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The historic Westin St. Francis welcomes two highly anticipated concepts in Union Square: Bourbon Steak San Francisco, a bold new expression of acclaimed chef and restaurateur Michael Mina’s beloved steakhouse, and The Eighth Rule, an intimate bourbon-driven bar from four-time NBA champion and entrepreneur Stephen Curry, developed with the support of The MINA Group.
The MINA Group has grown into one of the country’s leading hospitality companies, now operating over 25 chef-driven concepts internationally. As the group continues to expand its portfolio and pursue new strategic opportunities, it is working closely with Lisbeth R. Barron and the team at Barron International Group, LLC, who are serving as strategic advisors during this next chapter of growth.
For Curry, The Eighth Rule represents his first foray into hospitality after the launch of Gentleman’s Cut, his small-batch Kentucky straight bourbon whiskey, bringing his personal passion and connection to the community into a new space.
Stephen Curry Introduces His Latest Project, The Eighth Rule
Located across the lobby from Bourbon Steak San Francisco, The Eighth Rule is NBA champion and entrepreneur Stephen Curry’s first hospitality venture, featuring an intimate bourbon-focused bar. Named for the seven official rules of bourbon production, it encourages guests to define their own “eighth rule” through an evolving menu of craft cocktails, rare pours, and innovative pairings.
Anthony Attanasio has designed two complementary menus at The Eighth Rule. The first is a 6-course omakase-style cocktail tasting that showcases Curry’s Gentleman’s Cut Bourbon in six imaginative styles that reflect the versatility of the spirit: a seasonal highball, a clarified coconut milk punch, a truffle-vanilla whiskey sour, and three half-size, barrel-aged cocktails designed as a “barrel moment” finale.
The second menu features a la carte cocktails highlighting seasonal Northern California ingredients and a mix of spirits from rye to mezcal. Signature creations include a honeydew-thyme gin sour, a Calabrian chili and red fruit tequila highball, and an espresso-forward Scotch cocktail with chocolate and spirituous depth.
Outside the cocktail offerings, The Eighth Rule backbar spotlights rare, allocated, and legacy whiskies curated with a focus on storytelling and historical relevance, such as Angel’s Envy, Elijah Craig Toasted Barrel, Weller Antique, and Bruichladdich.
The space is conceived as an intimate, stylish retreat and a natural segue from Bourbon Steak for after-dinner drinks. Rich leather furnishings, warm lighting, and subtle nods to whiskey culture create a refined yet inviting atmosphere.
The design captures the moody, luxurious spirit of the bar with velvety textures, polished finishes, and artwork inspired by the amber and crimson hues of classic bourbon cocktails like the Manhattan and the Old Fashioned.
The Eighth Rule is open Mondays–Sundays from 4 PM to midnight. Reservations are available via SevenRooms. For more information, follow @the8thrule.
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Michael Mina’s Westin St. Francis Return with Bourbon Steak San Francisco
For Chef Michael Mina, the opening marks both a return and a reinvention. In 2004, he opened his eponymous restaurant, Michael Mina, inside the Westin St. Francis, which earned two Michelin stars and helped solidify his reputation as one of San Francisco’s defining culinary voices.
With Bourbon Steak San Francisco, he returns to Union Square with a bold new expression of his signature steakhouse, shaped by three decades of mentorship, evolution, and a deep personal connection to the city.
“As my team and I have worked tirelessly to bring the evolution of Bourbon Steak back to the Westin St. Francis, I have felt a sense of overwhelming gratitude thinking about the early days when I was just cutting my teeth as a new chef in this incredible city,” says Mina.
“I still pinch myself that I had the opportunity to be the young chef here in San Francisco, a city that has never lost its magic and continues to turn out the most amazing chefs and restaurants in the world. The goal of opening Bourbon Steak here, alongside The Eighth Rule with my friend Stephen Curry, is to continue to celebrate the grandness in a way only San Francisco can.”
The newly evolved iteration of Bourbon Steak San Francisco blends timeless steakhouse tradition with California seasonality and is shaped by Chef Mina’s foundational principles around Product, Technique, and Presentation. In a nod to the Bay Area’s unparalleled seafood offerings, this iteration of Bourbon Steak will place an emphasis on market-fresh fish.
The menu begins with a vast array of shellfish and caviar offerings, such as Mina’s iconic Caviar Parfait, loaded with smoked salmon, egg, créme fraîche, and potato cake; the Caviar “Twinkee,” a high-low spin on the beloved treat with red onion, egg, chive, and yuzu créme fraîche; as well as abundant seafood platters and traditional caviar service.
Starters include a Truffle Caesar with garlic streusel and Vacche Rosse parmesan, drizzled in truffle dressing; Persimmon “Ravioli”with stracciatella, basil, pistachio, and pomegranate yuzu vinaigrette; and Michael Mina’s Tuna Tartare—an original creation from the 1990s before it became ubiquitous across dining rooms—mixed tableside with quail egg, Asian pear, and habanero-sesame oil.
Steaks are prepared using Chef Mina’s signature butter-poached and wood-grilling technique, which locks in moisture and enhances natural flavor. Offerings range from classic cuts like filet mignon, bone-in ribeye, and New York strips, to an assortment of wagyu, including A5 Wagyu striploin from Miyazaki Prefecture, and Wagyu rib cap from Snake River Farms, all available with various sauce accompaniments.
Additional entrees include whole Dungeness crab with fregola risotto, crab fat and uni butter; veal scallopini with fettuccini, chanterelles, artichokes and tomato raisins; and Salt-Baked Sea Bream with lemon caper vinaigrette. The restaurant also offers show-stopping tableside presentations such as its signature Maine lobster pot pie, served in a copper pot with wild mushrooms, market vegetables, black truffle, and brandied lobster cream; and a 36-oz Hay Smoked & Bourbon Flamed Australian Wagyu tomahawk, with fondant potatoes and chimichurri. Luxurious sides, such as Whipped Potatoes with echiré butter, Champagne-battered onion rings, black truffle macaroni gratinée, and more, complete the experience.
Each evening, Bourbon Steak San Francisco will also offer two exclusive reservations for a six-person, large-format dining experience. This one-of-a-kind menu features seasonal dishes and tableside presentations available only through advance reservation, offering guests an opportunity to enjoy a more interactive, communal expression of the Bourbon Steak experience. San Francisco is the first Bourbon Steak location to debut this community table-style format, which will evolve with the seasons.
The beverage programs at both concepts are overseen by Anthony Attanasio, director of beverage for The MINA Group. At Bourbon Steak San Francisco, the cocktail menu pays tribute to the evolution of The MINA Group’s bar programs across its most iconic Bay Area properties, with each drink inspired by a different bar, year, and bartender from within the company’s history.
Bourbon Steak San Francisco is open for dinner on Mondays–Thursdays and Sundays from 5–9 PM, and from Fridays–Saturdays from 5–10 PM. Reservations are available via SevenRooms. For more information, follow @bourbonsteaksf.
