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Bourbon Steak Restaurant Review: If indulgent dining is your goal and price is no object, power chef Michael Mina is your man. You can expect an eight-ounce American Kobe rib-eye to set you back $64, or Japanese Kobe beef to snatch (gulp) $190 from your wallet. Is it worth the splurge? For the most part, yes, especially with chef de cuisine Chris Curtiss in charge. We like the spiced poached prawns in green goddess dressing, Kurobuta pork short ribs lavishly braised in bacon fat and playful treats like lobster potpie, as well as Wagyu fried rice with a sunny side up egg. And hold out for elaborate desserts like the beignets with Scotch-soaked butterscotch pudding. Staff is professional and well trained in the nuances of each dish. The wine list is bright, too, with eclectic, international offerings managed by two sommeliers. Prices range from a $10 glass of Albariño to Champagne that's $2,600 a bottle. For an after-dinner drink, how about a $2,500 shot of Macallan 55-year-old single malt whiskey? Somewhat surprisingly, the mood isn't stuffy and the background music is more Doors than Debussy. There's even a bar menu that includes killer burgers, high-octane alcohol-fueled milkshakes and chicken and waffles.