By: Merilee Kern, MBA
Certain dining rooms arrive with expectations already attached. Central Park South tends to do that, as does the presence of the JW Marriott Essex House anchoring its corner. Add the name of Chef Michael Mina and the narrative can feel established before the first course arrives. Polish is anticipated. Discipline is assumed. Steak seems destined to dominate the experience. What ultimately unfolds at Bourbon Steak New York is more expansive, more deliberate, and far less predictable.
What defines Bourbon Steak New York is not one defining feature, but the way many elements move together. Bourbon Steak New York begins with the framework of a classic American steakhouse, then deliberately widens the lens. Tradition is present, but it never confines the experience. The restaurant feels confident enough to allow multiple elements to share the spotlight without competing for attention. Beef matters. Seafood matters. Technique matters. Hospitality matters. The result is a dining experience that feels layered rather than linear.
The setting makes a strong impression from the start. Situated in the iconic JW Marriott Essex House, the restaurant exudes a natural glamour that connects to the building’s rich history. The Art Deco-inspired design features modern interpretations of the structure’s 1930s charm, with mixed metals, fire kiln ceramic tiles, rich rust hues, and patinated finishes that create visual depth. Lush greenery thrives beneath vaulted ceilings and skylights, bringing warmth and softness to the space. The atmosphere channels the essence of Old New York, offering an inviting rather than overwhelming energy.
Chef Michael Mina refers to Bourbon Steak as his tribute to the American steakhouse, and in New York, this concept feels authentic rather than abstract. The menu centers on three guiding principles: product, technique, and presentation, all of which are evident in each course. Premium beef and seafood are the menu’s anchors, complemented by seasonal ingredients from local suppliers. The presentation adds an element of ceremony, but without excessive flair.
One of the most striking aspects of this philosophy is reflected in the seafood offerings. Though Bourbon Steak is renowned for its steaks, the kitchen approaches fish with equal reverence. The Market Fish menu allows guests to choose both the fish and its preparation, with each dish finished over an open wood-fired flame and served tableside. This subtle yet theatrical moment highlights the care in the cooking process, making it clear that seafood is a core strength rather than an afterthought. This approach speaks to Chef Mina’s reputation for elevating seafood with precision.
Tableside presentations set the rhythm of the meal, focusing on hospitality rather than spectacle. Michael Mina’s Tuna Tartare is mixed tableside and paired with toasted brioche, inviting guests to be part of the experience. Seafood and caviar carts add an element of ceremony and choice. The Lobster Pot Pie arrives with deliberate elegance, quietly anchoring the table. Desserts like Valrhona cocoa nib chocolate fondue and the Tower of Warm Beignets bring warmth and movement to the meal’s conclusion. Each interaction transforms the service into a narrative.
Before ordering, the Duck Fat Fries set the tone of the restaurant. Instead of traditional bread service, they arrive complimentary, seasoned with pastrami spice, garlic, herbs, and truffle. Crisp on the outside and fluffy inside, they strike a balance between indulgence and familiarity. The accompanying sauces evoke Americana, delicatessen flavors, and steakhouse nostalgia, signaling a sense of generosity and playfulness that persists throughout the evening.
During my visit, the menu showcased its range with clarity. The Lobster Roll reimagines a familiar dish through a more luxurious lens, with poached lobster tossed in warm spicy garlic butter and accented with caviar for added salinity and polish. The dish feels indulgent yet balanced, emphasizing restraint rather than excess.
Cavatelli Cacio e Pepe blends Italian tradition with steakhouse comfort. Pecorino coats the pasta, while cracked peppercorns add structure. The option to add white truffle allows diners to personalize the dish, reflecting the menu’s flexibility and focus on individual tastes.
Black Truffle Mac and Cheese Gratinée brings nostalgia to new heights with technique. A blend of premium cheeses is baked to a golden, caramelized top, while black truffle introduces an earthy note that transforms the familiar dish into a more refined version, maintaining its comforting appeal.
The Center Cut Filet Mignon exemplifies the restaurant’s dedication to precision. Butter poached for enhanced flavor and tenderness, the meat is paired with classic accompaniments like Béarnaise, horseradish crusts, or truffle butter. Guests can customize their plate, reinforcing the idea that luxury here is personal, not formulaic.
Sides are thoughtfully prepared. Crispy Brussels Sprouts are balanced with caramel vinaigrette and pomegranate seeds. Onion Soup Gratin delivers umami through caramelized onions, black truffle, four cheeses, and garlic baguette. Each dish is substantial yet well-balanced, enhancing the meal without overwhelming the table.
Dessert concludes the meal with restraint. Brûléed Cheesecake pairs the richness of the dessert with lemon curd for a refreshing finish, leaving the meal feeling clean and thoughtful.
Sourcing plays a crucial role in every decision. The team tested over fifty cuts of beef to perfect the selection, which includes American, Australian, and Japanese Wagyu, such as bone-in Wagyu New York Strip and A5 Striploin from Hokkaido. The seafood is sourced with equal care, with shellfish and caviar selected daily, and seasonal produce is sourced from local farmers and purveyors whenever possible.
Bourbon Steak New York does not chase novelty; it hones the fundamentals. It respects the tradition of steakhouses while offering room for innovation. What remains is a sense of abundance, generosity, and choice, crafting an experience that meets guests where they are while expanding their expectations just enough to remain memorable.
About the Author:
Merilee Kern, MBA, is an internationally regarded brand strategist and analyst who reports on cultural shifts and trends, as well as noteworthy industry change-makers, movers, shakers, and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations, and events. As Founder, Executive Editor, and Producer of “The Luxe List,” Merilee is a prolific voice of authority and tastemaker across the business, lifestyle, travel, dining, and leisure industries. She keeps her finger on the pulse of the marketplace, seeking new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com / Instagram www.Instagram.com/MerileeKern / Twitter www.Twitter.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.
Disclaimer: Some or all of the accommodation(s), experience(s), item(s), and/or service(s) detailed above may have been provided or arranged at no cost to facilitate this editorial review. However, all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.
