SILICON VALLEY STEAK MASTERS

3rd Quarter 2019 - Bourbon Steak, Santa Clara

November 7, 2019 | Bill Baron "The Chairman", Michael Mulcahy "Lord Mayor"

 

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OVERALL RATINGS​​

• Bill Baron "The Chairman" - 3/5

• John Poch "Chef Boyardee" - 4/5

• Michael Mulcahy "Lord Mayor" - 4/5

• Ron Zraick "RonZ" - 4/5

• Pat Quinn "The Dictator" - 3/5

• Gary Christensen "Wingman" - 3/5

• Mike Preston "Ditch Digger" - 4/5

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Bill Baron "The Chairman"

 

Overall Experience:  3/5

• Michael Mina’s “Bourbon Steak” was a happening spot on the Thursday evening we visited.  The bar was jammed packed and is located within the “pub” setting of the larger restaurant facility.  The restaurant is a more refined experience.  We had an outstanding waiter who did a fantastic job for us.  Chef Boyardee brought plenty of wine for enjoyment and the steak was quite good.  I’m not sure I’d go back given its location as part of Levi Stadium yet if in Santa Clara and looking for a solid steak, Bourbon Steak would be my choice over Birks, Prime 109 or Fleming’s.

 

Food:  4/5

• The steak was super good, cooked perfectly and flavored really well. I was somewhat disappointed in the thickness of the meat…it could have been more…but the flavor and slight char on the exterior had me at the first bite.  And, it was delivered just the way I like it…no sauce or other takeaways. 

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Bar/Wine List:  3/5

• The bar service was good and the cocktails were delivered in a nice way and poured correctly.  That said, it was a super loud and “pub” like experience in that room and as such, was not my favorite bar experience.  Certainly not when thinking of a classic steakhouse but it is what it is.   

 

Service:  5/5

• Jerome was an outstanding service lead.  He did a very good job in serving our table.  I would have to say that he rivaled the top two servers we have experienced up to this point—one at TOWN and one at The Grill.  Awesome work with a super personality.  The team was great from there.

 

Ambiance:  3/5

• Nothing special by way of ambiance. And the bar/pub set up is, as I shared earlier, not my favorite environment.  The restaurant is nice but nothing special and is not a memorable setting.

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John Poch "Chef Boyardee"

 

Overall Experience:  4/5

• First Impressions at the Bourban Steakhouse was solid. You’re at a football stadium and with the multiple TV’s all along the bar and the Bourbon Pub with the NFL Thursday Night Football Game on added to the atmosphere. In addition to the energy the football game created, the open kitchen was a show in itself. The restaurants (Pub & Steakhouse) was busy and the chefs were in constant motion making a great backdrop to the bar. Great first impression. I expected this to be an expensive dinner, so I did not let the cost of items impact my review.      

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Food:  3/5

• As for the food, the duck-fat fries with the three accompanied sauces were excellent. The waiter noticed we were at the bar for a while and replaced the fries twice. We skipped the appetizers and went straight to the salad course … well most did. I ordered the Ricotta Cavatelli prepared with crab and lobster mushrooms in a Calabrian-chili pesto. Very creative dish. Cavatelli is the pasta of Naples – looks like gnocchi but made with ricotta & flour instead of potatoes. Nice portion and flavor that paired will with the pinot noir. Others at the table ordered the Caesar Salad and the Wedge. I did not try them, but both salads were well received.  As for the entrée’s … we were a group of eight and all ordered steaks. I had the 18-oz bone-in Prime New York Steak. Steak was charred prepared medium-rare, just as I ordered. I thought the steak was less than 18-oz, as was no more than one-inch thick and was surprised with s streak of fat on one end. The steak was okay – not bad but not superb. At a Michael Mina restaurant I expected superb. The ‘Market Sides’ were all very good, the “Magic” mirin-glazed mushrooms paired will with the NY. The mashed potatoes were well folded with butter, butter and butter (that’s a good thing) topped with chives and the creamed spinach gave me just enough greens with the NY. All three were good … just was expecting an “over-the-top” NY and was disappointed.

