Set the scene.
The allure of New York’s mid-century society age—the 1950s and 1960s—still pulses through Manhattan institutions that remind us of the city’s golden era. While the days of Truman Capote’s Fifth Avenue swans indulging in martini-fueled gossip sessions at La Côte Basque and the hedonistic heights of Studio 54 are long gone, certain hotels, restaurants, and speakeasies manage to capture the spirit of this legendary bygone era today.
Sitting on the ground floor of the iconic Essex House Hotel on Central Park South, Bourbon Steak New York is one such institution. After checking in at the host stand, you’ll pass through a lounge adorned with low-slung couches and a bar frequented by Uptown’s sharp-suited professionals.
Then, you’ll enter the spacious dining room, where a moody atmosphere unfolds in a palette of burgundy-tiled walls, dark brown booths, and cascading greenery. It’s the kind of place where time seems to slow down, and you wouldn’t blink twice if the cast of Downton Abbey suddenly appeared in the booth next to yours (and yes, this actually happened, according to the staff).
What can we expect from the food?
Under the direction of Chef Michael Mina—award-winning celebrity chef, restaurateur, and cookbook author—this iteration of Bourbon Steak feels like a love letter to the classic American steakhouse. Blending tradition with innovation, the restaurant offers a sophisticated dining experience, made even more personal with a reservation confirmation call on the day of your visit.
Your meal begins with a delightful twist: a French fry flight featuring three sauces—aioli, house-made ketchup, and an in-house bourbon steak sauce—replacing the traditional bread and butter. Prefer the classic route? The Pinwheel Brioche with black truffle butter and sea salt is still available.
For appetizers, don’t miss the bacon-wrapped scallops served with cranberry, turnip, Marcona almond, and foie gras emulsion; the white truffle agnolotti with stracciatella cheese, truffle butter, and parmesan; Michael Mina’s Tuna Tartare with quail egg, pine nut, mint, Asian pear, and habanero-sesame oil; or the fresh hearts of palm salad, featuring butter lettuce, ruby red grapefruit, avocado, and a drizzle of Dijon vinaigrette. Pair this with their oysters on the half shell or the Maine lobster, and you’ve got yourself set for a memorable steak dinner.
After savoring the starters, prepare to dive into the finest cuts of premium beef. The eight-ounce rib cap steak—a prized cut from the outer edge of a ribeye roast—was juicy and perfectly cooked to a medium-rare finish. Then there’s the “World of Wagyu” category, featuring prestigious selections like the Washugyu boneless ribeye and Hokkaido A5 striploin, showcasing Executive Chef Bryan Ogden and Chef Mina’s mastery of the steakhouse craft. We recommend pairing your cut with classic accompaniments such as béarnaise, au poivre, or a horseradish crust for an elevated experience.
A proper steak dinner isn’t complete without equally impressive sides, and Bourbon Steak delivers. The creamed spinach with shallots perfectly balances creamy decadence and fresh, veggie-forward flavor. And the black truffle mac & cheese—served in a stacked noodle format rather than the typical gooey pasta side—offers a refined twist without the carb overload.
For non-steak lovers, there are equally enticing options. The salt-baked sea bream is expertly prepared tableside and served with a citrusy lemon-oregano vinaigrette and zucchini. Seafood enthusiasts should also consider the indulgent Maine Lobster Pot Pie. Packed with market vegetables, fingerling potatoes, and a luxurious lobster-cognac emulsion, it’s a splurge-worthy delight at $135—but trust us, it’s worth it.
And who would we be if we didn’t mention dessert? You’ll likely be full to the brim, but trust us, you’ll want to persevere and indulge in the tower of warm beignets. Served with a trio of dipping custards—Macallan 12-year butterscotch pudding, crème brûlée with fresh raspberries, and milk chocolate pot de crème—it’s the perfect sweet ending to an unforgettable meal.
Tell us about the drinks.
The beverage menu sets the tone for an exceptional evening. An artfully designed, illustration-style menu invites you to indulge in more than one drink (and you absolutely should). The Bourbon Steak Martini is a fan favorite, made with a secret recipe featuring Grey Goose chilled straight from the freezer and served with a sidecar that makes every sip even more enjoyable. We also loved the herbal complexity of their Single Barrel Old Fashioned, as well as the Polite Company mocktail—featuring Lyre’s London, Lyre’s Italian Spritz, lime, almond, cucumber, mint, and Fever Tree Tonic—perfect for a refreshing accompaniment to such a hearty meal.
Wine lovers will appreciate the extensive selection of whites, reds, rosés, and sparkling options. Red wine is a natural pairing for steak, so consider opting for the Pinot Noir from Burgundy, France, or the Cabernet Sauvignon from California’s Santa Ynez Valley to elevate your dining experience.
Final thoughts?
Bourbon Steak New York masterfully blends old-world glamour with modern luxury, delivering an unforgettable dining experience where impeccable food, drinks, and atmosphere transports you to Manhattan’s golden era.
Top Takeaways
Location: Central Park South, New York City
Address: 160 Central Park S, New York, NY 10019
Cuisine: American steakhouse
The vibe: A modern luxury steakhouse that nods to New York’s glamour age of the ‘50s and ‘60s, with moody interiors and a ritzy menu.
Pricing: $$$
Takes reservations? Yes – sevenrooms.com
Our favorite dish on the menu: The 8 oz. rib cap steak, paired with creamed spinach and mac & cheese, pretty much sums up our death row meal. So, that.
The attire: Smart casual with a touch of elegance.
Breakfast, Lunch, or Dinner: Dinner: Monday–Sunday, 5 PM–10 PM; Breakfast: Monday–Friday, 6:30 AM–11 AM; Saturday–Sunday, 7 AM–11:30 AM; Bar & Lounge: Monday–Sunday, 12 PM–1 AM; Lunch (Lounge only): 12 PM–3 PM
