Bourbon, located in the Four Seasons, serves some of the best steak in the city, from a 50-day dry-aged ribeye to a wagyu flat iron and more. But what makes this Michael Mina restaurant a standout is also the incredible seafood, from local oysters to his signature lobster pot pie, and impressive new American dishes. The trio of duck fat fries and black truffle rolls, compliments of the chef, foreshadow the decadence to follow. Cocktails are particularly well-made using small batch cordials and homemade bitters, making the bar and lounge great for an evening drink and small bites if you don’t have the expense account for a full meal.

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