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Bar/Wine List:  5/5 

• Talk about a first impression … walk-in and there is the bar … the Bourbon Bar. A great modern look and a phenomenal selection of bourbons. They had all three bourbons I was considering and settled on a nice poor of Angels Envy neat. Bartenders were attentive, quick and helpful. The wine list is solid and very creative how they highlighted the most significant years in 49ers history paired with a classic wine of the same year. The best value was the 1984 Super Bowl year with a 1989 Diamond Creek Volcanic Hill Cabernet at $332. Very impressed when you find Kosta Browne, Littoria and Marcassin Pinot Noirs on a list. The Cabernet and Italian selections were excellent – though a bit high – but on par with high-end steakhouses. If you know your wines, you will find something. The sommelier was excellent. I brought some wine and the service was superb . Quickly replaced the glasses on the table to pair with the wines (burgundy & cabernet glasses) we brought. Decanted the cabernet immediately and made a nice recommendation of a Spanish Tempranillo. Very impressed with the bar and wine.

 

Service:  5/5

• The service was consistent all night – from the bartender to the waiter and the sommelier – consistently stellar. I was very impressed with the waiters positive attitude and understanding our need to “pace” the service. We had a “mini” board meeting at the table prior to ordering and he was patient to give us 30-minutes prior to taking our order. Exceptional service made up for NY Steak.

 

Ambiance:  5/5

• I The Borubon Steakhouse had the classic look with white linens, wine glasses and dark woods helping set the tone for a business dinner. I really liked the way the televisions were placed throughout the dining room – fitting for a football stadium. I would return to the Bourbon Steakhouse – though I will not order the NY.

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  4/5

• Not sure what took SVSM so long to get to this well-established restaurant by internationally recognized chef, Michael Mina. But during our 4th year in the steak and blog business, Bourbon Steak did not disappoint and rose high on my list as a must recommend. We entered the pub side of the restaurant where the host stand is for the finer dining Bourbon Steak. It was a “Thursday Night Football” night, so the pub was pumpin’ and the vibe was energetic, setting up SVSM for a really good night.     

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Food:  4/5

• The menu is steakhouse classic, with some very nice twists. My USDA Prime Dry Aged New York was perfectly prepared Medium Rare and very tasty. No dips or sauces for me, the beef needed no help. Started with a Wedge salad, which I never order, and definitely would have BS’s version again. Sides included creamed spinach and mushrooms, and while I am sure the boys ordered other sides, I stopped with those two very tasty additions.

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Bar/Wine List:  3.5/5 

• Although the host desk inside the pub provides a vibrant start to the evening, that experience is a bit disconnected from the finer dining experience next door. With a group of guys like us that works, but for the more traditional steakhouse experience or date night, that bar experience might impact the draw. My drink was good, and although I had no interaction with the bartender, I heard some of my fellow SVSM’ers saying he was not very welcoming.

 

Service:  5/5

• The highlight of our dining room experience was Jerome, our head waiter. His attitude, attention and vibe was great. He knew his stuff, the menu and his way around serving a big group of guys which can be tough to manage. He rolled with us and never lost his professionalism. His support team all shined, and although we didn’t interact with them too much, they did a seamless job.

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Ambiance:  4/5

• The idea of BS is very cool, yet risky. Eating a $70 steak under the bleachers of the 49er Levi’s Stadium doesn’t necessarily match up in one’s mind. The Pub next door fits with the stadium scene, but then you walk into a white table cloth fine dining establishment. Finishes are great, lighting is well suited, and the flow of the space is solid. Once you enter, the gargantuan building within which the restaurant sits, goes away and out of mind. 

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Ron Zraick "RonZ"

 

Overall Experience:  4/5

• Bourbon Steak is a Michael Mina Restaurant located in the bowels of Levi Stadium in Santa Clara.  This is the second Michael Mina restaurant we visited. The first was Arcadia and the experience at Bourbon was better.  At Arcadia, I ordered Japanese Wagyu, which tasted more like butter than steak.  We all stayed away from the Wagyu this time.  I love getting together with the Masters and all were in attendance except MJ (or as the Chairman calls him Jackass Billy Goat Lumber Boy) who thanks to Lord Mayor made a cameo appearance from Hawaii through the magic of FaceTime.  Our newest Master, John Poch aka Chef Boyardee, made his first official appearance as a Steak Master.

