Restaurants
Bourbon Steak Brings the Heat
Taming the Flames: From Duck Fat Fries to Wagyu Wonder, Delray Beach’s The Seagate Hotel Invites Guest for an Unforgettable Night Dining Out.
April 28th, 2025
Chef Michael Mina’s Bourbon Steak made a grand entrance at The Seagate Hotel in Delray Beach, offering an indulgent, full-sensory journey that redefined what it meant to dine luxuriously. The atmosphere struck that elusive balance between polished and welcoming, with its open-concept layout inviting the buzz of conversation and clinking glasses without overwhelming the senses. The attentive staff—knowledgeable, charming, and just present enough—guided guests through the experience with the poise of a curated performance.
The decadence began tableside, often even before the menu was opened. Complimentary Duck Fat Fries—presented as a trio—served as the restaurant’s unofficial amuse-bouche. Each variety offered its own identity: Smoked Paprika Fries with Bourbon Barbecue Sauce provided a sultry, smoky intro; garlic herb fries dipped in classic ketchup recalled a refined comfort; and the lemon aioli-dipped fry sang with citrus brightness. It was a masterclass in starting strong.
That confidence carried into the Caviar “Twinkie”—a playful, unexpected starter that surprised as much as it delighted. A nod to nostalgic indulgence, this version ditched processed sweetness for a cornmeal batter layered with citrus, filled with crème fraîche, and crowned with ranking caviar. It dissolved like silk on the tongue—both sweet and saline, sophisticated and fun.
Chef Mina’s signature A5 Wagyu Tartare elevated the stakes even further. Built like the savory French pastry Napoleon, it layered a crispy potato cake base with silky filet mignon, a wasabi-celery root purée that hummed with subtle heat, and finally, a flame-kissed slice of melt-in-your-mouth A5 wagyu. The finishing char rendered the fat just enough to cascade richness through every layer. A forkful of this alongside a glass of expertly paired Rosé—a fruit-forward Grenache blend with just the right acidity—might have been the epitome of refined indulgence.
The menu was rooted in technique but branched confidently into local and seasonal flavors. A simple Chopped Caesar Salad balanced brine and brightness, its crisp romaine layered with a parmesan-forward dressing that was creamy without being heavy.
Then there was the Pork Belly Fried Rice—a dish with punch and texture—crackling cubes of five-spice pork belly, tender sweet potato, and wok-charred vegetables folded into fluffy brown rice with a faint kiss of heat.
Still, there was room to be charmed. The Golden Beet “Raviolis” shimmered with citrus notes, pistachios offering a crunch that played off pomegranate sweetness.
Bacon-Wrapped Scallops luxuriated in a Madera emulsion, perfectly balanced between land and sea.
But it was the steak that cemented Bourbon Steak’s legacy. Each cut, hand-selected from a single-pack origin in Omaha or sourced from the rarefied air of Japan’s Hokkaido region, underwent a butter-poaching ritual with rosemary, thyme, and garlic before hitting the grill. This trifecta of cherry, hickory, and oak woods imbued the meat with soul. The Tomahawk, rich with American wagyu marbling, carried a bourbon steak sauce and bacon bread crumbs that crackled with savory delight, while the final brush of red wine-shallot butter sent it over the top. Whipped Potatoes—creamy, cloudlike, and unabashedly rich with butter—blurred the line between side dish and guilty pleasure.
For those craving a touch of sea, the Pan-Roasted Chilean Sea Bass arrived crowned with an Olive Gremolata and supported by bright Asparagus Spears. A tableside pour of Basil Emulsion bloomed like a garden, each bite lifted by herbal freshness and the buttery flake of expertly cooked fish.
Of course, saving room for dessert didn’t just punctuate the meal—it lingered. A Basque Cheesecake hid a brûléed crown atop its creamy core, the strawberry offering just enough tart contrast. The Creamsicle Shaved Ice was a playful tower of mango, lychee, coconut, and lime—fruity, bright, and reminiscent of a South Florida summer dream. But the S’mores—smoked ever so gently with cherry wood—may have just stolen the finale, their molten chocolate, candied hazelnuts and toasted marshmallow conjured up campfires and childhood.
