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✔️Dinner ✔️Dine in
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Bourbon Steak celebrates the details that make meals memorable, from perfect sears and tableside old-fashioned to shared sides and milestone moments. Chef Michael Mina brings his fresh perspective to familiar favorites, balancing the joy of the classics with the thrill of the unexpected. With unique flavors, inventive cocktails, and local inspiration, Bourbon Steak brings new delight to time honored rituals.
Address and Contact Information
Address: 1500 Epcot Resorts Blvd, Lake Buena Vista, FL 32830
Phone: (407) 934-1362
Menu Photos
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Reviews
Meg P
Went for the first time since regime change from Shulas to Bourbon Steak. Decent service from Justin was good. Enjoyed are bar staff Michelle. The salad was good, the French onion soup was creamy… which was definitely odd, but still tastes good, our waygu ribcap was phenomenal. The truffle mac and cheese, I wish I had ordered one to take home and the asparagus was yummy. The root beer float was odd and not much flavor… but okay. I now wish I would have ordered the cheesecake…
… moreNicky Guidry
We were at WDW celebrating my husbands retirement two years ago and ate at this steakhouse (under another name) and loved it. We were here last week celebrating my retirement so we made last minute reservations to eat here.
The atmosphere is very nice. Beautiful dining room and bar. Service by all involved was top notch.
The food was the star of the night! The complimentary flight of fries and sauces were such a nice surprise. We ordered the lump crabmeat cake that was so tasty!
We shared the filet along with roasted mushrooms. Quite possibly the best steak we have ever eaten. So very tender. Melt in your mouth tender!
I truly didn’t think I had room for dessert, but ordered the bruleed cheesecake anyway. The best mashup ever!
… moreThe atmosphere is very nice. Beautiful dining room and bar. Service by all involved was top notch.
The food was the star of the night! The complimentary flight of fries and sauces were such a nice surprise. We ordered the lump crabmeat cake that was so tasty!
We shared the filet along with roasted mushrooms. Quite possibly the best steak we have ever eaten. So very tender. Melt in your mouth tender!
I truly didn’t think I had room for dessert, but ordered the bruleed cheesecake anyway. The best mashup ever!
J.J Carole
Had the most amazing experience at Bourbon steak by Michael Mina in Orlando, Florida, We were always a fan of Shula’s. So we had to try Bourbon Steak
We had AMAZING cocktails
there’s a new phrase if you want a dirty martini ice cold you’re calling it (make it skate )and Jose deliver that to me with perfection. We also got the French onion soup AWESOME and the Crabcake. Amazing. The Tuna Tartare excellent. However it needs Wontons, crostini or tortilla chips instead of toast points. Thank you Jose, Michelle and always Will(as always). With the excellent service at The Bar. We will be returning
MMM the crabcake however, my one, T
… moreWe had AMAZING cocktails
there’s a new phrase if you want a dirty martini ice cold you’re calling it (make it skate )and Jose deliver that to me with perfection. We also got the French onion soup AWESOME and the Crabcake. Amazing. The Tuna Tartare excellent. However it needs Wontons, crostini or tortilla chips instead of toast points. Thank you Jose, Michelle and always Will(as always). With the excellent service at The Bar. We will be returning
MMM the crabcake however, my one, T
Samson Williams
For context went there with a parry of 50 for a 10 year law firm anniversary.
So the service wasn’t slow, it was appropriate to the party size.
I ordered the strip steak and should have asked for it medium well. It lacked a crispy outside, while the inside looked like my ex. And much like my ex, it was still good and id eat it again. Just order it medium well.
That aside, the bread is addicting. The seafood tower so fresh you can still smell the ocean on it. The highlight was a tie between…the mash potatoes and the creamer bruele strawberry cheesecake. How potatoes can even be competing with cheesecake is a testament to the potatoes.
All around a delightful meal. My only greret is that I don’t have as many stomachs as a cow to eat even more of the bread and mash potatoes.
… moreSo the service wasn’t slow, it was appropriate to the party size.
I ordered the strip steak and should have asked for it medium well. It lacked a crispy outside, while the inside looked like my ex. And much like my ex, it was still good and id eat it again. Just order it medium well.
