Photo Credit: Kevin McCullough
We were all ready to tell you why you need to book a reservation at Michael Mina‘s Bourbon Steak inside the Westin St. Francis in San Francisco’s Union Square, then the Michelin-starred chef shocked us when he announced yesterday that he is closing the restaurant on March 31. That unexpected news makes it all the more imperative that you don’t dawdle to taste the fabulous fare created by new executive chef Thomas Griese. Although Mina is scouting for a new home for Bourbon Steak—the lease is up at the historical hotel where Mina’s Clock Bar will remain—and we presume Griese, who recently moved from Miami for the gig, will stick around for a new location, you’ll still want to do yourself a favor and grab one of the last reservations to create a dazzling dining memory.
As one of the area’s premier steakhouses, Bourbon Steak SF wraps guests in a gold-hued and glamorous embrace, provides unexpected and whimsical bar and menu choices, and leaves a knockout culinary impression not easily replicated or surpassed by other dining spots anywhere. Here is why Bourbon Steak has been and always will be a cut above:
A masterful steak program: An expert on the dry age process, Griese incorporates Bourbon Steak classics while creating new signatures that reflect his own style and experience. Working directly with Mina meat purveyor, Snake River Farms, Griese has created a new jaw-dropping, 50 oz. Wagyu Tomahawk Steak that serves either one extremely hungry diner, or a table full. The cut is specifically prepared for Bourbon Steak and maintains a large fat cap, which retains flavor. Poached in butter and broiled to the perfect temperature, the fat cap is removed, rendered, sliced and served with the steak. A striking bone-in presentation elicits oohs and ahhs.
The Mina Classics: While Chef Griese has put his stamp on the Bourbon Steak menu with his own creations (including Roasted King Salmon with lobster mushroom, beluga lentil, baby fennel, and buddha’s hand, and sigh-inducing Truffled Ravioli with diver sea scallop, salsify glacage, Passmore caviar, and chanterelle mushroom) he has maintained some of Mina’s most popular and classic poultry and fish dishes such as Lobster Pot Pie and Ahi Tuna Tartare. Obviously, Bourbon Steak is not for carnivores only. Mina purists will also be happy to find other old favorites on the menu: Duck Fat French Fries served three ways with three dipping sauces, and Creamy Black Truffle Mac and Cheese.
The Treat Trolley: Just when you think you can’t eat another bite, the Treat Trolley arrives. Who can resist homemade Whoopie pies, peanut butter cups, cheesecake, macaroons and other seasonal confections that are yours for the taking? And if the Treat Trolley doesn’t satisfy, consider the Warm Beignets coated in cinnamon sugar and dipped in 12YR Macallan Caramel Custard. Yum.
A sultry, swanky bar: Don’t let Bourbon Steak close its doors without one last visit to their ultra cool lounge – the perfect place to relax and unwind. Featuring rich hues of cognac, bronze, steel blue and nickel, it’s the epitome of haute casual. Pick your poison and toast to Bourbon Steak’s great run in its Union Square location. And fear not – the steer logo will surely rise again.
Bourbon Steak SF: 335 Powell St., San Francisco in the Westin Saint Francis. Open until Thursday, March 31, 2016. Sunday – Thursday, 5:30 p.m. – 9:30 p.m. Friday and Saturday, 5:30 p.m. – 10 p.m. (415) 397-3003.
Photo Credit: Kevin McCullough
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