From the moment you pull up to the valet at the Four Seasons Hotel, you are met with sophistication, warmth, class and thoughtful service. Doormen flank the main entrance of the hotel to welcome you and you’ ll quickly arrive at the Bourbon Steak host stand where your valet ticket is validated for complimentary parking.
The space was occupied by Charlie Palmer Steak for more than 20 years before closing during the pandemic, which is fitting as the legendary Chef Palmer was a mentor to future culinary luminary Michael Mina, as he worked for Palmer at Aureole in NYC early in his career. Chef Mina has gone on to legendary status himself, having earned Michelin stars, James Beard Awards, cooked for three U. S. presidents and leads a global hospitality group with more than 30 restaurants including six in Las Vegas and nine Bourbon Steak locations.
The classy décor includes vintage black and white Old Vegas photos, hand-spray painted florals by local artist Cerissa Lopez throughout the restaurant and bar, a teal and brown color scheme and ornate lighting fixtures.
Executive Chef Joshua Smith has spent much of his career in the kitchen with The MINA Group at Seablue and Bardot Brasserie, and recently was Executive Chef at Delilah at Wynn Las Vegas for the last four years.
The menu represents Michael Mina’ s version of the classic American steakhouse, offering the finest cuts of premium beef and seafood alongside seasonal ingredients infused with global flavors. Appetizers created exclusively for this location are the Caviar Twinkiee filled with yuzu crème fraîche topped with caviar and Persimmon“ Raviolis”— thin sheets of persimmon filled with stracciatella cheese garnished with pistachio and pomegranate. In lieu of bread service, a complimentary Duck Fat Fries trio of truffle oil, garlic rosemary and paprika is provided for the table.
Mina and his team researched more than 50 cuts of steak to curate a selection of seven including 14 oz NY Strip, 20 oz Bone-In Ribeye and wagyu options of Japanese A5 Striploin and Australian Petit Filet Mignon. A showstopper is the 40 oz Salt-Baked & Hay Smoked 40-day Dry-Aged Tomahawk served tableside with potato-crusted fondant potatoes and red wine demi-glace( offered only at this Bourbon Steak location). All the steaks undergo a two-step process: poached in clarified butter with garlic, rosemary and thyme and finished on a wood-fired grill and topped with roasted tomato and red wine shallot butter.
Non-beef options include Mary’ s Free Range Whole Roasted Chicken with espelette lemon butter and caramelized
CREDIT: JMP FORCE
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