That aside, the bread is addicting. The seafood tower so fresh you can still smell the ocean on it. The highlight was a tie between…the mash potatoes and the creamer bruele strawberry cheesecake. How potatoes can even be competing with cheesecake is a testament to the potatoes.
All around a delightful meal. My only greret is that I don’t have as many stomachs as a cow to eat even more of the bread and mash potatoes.
A P
This restaurant is what used to be Shulas steakhouse at the Disney Swan and Dolphin hotel. I haven’t been here before but have heard it was good when it was Shulas
The overall experience was a 5 but I had to give it a 4 as to the service at the table, more specifically trying to track down our waiter or the mistiming of the wait staff. A few times id have to ask my wife if she’s seen the waiter or if the food was abnormally taking too long to come out , and near the end one of the serving staff came by and asked me if we were ready for dessert , mind you we had already placed our dessert order five minutes prior. Other than that it was a lovely evening
The hearts of palm salad was nice and light and refreshing. A nice flavor contrast with the grapefruit and poppy vinaigrette that was used. Right amount of dressing to lettuce ratio.
We did order the French onion soup as a starter as we are fans of French onion soup and a gentleman who was at the bar while we were getting drinks ordered the soup too and we were comparing notes . We have tasted 20 or 30 of them from coast to coast from many notable restaurants, with Berns in tampa being our #1 and Gordon Ramsay steak at Paris hotel in Vegas as our second. This one was different, not sure if good or bad , but different, this one was more creamy than I’ve had before. It mentioned 3 cheeses in the description but not sure if that was a 3 cheese topping which was tasty or if it’s 3 cheeses blended in. But the consistency was that of almost a cream gravy with onions in it. I only ate about half of it before abandoning it. It is a one note / flavor dish that needs a little more seasoning / depth to it.
The main we ordered was the 8oz Wagyu ribeye cap, medium rare , Spinalis Dorsi if you’re being a food nerd. This was the most tender steak we’ve had and while a bit pricy is definitely worth the splurge , Wagyu + Ribeye Cap = foodie heaven , especially since I think you only get 2 or 4 of them per cow.
The truffle mac n cheese , wonderful , a light and fresh cream sauce with a hint of truffle but not too overpowering, and doesn’t taste like they use the synthetic truffle oil. Plus the sauce doesn’t have a flour bechamel consistency that you can usually spot thru texture on the tongue / roof of mouth.
Asparagus was tender with still just a hint of firmness , Al dente you might say , and no fibrous parts to it.
The only thing that saddened me was the root beer float dessert. Ordered the root beer float on the rocks desert. It came out and looked wonderful and even had gold leaf on it for presentation but it kind of fell flat for execution/ description. When it said sassafras ice cream I thought it would be a sassafras root beer infused / flavored ice cream and that maybe it was a twist on a root beer float reconstructed, what came out was this and a room temp bottle of IBC root beer that they poured over it. There were some crunchy pearl looking items in the drink but no description of what they were. And what looked / interpreted to be chocolate straws. But they didn’t work as straws as we discovered. I think maybe some redesign/ better explanation of the dish might help. They did take it off my bill as a courtesy.
… moreThe overall experience was a 5 but I had to give it a 4 as to the service at the table, more specifically trying to track down our waiter or the mistiming of the wait staff. A few times id have to ask my wife if she’s seen the waiter or if the food was abnormally taking too long to come out , and near the end one of the serving staff came by and asked me if we were ready for dessert , mind you we had already placed our dessert order five minutes prior. Other than that it was a lovely evening
The hearts of palm salad was nice and light and refreshing. A nice flavor contrast with the grapefruit and poppy vinaigrette that was used. Right amount of dressing to lettuce ratio.
We did order the French onion soup as a starter as we are fans of French onion soup and a gentleman who was at the bar while we were getting drinks ordered the soup too and we were comparing notes . We have tasted 20 or 30 of them from coast to coast from many notable restaurants, with Berns in tampa being our #1 and Gordon Ramsay steak at Paris hotel in Vegas as our second. This one was different, not sure if good or bad , but different, this one was more creamy than I’ve had before. It mentioned 3 cheeses in the description but not sure if that was a 3 cheese topping which was tasty or if it’s 3 cheeses blended in. But the consistency was that of almost a cream gravy with onions in it. I only ate about half of it before abandoning it. It is a one note / flavor dish that needs a little more seasoning / depth to it.
