Bourbon Steak by Michael Mina has been announced as the newest table service restaurant coming to Walt Disney World in 2025. This post covers official details of the signature steakhouse, what it’s replacing, when it’s opening, and ‘old man yells at cloud’ commentary about the latest changes at one of our favorite Deluxe Resorts.
This new restaurant is coming to the Walt Disney World Swan and Dolphin, which announced that the opening of its newest celebrity chef restaurant, Bourbon Steak by Michael Mina, that will join the hotel’s formidable lineup of 23 restaurants and lounges. This is just the latest of several changes at the three Swolphin Resorts.
The largest of these is the $275 million investment in guest room overhauls and convention space expansion and modernization. We’ve covered that at length elsewhere, but the key takeaway if you’ve missed the recent coverage is that the renovation of all 756 guest rooms and suites in the Swan hotel is now finished. The new-look is clean and fresh, but it’ll disappoint anyone who favors the old school style of colorful and highly-themed room designs.
Just last month, the Walt Disney World Swan and Dolphin Resorts also announced Lagoon, an all-new dining & game room experience. Lagoon purports to offer the latest in interactive gaming, from thrilling new releases to timeless classics (meaning retro and modern arcade games).
More notably, Lagoon features multiple bowling lanes. This isn’t an amenity that exists at any other on-site resort at Walt Disney World, and is a nice addition. We’re big fans of the bowling alley over at Universal’s Cabana Bay Beach Resort, and while this doesn’t appear to be on par with that, it’s a nice plussing.
Lagoon also offers a small dining space with a menu consisting of light bites and American comfort foods. From what I’ve seen of the menu, it is shockingly expensive–overpriced even by Walt Disney World standards. Even though it was just announced a couple of weeks ago, this space had been under construction for at least the last several months. Lagoon actually opened last week! (Figured this was a good spot for double-dipping on that update and this new announcement of a signature steakhouse coming to the Swolphin.)
Turning to Bourbon Steak by Michael Mina, the James Beard Award-Winning chef and restaurateur will bring his celebrated, re-imagined modern take on the quintessential American steakhouse to Walt Disney World! The restaurant will serve up premium cuts of beef and seafood infused with global flavors.
Bourbon Steak by Michael Mina will showcase the three primary elements of the award-winning chef’s culinary philosophy: product, technique and presentation. The restaurant menu will also feature decadent signature desserts, accented by world-class beverage offerings.
“The Walt Disney World Swan and Dolphin continues to distinguish itself with its food and beverage program,” said Sean Verney, area general manager of the Walt Disney World Swan and Dolphin. “Welcoming Chef Mina to our culinary offerings continues to push us forward in our efforts to provide guests heightened dining experiences.”
“The Walt Disney World Swan and Dolphin is the ideal location for Bourbon Steak,” added Mina. “Their strong commitment to culinary excellence aligns perfectly with our vision at The Mina Group. We see it as an ideal partnership, and I look forward to spending time with the local team to realize this dynamic new project. Each Bourbon Steak is uniquely designed to represent the environment it is in, and I’m excited to unveil what we have in store for Orlando.”
According to the restaurant’s official website, Bourbon Steak began its journey in the rich culinary landscape of California, setting the stage for what would become a nationwide symbol of culinary excellence and innovation in steakhouse dining. Bourbon Steak prides itself on bringing patrons on an unparalleled culinary journey that began under the visionary guidance of award-winning Chef Mina. Its story is one of passion, innovation, and the relentless pursuit of excellence in steakhouse dining.
At the core of Bourbon Steak’s menu is a tribute to the classic American steakhouse, elevated by Chef Mina’s innovative approach to cuisine. The restaurant’s signature offerings include prime cuts of beef, fresh seafood, and an extensive selection of wines and spirits, including rare and vintage bourbon selections that have become a hallmark of the Bourbon Steak experience. Over the years, its cuisine has evolved to include seasonal and locally sourced ingredients, reflecting Bourbon Steak’s dedication to freshness and flavor.
Per the restaurant, dining at Bourbon Steak is more than just a meal; it’s an experience. From the moment you step through its doors, you are enveloped in an atmosphere of sophistication. Bourbon Steak’s attentive staff is dedicated to providing impeccable service, ensuring that every aspect of your visit is perfect. The elegant yet comfortable decor creates the ideal backdrop for a memorable evening, whether you’re celebrating a special occasion or simply indulging in the pleasures of a fine meal.
As The Mina Group continues to expand its footprint globally, Bourbon Steak by Michael Mina will be the restaurant’s third location in Florida, including Miami and a recently opened location in Delray Beach. It will be the 10th location in the United States, joining the lineup of Bourbon Steakhouses in Las Vegas, Los Angeles, Washington, Nashville, New York, and Orange County.
Bourbon Steak will replace Shula’s Steakhouse in the Walt Disney World Dolphin, which will take reservations through June 14, 2025. The anticipated debut of Bourbon Steak by Michael Mina is mid-Summer 2025.
Turning to commentary, I have mixed feelings about this news and I’m probably not the only one. As soon as I read this announcement, I assumed it would be replacing Shula’s Steakhouse.
That fabled football chain has closed a number of restaurants in recent years, something I only know because I recently learned that the location in Indianapolis closed over 5 years ago. After doing some digging, I discovered this was a common trend, with many hotels ditching Shula’s Steakhouse for more ‘modern’ concepts.
