James Beard Award-Winning Chef Brings His Signature Steakhouse Concept to The Seagate Hotel
Acclaimed chef and restaurateur Michael Mina expands his celebrated Bourbon Steak brand with the opening of Bourbon Steak Delray Beach, located within The Seagate Hotel in Delray Beach, Florida. Known for redefining the modern steakhouse, Bourbon Steak combines the finest ingredients, meticulous techniques, and unparalleled hospitality to deliver a dining experience that balances timeless traditions with a contemporary edge. Chef Mina, an Egyptian-American restaurateur, has built a legacy of chef-driven concepts under The MINA Group, earning multiple James Beard Awards, Michelin stars, and recognition as one of the “50 Most Powerful People in American Fine Dining” by Robb Report. This latest opening continues to showcase Chef Mina’s ability to create elevated culinary experiences that resonate with diverse audiences. Designed to complement Delray Beach’s vibrant charm, Bourbon Steak Delray Beach offers a menu rooted in Chef Mina’s culinary philosophy of Product, Technique, and Innovation, with highlights including premium cuts of steak, globally inspired seafood, and indulgent sides—all delivered with an original flair that distinguishes Bourbon Steak from the traditional steakhouse model.
THE TEAM
Michael Mina is an award-winning chef and the founder and executive chairman of MINA Group, a collection of over 30 concepts such as Orla, PABU, Sorelle, MINA’s Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt, and raised in Washington state, Chef Mina began his career at Chef Charlie Palmer’s Aureole in New York City before launching AQUA in San Francisco with Chef George Morrone to national acclaim. Over his illustrious career, he has been honored with numerous accolades, including a Michelin star at MICHAEL MINA, induction into the James Beard Foundation’s “Who’s Who of Food & Beverage,” and being named Bon Appétit’s Chef of the Year. In both 2023 and 2024, Chef Mina was recognized by Robb Report as one of the “50 Most Powerful People in American Fine Dining.” Last year, he released his most personal project yet: My Egypt: Cooking From My Roots, a cookbook that explores his Egyptian heritage and its culinary influence on his career.
Executive Chef Pablo Valencia leads the kitchen at Bourbon Steak Delray Beach, bringing a wealth of global experience and expertise to the team. Most recently, Chef Valencia served as Executive Sous Chef at Kalatua, a beachfront Caribbean restaurant in St. Martin. Prior roles also include leading culinary teams at Ritz-Carlton locations in Key Biscayne, Florida, and Tysons Corner, Virginia. With experience in some of the world’s top hospitality brands, Chef Valencia’s talent and vision perfectly complement Mina’s signature style.
THE MENU
Bourbon Steak Delray Beach delivers an unparalleled dining experience with a meticulously crafted menu that honors steakhouse traditions while embracing modern innovation. In lieu of traditional bread service, every table is treated to Bourbon Steak’s signature Duck Fat Fries trio, accompanied by an array of dipping sauces. Shellfish and caviar selections set the tone for an unforgettable meal, featuring an impressive array of both chilled and broiled offerings. Choices include Gulf Shrimp Cocktail with gin-spiked cocktail sauce, Stone Crab Claws with mustard sauce, and Maine Lobster served with espelette Dijonnaise. Caviar service is presented traditionally but is also available with playful twists, such as a “Twinkiee”, a homemade cornbread twinkie stuffed with a yuzu creme fraiche and 7g of Caviar and chives on top, and a Lobster Roll-inspired option. Appetizers include Michael Mina’s renowned Tuna Tartare, prepared tableside with quail egg, pine nuts, mint, Asian pear, and habanero-sesame oil—a dish Chef Mina first introduced in 1991 at AQUA, now a global staple; a White Truffle Agnolotti with stracciatella and truffle butter; and Bacon-Wrapped Scallops with cherry and roasted-chicken jus, delivering just the right balance of richness and flavor, among others.
The team has curated an exceptional selection of steaks to highlight the finest quality meats. Selections include an 8 oz Filet Mignon, 22 oz 50-Day Dry-Aged Cowboy Ribeye, and the dramatic 40 oz Hay-Smoked Tomahawk Ribeye, served tableside for a showstopping presentation from the custom design Bourbon Steak trolley. The Wagyu selection at Bourbon Steak Delray Beach features some of the world’s most sought-after cuts, each offering a unique flavor and texture. Hokkaido Snow Beef, an exceptionally rare wagyu from Chateau Uenae, boasts high marbling and a delicate sweetness from the cattle’s corn-rich diet, with only two harvested per month to ensure peak quality. Tokushima A5 Wagyu, sourced from Tajima cattle in Hyogo Prefecture, delivers a rich, buttery texture and deep umami flavor, while Kagoshima A5 Wagyu is prized for its silky, melt-in-your-mouth tenderness and refined marbling. Each selection represents the pinnacle of Wagyu craftsmanship, promising an indulgent and unforgettable steakhouse experience.
