Cuisine:

• Homestyle
• Steak House
• Sea food
• Contemporary

Bourbon Steak Description:
Certified Angus beef and American Kobe cuts are grilled over mesquite wood in a glassed-in exhibition kitchen at this sleek spot. Other sophisticated specialties worth trying are the bone tender American Kobe beef short ribs with horseradish-celeriac purée and red wine jus, poached prime rib cooked in its owned juices for over 12 hours and salt-grilled Maine lobster with truffled pearl pasta and cippolini onions. Must-try side dishes include the truffle macaroni and cheese, sweet potato purée with vanilla bean and, for a finale, beignets with chocolate. Oeneophiles will delight in the more than 500 selections on the wine list with an emphasis on top American producers. Sip one of the Cuvées Michael Mina (blends created exclusively for the restaurant) such as Qupé Syrah Cuvée Michael Mina or Au Bon Climat, both from wineries in Santa Barbara County. The décor---a blend of feudal Japan, charred timbers from a century-old Montana log cabin and an artful display of wine bottles and canned preserves---is fun and whimsical.


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