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Bourbon Steak Restaurant Review: A mirror-walled "glassbox" entrance and 12-foot ceilings immediately serve notice that this trendy steakhouse designed by Tony Chi is not your traditional men's-clubby bastion of beef. In fact, many grazers or budgeters just drop into the tavern area, which has its own bar menu offering casual-chic small plates and imaginatively-topped burgers (dry-aged beef, lamb, heritage turkey or vegetarian falafel with tahini). As for the main menu, San Francisco-based chef Michael Mina may not be in the kitchen, but executive chef Gabe Fenton so skillfully executes Mina's non-steak New American signature dishes that many diners feast on fare like a Berkshire pork belly starter (with pickled black plums, young ginger and chicharrones) and an elegantly deconstructed lobster potpie entrée (big chunks of tender Maine lobster and baby vegetables on a puddle of truffle cream, topped with a flaky pastry crust), ignoring the beef altogether. Not that the steaks aren't topnotch. Both American Wagyu and aged Angus steaks, like an intensely flavorful bone-in rib-eye, are succulent due to Mina's unique method of butter-poaching prior to oak-grilling. Whatever else you eat, the thin-cut fries, cooked European-style in duck fat and served with a trio of sauces, are a must. Desserts feature a raspberry granité-garnished Key lime parfait that updates the heavy traditional Florida pioneers' pie. The wine list is extensive and mostly expensive, but does include a "sommelier's secret values" section of boutique bottles, some in the $40-$50 range.