Bourbon Steak
Indulge in Signature Flavor
Savor melt-in-your-mouth filet mignon and hand-cut tuna tartare, or try the likes of fresh Alaskan king crab and black truffle mac and cheese. The brainchild of James Beard award-winning Chef Michael Mina, this AAA Four Diamond restaurant presents the pinnacle of steakhouse experiences ideal for truly memorable special occasions.
Join Us Soon
- Dinner
Daily | 5:30PM – 9:00PM - Bar, Lounge & Fireside Terrace
Daily | 5:00PM – Close
*Please note, hours may vary seasonally.
"Bev Ed" Class
Join us for nightly at the bar for an interactive Bourbon Steak class: "Bev Ed". One of our experts will lead you through a flight of 3 unique beverages, leaving you with keen knowledge and an unmatched experience.
2024 Wine Spectator Award of Exellence
With over 930 selections of wine to choose from, our Sommeliers can help you choose the best bottle to pair with your meal. Recognized by Wine Spectator and recipient of the Award of Excellence, trust that you palate is in good hands during your meal at Bourbon Steak.
Bourbon Steak Wine Store
Join us from 5:30 to close each evening for a "tour of the cellar" with Bourbon Steak's lead sommelier, Maki Pottenger, as you explore some of the world's most acclaimed wines.
FUN FACT
kids 5 and under dine free with the purchase of adult entrée.
Meet Our Culinary Artists
Michael Mina
Michael Mina
Celebrity Chef
Michael Mina's story is one of over two decades of influence, passion, and achievement. Michelin-starred MICHAEL MINA, Michael's flagship restaurant in the heart of San Francisco, represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. A crown jewel of Michael's restaurant empire, MICHAEL MINA is the eponymous signature restaurant which opened in the same location (formerly AQUA) and city where Michael first established his culinary reputation 20 years ago. With accolades including James Beard Foundation "Who's Who of Food & Beverage" inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum's Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco's reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.
Michael's culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 40 operations including ARCADIA in San Jose; BARDOT BRASSERIE in Las Vegas; BOURBON STEAK in DC, Glendale, Miami, Nashville, Orange County, Santa Clara, and Scottsdale; BOURBON PUB and MICHAEL MINA's TAILGATE in Santa Clara; CAL MARE in Los Angeles and Springfield; CLOCK BAR in San Francisco; INTERNATIONAL SMOKE in San Francisco, Houston, Aventura, and San Diego; LOCALE MARKET and FARMTABLE CUCINA in St Petersburg, Florida; MARGEAUX BRASSERIE and PETIT MARGEAUX in Chicago; MICHAEL MINA in San Francisco and Las Vegas; MINA BRASSERIE in Dubai; MINA'S FISH HOUSE in Oahu; PABU in San Francisco and Boston; PIZZA & BURGER in Miami Beach; PUB 1842 in Las Vegas; RN74 in Seattle; STRIPSTEAK in Las Vegas, Miami Beach and Waikiki; THE HANDLE BAR in Jackson Hole; THE RAMEN BAR in SanFrancisco; THE STREET: A MICHAEL MINA SOCIAL HOUSE in Waikiki, and TRAILBLAZER TAVERN in San Francisco. For a complete list of restaurants please visit http://michaelmina.net/.
Sara Garrant
Sara Garrant
Executive Chef
"Give it a little love. If you take the time to treat the ingredients, we are lucky enough to use with respect from start to finish, I honestly feel the guest can taste the difference."
Hailing from a small community of commercial salmon fishermen in South Central Alaska, Executive Chef Sara Garrant happily brings her background directly to the Bourbon Steak kitchen with a dynamic focus on fresh, local ingredients through a tight-knit, respectful team atmosphere. After beginning her culinary journey at Le Cordon Bleu College of Culinary Arts in Ottawa, Chef Garrant showcased her talents at various esteemed Valley restaurants as well as becoming Chef de Partie at the Fairmont Grand Del Mar before joining Bourbon Steak Scottsdale. She then moved to Miami Beach, where she became the Senior Sous Chef at Fountainebleau Michael Mina 74, until her heart led her to return and claim her current role as Executive Chef at Bourbon Steak in Scottsdale. Chef Garrant aspires to serve guests with memorable dining experiences worth returning for time and time again.
Maki Pottenger
Maki Pottenger
Lead Sommelière
"Wherever you are, be all there."
Maki began her career at the Ritz Carlton Dove Mountain in Tucson, AZ in 2011. During her time at CORE Kitchen & Wine Bar, Maki held the positions of Server Assistant, Food Runner, and Server. In 2014 she moved North to Scottsdale and worked for a year at the JW Marriott Camelback Inn as a Server before she joined Mina Group and the team at Bourbon Steak in December 2015. In December 2016 Maki moved out to San Francisco, CA and joined PABU by Michael Mina as the Lead Captain. She returned to us in March of 2018 and was most recently studying under Jason Caballero as the Assistant Sommelier. In her new role Maki will lead the wine program and continue to elevate the Bourbon Steak experience for our guests. Maki holds a degree from Pima Community College in Tucson, AZ and was certified by the Court of Master Sommeliers in 2018.
Andrew McLaughlin
Andrew McLaughlin
General Manager
"I'm passionate about customized hospitality and strive to make sure every guest leaves having a memorable dining experience with exemplary service."
Andrew works consistently to set and exceed customer service expectations, working with both high profile guests and everyday visitors. He brings a strong background in guest relations, spirits, wine education and service from previous positions at numerous high-profile restaurants including Pabu at Four Seasons Hotel in Baltimore, Maryland and Michael Mina's RN74 in Seattle, Washington.
Feast Your Eyes
Know Before You Dine
No, as we do not allow any outside food or beverage at any restaurant.
Yes, orders must be placed at the bar in person, not over the phone.
There is no specific dress code, but we ask that guests avoid wearing bathing suits, flip flops, or baseball caps.