The main we ordered was the 8oz Wagyu ribeye cap, medium rare , Spinalis Dorsi if you’re being a food nerd. This was the most tender steak we’ve had and while a bit pricy is definitely worth the splurge , Wagyu + Ribeye Cap = foodie heaven , especially since I think you only get 2 or 4 of them per cow.
The truffle mac n cheese , wonderful , a light and fresh cream sauce with a hint of truffle but not too overpowering, and doesn’t taste like they use the synthetic truffle oil. Plus the sauce doesn’t have a flour bechamel consistency that you can usually spot thru texture on the tongue / roof of mouth.
Asparagus was tender with still just a hint of firmness , Al dente you might say , and no fibrous parts to it.
The only thing that saddened me was the root beer float dessert. Ordered the root beer float on the rocks desert. It came out and looked wonderful and even had gold leaf on it for presentation but it kind of fell flat for execution/ description. When it said sassafras ice cream I thought it would be a sassafras root beer infused / flavored ice cream and that maybe it was a twist on a root beer float reconstructed, what came out was this and a room temp bottle of IBC root beer that they poured over it. There were some crunchy pearl looking items in the drink but no description of what they were. And what looked / interpreted to be chocolate straws. But they didn’t work as straws as we discovered. I think maybe some redesign/ better explanation of the dish might help. They did take it off my bill as a courtesy.
K Samana
The truffle fries and sauce were good. The rosemary fries were ok. Regular ketchup was ehh and the seasoned fries with bbq sauce were not great. The Hugo was one of the worst I’ve had. The Caesar salad was…thin? It was individual lettuce leaves, not enough dressing, a lot of Parmesan shavings and a dusting of crouton crumbs. The crab cake was fine, nothing exciting. The strip was well seasoned, but the tomato with bread crumbs was confusing…why?? The ribeye was under, returned, still under and brought back a third time and was dry as a bone (we were only going for medium) The corn was tasty- probably one of the best bites of the meal- outside the strip and the desert. The Mac and cheese made me mad. This is the worst mac and cheese EVER. Absolutely no cheese pull, cause there was no cheese. Its shells sitting in milk. (For the best Mac – try the Mac and queso at Rosa Mexicano – cheese pull for days!). The beignets were good but the sauces were average. The server was lovely but no where near the service expected for a $500 for two, upscale steakhouse. Really missing Shulas.
… moreMatthew Weaver
Formal Dining, but family friendly. Food was amazing. Everything was flavorful and plenty. Servers were very attentive, refilled waters frequently and checked on the table often.
Best Steakhouse on the Disney property in my opinion. Cocktails were great as well, and were brought amazingly fast. Would love to have tried the hay smoked Tomahawk.
… moreBest Steakhouse on the Disney property in my opinion. Cocktails were great as well, and were brought amazingly fast. Would love to have tried the hay smoked Tomahawk.
Maggie Triana
This is the old Shula Restaurant. It’s nice brighter same waiter very friendly. The Steaks cooked perfectly. The crab cake and onion soup delicious. Their bake potato is not shareable it was a medium and they charge like $17.00 really. Shulas bake potato was big that was shareable. The dessert was really good we shared it. I really don’t think they should charge for the sauce for the steaks as it is we are paying a lot of money for the steak already. How a bottle of sauce is costing you. I can only go on special occasion. It’s very expensive.
The only thing that is complimentary is the French fries!!
… moreThe only thing that is complimentary is the French fries!!
Felix Albuerne Jr
If you loved Shula’s Steakhouse at the Walt Disney Swan and Dolphin Resort as much as we did and you were sad to see it replaced, I have some good news to share.
Bourbon Steak by Michael Mina, which took over the space, is different, yes, but much of what made Shula’s so intimate is still there.
