Although The Americana at Brand and The Grove were developed by the same company (Caruso Affiliated), the fountains and clang cars are exactly the same. In fact, Americana and Glendale Galleria are next to each other, and there is a lot to eat and drink nearby; free parking is also more intimate than The Grove. American chef Michael Mina, who has nearly 20 restaurants, opened a steakhouse Bourbon Steak in Americana. The team was invited to try it.

The decoration of the restaurant is low-key and elegant. Like most expensive restaurants, the lighting cannot be darkened. The dining atmosphere is warm. The entrance is a small baking display, and then there is a scattered seat. At the innermost position, there is a private dining room, which is suitable for small and relatively private events.

The pre fixe menu was offered that day, and many of the restaurant's signature dishes are among them. The team also tried several cocktails and spirits.

Cold cuts are seafood platter. The oysters are small but full.

At the same time, there are three French fries, kimchi, parmesan and barbecue sauce. French fries are fine fries.

One of the cold cuts, Ahi Tuna Tartare, tastes lighter

Wagyu Carpaccio imported from Japan is not difficult to see from the amount of dishes. Japanese Wagyu is much more expensive than yellowfin tuna.

Heirloom tomato. Heirloom tomato is a popular dish recently. Wholefoods also advertised their heirloom tomato in the women's prison (Orange is the New Black). Ancient tomatoes emphasize non-GMO, non-hybrid and natural ripening, and are favored by people who love health. This is what I think is special in the appetizer. The fried onions are average, and the tomatoes are really sweet.

Seafood is Michael Mina's signature dish, pastry maine lobster pot. I have to say that it looks like comfort food that we will love. Strong taste, good taste and high calories. It is estimated that the lobster soaked soup is prepared, and the pre-processed lobster is added, and then the puff pastry is covered and put into the oven.

Poultry is Oven Roasted Organic Chicken, and the side dish is Mac n Cheese with truffles. The grilled chicken has a moderate heat, but is slightly salty.

The beef used in the main course is US USDA Prime and Australian Wagyu.Wagyu used to refer to Japanese beef, but the production in Japan is certainly not enough to satisfy the appetite of the people of the world. So "world wagyu" such as American wagyu and Australian wagyu came into being. It is a Japanese breed of cattle, but it is produced in other regions.

The favorite garnish is lobster whipped potato, which is smooth and creamy. Of course, the heat is nothing.

The creamed spinach is different from the spinach leaves commonly bought in stores. This spinach is stalk-like, which is more like spinach in China.

Asparagus and Seven Treasure, with red wine and red meat, can slightly reduce the guilt of diners.

Dessert is custard with grapefruit and lemongrass sauce and basil crumbs (Vanilla Lemongrass Panna Cotta). The milk jelly is not moved by the effects of gelatine, but it is too sweet to eat even with sour and vanilla Suitable for a cup of coffee (or wine).

In addition to a dinner, there is a lot of alcohol on the day. One of the specialties of Bourbon Steak is that there is a Japanese-style whiskey stand, there will be a table service on-site, and the glass of the spirits is coated with sprayed raspberries and strawberries to add aroma. The wine list in this store is very thick, in addition to aged spirits, there are some refreshing cocktails for ladies to choose from.

In general, although the price is not low, but the food is more cost-effective (full portion) compared to other restaurants, and there is a decent wine list. In addition, I can feel that the chef has designed a lot of Asian Twist. Although it is still Western food, Asians should also accept it very well.
Bourbon Steak also participated in Dine LA, interested students poke here to learn moreLos Angeles Restaurant Week.

Bourbon Steak Address: 237 S Brand Blvd, Glendale, CA 91210 (818) 839-4130 Official website