Goodbye Shula’s, Hello Bourbon Steak

When Jon and I moved to Orlando a few years ago, one of the first great discoveries we made was Shula’s Steak House at the Walt Disney World Swan and Dolphin Resort. Jon already knew about it before we moved. Coach Don Shula and the legendary 1972 undefeated Miami Dolphins are kind of a big deal when you’re a serious football fan. For me, it was simply a really good steakhouse, and steakhouses always have great whiskey.

We went back regularly. Shula’s had that combination of great food and service that never felt stuffy — waiters who knew how to be warm and attentive without hovering. They’d bring a knife block to your table so you could each choose your own steak knife. A small touch, but it said something about how well they understood their audience.

We found our favorites over time. The New Orleans-style shrimp — Cajun-spiced, garlic butter, toasted crostini — was a reliable starter. The Thick Cut Nueske’s Bacon with bourbon-honey glaze, tomato jam, and cheddar grits deserves a mention, especially if you’re a southern girl who takes her grits seriously. So does the potato gratin. We made it through the dessert menu visit by visit — the molten lava cake, the crème brûlée. There was always a reason to come back.

So when Shula’s closed permanently in June 2025 after nearly 30 years, we were genuinely sad. The space was being taken over by Bourbon Steak by Michael Mina. We gave it a few months to settle in and booked a table. With, I’ll admit, fairly low expectations. How do you replace an institution?

Turns out, pretty well.

The Old Fashioned

I should be upfront. I’m not much of a steak person. I come to steakhouses for the whiskey, the sides, and the chance to explore somewhere new. Bourbon Steak did not disappoint on any of those fronts.

The Bourbon Steak Old Fashioned is made with bacon-washed Russell’s Reserve 6 Year bourbon, smoked maple, and orange bitters. It was not too sweet, which matters a lot to me. The bacon note was subtle but it was there, and it was the thing that made the whole drink. You don’t expect bacon in your bourbon and then suddenly you do and you can’t imagine it any other way. The kind of drink you actually taste rather than just drink. Yeah, I ordered a second one. I’d go back just for this drink.

It is tied for the best old fashioned I’ve ever had — the other contender is one I had at Hotel Zachary in Chicago, overlooking Wrigley Field. But that’s a story for another post.

The Fry Trio

Instead of bread service, every table gets a complimentary trio of duck fat fries with three dipping sauces. Truffle aioli fries, herbed fries with ketchup, and paprika fries with a housemade bourbon barbecue sauce. The truffle aioli was the standout, rich and punchy in a way that played right into what I was already having for dinner. It’s a smart move by Mina, who’s known for his trios concept, and a more unique welcome than bread.

The Lobster Pot Pie

Steakhouse menus are pretty predictable. Cuts of beef, a few seafood options, classic sides. So when I saw a lobster pot pie I was genuinely curious. It felt out of place in the best way. I’m not even a big lobster fan, but pot pie on a steakhouse menu deserved a closer look.

It turned out to be one of those dishes you don’t forget. It arrives as a copper pot with a golden pastry lid, and your server cuts it open right in front of you. Inside: lobster, potatoes, pearl onions, vegetables, and a truffle cream filling that somehow manages to be rich without being heavy. The presentation is a little theatrical and the dish absolutely lives up to it. That said, it’s seriously rich. I probably won’t order it again, partly because I prefer to keep exploring the menu but it was delicious, and I highly recommend it.

The Steak

Jon had a steak and was happy, which is high praise from someone with strong opinions about steakhouses. That said, when we compared notes afterward, he gave the edge to Shula’s.

Here’s the thing about Bourbon Steak’s approach: the steaks are butter-poached, which is actually Michael Mina’s signature technique across all his Bourbon Steak locations. They’re slow-poached in clarified butter and then finished on the grill. The result is incredibly tender and cooked edge to edge, but the finish is gentler than a straight sear. At Shula’s, the hard sear was part of the point. That high heat renders the fat and gives the exterior a bit of crunch. Jon missed that. It’s not that one approach is wrong. They’re just different philosophies, and Jon’s loyalty lies with the crust.

Dessert

Jon had actually looked at the menu before we went, spotted the beignets, and flagged them specifically. The menu listed warm beignets served with dipping custards including a Macallan 12 Year butterscotch pudding – an unusual and interesting combination. They were light, warm, and the butterscotch pudding was exactly as good as it sounds.

The Bottom Line

Bourbon Steak by Michael Mina is not Shula’s. Nothing will be. But it’s a seriously good restaurant that earned its place at the Swan and Dolphin on its own terms. Come hungry, come with someone you like, and come with a flexible budget. This is a splurge dinner. Some nights that’s exactly the point.

Bourbon Steak by Michael Mina is located at the Walt Disney World Swan and Dolphin Resort, 1500 Epcot Resorts Blvd, Orlando. Reservations recommended.