Michael Mina Opens Bourbon Steak at Four Seasons Hotel Las Vegas
Acclaimed chef and restaurateur Michael Mina brings Bourbon Steak to Las Vegas, his celebrated reimagined modern take on the quintessential American steakhouse. Located at the Four Seasons Hotel Las Vegas, Bourbon Steak redefines the steakhouse concept.
From premium cuts of beef and seafood infused with global flavors to a world-class beverage program, Bourbon Steak is Mina’s love letter to steakhouses, interpreted through three essential elements of his cooking and hospitality philosophy: product, technique, and presentation.
To begin the meal, Shellfish & Caviar displays offer an eye-catching presentation including Wild Shrimp Cocktail with gin-spiked cocktail sauce, Little Neck Clams with cherry pepper granita and Petrossian Caviar served with crispy potatoes, cast iron blinis, avocado mousse, apple butter, chive crème fraîche, and Jamon Ibérico. Additional appetizers include dishes created exclusively for this Las Vegas location such as the Caviar Twinkiee filled with yuzu crème fraîche and topped with caviar and Persimmon “Ravioli”, a play on pasta with thin sheets of persimmon filled with stracciatella cheese and garnished with pistachio and pomegranate. In lieu of bread service, all guests receive complimentary Duck Fat Fries with pastrami spice for the table.
Mina and his culinary team researched more than 50 cuts of steak to curate Bourbon Steak’s final selection of high-quality meats, including 14 oz NY Strip and 20 oz Bone-In Ribeye, in addition to wagyu options such as A5 Striploin from Japan and a Petit Filet Mignon from Australia, all from the wood-fired grill. For a true showstopper, Mina has created the Salt-Baked & Hay Smoked Dry-Aged Tomahawk, served tableside, and only offered at this Bourbon Steak location. Steak accompaniments include Bourbon Steak Sauce, Black Truffle Butter, Red Wine Demi, and more.
The menu is replete with non-steak mains such as Pastrami Spiced Wagyu Short Rib with shallot jam and roasted bone marrow, Roasted Duck Breast with red beet cream and red wine jus and Big Eye Tuna ‘Foie-Poivre’ a peppercorn-crusted tuna steak with roasted foie and peppercorn sauce, Mina’s unique take combining two of his favorite dishes, Rossini and Steak au Poivre. Complete the meal with sides such as Spinach Souffle with bacon-parmesan cream, Beer-Battered Onion Rings, Truffle Mac & Cheese Gratinée, and more.
For a sweet finish, Chef Veronica Arroya, MINA Group’s Global Pastry Director, created a menu of tantalizing treats, including the Banana Tarte Tatin with preserved citrus caramel and macadamia nut ice cream, Basque Bruléed Cheesecake with Meyer lemon curd, huckleberries, Grand Marnier and Turbinado crunch or the Bourbon Flambéed Valrhona Chocolate Fondue, designed for two and presented via a trolley cart. For this Bourbon Steak location only, Mina is bringing back a classic dessert created in his early days as a pastry chef, his reinvented take on the Root Beer Float. Here, the Bourbon Steak RB Float “on the rocks” is paired with Walnut Chip cookies and given a glamorous sin city nod by way of opulent sassafras ice cream and root beer sorbet drenched in 24 Karat gold leaf.
The cocktail menu, crafted by Mike Lay, the expert mixologist from MINA Group, features innovative twists on classic steakhouse drinks. Highlights include the Steakhouse Martini, a sophisticated blend of Grey Goose Vodka, Bombay Sapphire Premier Cru Gin, Manzanilla Sherry, and Yuzu Essence, served at a crisp 5°C; the Moondance, a refreshing mix of Bourbon, Elderflower, Pear Brandy, citrus, pomegranate, and hibiscus; and the seasonal Single Barrel Old Fashioned, made with Bourbon Steak’s exclusive Russell’s Reserve Barrel, complemented by toasted pecan and coconut notes. The program incorporates advanced techniques like whey clarification, spirit-forward cocktails kept at a precise frozen temperature, and ultrasonic tools to fine-tune and enhance the flavor profiles.
For the wine list, Ryan Gotti, Lead Sommelier for Bourbon Steak Las Vegas, has selected an initial offering of 400 bottles that include revered Champagne selections (Krug, Dom Perignon), Napa Valley blue-chip and cult Cabernet selections (Colgin, Verite and the 100 point wines made by Luc Morlet), famed classified Bordeaux estates (Chateau Mouton Rothschild, Chateau Lafite Rothschild, Chateau Latour), and an amazing wine by-the-glass program including Moet and Chandon’s Dom Perignon Champagne, Napa Valley’s Opus One and golden and luscious 1stGrowth – Chateau d’Yquem from Sauternes in Bordeaux. In the new year, the menu will expand to also include large format bottles where guests can try wines by-the-glass from Bourbon Steak’s extremely rare large bottles that hold up to 12 liters. These special “Big Bottles” will include Napa Valley cult Cabernets, Classified Bordeaux, and legendary Super Tuscan wines from Italy.
For the restaurant’s design, Nunzio Marc DeSantis Architects (NMDA) envisioned a modern supper club ambiance where a sophisticated and vibrant destination merges with culinary excellence, live entertainment, and a stylish, social atmosphere. Upon arrival, guests are greeted by a discreetly marked grand entry under a golden arch, featuring intricate detailing that evokes a sense of timeless elegance. Once inside, the ambiance is enhanced by hues reminiscent of peacock feathers, creating a rich and luxurious backdrop. Opulent finishes and meticulously placed ornate lighting fixtures accentuate the space, casting a warm glow that draws visitors deeper into the restaurant’s inviting atmosphere. The walls are adorned with exquisite wallcoverings, featuring patterns and textures that add depth and elegance to the overall design. Local Las Vegas artist Cerissa Lopez hand-spray painted florals throughout the restaurant and bar, with a bold mural in the lounge.
The bar is a stunning focal point, boasting a beautiful, detailed gold ceiling that glistens above, reflecting the warm, ambient light. Intimate nooks throughout the lounge offer tucked away spaces for an evening prelude or finale while enjoying live music that evolves throughout the evening.
Bourbon Steak is open for dinner from 5 PM to 10 PM and the Lounge is open from 4 PM to 10 PM, with late night hours to be announced in early 2025. Reservations are available here. For more information, visit bourbonsteak.com/vegas and follow @BourbonSteakLV.
