Michael Mina chef of the world " THE TEXTURE, SMELL AS WELL AS LOOK AND FEEL ARE KEY TO MY CHOICE OF PRODUCTS "
Text Raquel Rabadán / Photo BOURBON STEAK Miami
Ssyrups. An extensive wine list offers over 500 selections of the best vineyards of America, and the best Grand Cru from Burgundy, Spain and Italy.
Bourbon Steak is one of the best steakhouses in South Florida Open daily, the Bourbon Steak restaurant forms part of the Miami Chic design. An impressive glass case at the entrance leads to a large room, the dining room glittering with lights and mirrors. It also has another separate space, The Tavern, which offers a more casual dining experience.
The award-winning chef has been given two stars by the “Michelin Red Guide” to gourmet restaurants that bear his name in San Francisco and Las Vegas. Rounding out his resume is a
total of eighteen outlets spread across the U.S. and Mexico.
Michael Mina travels the world in constant search of flavors and textures to innovate and learn. "When you're a chef and you are traveling a lot, you bring with you the inspiration you have for the whole restaurant concept and, especially for the atmosphere, the inspiration is just an idea to develop in a restaurant," he said in an interview with Le CITY deluxe while visiting Barcelona. "I always explore how products look and smell. Touch and feel the texture,” said Mina. “In the kitchen there are four infallible elements, acidity, spice, sweetness, and exquisiteness.Those are the four types of elements that I always try to balance in food. These have kept me loyal to the products I use in the United States”. For the renowned chef, the decoration of a restaurant holding a Michelin Star is secondary, "my opinion is, that the decor comes last. Always start with the technical product and the idea of flavor, balance of acidity, sweetness and salt. If you start with this, the presentation will be very easy. "
JAN · FEB 2013
et in a magnificent oasis in which elegance and stunning Mediterranean style are the norm, the famous Turnberry Isle Hotel and Resort is home to the “Bourbon Steak” restaurant. Guests to the hotel are greeted with an impressive glass vestibule at the entrance, which leads to a large glittering dining room. Off to one side of the room is the tavern, which offers a more casual dining experience for those in the mood for something less intimidating. Chef Michael Mina heads the kitchen of the establishment. The tenderness with which he prepares the dishes are exquisite as demonstrated in plates like beef with butter, lamb with olive oil or ham with bacon. As you may have guessed by now, the restaurant itself is characterized by the Classic American grill, establishing itself as one of the best steakhouses in South Florida. And to make things better, the restaurant’s menu features organic, all natural, and hormone-free, cuts which are enhanced with the freshest seafood on the market. And what goes well with a good cut of meat? Accompanying the usual fare are typical classic American cocktails like fresh juices and bitter