Bourbon Steak

A warm, inviting haven in downtown, Bourbon Steak was recently introduced to Seattle (in the former RN74 space) by award-Winning Chef Michael Mina. This modern American steakhouse features innovative interpretations of classic dishes, while also celebrating Pacific Northwest seafood and seasonal vegetables (think glazed mushrooms, butternut squash, etc.). Whether it's through relationships with Pike Place vendors just down the road, or businesses like Hama Hama Oyster Company, the team loves to support its local community. The restaurant also focuses on all-natural, organic and hormone-free cuts of beef, tempered in herb-infused butter and grilled to order. Highlights from a recent scrumptious feast ranged from a trio of duck fat fries and Michael's tuna tartare, a staple from Chef's menu for 30-plus years, to phyllo-wrapped scallops, A5 Wagyu served on a hot stone with pickled cucumbers, wasabi, yuzu ponzu and pine-spruce salt (a restaurant speciality) to dry-aged, bone-in strip from Washington State.