available Monday-Friday | 11a – 1p

Now offering family-style lunches for groups of 8 or more.

Perfect for your next business lunch or mid-day celebration. Our menu features a variety of traditional Bourbon Steak favorites served in a shareable format.

For an even more intimate group dining experience, private lunch event reservations are now also available.

Book Your Lunch Large Party Lunch Menu Lunch for more than 20 guests

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.

Event Inquiry Private Dining Brochure

House Accounts & Gift Cards

House Accounts
Start a digital dining wallet made for loyal Bourbon Steak Seattle guests. Receive complimentary dining credit & exclusive restaurant benefits.

Gift Cards
Give the gift of an unforgettable dining experience. Purchase a gift card to your favorite MINA restaurant today.

Buy a Gift Card Start a House Account

SELECT_Chef Michael Mina_ photo by Hardy Wilson-min

About 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.

Unfazed by the major earthquake that rocked the Bay Area on his second day in the city, Chef Mina went immediately to work under Chef Morrone’s direction. In his role as chef de cuisine, he dedicated himself to perfecting the complete dining experience by personally training the entire kitchen staff and refining the menu. In 1991, Chefs Mina and Morrone opened AQUA to rave reviews and national acclaim. Chef Mina served as AQUA’s executive chef from 1993 to 2002, during which time he was awarded Rising Star Chef of the Year (1997) and Best Chef: California (2002) by the James Beard Foundation Awards.

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.