If you had a winning day, or even if you
didn't, celebrate at Bourbon Steak in Turn-
berry Isle, operated by James Beard-Award
winning chef Michael Mina.
The first thing you will encounter is a
48-page drink menu. There are five pages
alone of bourbon choices.
The specialty of the house is the Cap of
Ribeye Steak, a sirloin cut taken from the
triangular muscle sitting right over the top
sirloin cut. It' such a small part of the over-
all meat that Bourbon Steak often runs out
of it. But that's ok, as the traditional Ribeye
I had melted in the mouth. Instead of bread,
they serve three kinds of french fries, each
with its own dipping sauce. The mac and
cheese side was just as terrific.
BOURBON STEAK
Post-Races
