New Celebrity Chef Steakhouse Coming to Disney World!
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.
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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!
This is such a huge loss to WDW, and a surprise too since it was always busy. I dine here every visit and it is easily in my top 5 signature restaurants, and feels special to Disney (given that I’ve never dined at another branch).
When I heard Michael Mina, my mind also jumped to Vegas. Not just because he has restaurants there, but because every single hotel has a “modern” steakhouse desperately trying to stand out, and appearing identical as a result. This might only be a small thing, but there are a lot of other small things across the resort these days that remind me of Vegas. Gran Destino, Swan Signature, Poly Island Tower, and much of Disney Springs (with Jaleo, Morimoto Asia, Wolfgang Puck).
Moreover, if I wanted a modern steakhouse I can get that at home in London (we’ve even imported multiple branches of STK!), or in literally any major city. I just cannot understand the commercial rationale of throwing away 30 years of tradition and replacing it with something instantly replicable. They’d better hope this works out, because if it doesn’t there’s no going back. And they won’t get my custom – not because I’m bitter, but because I prioritise unique dining and there are too many other options.
(I’m sure they won’t care about losing my business, given that I don’t drink anything. Now I look around, everyone else is drinking water too. Perhaps I’ve just stumbled on the business rationale after all, and it involves finding a less unfavourable attendance mix, of the sort who gets drunk and excited and orders half the cocktail menu…).
You hit the nail on the head with concern of trendy culinary flash vs good old meat and potatoes classic steakhouse there. Here’s hoping we can still order classic offerings, and that it won’t be some brightly lit, u cozy venue with smears on a plate and small portions for instagram. We prefer more quality and substance, good taste over photo op prioritized, “unique creations”. Add some new options to excite but still keep it a true steakhouse.
The “Dolphin” losing a Shula? It’s hard for a fan to imagine. He was the greatest football coach of all time, for all you kids out there. Hopefully, however slim a chance it may be, there will be something honoring this man who was notably decorated in South Florida. With that said, Michael Mina is one of the best at his “game!”
Good perspective! Just the fact that I read this blog means I’m not the average WDW guest, so my outrage would be produce zero sleepless nights for the Marriott brass. Convention goers with that sweet, sweet per diem allowance will enjoy this change. While they aren’t going to re-imagine the space, hopefully it will feel a little less like a cigar lounge. Wouldn’t this decision be solely a Marriott International thing? I would think Disney had little to nothing to do with this move unless I don’t understand the relationship between them (which is entirely possible!) I’ll probably never eat here simply because of the price tag, but I’m not upset about it existing. Just because something exists doesn’t mean I’m entitled to it. I’ll just keep enjoying the arancini at Il Mulino and be happy.
Correct. Disney would have absolutely nothing to do with this change.
My husband asked me to marry him at Shula’s so were a little sad. He’s a die hard Dolphins fan so…. My husband was sad about Jelly Rolls too. sometimes adding new things is great, but also if it’s not broken do try to fix it? LOL
Had the best steak of my life at Shula’s so I’m sad. Luckily I’m going again in May and hope to repeat the experience!
My Dad’s a big fan of the fancy steakhouse experience & I’ve tagged along sometimes with he & Mom (because he’s paying!), but I don’t see the point in paying over $50 for a steak when you don’t even get complimentary side dishes but have to pay entree-like prices for each side. I’m happier at some fast food restaurants getting comfort food. Or the unfancy Longhorn Steakhouse, where you get side dishes at no additional cost. I’m not really a big fan of steak anyway. However, both my parents & I would recommend Fleming’s Steakhouse in Winter Park, FL for its outstanding service. They treat every diner like a VIP. The Fleming’s branch on Sand Lake Rd. in Orlando doesn’t have as sterling a reputation for service from what we’ve read. Other favorites of Dad’s include Morton’s, Christner’s, Del Frisco’s, and yes, we’ve gone to Shula’s a few times.
As for Shula’s, the football menu was an interesting touch. The music was a problem, though. It’s not that it was bad music–usually Sinatra–but they just play a CD & then restart the CD, so that you hear the same playlist in the same order 2 or 3 times while you’re dining there. Surely they could afford a better music service than that.
I’ll have to tell Dad the news tomorrow morning. He might possibly mourn Shula’s but also be glad for a chance to try a new fancy steakhouse.
I really hated to hear about this! My wife and I stay at the dolphin 1-2 pet year and really love Shula’s! We especially love that we can pop into the lounge side and grab a French onion soup, bread, baked potato, etc. This was quite reasonably priced considering the quality of the food. I am very worried that nothing like this will be possible in this new, massively upscale, concept restaurant. Overall, I’m just not not happy about this change at all.
I am an annual passholder and stay at the Swan or Dolphin 4 or 5 times a year. Absolutely thrilled that Bourbon Steak is replacing Shula’s. One of best meals I ever experience was years ago at Mina’s Bourbon Steakhouse in San Francisco. Mina’s signature dish is a lobster pot pie. It is both a show and delicious. In my opinion, Shula’s wasn’t worth the price. Looking forward to Bourbon Steak.