 

Food:  3/5

• Unlike the last couple of restaurants we visited, Dry Creek Grill and Grandview (not counting the amazing experience at the magnificent Preston Lake Tahoe), Bourbon Steak is a traditional steakhouse.  The gentle reader probably could have guessed by the moniker. Although there are menu selection for those who do not wish to indulge in the glory of charred, rare meat (including Michael Mina’s famous lobster pot pie) there are 7 steaks on the menu including the dreaded Wagyu (well, you can disagree with me). I ordered the shrimp appetizer to start and was disappointed, though no fault of the restaurant.  They did serve shrimp, just like the menu said, which were small.  The Grill on the Alley serves giant prawns; much, much better.  Lord Mayor ordered the wedge salad, and I traded a few shrimps for a few bites of the salad. Nice, but not memorable.  Now to the steak.  As I “dry age” into my 60s, I can’t handle 12, 13, 14 (or more) oz of steak.  So, Lord Mayor and I split the ribeye and it was very goo (photo attached).  Charred on the outside and medium rare on the inside with just the right amount or marbling and cap fat to give it that wonderful flavor that other cuts can only dream of. The creamed spinach was good, but the whipped potatoes were amazing: as much cream and butter as potatoes thy were a perfect addition to the plate.  We ordered the Chef’s selection for dessert, none of which I could eat so, as those of you who religiously read my reviews know (anyone? anyone?), I drink bourbon for dessert, which given the restaurant’s name was more than appropriate.         

 

Bar/Wine List:  4/5 (Bar), 6/5 (Wine)

• Bourbon Pub, an upscale bar attached to Bourbon Steak, was hopping when we arrived. The bartender was a little surly at first, but things smoothed out quickly. I ordered Blanton’s Bourbon, a nice smooth juice from Kentucky that is getting harder and harder to find.  Chef Boyardee brought some terrific wines to enjoy at dinner, including Kistler Pino Noir. All California Pinot Noir wine Makers should take lessons from Kessler.  Perfectly balanced and great with almost anything, or by itself.  Chef brought a couple of 20-year-old cabernet sauvignon. Cabs tend to be too “big” for my palette but laying these wines down for decades took most of the “bite” out of them and they were delicious also.  The wine as a 6 out of 5.

 

Service:  4/5

• Service got off to a rough start. The Chairman asked, in the beginning when we were relatively sober, how things are going in our lives. This is one of the many reasons Steak Masters is so great. Right in the middle of Bill’s “sharing moment”, our server, Jerome, thought it was a good time to ask us if we were ready to order.  Not a good time.  I strongly suggested he learn to read a room (amazing how brave I am sitting next to the Wingman with PQ, Jorge and “I Wanna Fight” aka Ditchdigger, in the vicinity).  Well, I thought we’d never see Jerome again.  But he wiped away his tears, put on his big boy pants and ended up being one of the better servers we’ve had.  Engaging, but not intrusive; good banter and a good sense of humor.  Definitely added to the dining experience.  In the bar, we got off to a bit of a rough start with the bartender, with fears of a Grandview repeat.  But things smoothed out pretty well and he turned out to be a good guy and a good bartended.  In his defense, until he knew what we were all drinking it was a little like herding cats.

 

Ambiance:  4/5

• The bar was hopping when we arrived and if it was closer to home, I may frequent it more often.  Not terribly dark and very lively.  The dining room was average at best, although they did seat us with the masses, which we like. 

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Pat Quinn "The Dictator"

 

Overall Experience:  3/5

• I have enjoyed lunch at Bourbon Steak server times since its opening at Levi’s Stadium, but never had the pleasure of dinning there for dinner. Our Chairman and his accomplice selected this establishment much to the excitement of the other SVSM’s. The parking was easy, I parked across the street, but they also have valet service. The bar friendly and the dinning area and table were comfortable. After you read the food rating below, you might not think that I would return. Bourbon Steak has too many things going right for it that I would not clear it from my docket due to one horrible steak. That being said, if I do have that poor steak experience the second go around, that would be my last. That being said, the Silicon Valley Steak Masters had a very enjoyable evening.

