About Bourbon Steak Miami
Bourbon Steak Miami operates inside the JW Marriott Turnberry Resort in Aventura as the Florida flagship of chef Michael Mina's Bourbon Steak group. The format differentiates from the city's independent steakhouses through technique: all steaks are slow-poached in a butter-and-herb bath before finishing on a custom wood-fired grill.
The programme centres on USDA Prime and American wagyu plus a rotating Japanese A5 flight sold by the ounce from the Kobe, Miyazaki, and Kagoshima prefectures. Entrées run $75-230 (higher for A5). The kitchen's complimentary trio-of-duck-fat fries with three dipping sauces has become a signature of the arrival ritual.
The dining room is split between the main steakhouse and the adjacent lounge with a raw bar, and the resort location means the acoustic environment is quieter than the equivalent independent steakhouses. Service is formal-chain rather than independent-eccentric — consistent across visits, well-trained, efficient with large parties.
Best Occasion Fit
Bourbon Steak impresses clients through cooking technique rather than showmanship. The butter-poach method, the Japanese wagyu flight, and the resort-quiet dining room communicate a preference for substantive craft over South Beach theatre — a useful signal for more conservative counterparts.
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