Wine pairings throughout the meal were seamless—chosen not to overpower but to accentuate. The sommelier team clearly had done their homework, building a list that complemented not only the structure of the menu but the rhythm of the dining experience itself.
Every bite, pour and plate flourished at Bourbon Steak Delray, which spoke to Mina’s mastery of balance—between indulgence and restraint, classic and bold, familiar and exotic. In a town with plenty of dining options, this one rises above.
Michael Mina is an award-winning chef and the founder and executive chairman of MINA Group, a collection of over 30 concepts such as Orla, PABU, Sorelle, MINA’s Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt, and raised in Washington state, Chef Mina began his career at Chef Charlie Palmer’s Aureole in New York City before launching AQUA in San Francisco with Chef George Morrone to national acclaim. Over his illustrious career, he has been honored with numerous accolades, including a Michelin star at MICHAEL MINA, induction into the James Beard Foundation’s “Who’s Who of Food & Beverage,” and being named Bon Appétit’s Chef of the Year. In both 2023 and 2024, Chef Mina was recognized by Robb Report as one of the “50 Most Powerful People in American Fine Dining.” Last year, he released his most personal project yet: My Egypt: Cooking From My Roots, a cookbook that explores his Egyptian heritage and its culinary influence on his career.
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
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Bourbon Steak at The Seagate Hotel. ©South Florida Insider
Coral Gables just got a whole lot spookier, and this might be our favorite excuse to grab a cocktail on Miracle Mile.
October 14, 2026
Okay, Coral Gables, THIS is how you do Halloween!
JohnMartin’s has officially brought back its Halloween Bar, and suddenly, grabbing drinks at your favorite Irish pub feels like walking straight into a Halloween movie. We’re talking cobwebs everywhere, skeletons, spooky little details, and cocktails that look like they were mixed up in a witch’s cauldron. Honestly, what’s not to love?
Tucked along Miracle Mile, JohnMartin’s has always been a go-to for a good night out, but something about a full-blown Halloween makeover makes it even more fun. The whole place is decked out for spooky season, and it’s exactly the kind of spot where you stop in for one drink and end up staying much longer than planned.
There’s something so fun about a bar that fully commits to a theme, and JohnMartin’s understood the assignment.
Cobwebs stretch across the ceiling, skeletons make themselves at home, and Halloween decorations have taken over practically every corner. It’s spooky without losing that cozy, lively Irish pub atmosphere that makes JohnMartin’s such a fun place to hang out in the first place.
And the best part? It doesn’t feel like you need some elaborate Halloween plan to enjoy it. Just bring your friends, order something fun, and soak up the atmosphere.
Honestly, we’re suckers for a good themed bar, and this one is giving us every reason to love October in South Florida.
Now, let’s talk about the drinks because obviously, we need to talk about the drinks.
JohnMartin’s has rolled out nine Halloween-themed cocktails, and the names alone are enough to make us curious.
There’s the Frozen Pumpkin Spiked Latte, because fall flavors deserve a little extra fun, the Bruised Apple Shot, and the Witches Melon Cauldron, which might win for the most Halloween-sounding drink on the menu.
And the presentations? They’re part of the fun. Think playful glassware, spooky garnishes, and cocktails that practically beg for a photo before the first sip.
It’s all a little dramatic, a little ridiculous, and exactly what we want from a Halloween cocktail menu.
Can We Make Halloween Last All Month?
Here’s what we love most: this isn’t just a one-night Halloween party.
JohnMartin’s is keeping the spooky vibes going from October 1 through October 31, which means there’s plenty of time to squeeze in a Halloween girls’ night, a fun date, or an impromptu night out.
Plus, there’s something about Coral Gables at night that already feels special. Add a festively decorated Irish pub, a few witchy cocktails, and your favorite people, and suddenly you’ve got yourself a pretty perfect October evening.
We love a good excuse to go out, and this one is practically handing itself to us.
So if you’ve been looking for something fun to do in Miami this Halloween season, consider this your sign to make a stop at JohnMartin’s.
Because spooky season is short, the cocktails are cute, and staying home can wait.
