It’s almost time to leave San Francisco and I know just where I want my last meal to be: Bourbon Steak. It’s a Michael Mina double header (I was at RN74 yesterday and less than 24 hours later, I’m here at Bourbon Steak). He’s such a talented chef and I simply love his food. Funny enough, my fiance ate at BS last night with a colleague, and now he’s back again today with me. What can I say, we love beef that much. I had taken a look at the menu a few weeks prior and saw two words that made me smile: RIB CAP. That’s my very favorite part of a rib eye. How awesome that Chef Mina picked out the best part and serves it as a stand-alone steak! Pure genius. I knew I had to have it.
Our meal began with three different kinds of french fries in place of the customary bread basket. Awesome. We enjoyed a couple of tasty apps: white shrimp (so good that we had to get two orders!) and fresh ricotta gnudi with wagyu meatballs. Then it was time for some serious beef action: the 8 ounce Snake River Farms Rib Cap and 6 glorious ounces of Kagoshima Rib Eye (which is 100% Japanese Wagyu). Oh my goodness. Imagine the most incredibly luscious marbleized fat that literally melts in your mouth as you chew it (think “meat butter”). Then multiple that by a hundred (or a million). That’s what eating the Kagoshima rib eye was like! (It was actually so insanely fatty that I wish I had some white rice to cut the richness just a bit. But believe me, I made do without it.) The Snake River Farms rib cap steak was not nearly as fatty as the wagyu, but equally as beautiful and scrumptious. This restaurant serves some of the most outstanding meat I have ever had the privilege of ingesting! At some point, I think I started breaking out in meat sweats (totally worth it). We wrapped up our dinner with a few perfect petits fours: chocolate bourbon caramels and peanut butter & jelly macarons. Huge thanks to our fantastic server, Don, and of course, Chef Michael Mina, for such a magnificent and memorable meal (and for having such great taste in beef)!
Bourbon Steak: 335 Powell Street, San Francisco, CA
Instead of bread, the meal starts with three kinds of French Fries: paprika, citrus salt, and vanilla salt
White Shrimp w/ cocktail sauce at Bourbon Steak in San Francisco. So fresh & delicious, we had to order two!
Fresh Ricotta Gnudi & Wagyu Meatballs
8oz Snake River Farms Rib Cap
My favorite part of the rib eye!
Incredibly tender, moist, and amazing! Snake River Farms Rib Cap
6oz Kagoshima Rib Eye. 100% Japanese Wagyu.
Kagoshima Rib Eye. Luscious marbleized fat that literally melted in my mouth!
Can you see the fat glistening in the light?
Tasty treats after an amazing meal. Loved the chocolate bourbon caramels and peanut butter & jelly macarons!
The dining room