Bourbon Steak by Michael Mina — Restaurant in Delray Beach

Michael Mina’s Bourbon Steak, Delray Beach — A Glamorous Setting With Uneven Execution- At a restaurant bearing the name of a Michelin-starred chef, one arrives with a certain set of expectations — culinary finesse, seamless service, and dishes that leave a lasting impression. Unfortunately, our recent visit to Bourbon Steak Delray Beach offered more glimmers than brilliance, falling short of the standard one might expect from Michael Mina’s esteemed portfolio.

Our party was seated after a brief wait — understandable, however I was greeted by crumbs and bits of food on the booth cushion. A small misstep, but one that set an unfortunate tone. We began our meal with two orders of the Black Truffle Bread, the signature Tuna Tartare, and the Black Truffle Agnolotti. The bread, as decadent as it was aromatic, delivered as promised, while the Agnolotti — stuffed with burrata, bathed in white truffle butter, and topped with shaved black truffle — was indulgent and expertly executed. Rich, nuanced, and clearly the highlight of the starters.

The Tuna Tartare, however, was puzzlingly bland. For a dish touted as a Mina signature and featured across his restaurants, this version lacked balance and flavor. Devoid of seasoning and brightness, the tartare tasted almost singularly of tuna, saved only by a subtle habanero kick. It felt more like a missed opportunity than a misfire.

The Bourbon Flamed Wagyu Tomahawk was the evening’s main triumph — a beautifully cooked, hay-smoked, salt-baked steak with a charred crust and luscious medium-rare interior. Excellent. Unfortunately, its accompaniments didn’t share the same level of care. The fondant potatoes were under-seasoned and under cooked, bordering on forgettable, and the seared tomatoes with breadcrumb topping seemed more like a garnish than a thoughtfully developed side.

The Maine Lobster Pot Pie featured an impressively generous helping of lobster, but again, the seasoning was its downfall. The brandy cream lacked complexity, leaving the dish flat despite its luxe ingredients. On the brighter side, the Pork Belly Fried Rice was flavorful — though portioned more like a tasting than a side — and the Brussels Sprouts delivered with crunch and umami.

Regrettably, the Creamed Spinach with Crispy Shallots never arrived, though it still managed to appear on the final bill — a careless oversight that left a sour note after we discovered we had paid for it.

The 10oz Rib Cap, offered as a special that evening, was a rare miss that probably should have stayed off the menu. Uninspired and lacking any of the flavor or texture one might expect from such a prized cut, it felt like an afterthought — both in concept and execution.

Desserts were a mixed bag. The Brûlée Cheesecake was velvety, well-balanced, and a hit at the table. The Campfire S’mores, however, leaned too heavily on showmanship. Smoked tableside for dramatic flair, the result was an overwhelming cloud of smoke that clashed with, rather than enhanced, the dish’s sweetness.

A final addition to the dessert round, the Beignets with Trio of Sauces provided a welcome surprise. Light, airy, and perfectly fried, the beignets had a cloud-like interior that kept me reaching for more. The accompanying sauces were a mixed experience: the Macallan 12 Butterscotch was rich, warm, and undeniably the standout, while the Chocolate Pâté Crème and Vanilla Bean Crème Brûlée were forgettable and unnecessary distractions from the main event.

Service was generally attentive and cordial, though the forgotten side dish and the less-than-pristine seating marred an otherwise professional performance.

In the end, Bourbon Steak delivers flashes of brilliance, particularly when indulgence is on the plate — black truffle, wagyu, burrata — but fails to consistently land where it counts most: flavor, detail, and execution. For a restaurant under the guidance of a chef with a Michelin pedigree, the inconsistencies are hard to overlook. Would I return? Perhaps, with tempered expectations — and only if the kitchen finds...

WHAT A MESS!!

Had dinner there a couple of days ago and this place is an absolute dumpster fire and rip off.

Upon walking in, you will see that this place is decorated like a dining room in Century Village or in the Golden Girls show. Horrible. How about something modern for a steak house instead of flowered carpeting? Lol.

My table ordered multiple items including the strip steak; delmonico and center cut filet. The strip steak was TERRIBLE! Tough and had to add pepper to give it some taste. They should be ashamed of themselves for this one. The delmonico and center cut filets were average AT BEST and might as well buy your own from Costco and save a ton of money per steak.

The plates that they served the steaks on were embarrassing. They are these cheap looking black plates that look like the ones people use for Fourth of July BBQ's.

The EXPENSIVE sides are ALL a disaster too as they are served in SUPER SMALL portions, but cost full price. Seriously, the potatoes were runny; raw and maybe served one or two people. Horrible again.

For some reason too, they brought out the onions for the steaks AFTER we finished the steaks. Lol. Disaster!

For some reason, they put these disgusting tomatoes as a side to each steak and they are absolutely terrible. Zero taste and way too stale and crunchy. They do not know how to make tomatoes. I never thought that was possible in a high end steak restaurant.

The service is horrible as they have a ton of people running around like chickens with their heads cut off. However, they leave your water glasses empty and try to look more busy than they are. WEIRD!!

My gosh, what a dump. They should absolutely be ashamed of themselves for pumping this place up as a high end steak restaurant and I guess tourists who do not know any better will go there, unfortunately for those people.

I cannot imagine locals will go back a second time considering CUT 432 is literally right down the road and NY PRIME (the best) is down in Boca. Those two places EMBARRASS this dumpster fire.

Would I ever go back or...

We have dined at Bourbon Steak in Nashville and were looking forward to it's opening in Delray Beach as we had a good experience there and we were excited for another fine dining option. Unfortunately, we were left incredibly disappointed with the entire experience and we would not recommend it. The location is great however they took over an former coffee shop on the 1st floor of a hotel that had been there for years. It does not appear that the decor was changed or upgraded. It felt like we were eating in a beachy-type coffee shop. No tablecloths, carpet from the 1990's. Think of a 1990's vintage cruise ship. The bathrooms were not renovated, etc. Ambiance is poor especially at this price range. It feels cheap. For reference we dine out often and enjoy nearby favorite like NY Prime, Abe & Louie's, Gallaghers, etc. All of those have the experience nailed. Multiple waiters and bus boys serving he table. Water glasses always full. Not this place. Don't go the Bourbon Steak and expect a fine dining experience as it does not exist. Further, the food was very expense, smaller portions and some of it was of poor quality. Side dishes were tiny and not sharable. My tuna was overcooked and almost in-edible. We had an issue with one of the items we ordered and was sent back accordingly. The manager NEVER came to our table once during the meal. Never asked how we were doing, nothing. We weren't looking for anything but decent service. It didn't happen. Our waiter was fine but after our meal our dirty plates sat un-bussed in front of us for 15 minutes. It was quite frustrating. We left very disappointed. In fact we saw other patrons outside gathering after their meal and they had similar comments. All said they would never return. So many better choices and dining experience nearby compared to...