Nashville is known for its music and hospitality, but during my recent trip this summer, it revealed itself as a gastronomic gem. My hosted stay at the JW Marriott Nashville set the stage for an unforgettable evening at Bourbon Steak by Michelin star chef Michael Mina. Bourbon Steak is a restaurant that promises to delight the senses with high-quality cuts of American beef, Kobe beef, Wagyu, and a 360-degree view of Nashville skyline from the 34th floor.

Allow me to set the scene for you. Upon entering Bourbon Steak, the ambiance strikes a perfect balance between sophistication and warmth. The elegant décor and attentive staff immediately set the tone for what would be an extraordinary culinary adventure and made this not only the highlight of the trip but also a core memory for my guest and me.

Our journey commenced with the Cast-Iron Broiled Shellfish Platter for two that was a feast for both the eyes and palate. The platter showcased an array of delectable seafood including succulent lobster, king crab, Gulf shrimp and oysters, all beautifully arranged and bursting with flavor. This came as no surprise, as this restaurant is home to Nashville’s freshest seafood and shellfish, with shipments arriving almost daily. We also tried the Ahi Tuna “Rolls,” and these were delicious, but the platter … I can still savor the red miso butter on the lobster. One thing that stood out were the hand towels provided after a shellfish course, a thoughtful detail that speaks volumes regarding their signature anticipatory service.

Cast-Iron Broiled Shellfish Platter and Ahi Tuna “Rolls.”

Next, we were served a Yellow Corn Soup that was nothing short of divine. Imagine glazed lobster that’s been poached in olive oil infused with vanilla bean paste, creating a unique and harmonious blend. The fresh corn, harvested straight from the stalk, paired perfectly with the fragrant tarragon oil that adorned the bottom of the bowl, enhancing the dish’s complexity. A symphony of flavors!

As the meal progressed, we were treated to a stunning miso-glazed Chilean bass accompanied by shiitake mushrooms, snap peas and a ginger dashi poured at the table. The fish was flaky and perfectly cooked, while the umami-rich sauce added depth that elevated the dish to new heights.

Miso-glazed Chilean bass

For the meat lovers at the table, the next course featured an exquisite selection of steaks: Idaho Wagyu Rib Cap and Australian Wagyu NY Strip. The Australian Wagyu was decadent; I could appreciate the deposits of creamy fat from the distinctive marbling pattern. Each cut was expertly prepared, melting in our mouths and showcasing the quality and care that goes into every dish. To complement the meats, we indulged in an array of sides that were just as impressive. The creamed corn was rich and flavorful, while the Black Truffle Mac and Cheese offered a luxurious twist on a classic favorite. Char-grilled broccolini with hazelnuts provided a delightful crunch and freshness that balanced out the richness of our main courses.

Australian Wagyu

Yellow corn soup

Are you ready for the grand finale? Campfire-smoked Valrhona Chocolate S’mores and a Spring Berry Cheesecake. Let’s talk about the s’more, shall we? The devil’s food cake, hazelnut and toasted marshmallow ice cream were a playful take on a classic. This was the perfect way to end an already spectacular meal, bringing back nostalgic memories while showcasing Bourbon Steak’s innovative flair. I am not a fan of cheesecake, but this one was one I could get behind. The almond Florentine tuille, berry consommé and strawberry sorbet added depth to the flavor profile while still keeping the dessert subtle and simple.

Campfire-smoked Valrhona S’Mores

Spring Berry Cheesecake

Dining at Bourbon Steak was more than just a meal; it was a meticulously curated experience by Executive Chef Travis Tanner that engaged all of our senses. From the thoughtfully crafted dishes to the impeccable service received from Michael, Josh, John and Brianna, every aspect was designed to delight and impress. If you find yourself in Nashville, make sure to reserve a table at Bourbon Steak — you won’t regret it!

— Yasser Ogando, executive director, media