Bourbon Steak San Francisco Reviews

I’ve been dining at Chef Michael Mina’s restaurants since his Aqua days in the 1990s, and Bourbon Steak continues to demonstrate his culinary success. In fact, Chef Mina was in the restaurant the night we visited. Some dishes in the Mina repertoire are legendary, and they're on the menu. The tuna tartare remains one of the finest I’ve ever had: mixed tableside, it is bright and lifted by a subtle heat from the habanero that adds dimension without overwhelming. The equally iconic lobster pot pie is even more memorable. It's rich, decadent, and deeply comforting. We ordered both. As another entrée, we ordered the short ribs, which arrived with a gentle hint of cinnamon and had a celery root purée beneath (along with crispy bone marrow). I've eaten at a few Bourdon Steaks and never seen the need for a steak. The kitchen also sent out an amuse of duck fat fries to start. Crisp and aromatic, they are dangerously addictive. The ambiance matches the quality of the food. The dining room is stunning, with elegant lighting and a design that creates an immediate sense of festive occasion. The bar was completely packed the evening we arrived, adding an energetic, welcoming buzz as you step into the space. If I'm in downtown SF, I’ll continue to return again and again.

Meredith served us and she is such a gem! Any establishment would be so honored to have someone so kind, charismatic, and helpful! I haven’t experienced this kind of service, and people like her come far and few. She is also amazing at her craft thank you for making our Nashville trip so special Meredith!