There's a day left to do it! For a quick escape this month, Michael Mina's Bourbon Steak is featuring some gorgeous gins in its Juniper in July special.
Located in the classic St Francis Westin in Union Square, the airy, cathedral-like steakhouse with high ceilings, classic arches, and roman columns offers a civilized spot for diners looking for a chance to try expertly crafted classic martinis with a unique selection of gins.
Steered by bar manager Adam Reaume, the menu is comprised of martinis ($14) with made from eight different gins, mostly locally distilled. These include Barr Hill, Distillery No. 209, Junipero, Monkey 47, Spirit Works, St. George Dry Rye, Uncle Val's, and Voyager.
I tried the martini with Monkey 47 (an $8 supplement), a high quality German gin with exceptionally big, bold botanicals—one of the most distinct gins I've ever tried. The name is particularly apt because of its 47 botanicals distilled down to 47 proof. This is served the traditional fashion with vermouth and a very untraditional marshmallow grain garnish—a flavor that brings a creamy addition to the rich martini.
The rest of the menu is comprised of classic cocktails inspired by the 19th-century barman Jerry Thomas that also go well with steak. To add to that, Adam created some whiskey cocktails and specialty cocktails of his own design. It's a cocktail program designed to go well with the food. Seasonal bounty from the local farmers market is often incorporated into the cocktails, and house cocktails are usually inspired by a dish or element on the food menu.
After the martini, I indulged in The Saint of Pier 50, which is made of 209 gin, along with strawberry. It tasted bright citrusy along with strong botanicals.
My friend Tom, meanwhile, reached for Thyme for Smile (he is always one for puns). The drink is made with Monkey shoulder gin, grapefruit, aperol, and thyme—which results in a light, but herbaceous cocktail—a good pairing for food.
Speaking of food! The drinks are designed to go with a delightfully hearty menu of steak. One of my favorites.
We started by trying their "fresh ricotta gnudi," a delicious take on meatballs, braised dandelion, caramelized parsnip, and parmigiano-reggiano. Bone-marrow rich with tender meatballs make it a perfect bite.
I also tried their steak tartar, which was part of their daily special: Steak Tartar with Caper Relish, Pickled Mustard Seeds, Pearl Onions, Horseradish-yogurt Puree, Egg Yolk, Squid Ink Beef Chicarones. From the moment I heard of it, I knew I wanted to try it. After all, who doesn't like tartar and squid ink?
Of course, the star of the night was the steak!
The staff recommended the 10 oz imperial flat iron, a wagyu, but one that still has some of the texture of an American steak. Sometimes wagyu can be overwhelmingly buttery and rich. This imperial flat iron was the perfect mixture of texture and richness.
Tom and I also shared the short rib—a plate of farro verde, beech mushroom, baby carrot, and caramelized onion sauce for two to share.
We finished the night with some beautiful desserts.
Silky buttermilk panna cotta with fluffy citrus sponge cake, rhubarb sorbet, and kaffir lime.
And pillowy beignets, served with cinnamon sugar and macallan caramel custard (dipping the fried doughy pieces into the caramel was as delicious as it sounds!).
Enjoyed, of course, with a drink—this one a classic Hanky Panky from the Savoy Cocktail book, here with Voyager gin mixed with fernet and a Carpano Antica, a sweet, herbaceous vermouth. It's a slow, slightly bitter drink that ends the meal well.
Finished with some house treats.
A classic and elegant San Francisco dinner. :-)
Bourbon Steak
335 Powell St
San Francisco, CA 94102
(415) 397-3003
bourbonsteaksf.com
Posted by Noelle
Located in the classic St Francis Westin in Union Square, the airy, cathedral-like steakhouse with high ceilings, classic arches, and roman columns offers a civilized spot for diners looking for a chance to try expertly crafted classic martinis with a unique selection of gins.
Steered by bar manager Adam Reaume, the menu is comprised of martinis ($14) with made from eight different gins, mostly locally distilled. These include Barr Hill, Distillery No. 209, Junipero, Monkey 47, Spirit Works, St. George Dry Rye, Uncle Val's, and Voyager.
I tried the martini with Monkey 47 (an $8 supplement), a high quality German gin with exceptionally big, bold botanicals—one of the most distinct gins I've ever tried. The name is particularly apt because of its 47 botanicals distilled down to 47 proof. This is served the traditional fashion with vermouth and a very untraditional marshmallow grain garnish—a flavor that brings a creamy addition to the rich martini.
The rest of the menu is comprised of classic cocktails inspired by the 19th-century barman Jerry Thomas that also go well with steak. To add to that, Adam created some whiskey cocktails and specialty cocktails of his own design. It's a cocktail program designed to go well with the food. Seasonal bounty from the local farmers market is often incorporated into the cocktails, and house cocktails are usually inspired by a dish or element on the food menu.
After the martini, I indulged in The Saint of Pier 50, which is made of 209 gin, along with strawberry. It tasted bright citrusy along with strong botanicals.
My friend Tom, meanwhile, reached for Thyme for Smile (he is always one for puns). The drink is made with Monkey shoulder gin, grapefruit, aperol, and thyme—which results in a light, but herbaceous cocktail—a good pairing for food.
Speaking of food! The drinks are designed to go with a delightfully hearty menu of steak. One of my favorites.
We started by trying their "fresh ricotta gnudi," a delicious take on meatballs, braised dandelion, caramelized parsnip, and parmigiano-reggiano. Bone-marrow rich with tender meatballs make it a perfect bite.
I also tried their steak tartar, which was part of their daily special: Steak Tartar with Caper Relish, Pickled Mustard Seeds, Pearl Onions, Horseradish-yogurt Puree, Egg Yolk, Squid Ink Beef Chicarones. From the moment I heard of it, I knew I wanted to try it. After all, who doesn't like tartar and squid ink?
Of course, the star of the night was the steak!
The staff recommended the 10 oz imperial flat iron, a wagyu, but one that still has some of the texture of an American steak. Sometimes wagyu can be overwhelmingly buttery and rich. This imperial flat iron was the perfect mixture of texture and richness.
Tom and I also shared the short rib—a plate of farro verde, beech mushroom, baby carrot, and caramelized onion sauce for two to share.
We finished the night with some beautiful desserts.
Silky buttermilk panna cotta with fluffy citrus sponge cake, rhubarb sorbet, and kaffir lime.
And pillowy beignets, served with cinnamon sugar and macallan caramel custard (dipping the fried doughy pieces into the caramel was as delicious as it sounds!).
Enjoyed, of course, with a drink—this one a classic Hanky Panky from the Savoy Cocktail book, here with Voyager gin mixed with fernet and a Carpano Antica, a sweet, herbaceous vermouth. It's a slow, slightly bitter drink that ends the meal well.
Finished with some house treats.
A classic and elegant San Francisco dinner. :-)
Bourbon Steak
335 Powell St
San Francisco, CA 94102
(415) 397-3003
bourbonsteaksf.com
Posted by Noelle
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