Yes, the black and white photos of past football glory are gone, replaced with large art pieces. The lighting is a little different, the open sconces updated with sleek, modern lanterns filtered with muslin to soften the light and maintain the mood.
But the layout is the same, and most importantly, the impeccable service is just what you’d expect. Friendly, knowledgeable, engaging and eager to make your experience memorable.
On our visit, our server, Giuseppe, was tremendous. Always smiling, always projecting a suave, old world grace and charm, always welcoming. We know to ask for him when we return.
And the food? Well, believe me when I tell you the steaks might be even better than they were before. The staff will tell you all about the difference in how Bourbon Steak does their meats compared to other high-end steakhouses. I won’t pretend I understand the specifics but I will tell you their 10-ounce filet was one of the best I’ve ever tasted anywhere. The NY strip was excellent, too, but the filet won the night, as it should for the price point.
Now, on average, Bourbon Steak is pricier than Shula’s, so be prepared for that. But overall, we couldn’t have been happier with our experience.
One last note: don’t leave without at least trying the desserts. The beignets were a little dense, but the sauces they come with were heavenly, and the brûléed basque cheesecake was truly to die for. Taste for yourself, and be seduced.
… moreBourbon Steak by Michael Mina, which took over the space, is different, yes, but much of what made Shula’s so intimate is still there.
Yes, the black and white photos of past football glory are gone, replaced with large art pieces. The lighting is a little different, the open sconces updated with sleek, modern lanterns filtered with muslin to soften the light and maintain the mood.
But the layout is the same, and most importantly, the impeccable service is just what you’d expect. Friendly, knowledgeable, engaging and eager to make your experience memorable.
On our visit, our server, Giuseppe, was tremendous. Always smiling, always projecting a suave, old world grace and charm, always welcoming. We know to ask for him when we return.
And the food? Well, believe me when I tell you the steaks might be even better than they were before. The staff will tell you all about the difference in how Bourbon Steak does their meats compared to other high-end steakhouses. I won’t pretend I understand the specifics but I will tell you their 10-ounce filet was one of the best I’ve ever tasted anywhere. The NY strip was excellent, too, but the filet won the night, as it should for the price point.
Now, on average, Bourbon Steak is pricier than Shula’s, so be prepared for that. But overall, we couldn’t have been happier with our experience.
One last note: don’t leave without at least trying the desserts. The beignets were a little dense, but the sauces they come with were heavenly, and the brûléed basque cheesecake was truly to die for. Taste for yourself, and be seduced.
Ryan Lawler
While we had high hopes after hearing some positive reviews on the reimagined steakhouse, we were ultimately underwhelmed at the quality of food and atmosphere – especially for the price.
Upon walking in, it was actually noticeably louder inside the restaurant than in the common areas outside. It’s relatively tight quarters between the kitchen, bar, and dining room – noise seemed to reverberate off the wood floors and walls; if you sit across the table from your party, you will not be able to hear them without significantly raising voices.
The starters of a complimentary trio of fries and the (paid for) onion soup were a great start to the meal!
Steaks are the namesake of the restaurant, but will run you near $100 per, especially if you want any side with it. We opted for the short rib and the sea bass. Unfortunately, the short rib was DRY and overpowered by the starchy mash it was accompanied by. The sea bass was described as “melt in your mouth,” though was anything but.
Service was magnificent and that’s what made the experience still positive. That said, we probably wouldn’t come back.
… moreUpon walking in, it was actually noticeably louder inside the restaurant than in the common areas outside. It’s relatively tight quarters between the kitchen, bar, and dining room – noise seemed to reverberate off the wood floors and walls; if you sit across the table from your party, you will not be able to hear them without significantly raising voices.
The starters of a complimentary trio of fries and the (paid for) onion soup were a great start to the meal!
Steaks are the namesake of the restaurant, but will run you near $100 per, especially if you want any side with it. We opted for the short rib and the sea bass. Unfortunately, the short rib was DRY and overpowered by the starchy mash it was accompanied by. The sea bass was described as “melt in your mouth,” though was anything but.
Service was magnificent and that’s what made the experience still positive. That said, we probably wouldn’t come back.