Bourbon Steak at The Americana is the perfect place for a relaxing business lunch. The spacious interior is decorated with warm woods, reminiscent of a yacht’s interior. There is a large centerpiece bar with a nice cocktail program. The cocktails are light and refreshing, but they also have a serious whisky program, as you would expect from a good steakhouse these days. They even have tableside whisky service, and feature a selection of Japanese whiskies. We enjoyed the “mocktail” inspired by the Cape Cod with cranberry, tonic water and lime. Other guests were treated to Lucky Lindys made with Double Cross Vodka, Orange, Aperol, Kaffir Lime and Honey.
Bourbon Steak is the creation of James Beard award-winning chef and restaurateur Michael Mina, who runs 18 restaurants, including 4 Bourbon Steaks. His philosophy of cooking is centered around a balance of acidity, sweetness, spice and fat/richness. Chef Kyle Johnson is running the show in Glendale. His background is in French classics (Guy Savoy!) and steak (Charlie Palmer’s), and his vision is not to reinvent the wheel, but to execute the classics with seasonal, quality ingredients and maybe turn the spices up a notch. For the most part, the lunch menu is on the light and healthy side, but there is still plenty to satisfy the steak lovers.
Friday we were invited to preview the new lunch menu before its formal debut. We loved the Duck Spring Rolls with cilantro and mint accompanied by a ginger-chili dipping sauce. The trio of ceviche included halibut in a creamy, delicate sauce, salmon, and octopus with kimchi. Another dish we adored was the Beets and Burrata with watercress, farro, quinoa, wild rice and saba. I can’t see just eating the beets and burrata as a stand-alone salad, I would order it as a light starter to share.
If you want a refreshing and delicious main dish salad, go for the soba noodles with crab. It’s so nice to have luscious chunks of real crab in a restaurant instead of imitation krab. This dish got everyone at the table excited, and we are jaded food writers, mind you. If you insist on having greens in your salad, the chef’s personal spin on both the nicoise and the Chinese chicken salad keeps them crisp and refreshing, but with enough protein to satisfy the appetite.
The steak in the steak frites is exceedingly tender and quiets a craving for red meat without weighing you down. The burger is made from brisket and chuck with just a little bit of fat trimmings from the A-5 Ribeye. It is big and juicy and will make your dining companions jealous. If you still have your heart set on a big ass steak, they do have a filet mignon and ribeye on the menu.
Unfortunately, I had to leave lunch before dessert was served. However, Eddie Lin of Deep End Dining informed me, “the chocolate peanut butter mousse was super rich and delicious, like a Powerball winner’s version of the Reese’s Peanut Butter Cup.”
Bourbon Steak will also be serving a 3-course prix fixe lunch highlighting a different regional or international cuisine each month. I noticed that besides the tableside whisky service, they also feature a shellfish cart and a treat trolley. Treat trolly? I missed the treat trolly?
