Sunday—Thursday: 5PM—9PM
Friday—Saturday: 5PM—10PM
Bourbon Steak Los Angeles is Chef Michael Mina’s love letter to the classic American steakhouse. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the region’s finest ingredients. Bourbon Steak invites guests to relax and indulge in a luxurious setting accompanied by the sounds of the signature piano bar.
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Join us for an unforgettable Thanksgiving experience at Bourbon Steak, curated by Executive Chef Gabriel Pulido. Indulge in a decadent three-course prix fixe menu featuring holiday classics with a modern twist, such as Roasted Heritage Turkey, Truffle Prime Rib Roast, and a rich Maine Lobster Pot Pie. Enhance your meal with optional holiday wine pairings or treat yourself to our luxurious mid-course addition of White Truffle Gnocchi. Don’t miss our delightful desserts like the Pumpkin Spice Candy Bar or Crème Brûlée Cheesecake to complete your holiday feast. Reservations are limited, so book your table today and let us make your Thanksgiving one to remember.
Indulge in the ultimate Thanksgiving Feast To-Go from Bourbon Steak. Our carefully curated, semi-ready meal package brings gourmet Thanksgiving favorites to your home with ease. Choose between a succulent 16 lb Whole Roasted Heritage Turkey ($325) with Cornbread Chestnut Stuffing, Cranberry Mostarda, and Turkey Sage Gravy, or elevate your holiday with a 6 lb Truffle-Rubbed Black Angus Rib Eye Roast ($395) served with Creamy Horseradish and Wagyu Beef Au Jus. Each package feeds up to six guests and includes Fresh Baked Parker House Rolls, your choice of Mixed Green or Caesar Salad, and three hearty sides—Mac & Cheese, Potato Puree, and Brussel Sprouts.
Celebrate Christmas Eve at Bourbon Steak Los Angeles with a luxurious prix-fixe menu designed to delight. Begin your holiday feast with exquisite starters, including Michael’s Waldorf Salad or French Onion Soup Gratin, before moving on to entrées like the Pastrami-Spiced Wagyu Short Rib with horseradish whipped potatoes or Phyllo-Crusted Dover Sole in a rich dijon beurre blanc. Indulge in side dishes to share, and end your evening with warm beignets or brûléed Basque cheesecake. Optional champagne pairings and caviar selections elevate the experience, making it a memorable holiday evening priced at $135 per person.
Ring in the New Year at Bourbon Steak Los Angeles with an exquisite prix-fixe dinner that sets the tone for an unforgettable evening. Begin with indulgent starters like Michael Mina’s Tuna Tartare or French Onion Soup Gratin. For the main course, choose from elevated options such as Duck-Fat Aged Prime Rib Eye Roast, Pastrami-Spiced Wagyu Short Rib, or Phyllo-Crusted Dover Sole. Finish with decadent desserts like Basque Brûléed Cheesecake or Warm Beignets. Enhance your celebration with optional winter truffle and champagne additions. Priced at $150 per person, this elegant meal promises a memorable New Year’s Eve experience.
Private Dining Room: 24 seated (one long table)
Private Salon: 14 seated | 20 reception
Café Terrace: 20 seated | 30 reception
Full Restaurant is available for private buyout events up to 200 guests
Restaurant available for lunch private dining
For more information, contact our team at 818.839.4130 or please click on the event inquiry tab below.
“A daily Happy Hour that will save your life.”
“Steak has never looked so good in Glendale”
“What better place to take your special someone than a restaurant that bills itself as a love letter to the American steakhouse experience?”
“Just let the polished staff, great cocktails, and thick steaks do their job.”
Born in Cairo, Egypt and raised in Ellensburg, Washington, Chef Michael Mina began his epicurean journey at the Culinary Institute of America in Hyde Park, NY. During his formal schooling, he spent his weekends sharpening his skills with hands-on experience by working in Chef Charlie Palmer’s kitchen at the upscale Aureole in New York City. Early in his career, Chef Mina was presented with a rare and unique opportunity with Chef George Morrone when the duo were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had always dreamed of calling home.
Chef Mina’s culinary and business vision ultimately led to the founding of MINA Group, which now owns and operates more than 30 restaurants around the world.
Throughout his illustrious career, he has been honored with numerous accolades including a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s “Who’s Who of Food & Beverage” inductee (2013), Gayot’s Restaurateur of the Year (2011), Bon Appétit’s Chef of the Year (2005), and more.
Chef Mina and his collection of restaurants have been featured across national media outlets such as Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Robb Report, Travel + Leisure, and Wine Spectator. He has been a featured guest chef at the James Beard House on numerous occasions, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
Chef Gabriel, a Los Angeles native, is deeply intertwined with the city’s vibrant culinary scene. After earning an Associate Degree in Culinary Arts from the Art Institute of Los Angeles, Gabriel embarked on his culinary career at The Bazaar by José Andrés at the SLS Hotel. His skills were honed under the mentorship of Chef José Andrés’s Think Food Group, where he spent three enriching years.
Seeking to expand his culinary horizon, Gabriel traveled to Spain for a year. There, he worked with esteemed chefs such as Quim Márquez at Suquet De L’Almirall, Pepe Tomate, and El Quim de la Boqueria, significantly broadening his culinary repertoire.
Upon returning to the U.S., Gabriel joined Chef Neil Fraser’s team at Redbird in Downtown LA, where he refined his culinary techniques. He later enhanced his professional development at Katsuya Group, gaining further experience in the culinary field.
Before his tenure with the MINA Group, Gabriel was a key figure at the h.wood Group in Los Angeles, taking on various leadership roles across multiple venues, including The Nice Guy, Harriet’s, and Mason in Santa Monica. His leadership was pivotal in launching new restaurants and managing a venue favored by Hollywood’s elite and celebrities.
Most recently, Chef Gabriel took on the role of Executive Sous Chef at Bourbon Steak Los Angeles. In this capacity, he has played a crucial role in the restaurant’s achievements, navigating through the challenges of the pandemic era.
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