Restaurants

BOURBON STEAK

The Finest, Freshest Cuisine Among Scottsdale Restaurants

Introducing BOURBON STEAK

Entice your palate at the Fairmont Scottsdale Princess.  Award-winning Chef Michael Mina presents an upscale, contemporary American steakhouse like no other at our BOURBON STEAK restaurant.  Indulge in a tantalizing menu with modern fare featuring the finest cuts of beef, poultry, and fish, all slow-poached in butter, grilled and finished over seasoned wood-fueled flames.  The Scottsdale restaurant boasts three kinds of beef, from Certified All-Natural Angus Beef and American Kobe, to A-5 Japanese Prime Cut Kobe.  Modern classic American side dishes complement a unique wine list and handcrafted cocktails.

Open nightly for dinner, this Scottsdale restaurant is non-smoking, includes seating for up to 281 guests and serves as a physical homage to both the Southwest region and the spectacular architecture that was inspired by the desert during the arts and crafts movement.  BOURBON STEAK, with its sensual, warm nightlife appeal, ties together the purity of the desert, the crafts movement, and the steakhouse tradition.

An accomplished and acclaimed chef for his 39 years, Chef Michael Mina has been involved in numerous creative enterprises throughout the country.  Named Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, Chef Mina continues to dazzle the culinary world with bold dining concepts and fresh cuisine.

Hours Of Operation:

Cocktails
Bar opens daily at 5:30 p.m.

Dinner
Sunday – Thursday 5:30 – 10 p.m.
Friday – Saturday 5:30 – 10:30 p.m.

Dress Code:

Casual Chic

Reservations:

Reservations are recommended and can be booked online with your room reservations, or by calling the hotel directly at (480) 585-4848.

Menu:

ICE-COLD SHELLFISH

SHELLFISH COCKTAILS

• King Crab Legs
• Spice-Poached Prawns

ON THE HALF SHELL

• East and West Coast Oysters
• Littleneck Clams

CAVIAR BY THE OUNCE

• Russian Osetra Malossol
• Iranian Golden Osetra

APPETIZER

• TUNA: Ahi Tartare with Pine Nuts, Mint, Ancho Chile, Sesame Oil
• DUNGENESS CRAB: Crab Cakes, Tomato Preserve, Tabasco Vinaigrette
• AMERICAN KOBE BEEF: Filet Tartare, Classic Garnish, Grilled Pocket Bread
• GREENS: Black Olive Caesar, White Anchovy, Parmesan
• DUCK: Foie Gras Sliders, Pear Chutney, Arugula, Onion Jus

MICHAEL'S CLASSICS

• Maine Lobster Pot Pie, Garden Vegetables, Brandy Cream
• Miso-Glazed Black Cod, Scallop Dumpling, Bok Choy, Shiitake Consomme

RIBS

• Rack of Colorado Lamb, Balsamic Tepenade, Preserved Lemon, Rosemary Jus

FROM THE WOOD-BURNING GRILL

Features a selection of cuts from:

• All-Natural U.S.D.A Prime Beef
• Masami Farms Kobe Beef
• Japanese "A5" Kobe

SEAFOOD

• Ahi Tuna
• Scottish Salmon
• Kona Kampachi

ACCOMPANIMENTS

• Butter-Poached Lobster Tail
• Roasted Marrow Bones
• Grilled Foie Gras
• Garlic-Charred Prawns

CLASSIC AMERICAN SIDE DISHES

• Cheddar Cheese Potato Hashbrowns, Bacon, Scallions
• Bourbon Steak Trio of Duck Fat Fries
• Trio of Potato Purees, Lobster, Horseradish
• Truffled Mac & Cheese