Celebrated Chef Michael Mina Opens Bourbon Steak in New York City

The chef’s inaugural restaurant in Manhattan features Bourbon Steak favorites close to Central Park, along with new openings like Corsica Wine Bar in Denver and an expansion of the Capital Grille just outside Dallas.

Who’s behind it: Chef Michael Mina is expanding his Mina Group, a collective that includes a dozen Restaurant Award winners by Wine Spectator, such as his own restaurant in Las Vegas and seven other Bourbon Steak outlets. The latest opening at JW Marriott Essex House in Manhattan is a partnership venture where Bryan Ogden, with prior experience under Mina and ownership roles alongside his father, chef Bradley Ogden, steps in as the executive chef.

When it opened: The doors of Bourbon Steak New York were opened to the public on May 20, 2024.

Why you should know about it: Mina’s venture into New York marks his first despite long-standing opportunities, primarily due to family commitments. A graduate of the Culinary Institute of America in Hyde Park, NY, Mina has deep roots in Manhattan with early career experiences at places like Tribeca Grill and the now-closed Aureole. His burgeoning restaurant group, until now largely based on the West Coast, sees this New York expansion as a strategic growth into new territories with a focus on creating signature dining experiences rather than mere competition.

Mina sees his Bourbon Steak brand as a cornerstone in his collection of restaurants, and with the launch of Bourbon Steak New Stephens York, he is set to renew the concept. This includes a refreshed ambiance, tweaked menu items, and a generally breezier setting unlike the usual heavy steakhouse atmosphere.

The culinary strategy: Mina keeps beloved staples from the Bourbon Steak repertoire such as the tuna tartare paired with Asian pear and the Maine lobster pot pie accompanied by seasonal vegetables and a rich lobster-Cognac sauce. Additionally, he introduces fresh meals designed to enhance traditional recipes through his distinct use of sophisticated technique and careful precision.

“We made sure to include classic essentials, but didn’t prioritize them excessively,” the chef explained. “If guests wish for a simple wedge salad and steak, we will satisfy those basics. However, over two decades we’ve constantly refined our offerings, reaching a level that allows us to infuse more creativity, advanced techniques, and impressive elements.”

The dining experience is further enriched by novel service elements such as mobile seafood carts delivering delicacies like shrimp cocktail enhanced with a gin-infused sauce or fresh sea urchins seasoned with Aleppo pepper, lemon, and olive oil. In a unique twist on traditional bread service, tables are greeted with complimentary duck fat fries seasoned with pastrami spices. (Optionally, diners can opt for brioche accompanied by black truffle butter, available at a per person cost.)

But steak is, of course, the main draw. Mina and his team spent weeks sampling more than 50 cuts to find the best quality. There are prime options such as filet mignon, New York strip and a porterhouse dry-aged for 40 days, as well as Wagyu filet, rib eye and striploin cuts. Guests can add a variety of accompanying sauces, and à-la-carte sides complete the plate: Mina reimagines mac and cheese, serving it as a sliced and browned terrine with a black truffle béchamel, and he folds his creamed spinach into a soufflé with a bacon-parmesan cream.

What’s on the wine list: “The wine list feels like a Michael Mina list, not a typical steak-house [list],” said Mina Group wine director and Master Sommelier Jeremy Shanker. A New York native who has been living in California for the past seven years, Shanker has returned home to oversee the wine program at Bourbon Steak. Among the selections are plenty of standards and head-turners like library vintages of Guigal’s Côte-Rôtie La Landonne and Robert Mondavi’s Cabernet Sauvignon Napa Valley, along with other aged California Cabernets, Bordeaux and hearty Rhônes.

Also on the list are healthy selections of Champagne, Chenin Blanc and white Burgundy. Shanker is particularly enthusiastic about the one-page “Secrets of the Sommeliers” section. “People who love wine will get really excited about [it],” he noted. “From Portugal to Spain and little corners of France you may not have heard of, this list includes wines somms get excited about.” Another full page is devoted to New York wines, including Finger Lake Riesling and reds from the North Fork of Long Island. “All under $100,” Shanker added.

Bouron Steak New York opened with 700 selections, and Shanker plans to grow that to 2,000 within the first two years.

The design and neighborhood: AvroKo, the firm known for designing the inaugural Bourbon Steak in Arizona 18 years prior, has crafted a modern steakhouse blending class with innovation. “Their thorough knowledge of New York’s essentials for designing a steakhouse played a key role,” Mina expressed. “Our goal is to celebrate the quintessential elements of a great steakhouse, like grand booths, while infusing a bit of brightness.”