To be honest, we don’t have much nostalgia for Shula’s Steakhouse at Walt Disney World, since we didn’t eat somewhere we could dine at “home” back when we lived in the Midwest. But I’d imagine other longtime Walt Disney World fans will lament this loss from the perspective of sentimentality. Shula’s Steakhouse has been around for 30 years, since before BoardWalk opened and turned this into the Crescent Lake Resort Area. (It’s gotta be a big blow for some diehards to lose both Jellyrolls and Shula’s in the same year.)
With that said, it makes complete sense that hotels, including the Walt Disney World Swan & Dolphin Resorts, are replacing Shula’s Steakhouse with new concepts. It also makes sense to switch to an upstart restaurant with outposts in major cities that seem to be well-regarded.
Even if the change is polarizing among Walt Disney World diehards, Bourbon Steak will likely be more popular with average guests. It’ll undoubtedly be a big hit with the conventioneer crowd, which makes up a huge slice of the Swolphin’s business. Fancy and pricey restaurants are, unsurprisingly, popular among those paying with OPM.
I would also hazard a guess that the name “Don Shula” carries less cachet than it used to, even in Florida. Unless you’re an NFL fan–and an older one–you probably don’t know who that is. In terms of name recognition, Shula’s Steakhouse during its prime would basically be equivalent to Marino’s Steakhouse today.
Actually, even that’s too dated. It’d be more like Brady’s Steakhouse. (Personally, I’d prefer “Peyton’s Plates Place” but we’re going with Florida football figures.) Point being, Don Shula retired a few decades ago and isn’t exactly a draw to contemporary customers–at least, not the kind restaurants are trying to attract.
That brings me to what’s kind of disappointing about this news, at least to me. This is going to make me sound like a curmudgeon, but I’m kind of “over” modern restaurant concepts. Don’t get me wrong–I love envelope-pushing cuisine, fusion foods, and innovative ideas. But you know what? There’s already a lot of that. It’s getting played out.
Sometimes it’s nice to have a steak the size of my head accompanied by a huge pile of potatoes. Nothing fancy. Just a delicious cut of beef, perfectly-prepared in a traditional manner, accompanied by more carbs than I should eat in a week. The kind of meal that will leave me happy in stomach and spirit, ready to go to bed and get the best night of sleep possible. Food doesn’t always need to be a culinary adventure, sometimes it can just be a warm hug.
When it comes to Walt Disney World, I know I’m not alone in this sentiment. I can plainly see what’s popular. Heck, if anything, I am more adventurous than the average guest. Judging by the lines for the french fries, mac & cheese, and Canada booths at EPCOT’s Food & Wine Festival, regular guests love simple comfort foods more than the fancy fare.
To be abundantly clear, I’m not suggesting an all-or-nothing approach. It shouldn’t be one or the other. Both innovative fine dining and comfort cuisine can co-exist.
Balance is the name of the game, and to be fair, there are plenty of crowd-pleasing restaurants all around Walt Disney World. But it does seem like the current trend is towards more ‘auteur’ chef-driven ‘culinary journeys’ at the higher-end restaurants. Some of this is fun and fantastic, but some of it is just exhausting.
This is just generalized old man yells at cloud stuff, not aimed at Bourbon Steak by Michael Mina. I don’t know anything about this new restaurant beyond what’s in the press release and available on their website. Perhaps readers who have Bourbon Steak in their cities will assuage my fears, confirming that Bourbon Steak is something special and unpretentious.
For all I know, this could be standard flowery press release stuff, and Chef Mina could actually serve up a mean and satisfying steak the size of my head. Maybe it’s the best of both worlds when it comes to unique preparation and great cuts of meat. It’s possible I’m getting all worked up for nothing. Wouldn’t be the first time, nor the last.
One positive about this from my perspective is that Shula’s Steakhouse is closing in June, and Bourbon Steak by Michael Mina is opening in mid-Summer 2025. That’s a quick turnaround time, which means they’re not reimagining the restaurant itself, turning it into some faux trendy spot with an industrial design or who knows what else.
Good. The current interior is timeless, with the look of classy steakhouse in the traditional style. Perhaps this is just one of many silver linings, and Bourbon Steak will also be in that spirit. All of this ranting will be for naught!
Ultimately, I just don’t want to lose the old school style steakhouses in pursuit of chasing flash in the pan culinary trends. There’s something to be said for places like Yachtsman Steakhouse or Turf Club or even Le Cellier. The same was true of Shula’s Steakhouse. My hope is that this new concept threads that needle, with a meat-forward focus that will knock me off my socks and put me in a food coma. Sorry for the rant, I’m just tired of leaving restaurants hungry after dropping over $150 for two.
Planning a Walt Disney World trip? Learn about hotels on our Walt Disney World Hotels Reviews page. For where to eat, read our Walt Disney World Restaurant Reviews. To save money on tickets or determine which type to buy, read our Tips for Saving Money on Walt Disney World Tickets post. Our What to Pack for Disney Trips post takes a unique look at clever items to take. For what to do and when to do it, our Walt Disney World Ride Guides will help. For comprehensive advice, the best place to start is our Walt Disney World Trip Planning Guide for everything you need to know!
YOUR THOUGHTS
What do you think of the new Bourbon Steak by Michael Mina replacing Shula’s Steakhouse in the Walt Disney World Swan & Dolphin Hotel? Disappointed to lose the 1995 restaurant, or pleased to see something new? What’s your take on this rant about old school steakhouses versus modern culinary journeys? Other thoughts on anything else discussed here? Do you agree or disagree with our assessments? Any questions we can help you answer? Hearing your feedback–even when you disagree with us–is both interesting to us and helpful to other readers, so please share your thoughts below in the comments!
