Bourbon Steak

Bourbon Steak

On rare occasions, I enjoy very adult, very American dining experiences. It’s a nice break from eating at restaurants that try to create bizarre, unfamiliar experiences – places where ordering the silliest sounding dish satisfies my desperate attempts in feeling some semblance of emotion.



I wanted to eat rib eye. I wanted a big, fat, buttery lobster. But I still wanted to feel things. This is why Bourbon Steak was my first choice in the Miami Spice circuit this year.  Bourbon Steak’s menu touts a restrained list of excellently cooked basics with a creative flair.  You can have a rib eye that’s going to harp on some really familiar chords but add a little twist on it. It’ll simultaneously warm your heart and surprise you.  Kinda like watching Homeward Bound.

The Spice menu at Bourbon Steak is really straightforward: 3 choices of appetizers, 3 choices of entrees, and 3 choices of dessert. As a general rule of thumb, you should always invite a small group of friends out for Miami Spice dinners so you can strategically order everything on the menu.

Hand-Rolled Angel Hair Pasta with parma butter, black pepper, pecorino toscano

I almost apologized to the server for ordering what seemed to be the most boring option on the appetizer menu. Instead of the Lobster Chowder and Tempura Squash Blossoms, I opted for the Hand-rolled Angel Hair Pasta. I came here for simple-done-well, and that’s exactly what I got. Bourbon Steak made pasta with butter and cheese go from sounding like the laziest college dormy meal ever, to a huge culinary achievement. The pasta was almost meat-like, delivering into your mouth a perfect amount of butter and pepper.

Bourbon Steak Tapioca Crusted Yellowtail Snapper

Tapioca Crusted Yellowtail Snapper with coconut forbidden rice, sugar snaps, “xo sauce”

The tapioca crusted yellowtail snapper was up next. The lightly crusted fish paired with coconut rice was the last thing I’d consider to be comfort food, but there it was. Crunchy and sweet, it was voted the favorite out of all the entrees on the table.

Bourbon Steak Chicken Pot Pie and Rib Eye Steak

The Chicken Pot Pie and Rib Eye Steak

I have a strong feeling chef Michael Mina has a serious potpie fetish. The first time I visited Bourbon Steak, we had an epic 2-person Deconstructed Lobster Pot Pie. For Spice, he offers up an almost-equally delicious Chicken Pot Pie with a rich, flaky crust that I couldn’t help picking off my friend Maya’s plate. And this morning, I woke up to a Wild Mushroom Pot Pie on Instagram posted by Mina himself. You’re out of control, Michael.

Bourbon Steak Wild Mushroom Pot Pie

I mean, he clearly knows his strengths. The pot pie on the Spice menu was a close second favorite; its’ creamy heaviness losing out to the snapper in a close race.

Bourbon Steak Peanut Butter Snickers

Peanut Butter “Snickers” with caramel mousse, chocolate ganache, peanut rice crispies

For dessert, we had the Peanut Butter “Snickers” with caramel mousse, chocolate ganache, and peanut rice crispies. Despite not being a huge chocolate fan, it’s really hard to hate on a dessert with all those words in it.

Bourbon Steak Pineapple Upside Down Parfait

Pineapple Upside Down Parfait with vanilla pound cake, candied ginger, pineapple sorbet

What was most surprising was the Pineapple Upside Down Parfait. This was not a one-note dessert by any means. The top layer was all pineapple sorbet and pineapple. Too much pineapple, enough to make me countdown the spoonful to quitting time. “I guess this is okay,” I thought, distraught by the sudden rush of repressed feelings about pineapple.

Somewhere halfway through the dessert and into the middle layer, things got intense. I hit a valley of  ice cream (and a lot more pound cake), and all was right in the world.



Bourbon Steak has “favorite restaurant” written all over it. From the extremely likable menu to the incredibly high standards for service, Bourbon Steak’s consistency is the real key to its success.

Bourbon Steak
19999 W Country Club Dr
Aventura, FL 33180

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