Gotham meets SF with this outpost of celeb chef Michael Mina's steak-and-whiskey-themed powerhouse. Looking to turn the tables on your cardiologist? Decadent is the only way to describe the steaks, and that's not because of the portion size or price (though both are hefty), it's how the beef is cooked. Employing an elaborate process of his own devise, Mina's steaks are slowly poached in butter for an hour in thermal circulators that are precise to within a tenth of a degree, then seared for a minute on each side on a wood-fired grill. The result is super-tender, perfectly cooked steaks worth their weight in...butter. For those feeling less carnivorous, there's seafood options, including a sumptuous lobster pot pie.
|Venue name:||Bourbon Steak||Contact:|
335 Powell St
|Cross street:||between Geary and Post Sts|
|Opening hours:||Mon–Thu, Sun 5:30–10pm; Fri, Sat 5:30–10:30pm|
|Transport:||BART & Metro to Powell/cable car Powell-Hyde or Powell-Mason|
|Price:||Main courses: $34–$89|
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Average User Rating
4 / 5
- 5 star:0
- 4 star:1
- 3 star:0
- 2 star:0
- 1 star:0
In sum: Bourbon Steak shares the same traits as every other Michael Mina establishment: slightly overhyped, slightly overpriced, nice ambiance, excellent service, and very good, but not great food.
1. Duck-fat fries served w/ a trio of dipping sauces (B+)
-Really good fries and in rather large portions, but the flaw in this complimentary dish is the concept: how good can fries? Fries don't require sophisticated palettes and there really aren't any layers of flavor or complexity to the taste. They are just fries, and yes they taste damn good whether in duck fat or not.
2. Lobster corn dogs w/ tarragon mustard (C+)
-First fries, then corn dogs? Yes you can say it - what was i thinking? I guess I wasn't and i made a hasty choice to try this appetizer. I was disappointed. While the portions were larger than expected (5 or 6 mini corn dogs), the corn dog lacked the crispiness and traditional flavor found in the real thing. The batter was soggy and the lobster meat was underseasoned.
3. American Kobe Rib Cap 8oz (A)
-As opposed to my previous dishes of the night, there is not a single thought of regret in this main entree choice. For the steak amateurs out there (like me!), the "cap" is the section of beef that is normally fattier, more moist, and flavorful and surrounds the leaner, but often consumed center cut of meat (the "eye"). While the portion was predictably small, the abundant flavor of the steak alone fulfilled my appetite and finished me off for the rest of the meal. The meat was amazingly tender, moist, and oh so good. And yes, like other fine-dine steakhouses, the side dishes are not included.
Excellent, attentive, professional, yet friendly staff. Unlike some other fine-dine establishments, they didn't come off arrogant or too good to serve you. They were very knowledgeable about every dish on the menu and presented the dish to us with a brief explanation. Outstanding customer service.