BOURBON STEAK — Restaurant in Scottsdale

We’re currently staying at the Fairmont and have enjoyed dining at all of the restaurants here at the resort. We travel quite a bit and experiencing new and eclectic meals and foods is one of the main reasons we enjoy traveling. But our experience here last night was so mediocre that it warrants one of the few reviews I’ll ever leave.

If you want ambiance, great service, and really amazing liquor and wine selections, you won’t be disappointed. Let me just get that out of the way.

If you want seafood, please don’t order it from a restaurant in the middle of a desert, no matter how fancy or high priced. The shellfish platter was sparse, unimaginative, and worst of all tasted bland and not at all fresh. The gob of wasabi couldn’t mask the lackluster quality of the oysters. The lobster tail was not at all tender, but having already been removed from its shell it’s possible it’s just been sitting in a fridge for too long. The poké was over sauced. The crabmeat had next to no flavor. It was just miss after miss.

The mediocrity didn’t end there. My entrée was the two wash ranch Jidori chicken, which was described as one of their more exciting dishes. The chicken was honestly perfectly cooked. But nothing else about the entrée worked. The wash must have all washed off. The crispy guanciale was simply there for texture. The squash agnolotti were pretty good. But the chicken simply tasted like the most regular, plain chicken I’ve ever tasted. No flavors at all other than chicken. No sense of any wash, any seasoning, any herbs or marinating. It honestly tasted like someone took a magnificent cut of chicken, cooked it in some avocado oil on a stove top, and served it.

My wife ordered the pan-seared duck breast, it being the other exciting dish. If multiple midnight trips to the toilet is exciting for you, well you’re in luck. Although I ordered the chicken entrée above and my wife ordered the duck, after a couple bites we switched because I was not a fan of the chicken and she wasn’t liking the duck. I love duck and was happy to switch. I’m glad I did because I’d rather bear the brunt of the nocturnal side effects last night than my wife. I’ve had duck countless times. Like bison, it can be touch and go on one’s digestive tract. I get it. The duck last night seemed only slightly pan-seared and just warmed enough in the middle to serve. I was fine with that - no big deal. It did taste overly gamey and the duck fat didn’t seem cooked enough to release enough of its flavor. The cut was good and I rarely had issues actually chewing it. But I knew going in that I was dealing with potentially undercooked duck, and I accepted the risks. And accompanying “melted brussels sprouts, huckleberries, and cornbread” read like a potentially entrée-saving addition. The Brussels sprouts were just ok, and from what I could tell the cornbread and huckleberries were blended into some kind of purée and attempted to be set up as a polenta? I don’t know, whatever was going on it wasn’t working and had lost all its flavors in its composition.

The lobster mac and cheese side dish was extremely light in the lobster and way too heavy in the truffle.

But $500 later, I just want to be done with the memory of that entire meal. I saw a commercial for Taco Bell today and wished that I’d dropped five bills on fast food last night instead.

For the record, I did not communicate any of our displeasure to the restaurant wait staff. I never like being “that guy.” This is a top-tier restaurant and I shouldn’t have to feel compelled to point out that our entire meal was lacking. Maybe that’s how it was supposed to taste and we’re the ones that are off. So Bourbon Steak was not given a chance to make this good, and who’s to say they wouldn’t have gone above and beyond to either make sure we were satisfied with what we were served or to comp the meal. Any of that wouldn’t have changed how I’ve described our experience with the food we were served. For the money and the hype it was a thoroughly mediocre experience and one I will steer clear of...

As a gastronomic expert with over 30 years of experience, having dined at more than five restaurants a week across the globe, I recently visited Bourbon Steak at the Fairmont Scottsdale Princess in Arizona. While the restaurant has potential, there are notable areas that need improvement to elevate the dining experience to match the high expectations set by its reputation.

Ambiance and Service

The restaurant is set within the luxurious Fairmont Scottsdale Princess, promising an upscale and refined dining atmosphere. The ambiance is elegant, with a contemporary design that merges sophistication with comfort. However, the service left much to be desired. Despite the staff being polite and cordial, the pace was undeniably slow. In a restaurant of this caliber, efficiency should be a priority, especially when patrons are expecting a seamless experience. A renowned hotel like the Fairmont should ensure that its service standards align with the quality of its brand – quick, attentive, and knowledgeable.

Food and Presentation

Bourbon Steak offers a diverse menu with a focus on classic steakhouse fare. I had the opportunity to try both the NY Strip and the Filet Mignon, which were undoubtedly the highlights of the evening. The steaks were cooked to the desired doneness, well-seasoned, and presented elegantly. Yet, despite their quality, there was a sense that they could be more memorable. The flavors, while good, lacked the depth and finesse that one might expect from a high-end steakhouse. A slight improvement in the seasoning profile or an enhanced preparation technique could elevate these dishes from "good" to "exceptional."

