The Sushi Counter at Bourbon Steak Miami
Bourbon Steak Miami, under Michael Mina's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime, A5 Wagyu, the Mina poaching method.
The aging method: Dry-aged 21 to 28 days; Mina sous-vide poaching.
The counter format: The Mina poached-then-grilled ribeye; the Wagyu A5 sirloin. The sides format: Centre dining room banquette ten top.
The signature cut: Modern American sides: tater tots, charred rapini, the Bourbon Steak fries.
How to Book Bourbon Steak Miami
The booking lead time: 6 to 10 weeks for Saturday slots.
The best seat: Centre dining room banquette ten top. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Bourbon Steak Miami is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Bourbon Steak Miami Is Worth the Pilgrimage
"Michael Mina's Turnberry Isle steakhouse. The Aventura institutional steakhouse with the Mina poached-then-grilled preparation."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 7/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Bourbon Steak Miami on Restaurants for Kings →
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