Verdant touches scatter across the space, illuminated by a skylight which brings the outdoor light to the metallic and ceramic textures in the dining area. Gentle brown shades and soft lighting foster a tranquil vibe, complementing the historical Art Deco and Nouveau styles of the Essex House. The two private dining areas, adorned with marble fireplaces dating back to the 1930s, cater to 24 and 12 guests respectively or can combine into a singular, larger entity.—Aaron Romano

Who’s behind it: The creators of the 19 Best of Award of Excellence-winning Barcelona Wine Bar restaurants have introduced a new venture, Corsica Wine Bar, situated in Denver’s River North Art District (RiNo), an area recognized for its vibrant culinary and artistic community. Adam Halberg, CEO of Barcelona Wine Bar, along with Patrick Connolly, the culinary director formerly of Danny Meyer’s Union Square Hospitality Group, and executive chef Kelly Patton took charge in curating a list of small dishes and apéros for this new locale.

When it opened: Corsica Wine Bar welcomed its first patrons on April 27.

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The culinary approach: While Barcelona Wine Bar highlights Spanish cuisine, Corsica Wine Bar draws from Corsican and Provençal culinary traditions. Connolly and Patton’s menu opens with starters like nduja-stuffed dates with hazelnuts and tarragon and whipped ricotta toast with barberries, Espelette peppers and honey. Small plates made for sharing include cannelloni au brocciu (stuffed with Corsican-style cheese, Swiss chard and tomato sauce) and mussels l’aziminu, which are simmered with whitefish in a saffron-crab broth and topped with garlic croutons.

What’s on the wine list: Barcelona Wine Bar chief creative officer Gretchen Thomas developed Corsica Wine Bar’s 200-plus-label wine program, working with beverage director Emily Nevin-Giannini. Here, the focus is on the wines of France, particularly those from the restaurant’s namesake Mediterranean island, with a spotlight on smaller and family-owned Corsican wineries. The list also features regions such as the Loire and Rhône valleys. Beyond France are picks from quality Italian wineries like Piedmont’s La Raia and Sicily’s Arianna Occhipinti. More than 25 wines are available by the glass.

The design: Housed in a former warehouse, Corsica Wine Bar’s interior incorporates an exposed-beam barrel ceiling, a statement wall of glass bricks, and original mixed media pieces by Barcelona Wine Bar creative director (and local artist) Drew McConnell. The dining room utilizes charmingly eclectic decor such as reclaimed chairs and thrifted plates and glasses, and the bohemian atmosphere of the restaurant is captured outside as well: Wrapping around the exterior is a mural by South African artist Keya Tama, who combines both ancient and modern aesthetics with folk art imagery and geometric shapes in the expansive piece, titled Labor of Love.

Who’s behind it: The newest Capital Grille joins more than 60 Wine Spectator Restaurant Award–winning restaurants known for pairing top-notch American steak-house cuisine with serious wines. The concept is part of the larger Darden Restaurants, Inc., portfolio, which also includes Restaurant Award–winning Ruth’s Chris Steak House, Seasons 52 and Eddie V’s Prime Seafood restaurants. Overseeing the new steak house is managing partner Dwayne Carpenter, a Southlake resident with more than 40 years of experience in the restaurant industry.

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When it opened: The Capital Grille opened May 20 in Southlake.

What’s on the wine list: Each Capital Grille location tailors its wine list to the local clientele. “The Capital Grille features a global wine list. We are a classic American fine-dining restaurant with a … focus on Cabernet and proprietary reds from California, as well as unique offerings from around the world,” Darden director of beverage strategy Gabriel Valle told Wine Spectator.

The Southlake location has more than 350 selections, representing a 3,000-bottle inventory stored in a floor-to-ceiling wine cellar. The list is heavy on Pinot Noir, Cabernet Sauvignon and red blends from California, including offerings from Kosta Browne, Clos du Val, Paul Hobbs and Harlan Estate. Beyond California, wines from Viña Montes, Penfolds, Guigal and more round out the program, as do 30 by-the-glass selections poured via a Coravin preservation system. As at other locations, private wine lockers are available for collectors to lease.

The culinary approach: Except for special off-menu items that vary by restaurant and season, the steak-focused menu is consistent across the Capital Grille locations, all notable for their in-house dry-aging programs. Cuts include a bone-in New York strip, a bone-in rib eye, filet mignon and more, all hand-carved daily by an in-house butcher. Beyond beef, the Capital Grille specializes in seafood like seared sesame tuna and the signature pan-fried calamari with hot cherry peppers.

The neighborhood: Southlake is a posh suburban area situated almost halfway between Dallas and Fort Worth, with the DFW International Airport just a brief car ride away. The Capital Grille is located a few minutes from the upscale Southlake Town Square, which is among the largest outdoor shopping centers in the country. Those visiting the region can escape to the nearby Lake Grapevine to cool down during the hot Texas summer, or enjoy some top-tier high school football in the autumn. The neighboring town of Grapevine also offers a delightful downtown area featuring a variety of boutiques, dining options, and winery tasting rooms.

That’s not all: The Capital Grille team plans to open another establishment on June 24 in Fort Myers, Fla. The new restaurant will be under the management of Seth Kooistra, a local from Fort Myers who started his career in the restaurant industry nearly two decades ago as a server and bartender at the Capital Grille in Orlando, Fla. —Kenny Martin

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About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!