Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement. Discover the Piano Bar abuzz with newfound libations, and the glamorous dining room boasting tableside services including our signature Japanese Whisky Cart and Michael Mina’s signature Lobster Pot Pie.
Menus & Events
Half Price Wine Night
HIP & HAPPY HOUR
Happy Hour available daily from 5:00-7:00 p.m. in the bar and lounge.
Large Party Contact
Private Dining Contact
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
Phone: 818.839.4130 or 415.625.5451
Finding inspiration in the unique and important aviation heritage of Glendale, the AvroKO team focused their design on the luxurious aspects of travel’s golden age. While the structural metalwork and custom lighting reference beautifully crafted mechanics of early aviation vessels, the styling and finishes speak more to the individual experience of luxury travel. Bourbon Steak is ideal for business meetings, receptions, birthdays, or for celebrating any special occasion. Bourbon Steak is also available for private lunch events or buyouts.
KYLE JOHNSON, BOURBON STEAK LOS ANGELES
Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and has now landed at Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand as their Executive Chef. With his food philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he plans to surprise guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once.
Most recently, Kyle served as the Executive Chef of Paramour, a modern American restaurant at The Wayne Hotel in Philadelphia. Prior to that, Kyle was the opening Chef de Cuisine at the farm-to-table concept, Local 127 in Cincinnati, Ohio. It was at Local 127 that Kyle developed a deeper understanding of classic American cuisine, connecting with small-growth farmers along the U.S.’s great agriculture belt and honing his whole animal butchery skills. He also spent time as a Traveling Executive Chef for Celebrity and Azamara cruises, implementing new menus for fine dining outlets while broadening his culinary knowledge through experiencing world-class cuisine in various countries. A Las Vegas native, Kyle began his career at the acclaimed restaurant Alize at the Palms Hotel in Las Vegas under renowned Chefs Andre Rochat and Jacques Van Staden, while staging in notable kitchens including Picasso, Guy Savoy, and Bradley Ogden.
At Bourbon Steak, Kyle eagerly awaits working with a culinary-driven organization like Mina Group to ensure the restaurant is on the same playing level of the burgeoning Los Angeles restaurant scene, constantly striving for greatness, and taking Bourbon Steak to the next level.
“Michael is a legend. I’m extremely excited to work with Chef Mina, better understand his cooking philosophy and gain the Mina Group’s unique insight and approach to hospitality. As a chef you couldn’t really ask for anything more.”
When he’s not in the kitchen, Kyle is still focused on food and is excited to be a part of the thriving Los Angeles culinary scene. On his days off you can find him out exploring new restaurants, visiting local farmers markets and staying current on the thriving food scene. You can find Kyle taking in culture anywhere he can from music to art to photography.
Hip & Happy Hour
Discounted ‘Snacks’ as well as $5 beer and $8 specialty cocktails, and select red and white wines.
Happy Hour Daily from 5:00 – 7:00 in the Bar and Lounge
Join us for an exclusive multi-course dinner paired with the wines of Daou on August 14th or August 21st: Click here to book.