Bourbon Steak sits on the 34th floor of the JW Marriott in Downtown Nashville, its dining room wrapped in 360-degree views of the skyline. It's the local outpost of Michael Mina's steakhouse concept, part of the Michael Mina Group, built around USDA Prime, hormone-free beef and a raw bar stocked with seafood that arrives daily.
The kitchen runs its own in-house butcher program. Steaks are hand-selected, slow-poached in a bath of rendered beef tallow and clarified butter with a blend of aromatic herbs and spices, then finished on a wood-burning grill fired with oak, hickory, and cherrywood.
Beyond the steak program, dishes like tuna tartare, sea bass, truffle mac and cheese, and brussels sprouts show up regularly among diners, alongside sides like duck fat fries and a lobster pot pie that's developed its own following. The wine list runs past 900 selections.
Regulars point to attentive service and the room itself — the skyline views, the sense of occasion — as much as the food, and the place has become a go-to for special-occasion dinners downtown.
The kitchen runs its own in-house butcher program. Steaks are hand-selected, slow-poached in a bath of rendered beef tallow and clarified butter with a blend of aromatic herbs and spices, then finished on a wood-burning grill fired with oak, hickory, and cherrywood.
Beyond the steak program, dishes like tuna tartare, sea bass, truffle mac and cheese, and brussels sprouts show up regularly among diners, alongside sides like duck fat fries and a lobster pot pie that's developed its own following. The wine list runs past 900 selections.
Regulars point to attentive service and the room itself — the skyline views, the sense of occasion — as much as the food, and the place has become a go-to for special-occasion dinners downtown.