On Location: Michael Mina’s Bourbon Steak at The Fairmont Scottsdale

Print Friendly

michael minas bourbon steak house

Acclaimed celebrity chef Michael Mina is showcasing contemporary American steakhouse cuisine to groups at his Bourbon Steak restaurant inside the Fairmont Scottsdale Princess in Arizona. The dry aged beef, U.S. fish and poultry are prepared in butter, poached and then grilled slowly over Mina’s specially designed wood flame cooking stations. And Bourbon Steak makes it easy for planners with a 5-course group menu served in any of the five semi-private dining areas.

The upscale bar scene welcomes groups with a 3,000-bottle wine cellar walkway upon entry. Once seated, the first of five courses puts a smile on everyone’s face: a trio of duck fat french fries seasoned with paprika, herbs and crushed red peppers.

Nick Padua, the master sommelier has helmed the wine list at the Fairmont Scottsdale for over seven years. He describes the food as more than just a fork and knife experience.

“There’s heart and emotions that go into the cuisine,” he says. “It’s not just about the hands that cook the food, it’s the love that goes into each dish.”

Menu highlights include the Sonoma Duck “Duo” served with an autumn terrine, grilled brioche and apricot mostarda. The sweet apricot mixed with the duck is sensational.

As if the meal isn’t decadent already, a wood fire grilled porchetta is served with spiced sweet potatoes and chard bacon brussels sprouts.

For dessert, an unexpected duo of Murray’s cheese on a raisin loaf was served with fizzy grapes, marcona almonds and toffee jam. This dish is a team effort by two core members of the culinary staff at Bourbon Steak.

Executive Chef Daniel Patino paired the meal with wine by Hirsch Vineyards, a family owned winery in northern California. Patino describes the wine and food the way that he does his staff. It’s warm and friendly, staying with you even after you leave.

“Everything in the Mina culture is about keeping a close family,” says Patino, as he thanks his pastry chef who has been working with him since the restaurant opening almost five years ago.

The inviting fires, warm table setting and chic bar scene is irresistible and ideal for group dining. There are two dining rooms side by side that accommodate up to 85 pax with direct access to the terrace. The private outdoor patio overlooking the landscaped grounds seats 60. For smaller gatherings, The Atrium is a semi-private dining area for 20 diners.

LEAVE A REPLY