Where: JohnMartin’s, 253 Miracle Mile, Coral Gables, FL
When: October 1–31, 2026
The Vibe: Spooky cocktails, Halloween decor, and an Irish pub that’s fully embracing its haunted era.
Our advice? Grab your friends, order something spooky, and take way too many pictures. It’s October. You’re allowed.
Sweetwaters brings coastal dining, creative cocktails and New River views to Fort Lauderdale’s newly reimagined Huizenga Park.
October 7, 2026
If your ideal South Florida evening involves cocktails, seafood, a table by the water and boats casually passing by while you decide whether you really need dessert, Sweetwaters Fort Lauderdale may have just figured you out.
SFL Insider got an early look at the brand-new waterfront restaurant during its VIP opening celebration, and honestly, this is exactly the kind of place that makes living in South Florida pretty fun.
Sweetwaters officially opens October 12 inside the newly reimagined Huizenga Park, right where Las Olas Boulevard meets the New River in Downtown Fort Lauderdale. And while the food definitely deserves attention, you have to start with this location.
Because it is really good.
The nearly 10,000-square-foot restaurant was designed to take full advantage of the waterfront, with a huge indoor dining room, open kitchen, raw bar and two outdoor terraces. One patio stretches toward the New River while the other faces Huizenga Park, so basically, pick your view.
For the opening celebration, guests moved around the restaurant with cocktails in hand while trying passed hors d’oeuvres, chef-curated stations and selections from the raw bar.
Which, for the record, is a pretty excellent way to introduce yourself to Fort Lauderdale.
Okay, But Let’s Talk About the Food
Executive Chef Nicco V. Salanitro and Culinary Director Matthieu Godard are behind a menu that leans into Sweetwaters’ South Florida setting with seafood, sushi, shareable dishes and some menu items that clearly aren’t interested in being boring.
You can start relatively civilized with Yellowfin Tuna Crudo, made with mango, tangerine, ponzu and pickled Fresno, or the Castaway Roll with shrimp tempura, sashimi, avocado and yuzu aioli.
Or you can immediately commit.
The Grand Seafood Tower arrives loaded with East and West Coast oysters, chilled shrimp, mussels, clams, tuna tartare, crab salad and half a Maine lobster.
Yes. Half a lobster.
There is also a Chef’s Sushi Tower stacked with signature rolls, spicy tuna crispy rice, nigiri, sashimi and tuna crudo.
And things only get more interesting from there.
The Whole Crispy Local Snapper comes with coconut-cilantro rice and aji verde. Lobster Spaghetti pairs an entire Maine lobster with spicy tomato vodka sauce. The Pink Brick features wagyu flat iron with black truffle butter and chimichurri and gets scorched tableside.
But our attention immediately went to two words:
Nuggets & Caviar.
They are exactly what they sound like. Free-range chicken nuggets topped with yuzu crème fraîche, Osetra caviar, gold flakes and lime zest.
It’s fancy. It’s ridiculous. We want it.
And apparently vegetables are allowed to have personalities here too, because one of the sides is literally called Spinach, But Sexy.
We appreciate the commitment.
@RomainMaurice
Save Room for a Cocktail. And Probably Dessert.
The cocktail menu is equally playful.
Tiffany combines tequila, bergamot liqueur, citrus and coconut and gets finished with limoncello sorbet and white pearls. Paid Vacation mixes passion fruit and tarragon-infused vodka with purple basil and Szechuan flower, while Cloud Nine brings together ginger-infused vodka, yuzu sake and orange-ginger tea with lychee caviar and citrus-aloe foam.
And because Sweetwaters apparently understands that sometimes we shouldn’t have to choose, there’s an Affogato Martini with vodka, espresso liqueur, espresso and a scoop of Madagascar vanilla bean gelato.
Dessert isn’t exactly subtle either.
Going Bananas is a giant shareable sundae with brûléed banana, chocolate, strawberry and vanilla bean gelato, salted caramel, candied pecans and cherries.
Then there’s Miss Trunchbull, an 11-layer chocolate cake.
If you know, you know.
