It’s not every day that Palm Beach locals get a new fine dining spot that feels like an instant classic, but Bourbon Steak Delray Beach has done just that. Nestled within The Seagate Hotel on Atlantic Avenue in Delray Beach—”the Avenue,” as we call it—this high-end steakhouse by Michelin-starred chef Michael Mina brings a new level of elegance and culinary sophistication to the downtown Delray scene.
Walking in, I could immediately tell this wasn’t just another upscale restaurant trying to make a name for itself. The ambiance struck a perfect balance: polished and refined, yet relaxed, with a coastal elegance that felt fitting for its hotel setting. The dining room was lively but not overwhelming, with tables of four and six buzzing with conversation and the occasional larger party celebrating in style. Rich wood paneling and subtle lighting created an intimate atmosphere despite the spacious layout. The service team was abundant—servers, food runners, bussers, and managers seamlessly moving through the room, ensuring that every guest was taken care of.
From the moment my wife and I were led to our spacious booth by the window, I knew we were in for a treat. The view allowed for people-watching along Atlantic Ave—always a spectacle of its own. Just as I was settling in, one of the managers made a point to stop by, warmly welcoming us and setting the tone for what would be an unforgettable evening.
A Feast of Flavors Begins
Now, I’ll admit, I can be indecisive when everything on a menu looks phenomenal. But before I could spiral into the internal battle of “Do I go with my usual favorites or try something new?”, our server—an incredibly polite and knowledgeable young woman—offered a genius solution: “Let the chef surprise you.”
I didn’t need to be asked twice.
After confirming our dietary preferences (I’m a pescatarian; my wife is an adventurous eater), she took our menus and, with a playful grin, told us, “Get ready for a feast of flavors.”
The first thing to arrive at our table was a playful yet refined trio of truffle-dusted French fries with an assortment of house-made dipping sauces, a signature from Chef Mina that’s as unexpected as it is welcome. It was a clever and comforting way to ease into the evening, especially while sipping our first drinks. My wife opted for their S’mores Martini—decadent, chocolatey, and garnished with a toasted marshmallow that perfumed the air as it arrived. She wasted no time ordering a second round. I chose something lighter: a passionfruit mocktail called “Our Little Secret.” A vibrant blend of Lyre’s Italian spritz, fresh lemon, passionfruit, and Fever Tree ginger beer, it was refreshing without trying to imitate alcohol—instead standing confidently on its own merits.
Then came the real parade of dishes. Our first wave of appetizers began with the whimsically named Caviar “Twinkie,” a clever reinterpretation of a classic with a refined twist. It was paired with Michael Mina’s signature tuna tartare, prepared tableside with theatrical flair. Our server expertly mixed together quail egg, pine nuts, mint, Asian pear, and a sesame-habanero oil that gave it just the right kick. Alongside these, we were served a mahi mahi ceviche, beautifully plated with smoked corn and crispy green plantain chips. The flavor combination was bright and smoky, with just enough heat to wake up your palate. To complement all of this, a basket of warm, freshly toasted bread was brought to the table—soft inside with a perfect crust, the ideal companion to the tuna.
As we slowly made our way through the appetizers, the couple at the table next to us couldn’t help but lean over and ask about what we were eating. The Caviar “Twinkie” had caught their eye, and one of them half-joked (but fully meant it), “Next time, I’m getting that.” It’s always a good sign when your food makes other diners envious.
The Main Event
The pacing of the meal was impeccable—just as we finished our appetizers and had a moment to converse, a server appeared with an intermezzo: adorable little twice-baked potatoes loaded with all the fixings—almost like a warm-up before the main show. And what a show it was.
A server wheeled over a mobile station and began plating our first entrée right at the table: a Maine Lobster Pot Pie, served piping hot and absolutely overflowing with flavor. The aroma alone was intoxicating as he carefully cut through the golden puff pastry. Inside, we found generous chunks of tender lobster, seasonal market vegetables, russet potatoes, and black truffle, all swimming in a rich, creamy lobster-brandy sauce that had us completely hooked.
Just as we were savoring the pot pie, another server brought out our second main course: a roasted Chilean seabass, perfectly flaky with a crisp exterior and moist center. It was served with a thoughtfully composed trio of sides—creamed spinach topped with crispy shallots, charred broccolini with preserved lemon, and a beautifully arranged plate of olive gremolata, asparagus, and tomato confit in basil emulsion. That tomato confit was something else—bright, aromatic, and bursting with depth. I found myself mentally taking notes, already plotting how I might recreate it at home (spoiler alert: I won’t do it justice, but I’ll try).
As my wife enjoyed her second martini, I alternated bites between seabass and sides, impressed by how each element complemented the next without ever competing. Everything had its place and purpose—the hallmark of a well-conceived menu.
The Sweet Finale
By the time dessert rolled around, we were satisfied—but let’s be honest, saying no to dessert in a place like this would be a crime.
We started with a Creamsicle Shaved Ice, a bright and citrusy finish that acted like a palate cleanser. But the real treat? Bourbon Steak’s Signature Beignets. These fluffy little donuts came with a trio of dipping custards: Macallan 12-year butterscotch pudding, a vanilla-bean crème brûlée topped with fresh raspberries, and a velvety milk chocolate pot de crème. We tried to share politely, but the truth is, it quickly became a scramble for the last bite. Totally worth it.
From start to finish, Bourbon Steak Delray Beach delivered a world-class dining experience. Every element—the service, the ambiance, the cocktails, the food—was executed with precision and creativity. Chef Michael Mina‘s culinary vision is on full display here, and Executive Chef Pablo Valencia brings it to life in a way that feels fresh yet timeless.
While I didn’t get to meet Chef Mina himself (he was there for the grand opening—maybe next time!), his menu speaks volumes about his passion for bold flavors and impeccable technique.
So, will Bourbon Steak become a new icon of Delray dining? If this meal was any indication, I’d say yes. Absolutely. This is a restaurant designed for those who appreciate exceptional food, stellar service, and an elegant yet inviting atmosphere.
As for value, while this is certainly a special occasion spot with pricing to match (expect to spend $100-150 per person before drinks), the quality of ingredients, preparation, and overall experience makes it worth every penny.
Palm Beach locals, you have a new must-visit spot on the Avenue. Make your reservation—and save room for the beignets.
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Bourbon Steak Delray Beach is at 1000 East Atlantic Avenue, Delray Beach, FL 33483, online at bourbonsteakdelray.com.
