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Restaurants & Bars 9

Bourbon Steak- Scottsdale

mkiss | Feb 17, 2008 11:18 AM

I reviewed the menu of the Scottsdale location of Michael Mina's steak chain, Bourbon Steak, and did not feel moved to try it after seeing prices that I felt were offensive. Before you think I am a miser, I have dined at Arpege, Savoy, Robuchon, Gagnaire and others and gladly paid the price but a $32 skirt steak (12 oz) or $175 for supposedly 6 oz of Kobe A5 Strip is extreme in my view. I heard glowing reviews of the opening of Bourbon Steak while the Emperor (Michael Mina) was here in his new palace but he has left and taken his clothes with him. The restaurant is beautiful with a great lounge that serves truffle buttered popcorn to snack on, though had the popcorn been warm it would have been so much better. The dining room's look is equally tasteful as designer Tony Chi generally handles the Mina restaurants though I am not sure if this is his creation. The service is smooth and efficient, the only knock would be the filling of virtually full water glasses but what is worse too much or not enough? The menu is filled with decadent dishes as the Starters feature three types of foie gras, lobster, crab, tuna, American Kobe, and the requisite choice of ice-cold shell fish. Before we placed our order, each table is presented with three little cups of different flavored french fries fried in duck fat (the fries were barely warm, but gratis so no real complaint) and a skillet of potato foccacia bread (very good). In full disclosure, I have only been once and the restaurant has just opened but we were UNDERWHELMED with the five appetizers, three sides, porterhouse, and signature Mina entree that we ordered. The wine list was grossly over-priced with the prices reminiscent of a Las Vegas restaurant not a Scottsdale one. The desserts lived up to the Mina mystique though they could not rescue the evening. As we were leaving, we bumped into some friends that sat on the other side of the restaurant and their experience mirrored ours. The real question is would I go back...maybe for dessert and not until the kitchen has been given a chance to catch-up to the delivery one would expect from such a place.

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