Accompaniments include Black Truffle Butter, Béarnaise Sauce, and Chimichurri, offering guests the opportunity to customize their steaks to perfection. Other main dishes celebrate bold flavors and impeccable technique. The Big Eye Tuna Au Poivre is served with seasonal morel mushrooms and garlic spinach, draped in a rich sauce, while the Roasted Chilean Sea Bass is on the lighter side with confit cherry tomatoes, sunchokes, and a basil emulsion. The iconic Maine Lobster Pot Pie, presented tableside in a copper pot with market vegetables and a lobster-cognac emulsion, remains a hallmark of the Bourbon Steak experience.
Sides are just as indulgent and are not to be missed, with offerings like Black Truffle Mac & Cheese Gratinée, Creamed Spinach topped with crispy shallots, and Fried Brussels Sprouts with a honey-dijon glaze.
The dessert menu at Bourbon Steak Delray Beach offers an indulgent finale to the dining experience, blending classic flavors with refined techniques. Highlights include Warm Beignets with a trio of dipping custards (Macallan 12-Year butterscotch pudding, crème brûlée with fresh raspberries, milk chocolate pot de crème); Banana Tarte Tatin with preserved citrus caramel and macadamia nut ice cream; and the signature Bourbon Steak Chocolate Candy Bar, featuring peanut butter crunch, chewy brownie, and caramel mousse flavors. For a lighter option, the Creamsicle Shaved Ice with citrus mango granita, coconut espuma, and gold leaf provides a refreshing contrast.
BEVERAGE PROGRAM
The beverage program at Bourbon Steak Delray Beach is designed to complement the restaurant’s refined yet dynamic culinary offerings, featuring a thoughtfully curated selection of wines, cocktails, and spirits. The wine list showcases an impressive collection from both the Old and New World, offering everything from renowned labels from Bordeaux and Burgundy to emerging producers making waves in the industry. Each selection is chosen for its depth, personality, and balance, ensuring a perfect pairing for any dish.
The cocktail program blends timeless classics with modern ingenuity, featuring an extensive collection of rare and allocated bourbons, including exclusive single-barrel selections that elevate the experience. Signature drinks, such as the Famous Steakhouse Martini, crafted with Grey Goose Vodka, olive bitters, and lemon essence, set the tone for an elegant evening, while playful yet sophisticated options like the Fugu, a tequila-based cocktail with yuzu, grapefruit, and agave, served in a unique and eye-catching puffer fish glass, add an element of delight. The Single Barrel Old Fashioned, featuring Russell’s Single Barrel Bourbon, toasted pecan, and vanilla demerara, delivers a rich and complex take on a classic favorite.
For those looking to explore spirits in a more immersive way, the restaurant’s roaming whiskey cart offers guests the opportunity to discover a well-curated selection of whiskeys from around the world, available for sampling or as part of a perfectly balanced, tableside-crafted cocktail.
THE DESIGN
Located in The Seagate Hotel, the restaurant offers a sleek and inviting setting that balances modern sophistication with Delray Beach’s relaxed charm. Designed by Martin Brudnizki Design Studio (MBDS), the restaurant seamlessly integrates the refined aesthetic of Bourbon Steak with a Floridian sensibility, striking a balance between tradition and modernity. Rich, natural materials—including brass, grass cloth, leather, and gold leafing—are complemented by abundant natural light and an airy, open layout, reflecting Delray Beach’s relaxed yet glamorous spirit. At the heart of the space, a stunning gantry of twisted glass rods and brass accents creates a dazzling focal point, harmonizing with a woven leather bar front that exudes craftsmanship and refinement.
Drawing inspiration from The Seagate’s coastal surroundings, the design effortlessly merges indulgence with approachability—where the comfort of a yacht and beach club meets the elevated ambiance of a distinguished dining experience. A warm, organic palette and luxurious finishes add depth and character, guiding guests from the intimate, leather-clad private dining room, where layered textures create an immersive setting, to the open-air terrace, where lush tropical greenery enhances the connection to the outdoors. Guests can enjoy an elevated dining experience in the main dining room or private spaces, ideal for gatherings of all sizes.