@RomainMaurice
This Might Be Your New Las Olas Happy Hour Spot
Sweetwaters comes from Specialty Restaurants, the family-owned hospitality group behind Miami’s longtime waterfront favorite, Rusty Pelican. This is the company’s first Fort Lauderdale restaurant and its first Florida expansion beyond Key Biscayne.
But Sweetwaters doesn’t feel like it is trying to recreate Miami in Fort Lauderdale.
The restaurant feels made for this particular spot.
Huizenga Park, the Riverwalk and the New River are right outside, and the restaurant was designed so you can move between the dining room, terraces, park and waterfront instead of feeling closed off from everything happening around you.
Chef Salanitro described the idea as somewhere guests could walk through the park, stop for oysters and cocktails while watching the boats pass and then stay for dinner after sunset.
Yeah. We can work with that.
The VIP opening brought out plenty of familiar South Florida faces too, including fashion designer Rene Ruiz, former Miami Mayor Tomás Regalado, real estate developer Ramola Motwani, developer Luis Birdman and Specialty Restaurants President and CEO John Tallichet.
But once the party is over, Sweetwaters has to become somewhere locals actually want to come back to.
And with waterfront tables, a weekday happy hour, an inventive cocktail menu, seafood towers, lobster spaghetti and literal caviar-topped chicken nuggets?
We don’t think convincing people to come back is going to be the hard part.
@WorldRedEye
Sweetwaters Fort Lauderdale Opens October 12
Sweetwaters officially opens October 12, 2026, at 58 E. Las Olas Blvd. in Downtown Fort Lauderdale.
Dinner is served Sunday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. Even better, happy hour runs Monday through Friday from 4 to 6:30 p.m. at the bar. Sweetwaters_Pre-Opening Release… Sweetwaters_Pre-Opening Release…
So yes, we got to see Sweetwaters before everyone else.
Now it’s your turn.
Grab a table outside, order something from the raw bar, get a cocktail and stay long enough to watch the New River change as the sun goes down.
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Forget sweater weather. Palace Miami Beach’s new Fall Harvest Menu is bringing pumpkin season to South Beach, and one dish was genuinely one of the best things I’ve ever eaten.
September 4, 2026
Miami has never needed changing leaves, chilly temperatures, or a reason to order another cocktail.
So when Palace invited us in for an early taste of its new Fall Harvest Menu, launching September 21st, I was curious. Pumpkin on Ocean Drive? Sure. Pumpkin in cocktails, arepas, gnocchi, tres leches, and flan?
Now you have my attention.
The idea is actually perfect for Miami. Palace wanted to capture that nostalgic feeling of fall for a city where September still feels very much like summer. Rather than throwing pumpkin spice into everything and calling it seasonal, the kitchen challenged itself to use actual pumpkin across cocktails, savory dishes, and desserts in ways that made sense for the Palace.
And after tasting the menu, I can tell you this: do not dismiss this as a pumpkin-spice gimmick.
Because I am still thinking about that gnocchi.
Let’s Talk About This Gnocchi
I need to start here because pretending otherwise would be dishonest.
The Brown Butter Pumpkin Gnocchi was not simply my favorite dish on the menu.
It was one of the best things I have ever eaten in my entire life.
Yes, I realize how dramatic that sounds.
I stand by it.
Roasted pumpkin, Parmesan, crispy sage, and pancetta come together with brown butter in what can only be described as a ridiculously good bowl of fall comfort food.
It is rich. It is savory. It has that warm nuttiness from the brown butter, saltiness from the Parmesan and pancetta, and just enough pumpkin to make the whole thing unmistakably seasonal without turning dinner into dessert.
And the crispy sage? Do not underestimate the crispy sage.
This was one of those dishes where I took a bite and immediately had to make sure everyone else at the table understood what was happening.
If you order one thing from this menu, order the gnocchi.
Actually, Palace, I have a request: please don’t take this one away when fall ends.
Yes, We Had to Try the Pumpkin Espresso Martini
If there was ever a cocktail designed for Instagram in September, this is probably it.
The Pumpkin Espresso Martini combines fresh espresso, Licor 43, and house-made roasted pumpkin syrup.
Palace predicted this would be one of the stars of the new menu before it even launched, and I understand why.