 

Food:  2/5

• The sole existence of a top-flight steak house is to knock your socks off with a perfectly prepared cut of meat. A cut that you should not be able to acquire at your local chain grocery store. The steak should be moist and exceedingly flavorful and for $70 it should be plentiful. My steak, the bone in New York was none of these. I ordered the steak medium rare but when I saw how thin the cut was I knew that there was no way it would be medium rare or flavorful…I was right. Literally, the thickness of the steak ran from 7/16” at the top of the steak, yes, not a misprint, down to 3/8” at the tip. I do not care who the Chef or cook is, one cannot reasonably cook a prime steak that is only ½’ cut and deliver it medium rare. A prime steak house serving prime beef should be delivering hand-cut product that can be cooked to any one’s preference. It was a total disappointment and surprise. Leading up to the (mis) steak was a tremendous experience of flavors starting with the most amazing seasoned French fries you could imagine. The table doubled down on that starter! Then came the best Caesar salad I have ever tasted. It was presented in a full wilted leaf fashion and covered in an extremely flavorful dressing, finely grated cheese and bits of bacon or maybe pancetta. The table shared sides that were good enough that they were all devoured, especially the creamy potato dish.

 

Bar/Wine List:  5/5

• I enjoyed one Old Fashion prior to being seated which was crafted just right. John Poch provided most of the wine at dinner and then when we ran through that he picked a few selections from their list. All the wines were amazing…Thanks JP!

 

Service:  5/5

• Service was on-point, friendly and timely. I was super pleased to understand that Michael Lowney has returned. Michael brings a wealth of restaurant expertise and works diligently to make sure all patrons are enjoying themselves. Our servers were enjoyable, informative and courteous.

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Ambiance:  4/5

• Bourbon Steak is a large venue built to accommodate crowds during the SF 49er games yet intimate enough to enjoy with a small group. The open kitchen by the bar is always a welcome scene to peer in a see the masters honing their craft. I had the fortunate opportunity to speak with Chef Mario Beabraut who explained their process and talked a little about the giant smoker that was hard at work outside. I wish we would have talked specifically about the cut and thickness of their steaks. That is one reason I always appreciate Morton’s Steakhouse. They wheel out the cuts of beef so you can personally witness what will be delivered. This should be a mandatory practice for any restaurant charging over $50 for a cut of meat.

 

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Gary Christensen "Wingman"

 

Overall Experience:  3/5

• I have had no previous experience with this restaurant and went with the expectation that with a famous chef’s name attached it would be very good. I assumed it would be a traditional steak house similar to the other venues we have visited. I got that wrong, this is basically a sport's bar at a football stadium with a restaurant attached in the back. I walked in to wall to wall televisions and standing room only around the hostess and bar. It’s my fault and my assumption that was off base. The restaurant is a much different experience than the bar area and given the location I can totally understand the reason for the layout. For me, it isn’t a traditional steak house so for overall experience I gave it a 3. Most of the clientele in the bar area was the “after work" crowd winding down from the day. It was tough to get a seat at the bar for one let alone our whole group so we ended up standing in the walkway. I basically bypassed the hostess when I walked in. She was completely inundated with people waiting to get a seat. Again, it’s just the nature of the facility that threw me off. Obviously there were a lot of people anxious to get in. 

 

Food:  3/5

• Bourbon Steak has a nice selection of steaks. They also have a decent selection of alternatives (Lobster Pot Pie, Rigatoni, Red Snapper, Herb Roasted Chicken and Shellfish Platters) unlike some of the more traditional steak houses we have visited. Our appetizers ranged from Mushrooms, Baby Bak Choy, Creamed Spinach, Mac & Cheese, Baked Potato and Potato Puree. They have a nice seafood selection and all the traditional cuts  of meat. For me it’s almost always the Ribeye. I ordered it Medium Rare as I always do along with the Wedge salad. The salad was great, crunchy and tasty. The steak was overcooked and more of a medium to well done than a medium rare. That’s a cardinal sin in my book for a steak house. I enjoyed the cut of meat anyway and probably should have mentioned it to the waiter but didn’t. Because of the steak I gave them a 3 for food. It’s really not fair simply because I can’t partake in the seafood and I should have given the waiter the opportunity to correct the mistake. Desserts were great but we didn’t go there for dessert so I didn’t really take them into consideration. 

 

Bar/Wine List:  4/5

• Only reason they got 4 stars here is because we brought our own wine compliments of Mr Poch. In keeping with the rest of the experience I'm sure they have a very nice wine list and we did order an additional bottle from their selection which was very good. Incidentally, they were quick to decant the bottles of wine we brought and attentively kept every glass full throughout our meal. Bar service was packed in the sport’s bar area of the restaurant but like most busy sport’s bars it was hard to get the bartenders attention and the waitress only came around occasionally. Drink service once we were seated improved but our waiter (who was great) was serving a number of tables and a bit distracted.  

