Inside the luxury Waldorf Astoria Monarch Beach Resort, celebrity chef Michael Mina's Bourbon Steak Orange County is a favorite fine-dining adventure for locals and guests staying at the 5-star property in Dana Point.
Born in Egypt, Chef Michael began his culinary journey at CIA in Hyde Park, New York. One of the first famous chefs he worked with was Chef Charlie Palmer at Aureole in New York City.
Later when he worked with Chef George Morrone, the two developed an upscale seafood concept in San Francisco. Together they opened AQUA, earning Rising Chef of the Year and Best Chef: California, by the James Beard Foundation Awards.
Years later Chef Michael brought his culinary and business experience to form MINA Group, and now owns more than 30 award winning restaurants around the world.
This esteemed chef has been the featured chef at the James Beard House, and has prepared epic meals for three U.S. presidents: Bill Clinton, George W. Bush and Barack Obama.
The fine dining experience begins with three menus delivered to the table. One is a cocktail menu offering Old School and New School Cocktails. Highlights include an Old School Paloma made with Patron Silver Tequila, grapefruit, lime juice, agave and club soda. The New School Paloma is made a newer take on the cocktail made with vanilla and fresno infused Dos Hombres Mezcal, grapefruit, yuzu juice and sparkling grapefruit.
They do this with creative Old School and New School concept also with Moscow Mule, Bee's Knees. Hemingway Daiquiri, Pisco Sour, Negroni, Old Fashioned, New York Sour, Manhattan and Penicillin.
Walking into the restaurant, one notices hundreds of bottles of wine stored in beautiful clear glass walls. The wine list offers pages of Old and New World red, white and rose' wines from all over the world. There is a description of each varietal with aroma, region, flavor and nuance profiles, such as the Terrebrune Rose' from Provence, France. It offers 'aromas of white peach and thyme with a little ocean spray finish.'
Guests sit inside a formal dining room overlooking the resort lawn and swimming pool, with the Pacific Ocean and Catalina Island beyond. Each diner receives an amuse bouche to start off the evening after their beverage arrives.
Next containers of three different french fries in duck fat are enhanced with different seasonings and three different sauces. The brioche bread roll at Bourbon Steak is filled with truffle butter and topped with and sea salt.
There are a variety of appetizers on the menu such as Michael's Ahi Tuna Tartare, and salad's include The O.C. enhanced with succulent Maine lobster claws, sliced avocado, Bibb lettuce leaves, and citrus slices.
Chef Michael and Executive Chef Chris Sanchez bring the Bourbon Steak experience to life, creating classic American fare infused with a world of appealing flavors and dramatic flair.
Immersive dining elements include pushing a rolling cart to diner's tables to open and serve a large enough for two people Maine Lobster Pot Pie. It's filled with warm seasonal vegetables and tender lobster bathing in a brandied lobster cream sauce. Other divine dishes include a Mary's whole-fried chicken served with two sides - truffle mac and cheese and charred asparagus. The ribeye cap is served under a glass dome. Herbal smoke wafts out onto the table towards the diner when the cover is lifted and swirled in the air for a pleasurable multi-sensory experience.
A fan favorite dessert is the beautifully presented basque cheesecake. It's light, creamy and served on a splash of caramel sauce with edible flowers and compressed melon spheres.
Afterwards sip a glass of port, before walking back to your spacious guest room or suite for a surprise gift from the hotel waiting on your bedside table.
