You know that feeling when you walk into a place and just know you’re about to drop a small fortune, but somehow, you don't even care? That’s the vibe at Ray Hotel. Delray Beach has plenty of spots where you can grab a decent taco or a cold beer by the sand, but Michael Mina’s presence here changed the local hierarchy. Honestly, when people look up the Bourbon Steak by Michael Mina Delray Beach menu, they’re usually looking for one thing: the duck fat fries. It’s a signature for a reason.
Most steakhouses give you a basket of bread that fills you up before the $70 ribeye arrives. Not here. At Bourbon Steak, they bring out a trio of fries poached in duck fat, accompanied by three distinct dipping sauces. It's a power move. It tells you exactly what kind of night you're in for.
The Meat of the Matter: Understanding the Bourbon Steak by Michael Mina Delray Beach Menu
Let’s get into the weeds of the menu because it’s not just a list of grilled proteins. Mina’s philosophy relies heavily on "butter poaching." Before the steaks ever touch the wood-fired grill, they are slow-cooked in butter. It sounds excessive. It is. But the result is a texture that most home cooks—and frankly, most other restaurants in Palm Beach County—just can’t replicate.
The menu usually breaks down by "The Cuts." You’ve got your standard 8oz Filet Mignon, which is lean and buttery, but if you’re actually here for the full experience, you look at the Dry-Aged section. We’re talking 28-day dry-aged New York Strips and Delmonicos. Dry-aging isn’t just a buzzword they throw around to hike the price by twenty bucks; it’s a chemical process where enzymes break down the connective tissue and moisture evaporates, concentrating the flavor into something almost nutty or blue-cheese-like.
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If you’re feeling particularly flush, the Japanese A5 Wagyu is always there, beckoning from the top of the price bracket. It’s sold by the ounce. It’s rich. It’s basically meat-flavored butter. Most people find four ounces is plenty because it's so incredibly dense with marbling.
Beyond the Beef
Interestingly, some of the best things on the Bourbon Steak by Michael Mina Delray Beach menu have nothing to do with cows. The "Mina Classics" section is where the chef's heritage and fine-dining pedigree really shine. The Michael Mina Ahi Tuna Tartare is legendary for a reason. It’s prepared tableside, which adds a bit of theater to your dinner, mixed with ancho chili, sesame oil, and pine nuts. It’s bright and clean, which you need before you dive into a plate of heavy fat and protein.
Then there’s the miso-marinated sea bass. If you’re not a steak person—first of all, why are you here?—this is your go-to. It’s silky.
The Sides and the "Hidden" Gems
Don't ignore the vegetable sides. Seriously.
The Mac & Cheese at Bourbon Steak isn’t the neon-yellow stuff from your childhood. It’s usually a black truffle version that smells like the forest floor in the best way possible. And the creamed spinach? They often top it with a fried egg or infuse it with enough garlic to keep vampires away for a century.
- The Wedge Salad: It’s a classic, but they elevate it with point reyes blue cheese and thick-cut bacon.
- The Wine List: It’s massive. Sommeliers here actually know their stuff and won't just point you to the most expensive Cabernet on the list.
- The Cocktails: Since "Bourbon" is in the name, the old fashioned variations are top-tier. They use high-end bitters and clear ice.
The atmosphere in the Delray location, tucked inside The Ray, is a bit more "tropical chic" than the moody, dark-wood dens of Mina's other locations in Miami or Nashville. It feels like Florida. Large windows, open spaces, and a crowd that looks like they just came from a yacht or a high-stakes board meeting.
Why the Price Tag Stings Less Than You'd Think
Look, dinner here for two is easily going to clear $300 if you have a couple of drinks and a side dish. That’s just the reality of 2026 dining in a luxury hub like Delray. But you aren't just paying for the calories. You're paying for the fact that the kitchen staff spends hours skimming impurities off butter and monitoring the temperature of a wood-fired grill that could probably power a small village.
One thing people get wrong about the Bourbon Steak by Michael Mina Delray Beach menu is thinking it’s a "special occasion only" spot. While it definitely fits that bill, the bar area offers a slightly more approachable way to experience the brand. You can often grab a burger—which is arguably one of the best in the city—and a glass of wine without the full three-course commitment.
The burger is a blend of dry-aged scraps and prime cuts. It’s juicy. It’s messy. It’s exactly what a bar burger should be when a Michelin-starred chef is behind the concept.
Navigating the Seasonal Changes
The menu isn't static. While the steaks and the tuna tartare are permanent fixtures, the "Market Sides" and certain appetizers rotate based on what’s actually growing in Florida. In the winter months, you might see more root vegetables or stone crab making an appearance. In the summer, they lean into citrus and lighter vinaigrettes to combat the Florida humidity.
Check the "Chef’s Tasting" if it's available. It’s usually a curated journey through Mina’s greatest hits. It’s a lot of food. Like, a lot. Don't eat lunch if you're going that route.
Final Practical Advice for Your Visit
If you're planning to tackle the Bourbon Steak by Michael Mina Delray Beach menu soon, keep these logistics in mind. Reservations are non-negotiable on weekends. If you show up on a Saturday night at 7:00 PM without a booking, you'll be staring at the host stand with a very hungry look on your face for a long time.
- Valet is your friend. Parking in downtown Delray, especially near Pineapple Grove, is a nightmare. Use the hotel valet.
- Dress the part. You don't need a tuxedo, but leave the flip-flops for the beach bars. Think "upscale casual."
- Ask about the off-menu specials. Sometimes the kitchen has a specific cut of Wagyu or a seasonal seafood catch that hasn't made it onto the printed menu yet.
- The Fries. I’m mentioning them again because people genuinely forget they are complimentary. Don't order an extra starch appetizer until you've seen the size of the fry trio.
When you sit down, take a second to look at the grill. It’s the heart of the restaurant. Everything revolves around that specific type of heat—that wood-fired char that you just can't get from a gas broiler. That's the secret sauce. That’s why the Bourbon Steak by Michael Mina Delray Beach menu remains a titan in a city that is increasingly crowded with "luxury" dining options that don't always deliver on the plate.
To get the most out of your experience, start with the tuna tartare, share a mid-course of the truffle mac and cheese, and split a large dry-aged porterhouse. It allows you to taste the range of the kitchen without hitting a wall of "meat fatigue" halfway through the meal. Finish with the beignets if they’re on the dessert card—Macallan butterscotch sauce is a life-changing addition to fried dough.