Does San Francisco need another steakhouse? Michael Mina certainly thinks so—and after visiting the latest iteration of Bourbon Steak (Mina’s 15th to date), I’m not here to argue.
Housed within the Art Deco grandeur of the Westin St. Francis at Union Square, where the first Bourbon Steak opened in 2010, this modern reimagining of Mina’s acclaimed concept blends high-style tradition with California finesse, premium seafood, and tableside theatrics. Tack on a whiskey bar partnership with the city’s favorite NBA point guard, and it’s quite a homecoming for the celebrated chef in the city where his career was born.
Guests enter the restaurant through the main doors of the Westin and land in the Bourbon Lounge—formerly Clock Bar—a cinematic expanse of marble and brass, with coffered ceilings lit by sparkling spherical chandeliers and warm globe lamps that illuminate soft leather stools. A party of Gatsby impersonators would blend right in. You could linger here all night sipping craft cocktails that nod to Mina’s legacy of restaurants, but for the full effect, you’ll want a seat in the dining room: a jewel-toned homage to old San Francisco.
The opulent dining room at Bourbon Steak SF(Michael Weber)
Circular velvet banquettes sit side-by-side beneath what may be the highest ceilings I’ve ever dined under, framed by towering Corinthian columns and deep teal walls. Marble-topped tables are lit by warm, low-glow lamps providing just enough light to see menus that echo the Art Deco style. The service is exquisite—polished yet personal, with staff as comfortable offering menu guidance as they are letting you linger over a decision.
After much deliberation, I order an International Smoke, a Scotch-based homage to the Mina group’s grilled meat hot spot (a partnership with the other Curry celebrity, Ayesha), and let the kitchen take the lead on dinner. They start by sending out Mina’s elaborate caviar trio—a layered parfait of smoked salmon and crème fraîche perched on a crisp potato cake, a playful cornbread Twinkie with yuzu-chive filling, and silky toro soaked in tamari and sprinkled with gold-flake glitz—each bedazzled with a spoonful of caviar. It’s the kind of opener that unapologetically announces this isn’t just another night out.
Truffles make frequent appearances on the menu, and three small plates express the theme. The bacon-wrapped scallops are perfectly cooked but so adorned in emulsions and reductions, they seem almost over-dressed. The burrata agnolotti, however, is on point—creamy, firm, and bathed in truffle butter. Do not skip the magical black truffle bread: part dinner roll, part pastry reminiscent of kouign amann.
Salt-baked & bourbon-flamed 36oz Australian Wagyu tomahawk at Bourbon Steak SF(Michelle Min)
Entrées are split between seafood and steak, with signature showpieces like Mina’s beloved Maine lobster pot pie and a 40oz salt-baked tomahawk steak. I watch a neighboring couple film the tableside flambée of the massive, bourbon-soaked cut of meat.
A smaller showcase, the whole Dungeness crab served with pearled risotto, is impressively presented in a hollowed-out shell with a tableside walk-through on how to make the perfect bite, drenched in crab fat and uni butter.
Then comes the Wagyu striploin, which should be the star of the show—but with such an extensive, decadent menu, it’s hard to say what the highlight really is. Served sliced with a trio of sauces, its crisped edges give way to tender and buttery meat that requires no extra adornment. Steak sauce, creamy horseradish, and a zesty chimichurri tease out subtle notes of char, fat, and smoke.
As for sides, the black truffle macaroni gratinée—a literal brick of mac ’n’ cheese—is substantial enough to be a full entrée. Mushrooms in escargot butter (read: garlic and herbs) and fried Brussels sprouts with honey butter round out the richness with some much-needed greenery.
For wine lovers, Bourbon Steak boasts an impressive 35-page wine list and a seasoned somm ready to guide you through it. I ask for pairings, which are selected from the by-the-glass menu. While none of the pours steal the spotlight, the Lingua Franca Avni Chardonnay deserves a mention for holding its own against the intense flavors of the Dungeness crab.
Whole Dungeness crab at Bourbon Steak SF(Michelle Min)
The desserts I select are both riffs on classics: a banana tatin with tropical flair and a brûléed Basque cheesecake dressed with huckleberries and lemon curd that merges the heft of a cheesecake with the elegance of a crème brûlée. Both are unexpected upgrades from the originals.
Ironically, though, the happiest dish of the night might be the three styles of complimentary fries served at the start of the meal: smoked, seasoned, and perfectly crisp, each with its own sauce—and yes, truffle is involved. A humble potato, elevated.
After dinner, staff guide me deep into the hotel to The Eighth Rule, Mina’s new whiskey bar created in partnership with Stephen Curry. The cocktails are balanced and strong, ideal for lingering conversation—though after the scale and spectacle of Bourbon Steak, the space feels a little underwhelming. It has a neutral palette, cherry wood paneling, and plenty of leather and velvet, but lacks the drama of the main restaurant.
The Eigth Rule, Steph Curry and Michael Mina’s new bar at Westin St. Francis(Michelle Min)
Still, whiskey fans will likely find plenty to love. Curry’s Gentleman’s Cut Bourbon is offered straight or in cocktails, and the omakase-style tasting of six drinks built around the bourbon is a standout experience. I follow a mezcal craving and order a Mosaic—no regrets there.
From caviar and truffles to the final flourish of a brûléed dessert, the new Bourbon Steak SF is indulgent, theatrical, and worth dressing up for—proof that, yes, this city has room for one more steakhouse, especially when Michael Mina is behind it.
// Bourbon Steak SF is open Monday through Thursday and Sunday from 5pm to 9pm, and Friday and Saturday from 5pm to 10pm; 335 Powell St. (Union Square), bourbonsteak.com
The Eight Rule is open Monday and Sunday from 4pm to 10pm, and Tuesday through Saturday from 4pm to 12am; 335 Powell St. (Union Square), the8thrule.com
Chilled shellfish platter at Bourbon Steak SF(Michelle Min)