Bourbon Steak Unveils Sunday Brunch

Nestled inside Aventura's Turnberry Isle Resort is Bourbon Steak, James Beard Award-winning chef and restaurateur Michael Mina's modern American steak house. Though you wouldn't know from the outside, Sundays inside the eatery will become a tradition with the launch of a three-course brunch helmed by executive chef Gabriel Fenton.  

For the $65-per-person prix fixe, guests choose two main dishes from a selection of about 20. A basket of freshly baked breads — including croissants, biscuits, and other doughy treats — is delivered warm to each table before Bourbon's Sunday feast begins.

Begin under the "First Course" section of the menu. There are dishes for all levels of hunger. On the lighter side, try the market fruit, with greek yogurt, house-made granola, and the day's selection of fruit, or the heirloom tomatoes, with burrata cheese, tomatoes, and banyuls. For something not too light and not too heavy, order the ahi tuna sashimi, with fresh wasabi, house-made ponzu, and pickled cucumbers, or the king crab deviled eggs, with spicy mayo and smoked paprika. 

On the heavier side, choose between a crispy pork terrine, made with a 45-minute organic egg and drizzled in truffle hollandaise, or the Anson Mills white cheddar grits, served with braised Wagyu short rib and tomato relish. Both dishes are the most popular picks as a first course, but make note they're filling.  

In the "Second Course" section, plates are equally divided between breakfast- or lunch-oriented. All are served with steak-house home fries and a choice of bacon or breakfast sausage.

For breakfast brunch-goers, try the brioche French toast, which has a slight crisp on the outside and a creamy and gooey texture on the inside. It's served with foie gras butter and huckleberry syrup; or the ricotta and blueberry pancakes, which come stacked in two piles with four thin cakes on each side. Both plates are drizzled and filled with blueberries adding a sweet and sour taste on every bite.

For a compromise between breakfast and lunch, order the six-ounce steak and eggs, featuring herb-infused scrambled eggs, home fries, and Delmonico steak cooked to order. Or skip the steak and go for a traditional veggie scrambled eggs containing peppers, mushrooms, caramelized onions, and spinach. On the lunch side, choose among an all-beef burger, grilled Scottish salmon, and crispy chicken salad.

For dessert, expect a selection of the chef's daily-made sweets, which might include various cookies, red velvet cupcakes, coconut pastries, and berry and chocolate squares. 

For boozy brunch pairings, diners can build their own bloody mary or default to a mimosa, both at an extra cost. Supplemental options — such as a shellfish platter, caviar, and a Maine lobster potpie — for both courses are available for an additional price. 

For more information and reservations, visit

Follow Clarissa Buch on Twitter

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Clarissa Buch Zilberman is a writer and editor, with her work appearing in print and digital titles worldwide.
Contact: Clarissa Buch