With my focus based mainly on Pasadena, sometimes I need to be hit over the head to see what else exists outside the city limits. Case in point: Chef Michael Mina’s Bourbon Steak restaurant in the Americana at Brand.
Travel is the theme of the décor of the restaurant with a globe here and luggage straps there. There is a large bar/lounge area and a Patisserie serving fresh pastries and Lamill coffee. The large open dining room is elegant with tableside services including Japanese Whiskey service, a shellfish cart and a treat trolley. A trio of duck fat fries are served with three different dipping sauces (pastrami, Parmesan and pickle) in lieu of bread (A+ for these).
It was New Year’s Eve and my companion and I got dressed up and joined the celebration at Bourbon Steak. A special five course menu was being offered with wine pairings. We amused our bouche with a Warm Potato Blini topped with house-cured salmon, crème fraiche and dill. Our bouche was definitely amused.
A decadent Lobster Louie was paired with a French Chenin Blanc from Chateau de Breze. The salad, more lobster than lettuce (believe me I’m NOT complaining) was dressed with a tangy Louie-type dressing and studded with olives, heirloom tomatoes and creamy avocado. Can you say “awesome”? The Chenin Blanc with its zesty citrus notes complemented the lobster perfectly.
One of my favorite dishes of the evening was our next course: Roasted Cauliflower Agnolotti. Sweet and nutty roasted cauliflower was encased in the most delicate of pastas, a light creamy sauce enrobed them. On top were lightly caramelized bay scallops, sweet and succulent. A bit of black truffle was added to the mix to add a note of umami and some frisee for just a touch of bitter. Needless to say I cleaned my plate. A white blended wine from Tablas Creek in Paso Robles accompanied this dish with its notes of peach and lemon zest.
The big event was the Wood-Grilled Filet Mignon, for to come to a Steakhouse and not order steak is folly. It is cooked to medium rare unless you want it otherwise (medium for me). The steak was masterfully charred on the outside and juicy on the inside. It was so tender a knife was almost not needed. It sat upon a bed of Robuchon potatoes, a silky puree of potatoes, salt, butter and milk; caramelized Brussels sprouts; walnut streusel; and sauce perigourdine. A glass of Hourglass HG III from the Napa Valley with its blend of Cabernet, Merlot and Malbec with big red flavors complimented the rich steak perfectly.
An Intermezzo of Valencia Orange Granita with delightful silver chocolate pearls brought just the touch of acid needed to cleanse our palates for dessert.
A dome of pate a choux enclosed a delightful surprise in our dessert course: Fiddle Faddle ice cream. Along with Jelly Bellys, Fiddle Faddle is something I tend to stay away from simply because I will eat it until it’s gone or I’m sick. I love the stuff. This dessert was a fun take on the caramel corn delight. It was served with a sweet Port, Noval ‘Black’. With its rich fruit taste and delicate palate it complimented the ice cream wonderfully. What a delicious and delightful way to end the old year and start the new.
Service in the restaurant is superb with highly-trained, unobtrusive waitstaff to cater to your every whim. At one point I was trying to take a selfie with my phone when a waitress noticed and offered to take a picture for me. Now that’s service.
Bourbon Steak is located at 237 S. Brand Blvd., at the corner of Brand and Colorado in Glendale. Be sure to park you car with the valet service at the Americana because Bourbon Steak validates. For reservations or more information call (818) 839-4130 or visit www.michaelmina.net/restaurants/southern-california/bourbon-steak-los-angeles/.
Their hours are: Dinner: Sunday – Thursday 5:30 – 10:00 p.m. and Friday – Saturday 5:30 – 10:30 p.m. The Bar and Lounge is open and Sunday – Saturday from 4:00 p.m. to close. Live music can be enjoyed Tuesday, Thursday and Sunday 7:00 – 10:00 p.m. and Friday and Saturday, 8:00 – 11:00 p.m.