The important distinction here is that this isn’t simply an espresso martini buried beneath pumpkin spice. The roasted pumpkin syrup makes it seasonal while the espresso and Licor 43 keep it firmly in cocktail territory.
It feels like fall.
It also feels like Miami.
Which is basically the entire point.
Then Palace Put Pumpkin in a Margarita
Because of course they did.
The Harvest Pumpkin Margarita takes reposado and roasted pumpkin, adds Ancho Reyes and finishes everything with a Tajín-cinnamon salt rim.
And I love that Palace didn’t make its two pumpkin cocktails variations of the same drink.
The espresso martini leans into cozy fall flavors. The margarita goes straight back to Miami with tequila, chile and Tajín.
This is pumpkin season with absolutely no intention of putting on a cable-knit sweater.
Burrata, Hot Honey and Pumpkin Walk Into an Arepa…
This might be one of the more unexpected combinations on the menu.
The Pumpkin & Burrata Arepa brings together hot honey, toasted pepitas and crispy sage with pumpkin and burrata.
And this is where I started appreciating what Palace was trying to do with the menu.
Pumpkin isn’t being treated like a flavor that automatically needs cinnamon, sugar and whipped cream. It’s an ingredient.
That was intentional. Palace’s team told us they specifically didn’t want pumpkin to feel forced. They started with dishes and flavors that already made sense for the restaurant and incorporated pumpkin where it could complement them rather than take them over.
That philosophy makes a lot more sense once you’re actually sitting there eating your way through the menu.
And then you remember you’re on Ocean Drive.
In September.
Eating pumpkin and burrata.
Miami is weird. I love it here.
Save Room. Seriously.
Just when you’ve eaten enough pumpkin to reasonably believe you’ve reached your limit, Palace brings out dessert.
And apparently, no, you have not reached your limit.
The Pumpkin Tres Leches Cake layers those fall flavors with mascarpone, dulce de leche and candied pecans.
Then there’s the Pumpkin Coconut Flan, finished with coconut caramel, toasted coconut and candied pepitas.
I particularly like the decision to bring coconut into the flan because this menu works best when it stops trying to imitate fall somewhere else and starts asking what fall should taste like here.
Pumpkin and coconut?
On South Beach?
That makes sense.
This Is What Fall Looks Like in Miami
There is something inherently funny about celebrating fall in South Florida.
Our leaves aren’t changing.
Nobody needs a fireplace.
And if you wear the cute fall outfit you saved on Pinterest in September, you’re probably going to regret it before you make it from the parking garage to the restaurant.
But we still want the season.
That’s exactly what Palace tapped into.
“Miami is full of people who grew up somewhere else,” the Palace team explained, noting that there’s a nostalgia surrounding fall even when South Florida’s weather refuses to participate. The Fall Harvest Menu is their way of bringing some of that feeling to Ocean Drive.
And honestly?
I’ll take brown butter pumpkin gnocchi over sweater weather.
Come for Palace. Stay for the Food.
Palace obviously doesn’t need an introduction when it comes to entertainment. The restaurant has built its identity around the larger-than-life drag experience that has become synonymous with the venue.
But there’s another message behind this menu that Palace clearly wants people to hear:
Pay attention to the food.
The team acknowledges that many guests initially know Palace for its drag and entertainment, but they want the cocktails and dishes to become just as memorable as the show.
After this tasting, I get it.
Because I expected a fun seasonal menu.
I did not expect to leave contemplating how quickly I could reasonably return for another bowl of pumpkin gnocchi.
And yet, here we are.
What You Absolutely Need to Order
If you’re heading to Palace for the Fall Harvest Menu, the Brown Butter Pumpkin Gnocchi is non-negotiable. I don’t give “one of the best things I’ve ever eaten” status lightly.
The Pumpkin Espresso Martini is the obvious cocktail order if you want the full fall experience, while the rest of the menu proves pumpkin deserves considerably more culinary respect than we’ve given it after years of turning it into coffee syrup.
The Fall Harvest Menu launches September 21 at Palace Miami Beach, bringing pumpkin cocktails, savory dishes, and desserts to Ocean Drive.
No sweaters required.
Just please save me some gnocchi.
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