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.