There are classic steak houses, there are modern steak houses, and then there's Bourbon Steak, which demands a category all its own. You know Michael Mina. He's the Michelin-starred toque who, besides running a restaurant empire, has uncovered the secret to the perfect steak: butter-poaching it and then slow-cooking it in a wood-fired grill to eliminate the bull's-eye effect. What does that mean? Every cut of beef is pristinely and evenly cooked from top to bottom but remains juicy. If you like fries with your steak (who doesn't?), you'll be pleased to know that suppertime begins with a well-seasoned trio (rosemary-herb, onion, and smoked paprika) of duck-fat potato slivers. It's on the house. Consider it Mina's way of welcoming you to his not-so-humble abode at Turnberry Isle Resort & Spa. Sure, the trek up to Aventura for a piece of meat might seem overly ambitious, but this is a meat lover's paradise. Even so, nonsteak offerings are copious. Check out the decadent Maine lobster potpie with brandied truffle or miso-glazed sea bass. It melts on the tongue. And even though you won't find the all-beef dry-aged burger doused with secret sauce on the dining room menu, order it anyway, along with the pillow-like beignets, which come with Macallan 18-year butterscotch dipping sauce. We told you this deserved a category all its own.
Readers' choice: Smith & Wollensky