Bourbon Steak Brings Bold Flavors, Sophistication and Sizzle to the Delray Beach Dining Scene

What makes a great steakhouse a great steakhouse? Perhaps no one knows better than celebrated chef and restaurateur Michael Mina. He has perfected the art and time-honored traditions of this truly American institution at Bourbon Steak from coast to coast with a commitment to steakhouse classics tempered with creative, modern flair. The latest of his 10 locations opened to stellar reviews in March in the elegant Seagate Hotel in Delray Beach --and is already drawing crowds of discerning diners. 

A traditional steakhouse is a uniquely specialized establishment, often cloaked in rituals and high expectations. Diners arrive with heady anticipation of essentials that go well beyond choice cuts of beef reserved only for upscale dining establishments. They expect a well-stocked bar and practiced mixologists, impeccable service, elegant decor, a bit of pomp and pageantry and a truly pampered environment.

Simply put, a good steakhouse delivers an all-encompassing experience of carefully curated indulgence. And during our visit to Bourbon Steak Delray Beach that description clearly rang true, while the establishment also delighted diners with wonderfully inventive touches and a number of welcome surprises.

The dining room was bustling when I arrived with my guest at 8 o’clock on a Thursday evening. The rich wood paneling, low lighting and brass, leather and gold accents combined to create a soothing, luxurious environment.

Immediately seated, I receive my Lychee Crush Cocktail with vodka and sherry in short order. As we perused the menu, this was followed by the restaurant’s complimentary famed Duck Fat Fries with a trio of dipping sauces as an unexpected and appealing alternative to a typical bread basket.

In fact, the entire evening was punctuated with generous surprise samplings of small bites to enjoy as we made our way through our dinner order. From gnocchi with goat cheese and shaved black truffle to melt-in-your-mouth bacon wrapped sea scallops, these added to the dining adventure.

Our waitress was extremely attentive, knowledgeable and seemed committed to making the overall dining experience not only satisfying but fun. Meanwhile, the service team worked quietly in the background to assure our meal was delivered seamlessly and all our needs were met.

The menu offered all the classic steakhouse staples—as it should. It featured a rich assortment of raw and cooked seafood from appetizers though the main course. Steak, naturally, took center stage in a rich variety of styles, sizes and incarnations, individually prepared to every diner’s liking. We also could choose from other meat main courses and, naturally, an abundance of accompaniments, salads and creative sides.

First up, from a generous array of shellfish offerings, I chose the Half Maine Lobster, which arrived cold, sweet, fleshy and attractively garnished. Not for the faint of heart, diners also could choose the Shellfish Platter, piled high with every manner of crustacean as a feast for the entire table. Also available as starters was a host of luxe caviar services.

The next arrival was our appetizer: Michael Mina’s Tuna Tartare, with quail egg, pine nuts, mint, and Asian pear habanero-sesame oil. Made table-side, it was exquisitely fresh with a pleasing contrast of textures and every bit as good as it sounds. Among the other appetizer selections were Bourbon Steak Wagyu Tartare and Golden Beet Raviolis with stracciatella cheese, basil, pistachio pomegranate and a special vinaigrette.

What would a serious steak dinner be without a serious salad? My choice of a Petite Romaine Caesar was anything but petite and consisted of oblong boats of lettuce brimming with a thick creamy caper and parmesan dressing. It was a superb, crunchy, creamy and unexpected treat.

From the curated selection of premium wood fire grilled steaks in various sizes and cuts, we selected a Black Angus NY Strip and Wagyu Fillet Mignon. A smorgasbord of accompaniments were offered, from Bourbon Steak Sauce and Black Truffle Butter to Diver Scallops.  But, we decided to opt for simplicity and let the full flavor of meat, exquisitely prepared with the establishment’s precision techniques, shine though. 

The choices were abundant. True connoisseurs might choose the Japanese Wagyu Hokkaido Snow Beef or if dining as a group the 36-ounce Bourbon Flamed Wagyu Tomahawk, which was smoked, salt-baked and accompanied by potato crusted fondant potatoes. 

A unique and tempting offering we resolved to try next time was a Maine Lobster Pot Pie with black truffle and lobster-brandy cream

Abundant side dishes showcased the creativity of the restaurant concept and chef. We enjoyed the Truffle Mac & Cheese, which arrived as a semi-solid slice of crisp and crunchy pasta engulfed in cheese and truffle oil heaven. Almost out of obligation, we added Baked Potato, All the Fixins, which we could load at will with all manner of bacon, cheese, chives and much more.

While the restaurant provides a full range of wonderful dessert options, at that point, we simply could not forge ahead.

Bourbon Steakhouse offers an extensive selection of wines and spirits, including rare and vintage bourbons that have become synonymous with the restaurant experience. The large, luxe bar occupying a central space in one dining room is worth a trip just for the atmosphere and cocktail flair.

At the helm, executive chef Pablo Valencia masterfully brings over 12 years of global experience to the Delray Beach kitchen. His impressive background includes leading culinary teams at Ritz-Carlton locations in Key Biscayne and Tysons Corner and most recently served as Executive Sous Chef at Kalatua in St. Martin. He skillfully delivers on Michael Mina’s culinary vision, while ensuring this new location has a personality and atmosphere that expresses the essence of its home in Delray Beach and delivers a sizzling and truly memorable dining experience.

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