 

Service:  4/5

• This rating is saying something in that we did not actually get a Chefs visit to the table. Maybe we are spoiled but we have received some pretty spectacular service at other venues including a regular and customary visit from the Chef. Our waiter was knowledgeable and focused on our experience and our food delivery was uniform. Questions were answered without hesitation. Recommendations were also made. Our server “Jerome” was personable and attentive even though with all the catching up we were doing we took forever to decide and actually order. Wine and water glasses were also well attended.  I did feel like Jerome was trying to serve too many tables at once and as a result he went missing at times but who knows the circumstances of that particular night. He’s a great personality and I would ask for him again.  

 

Ambiance:  3/5

• With respect to other full fledged steak houses across the Bay Area this restaurant is average to me and has less of a traditional steak house feel. It’s more of a sport's bar vibe with a restaurant attached. The bar area is huge but the restaurant is smaller than some we have visited. Bathrooms could have been a little cleaner but considering the volume of people they serve they were acceptable. This is a high traffic bar, not sure about the restaurant. We had a nice table and considering the size of the bar area just around the corner it was relatively quiet. The accommodation’s (table, chairs and setting) were nice and the feel of the restaurant area was also comfortable and nice. You have to accept that you are patronizing a sport’s bar with a restaurant so if you are after a quiet romantic experience you may have to make some exceptions. In my opinion it’s most likely worth it if you understand the nature of it.

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Mike Preston "Ditch Digger"

 

Overall Experience:  4/5

• What a great time!   As usual my time spent with the Steakmasters group is ALWAYS fun. Mix that with great food, drink, service, and pretty nice surroundings and we have a recipe for a spectacular evening.  In my humble opinion this evening and this location met those requirements. Just plain festive and fun.   

 

Food:  5/5

• I think all the food I tried was excellent. First of all the French Fry appetizer that the waiter brings in lieu of bread, is off the charts good. Caution: Highly addictive. The 3 sauces that come with those fries will make anyone want more. And so of course, lacking will power as I do, I ate way too many fries. Usually we load the table with appetizers but if that did happen I missed them. Maybe I just filled on fries and then my salad came. Which I thoroughly enjoyed as well. The wedge salad is presented so well and tastes even better. They take a full small head of butter lettuce (my favorite), cut it in half, hollow the middle, and fill it with all the goodies that make wedge salads so yummy. Delicious. And then came the main course, my usual.  Ordering the same cut every steakhouse makes a comparison so much easier. Plus the small fillet is just my favorite cut. Not a massive amount of steak but a very tasty morsel that leaves me wanting more.  This 8 oz fillet steak was excellent. Served medium as I always order and juicy and flavorful.  Once again, a treat! Shame on me, I cant remember the desert.  I was trying to not eat desert so maybe I just skipped it. But no matter how hard I tried to be calorie efficient this meal, I was undercut by the waiter bringing out bags of super yummy Michael Mina caramel corn. Dang that is addicting too. Had to eat a bag of that treat.

 

Bar/Wine List:  5/5 

• The bar was lively from the moment we walked in.  A four square bar with bartenders in the middle and tv’s galore.  A good fun look and very functional. We ordered drinks immediately and the bartenders provided excellent service. For me a starter glass of Pinot Gris followed by a Bullitt Rye and Coke. Pretty typical for me but always a good starter.  We did not linger at the bar long before being escorted to our table in the restaurant area. At that point we were gifted with great red wines brought to us by our Steakmaster brother Chef Boyardee. Chef B always provides good wine and we are so lucky to get to indulge in his generosity.  

 

Service:  5/5

• Wow, we had a great waiter. An ex-marine turned professional waiter, we won the luck of the draw. His name escapes right now which is a shame as he deserves credit. Fortunately my Steak Brothers will have his name and include it in their review. So deserved. The service was prompt and all items delivered were as ordered. He was excellent! And fun!!

 

Ambiance:  3/5

• I think that the bar/indoor picnic area of the steakhouse is lively and fun and very sports oriented. So a great place to drink and eat.  But the restaurant is off to the side, much quieter, and much more sterile. In fact the Thursday night that we attended the room was very quiet. Not a lot of folks there enjoying the great food and service.  Oh well, their loss. Lucky us. We had another special meal.