The Michelin Guide’s expansion into the Palm Beaches was an impressive nod to our dining scene, but fortunately, we’ve had incredibly talented chefs in our backyard for ages. One of those is Michael Mina, who opened the Aventura outpost of his now-famous Bourbon Steak in 2007, and since then, his empire has grown to include more than 30 restaurants, a Michelin star, and countless additional accolades. Earlier this year, Mina debuted his second Bourbon Steak in Florida inside The Seagate in Delray Beach.
I have dined at Bourbon Steak Miami several times, so I hoped the brand’s top-notch service, attention to detail, swanky interiors and, of course, signature dishes would take center stage in Delray as well. Thankfully, they did.
This location’s design is more relaxed, but so is Delray when compared to Miami. Where Miami’s is sultry and sexy, Delray’s is bright with a coastal sophistication.
We asked to see a wine bottle list, and within seconds, a jovial sommelier appeared with the menu. After we placed our order, Mina’s signature duck fat fries arrived with three dipping sauces. I couldn’t stop dipping the crispy slivers into the barbecue sauce.
We started with another of Mina’s specialties, the tuna tartare ($32). Ruby red fish is folded into a quail egg, pine nuts, mint and Asian pear tableside and topped with habanero-sesame oil for a hint of heat. There were also two herbs I couldn’t pinpoint. I played a fun guessing game with our server, who was also curious. Mystery solved: tarragon and chervil, which gave the dish wisps of anise I loved. Details, like the waiter’s willingness to play along and then inquire for me, made this dinner memorable. His service was impeccable: Glasses were always full, and sharing utensils came with dishes. My only note for the tartare was that I wished for an elevated version of the white sandwich bread that came with it.
We also ordered the mahi mahi ceviche ($21) and bacon-wrapped scallops ($29). I was enamored by how crispy the bacon was but how moist and tender the scallops were, so our server again queried the kitchen staff. The ceviche, added to Delray’s menu by executive chef Pablo Valencia, showcases his Colombian heritage with a smoky corn espuma and plantain chips. I loved it, but if someone is loyal to a traditional, citrus-forward ceviche, this may be a miss.
Bourbon Steak sources only the best meat, including USDA prime hormone-free beef and Japanese Wagyu. We ordered the Senku Farms skirt steak ($52) and a side of mac and cheese ($17). The meat was perfectly cooked, tender and juicy. The side was a four-cheese blend topped with black truffle shavings. What else could I ask for in a steakhouse? Oh yes, dessert. The beignets ($24) nearly put us in a food coma with their three dipping custards.
On my next visit, I can’t wait to try more signature dishes, like the whimsical caviar Twinkie. Until then, I’ll be dreaming about the scallops and how to re-create them at home.
IF YOU GO
1000 E. Atlantic Ave., Delray Beach; 561/656-8070
PARKING: Valet
HOURS: Sunday – Thursday 5 – 9 p.m.; Friday and Saturday 5 – 10 p.m.
PRICES: $17 – $135
WEBSITE: bourbonsteakdelray.com
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