Bourbon Steak is open for LUNCH!
I loved it! My favorites were beets and burrata, the humus with everything and my amazing burger. The Chocolate Peanut Butter Mousse dessert was so good–I am planning to return soon for another one!
What is your favorite thing on the Lunch Menu?
VIDEO: Bourbon Steak Lunch
A photo posted by Lisa Niver (@wesaidgotravel) on
A photo posted by Lisa Niver (@wesaidgotravel) on
Chef Michael Mina
PHILOSOPHY
I love bold flavors in food. I love balanced food and I love food that keeps me excited throughout the entire course.
My job as a Chef, and my team’s job, is to make food come alive. We strive to create incredible meals each and every day that make our guests sit up, take notice, experience delight and wonder, “Exactly what was in that dish?”
We accomplish this through a balance of flavors: acidity, sweetness, spice and fat. These are the four key ingredients that should be present in any dish. Does it have enough acid? Enough spice? If you don’t use all four, that’s okay, but whichever ones are used must create a balance so that your food screams bold.
If you don’t have a lemon, replace it with another acid. If you don’t have molasses, try honey. And if you run out of butter, perhaps use an avocado. Stick to the main ingredients, don’t be afraid to play around – and keep the balance.” By Michael Mina
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