Bourbon Steak by Michael Mina — Restaurant in Paradise

We decided to try Bourbon Steak for my wife’s 75th birthday because of the reputation of Michael Mina and it’s location at the Four Seasons. The evening began with us not being able to get to the Four Seasons valet because of Las Vegas Blvd. being closed for the Rock and Roll Marathon. We ended up in the parking garage for a charge of $25 and a 15 minute walk to the restaurant. Our guests were 30 minutes late for the same reason. We should have been told of this when I called to reconfirm on Saturday. Almost immediately the waiter set champagne glasses down and poured a “greeting” sparkling wine. We were not given a choice. I don’t drink and was away from the table on the phone with our guests that also couldn’t get to the Four Seasons Valet. We they arrived they were also poured some Prosecco and our other guests were offered additional Prosecco. As a result we were charged $16 for 4 “greetings” and 3 Proseccos for $60. That’s a total of $94.28 including the automatic 20% gratuity and 8% tax. All for something we would not have ordered if given a choice. We were presented with the wonderful French fry presentation compliments of the chef. Unfortunately I had to ask to get the presentation cleared. The wife of our other guest ordered Sea Bass and asked the waiter for a glass of Chardonnay. The Sommelier came over and offered a taste of the wine he recommended. She liked it and ordered it. You can imagine my absolute surprise that the 5 ounce pour of wine (I thought it was a rather small pour at the time) was $65 or $83 including tax and gratuity. I really feel that since this was a celebration dinner and I was picking up the check that we were totally taken advantage of because the staff knew I wouldn’t be questioning any prices. The food was by in large excellent although my wife’s duck was only warm and the guest who order ed the tuna had some issue which he discussed with the waiter. In closing, although I saw the total amount as I signed the credit card charge, I didn’t review the check in front of our guests and planned to review it the next day. When I returned from my Monday morning workout I found my wife in tears. She had reviewed the check and was appalled at the total amount I had paid for her Birthday dinner. Interestingly, I tried to find the name of the General Manager of the restaurant of Bourbon Steak Las Vegas on line and I could not find that information so I could direct this directly to the GM. I did find the names of the GM at other Bourbon Steak locations however. I sent this review to Bourbon Steak and was called the next morning by James the GM. I have returned his call twice and he has yet to...

Great drinks and excellent food. However, This Las Vegas location isn’t nearly the same quality as other locations (as many reviews have mentioned). This is 100% a management and training issue. In Scottsdale the hostess asks standardized questions: are you celebrating any special occasions tonight? does anyone have any food allergies? On my birthday I was given a birthday card signed by all of the staff.

The menu lacked many of my favorite dishes. Menu was generally underwhelming. Menu presentation lacked a convincing top-down presentation. The A5 did not standout on the menu at all. This is a steakhouse. I strongly recommend adding the the filet/A5 combo. It should be your best selling dish, raise your average ticket, but it was not even offered. Also note the A5 is 2X the price compared to Miami. No attempt to make suggestions and menu did not sell itself. Honestly the cheeseburger was my favorite dish. The bone marrow (only available with Short Rib Entree) was a great recipe, but the vertical presentation was not practical. Scottsdale/Miami bone marrow APPETIZER is an AMAZING DISH.

Drinks took way too long to receive. I can’t gripe on the bartenders because they were definitely hustling. However it felt like a consistent 20 minutes from ordering to receiving and another long wait to order again. The restaurant was maybe 20% full. Ambiance lacked sense of wine-cellar. Kind of tough to sell $600-2000 bottles with no suggestions or wine menu.

Service was standard for a nice restaurant in any big city. I cannot blame them for not holding the brand up to its status as they clearly lack training and SOPs. I wasn’t even given a napkin with my cheeseburger until I asked. No standardization at all.

Typical Las Vegas bringing in a wonderful restaurant and turning it Mid. Just like Bavettes in Chicago compared to Bavettes in Vegas. Go down to Scottsdale and take notes. Scottsdale is another class above this location. Good luck - see you next time, but that will be the last time in Vegas if management doesn’t...

Although the Bourbon Steak brand has been part of Chef Michael Mina’s portfolio for nearly two decades it was not until the end of 2024 that Las Vegas received their outpost, a space formerly occupied by Charlie Palmer Steak fully re-imagined at Four Seasons as only Sin City can do it.

Currently Chef Mina’s sixth local eatery, the spot-lit room described as “a love letter to the classic American Steakhouse” his first try at a “Supper Club” vibe, guests enter through the complimentary valet to warm greetings at a tucked-away hostess podium prior to seating.

Now managed by James Aarhus, an eight year Mina veteran, Dinner starts with signature Duck Fat Fries fried crisp with three Sauces followed by seasonal Appetizers like Hamachi Tostadas, stuffed Squash Blossoms and pint-size Crab Cakes.

No doubt a Mina Restaurant, though Josh Smith continues to add his own ideas to both the Main menu and that at the bar, crispy-skin Branzino tastes like Summer while off-menu Pasta with Sea Urchin and Butter plus bits of Pork offers a lesson in refined simplicity.

Eventually envisioned as a venue with live music, themed dinners and “Industry Night,” business on this Friday substantially greater than prior, Shellfish and Mina’s Tuna Tartare remain classics while A5 Wagyu torched tableside finds balance in Celeriac plus a hint of fresh Wasabi.

Not lacking for Steaks, a domestic Wagyu Ribeye ideal medium-rare, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent with shaved Aussie Truffles or the Puff-Pastry Spinach Pop Tart.

Smart to save room for Dessert, the faultless Beignets from upstairs at Mandalay Bay seamlessly carried over, Mina’s Root Beer Float gets reinvented as a large goblet with Ice Cream, Sorbet and textural additions but still can’t match upgraded Basque Cheesecake or a “Tarte Tatin” on French Toast that may be Las Vegas’ best new Dessert thanks to its varying textures, temperatures and nostalgic feel in a space...