Dessert Disappointment

One of the most anticipated moments of any meal is dessert, and unfortunately, Bourbon Steak fell short in this regard. The San Sebastian Cheesecake was a significant letdown. Advertised as a delicate Basque-style cheesecake with brûlée sugar crunch, roasted strawberries, and yuzu citrus, the execution missed the mark. The cheesecake was overcooked, resulting in a burnt flavor that overpowered the subtle notes one would expect from this iconic dessert. As someone who has tasted the authentic San Sebastian Cheesecake in the Basque Country of Spain, I can say this rendition was far from representative. There's a need for a closer attention to detail in the preparation of such dishes, ensuring that they honor their origins rather than detract from them.

Wine List and Knowledge

The wine list at Bourbon Steak is impressive, featuring an excellent selection that would please any oenophile. However, there was a significant gap in the knowledge and presentation of this wine list by the servers. Despite being a strength of the restaurant, the wine list was neither presented proactively nor discussed in depth. A well-curated wine list is only as good as the staff's ability to guide guests through it, and in this case, the servers appeared undertrained in this regard. It would greatly benefit the establishment to provide more comprehensive training to their staff about the wines they offer, enhancing the overall dining experience through informed recommendations and pairings.

Overall, Bourbon Steak in Scottsdale is not a bad choice for a night out, but it has some clear areas for improvement. The steaks are good but could be better; the service is courteous but slow; and the dessert needs serious refinement. The potential is there, but for a restaurant associated with a high-end brand like Fairmont, it is essential to align the quality of service, food, and wine expertise to deliver an experience that truly reflects its luxurious surroundings. For now, Bourbon Steak remains a good, but not yet great, dining...

Once in a blue moon do I give a restaurant 5 stars in all categories. And at 4.4 rating on Google, I can confidently tell you Bourbon Steak is underrated. Yes, you heard that right. Underrated. Bourbon Steak is what I consider the "workhorse" premium steak house that can be visited often without having to feel awkward, out of place, or artificially frothy, while being able to enjoy some of the best, well balanced, thoughtfully prepared food in Arizona.

The atmosphere is a mix of modern and contemporary layout, but with class and style. This isn't far from your RH Modern catalogue but again absolutely practical. High ceilings. Large windows. Perfect lighting for a date night or business meal. Yet, not too quiet to make you want to whisper. It's not overdone. It's not pretentious. Love the small passage into the restaurant welcome desk from the Fairmont lobby.

Now let's talk about the food. The menu doesn't scream "let me be special and different". This isn't your modern fusion steak house. It's calm. It's composed. And it timeless classics are formulated to perfection, yet with its uniqe pizzazz and character.

The tuna tartare was sublime. Perfectly marinated and oiled. The egg yolk balanced and mixed well on the spot. And there's this micro spice kick that just balances the typical "greasiness" that rich tuna taratre may give off after the third bite. Just with this classic, we knew that the chef was world class. Hamachi crudo was also well balanced. The cucumber bed provides the necessary crunch to hold the slippery crudo in your mouth. And the sauce bonds the ingredients together.

Now to the steak - we had the American Wagyu 10oz cut. I do not believe it is possible to cook a better steak. It was perfect. Perfect seasoning. Perfect crust. Perfect medium rare inside. Perfect cut. I have no other word to describe it. And the lobster pot pie... quite good and put on a show literally but I think it was a tad bit bland and wish there was more of the crust to eat the lobster with.

The dessert. Yes, the beignets were awesome. Some of the cushiest ever. And yes the creme brulee was meaningful. But if you are at the Bourbon, you MUST, and this is a MUST try the "banana foster". I have had hundreds of banana fosters in my life and have never come across a concoction as such. The caramelized banands are thinly sliced and put together on the externals of a some type of soft bread or creme with the ice cream balanced on top. Not only does this look phenomenal but the chef nails the balance of ice cream, banana, the internals, and the sauce. This one dessert was it. I had already made up my mind with the last spoon that this review shall be 5 stars.

And to put the perfection together and wrap it in a bow, was our server DJ (Devon Jones). His hospitality, friendliness, and effort to truly guide us through the night was on another level. The best service is a someone who genuinely cares about you. And Devon deeply cared about our experience and that shone throughout the evening. Thank you.

I do not live in Scottsdale or Arizona. But I'll be grabbing a meal here each time I visit the city. Fairmont Princess has a jewel and we...