BOURBON STEAK MIAMI
Inside Turnberry Isle
19999 W Country Club Dr.
Aventura, FL 33180

August 12th, 2018

Classic Beef Carpaccio

Crispy Mojo Pork Belly

Yemenite Spiced NY Strip

Roasted Boneless Poussin

Crispy Skin Bronzino Fillet

S’mores

Local Smoked Cobia Crudo

Hazelnut Cloud

Greek Yogurt Mousse

August 4th, 2017

Baby Arugula: Maine Lobster, shaved fennel, chioga beet, navel orange vinaigrette

Local Cobia Tataki: cucumber kimchi, watermelon, ginger dressing

Black Pepper Glazed Pork Belly: celery root, quinoa, peach

Seared Hudson Valley Foie Gras (supplement)

Table Sides (not part of the Spice menu, but a great addition)

Bourbon Steak Angus New York Strip 5 oz: cauliflower puree, romanesco, foie gras emulsion.

Alaskan Halibut: lemongrass & coconut risotto, Calabrian chile

Cookies ‘n’ Cream: devil’s food cake, cocoa nib cream, buttermilk sherbet

Orange Spice Baklava: palhais, papaya compote

White Chocolate Creméux: guava pate de fruit, watermelon granita, passionfruit

HIT: Who am I kidding? Everything is a hit at Bourbon Steak. In case you’ve missed my in-depth coverage (and the reason I chose to visit them first, catch up here). That said, I will go ahead and name a favorite dish. Make that a TIE in favorites: the Alaskan Halibut and the White Chocolate Creméux. Of course, you can’t ever go wrong with the steak option (this year it’s a 5oz Angus New York Strip). But the halibut secretly packed in some heat and bold smoky flavors. It only looked innocent sitting atop the elegant yet unassuming lemongrass and coconut risotto, until I took that first bite: not too spicy, just right. Loved the Calabrian chile addition!

On paper, I knew I’d be trying the White Chocolate Creméux. After all, the magic word “guava” was also listed as an ingredient. The thick and velvety custard’s depth, masked by the passion fruit sauce, surprised me as the spoon easily dove deeper than expected. The guava pâte de fruit combination resulted in mmms all around. Success!

MISS: Not a single thing. It must be tough being this good.

Bourbon Steak packed the house last night; every seat occupied. The staff danced their usual ‘multitask and overachieve’ routine expertly. The first-timer friends I brought along raved and exclaimed this “was their new favorite restaurant.” They’ve got good taste, I see.

Game on, Miami Spice! Who’s next?

August, 3rd, 2016

What I tried:

Hudson Valley Foie Gras $15 supplement

Summer Corn Chowder

Shaved Beef Carpaccio

Charred Octopus Ceviche

Blackened Mahi Mahi

Angus New York Strip

Mini Sorbet Pop Trio

Spiced Chocolate Crémeux

Pastelito y Cafe

HIT: I’m actually going to go ahead and give the crown to the Mahi. Initially, I thought this one would be a little boring, but I was wrong. Blackened and served with a tomatillo salsa, cilantro chimichurri, and coriander rice actually made for a flavorful and interesting Mahi. I will be ordering that again the next time I’m in.

MISS: As usual, NADA! Another perfect Miami Spice score.

Bourbon Steak continues to impress year after year. In a Miami Spice world full of half-ass participation, Chef Fenton and his team go out of their way to put together a menu that represents their constant pursuit of perfection. Bourbon’s stellar service will be the same regardless of your dining preference. Dining a la carte? Great. Dining off the Spice menu? Great. Class. Act.

***All photos are available without the TWP logo upon written request***