Steak & Bourbon — Restaurant in Graymoor-Devondale

I emailed the restraunt 3 weeks ago they never responded, so I brought my review here. To me thia is an Outback equivalent experience not Comparable to others in the price range

Atmosphere was nice we arrived early for our reservation and were seated immediately. *server was good no complaints *au gratin potatoes were the best *crab cake was mid nothing to complain about *lobster bisque good the steak sauce was amazing you need you bottle that stuff ;)

Unfortunately that's were the pros stop, it wasn't horrible but it just wasnt good either. I was rather disappointed for the below reasons,

ordered well done steak (NY strip, the waitress asked me if I would be ok with med well, she said it wouldn't be much pink. When asked why she explained the "broiler" you use to cook will char if I get well. (This I don't understand we go to stoney river, pats, mortons ect and never had issue with a charred well done strip). She assured it would be "basically well" when paying $50 one would hope you can order your preferred way. I said ok, it was way to pink, I ate the ends and just took the rest home (the dogs ate to be honest). Didnt see the point of sending back as she told me if I got well it would be charred. I don't eat fish or chicken so was a bit limited with anything but a steak and bummed well done couldn't be accommodated with out being charred, again odd.

French onion soup was good except mine didn't have croutons. I thought it came with it but my menu was gone so thought I must be mistaken. However, as I was finishing I seen another one at the table next to me with croutons so was disappointed that it didn't come with what it advertised (I checked menu when got in the car).

Halibut was good (i was told ) with the exception of the massive amount of bones in it. He had to look at each bite prior to eating.

the mac n cheese was a waste of money. It was good but here is the issue , the cheese curds. They were cold the cheese was hard and it was oily, the curds add absolutely nothing to the mac n cheese and for $12 a side I would expect fresh.

However that may be due to my final point we ordered at 705 our food didn't arrive till 750. Our waitress came to the table and apologized and said the kitchen got behind, I get it things happen but 45 mins for an entree at fine dining is a kinda lame if I'm honest.

I lied last point it was freezing in there, and we were not the only ones. It was almost uncomfortably cold which was odd.

I do not want to be a complainer there was good and bad points and maybe unfairly we go to Stoney River alot, and I was comparing (sorry). However, when you have a bill that's $173 and that's comparable to Stoney River, Mortons, Conners I expected more quality and consistency. Maybe it was an off night but if I'm honest I would rate this experience with more along the lines of Outback then the others mentioned above. I can see the hype but unfortunately we didn't have that experience and we both agreed, it probably won't be on the first go to. Also we didn't see one manager, no one came by the table or asked how it was which was odd as typically, this type fine dining you...

Steak & Bourbon in Louisville, Kentucky, is not just a restaurant—it’s an experience. I had the pleasure of dining here during a company function, and despite the usual nerves that come with sitting around my bosses, the atmosphere at Steak & Bourbon was so relaxing and inviting that it put everyone at ease. The restaurant had just opened, and it was clear they were hitting all the right notes from day one.

Let’s start with the ambiance. The restaurant is beautifully stylized, with a perfect blend of modern elegance and rustic charm. The warm lighting, cozy seating, and thoughtful design details created an environment that felt both upscale and approachable. It was the kind of place where you could enjoy a business dinner or a romantic night out with equal comfort.

Now, onto the star of the show: the food. We started with a variety of appetizers, and each one was a standout. The shrimp cocktail featured plump, fresh shrimp with a zesty cocktail sauce that had just the right amount of kick. The filet tartare was a revelation—delicately seasoned and beautifully presented, it was a perfect balance of rich flavors and textures. And then there was the bread service, which was nothing short of genius. The bread itself was warm, crusty, and pillowy soft inside, but the real showstopper was the butter candle. Yes, a candle made out of butter! As it burned down, the melted butter pooled at the base, creating the most decadent dipping sauce for the bread. It was such a unique and memorable touch.

For the main course, I ordered the filet mignon, and it was hands-down one of the best steaks I’ve ever had—and I eat a lot of filets. All of Steak & Bourbon’s steaks are Certified Angus Beef®, aged a minimum of 21 days, and seasoned with their house blend before being finished with an herb butter. The result was a steak that was incredibly tender, perfectly cooked, and bursting with flavor. The seasoning was spot-on, enhancing the natural richness of the beef without overpowering it. Every bite was a masterpiece.

But what truly elevated the evening was our server, Bella. From the moment we sat down, Bella took care of every detail with grace and precision. She was attentive without being intrusive, knowledgeable about the menu, and genuinely passionate about ensuring we had an exceptional dining experience. Despite the restaurant being packed (and it was clear why—this place is a gem), Bella made us feel like we were her only table. Her warmth and professionalism added so much to the evening, and she handled our large group with ease.

Steak & Bourbon is more than just a steakhouse—it’s a destination. The food is exceptional, the atmosphere is inviting, and the service, led by stars like Bella, is top-notch. Whether you’re celebrating a special occasion, hosting a company function, or simply treating yourself to an incredible meal, this place delivers on...

What a disappointment! We went on a holiday and they were out of everything, even staples such as tomatoes. Several persons in our group had to pick several items until they picked one item they still had to offer. Yes, it was a holiday, but holidays come around each year and are clearly stated on calendars. It wasn't like a tour bus pulled up out of nowhere and added an extra forty or so persons to their attendance. It's no excuse in this day and age.

We had the Crab Meat Deviled Eggs as a starter. The eggs arrived stated as traditional deviled eggs with lump (chunks) of crab meat with hand-cut candied bacon. The eggs were just okay, nothing to write home about.

I wanted the pork chop shown on the menu, but of course, they were out. This was only 7:30 PM and there was no national emergency happening. Anyway, I went with the Short Rib Pot Roast. It was described as a braised boneless short rib, not ribs. It arrived with mashed potatoes, glazed carrots, and horseradish crème fraiche. My side was the Cream Corn Brulee, but it never made it to the table. I can only guess they ran out of this and were too embarrassed to come back to the table and tell us they were out of something else. The rib pot roast was good, but not exceptional. It wasn't a dish you would want to tell somebody they just had to try.

My wife went with the Vegetable Quinoa. She wanted salmon, but of course, they were out! The description on the menu read “served with warm red quinoa, sweet potatoes, mushrooms, red onions, red beets, garlic, roasted tomatoes, and avocado.” This gave her the idea of a salad-type dish. The dish arrived more like a casserole than a salad. My wife enjoyed about a third of the dish and didn't ask for a to-go box.

The one highlight of the evening was the bread. The bread was presented as a “tear and share” with the butter molded into a candle, somewhat like a votive candle. The wick was lit and as the flame burnt down your butter was warm and soft. It was unique, and we enjoyed the bread.

I must add, they did comp our party with some desserts for all the hassle. We took them in a to-go bag and left.

If you do decide to dine here, I hope your experience is much better than ours. It's apparent management needs to talk with the buyer for the restaurant. They need to make sure they have a calendar showing all the holidays and advise them they can run out and get things like tomatoes at the local grocery store just down the street, too. We will not be darkening their doors again. At their prices, it's just not...