In regard to Lagoon, you mentioned the bowling but it’s “mini-bowling” vs. the actual bowling offered at Cabana Bay. Mini-bowling can be fun — especially the old-school/vintage version called duck-pin bowling. But to me the version that was apparently added at Lagoon feels closer to ski-ball or something like that. Shorter lanes, smaller balls, and lighter pins — no shoes needed, etc. I have played it in places like the basement arcade in a Great Wolf Lodge. It can still be enjoyable, but it’s not for anyone looking for a classic bowling experience.
Yeah, seems like Disney is following the Las Vegas restaurant model: Trendy Decor + Celebrity Chef + Tiny Portions + Astronomical Prices = Huge Profits! For a while, anyway. Seems such restaurants in Las Vegas don’t last very long.
The Yachtsman Steakhouse is the perfect Disney steak restaurant in my book. I like the old school of that place. This means it’s certain to go away any day now to be replaced with something more trendy, upscale, expensive and absolutely no fun.
That’s my only concern here – trendiest. I’ve never eaten at this steakhouse chain, but the name alone makes me sense a certain trend chasing/ Instagramable money grab. A great steakhouse is the opposite of that.
I have been going to a steakhouse in the Seattle area for about 30 years. Its menu has barely changed in that time – it still has the same cuts with the same sides and sauce options. The same appetizers and mostly the same deserts. I wish the prices were the same as 30 years ago, but that’s a different problem.
I’m excited about Michael Mina Steakhouse coming to WDW! I love a really good steak, and the sides and desserts look really good. I don’t like fast and fried food, and I can cook most of the standard WDW food, so a high quality restaurant added to WDW is a real treat! My meat-loving son will also be delighted to try a high end steakhouse. We don’t have a Michael Mina in North Carolina, so I’m looking forward to trying this restaurant once it opens.
I agree with a bunch of the commenters here – Bourbon is a very nice steakhouse, but is pricy. I have been to the location in DC several times, and have enjoyed it. And while I have not been to Shula’s, Bourbon looks to be a step up and a nice refresh. Though I doubt you will convince Sarah to go along with ordering Wagyu in the spirit of research…
The steak at shula’s was ok, but not worth the money. I don’t really care what the theming is, provided you don’t feel like you are dining in a nightclub (STK – that dig is at you). Hopefully the retheme will add a fresh outlook to the restaurant.
One person’s nostalgia spot is another person’s “extremely dated and tired”. Shula’s has never done it for me—I hate American football as a start and the vibe was a bit too Old Man for me to ever want to eat there on my many Dolphin stays. I’m at the Swan over Labor Day and I’m thrilled to try this new spot. It helps that I’m booked through Amex and get a resort credit so no harm no foul if it’s a miss.
You’ve become one of my favorite commenters here because you bring a fresh perspective that often differs from mine, but you hate American football?! Now that’s just a bridge too far.
(I’d make some dumb joke about “American football” being redundant, but it would probably come across as overly Old Man-ish.)
Hold the tofu presses! Tom has ‘favorite commenters’??? Who knew he was keeping track of our cumulative contributions? Now we all have to try a lot harder!!!
@rorosen That statement jolted me as well. I read so many of the comments on this blog and have my own favorites, of course! It immediately made me curious about Tom & Sarah’s “Top 10 DTB Commenters” post (subtitled “Your mileage may vary…”)
It’s like a top 1,000 list, and rest assured, you both most definitely are on it.
Anyone offering thoughtful feedback that adds value is among our favorites. Heck, you could disagree with literally every single thing we write, but so long as you do so in a respectful and insightful manner, and you’d make the cut.
I love Mickey1928’s comments! You have some great followers. Love reading the blog even when we are not planning a Disney trip.
I think my favorite commenter here is Pete. He’s so insightful and witty. And presumably, quite handsome and dynamic.
Also, this is definitely not Pete writing this. Not at all.
Is sexism and ageism a part of that fresh perspective?
My dad has a variety of ‘Old Guys Rule’ shirts and routinely refers to himself as an “old fart.” If I told him he was being sexist and ageist, he’d have some choice words for me, unpublishable here.
We will pass. We ate at Shula’s once and really enjoyed it. And perhaps Bourbon Steak will be just as good.
But, at the end of the day, restaurants in general have gotten to be nose bleed pricey and I can cook a terrific steak at home or in my DVC villa and throw some potatoes and asparagus in the oven.
This is no dig at any of the restaurants in the Orlando area. But we eat out much less frequently than we used to. When we do eat out, it tends to be where we can get something that isn’t easily replicated at home, or because we’re on-the-go and can’t make it home for a meal without disrupting our activities (whether they are errands or recreational). But we have become extremely selective in where we choose to spend our money when we dine out, even on vacation.
We do have one dinner reservation for Boma and we will visit Sanaa for the quick service breakfast and dinner at least once while we are staying at Kidani Villas. Both of those can be classified as venues that have no equivalent where we live, and feature items that I can’t replicate at home. In addition, our daughter has a dietary restriction that is so wonderfully accommodated by restaurants at Disney and Universal. And it is a vacation, after all!
“When we do eat out, it tends to be where we can get something that isn’t easily replicated at home…”
This is an interesting perspective, and one that I would imagine supports more fancy and innovative restaurants, not fewer.
Restaurants where we will are equally expensive (if not more so) as Walt Disney World, inventive cuisine is also abundant (and usually what’s cheaper), and I have a hit or miss track record with preparing steaks. So this would, at least in theory, check the right boxes for me. I know everyone is different, though.
I’ve eaten at the Vegas location and greatly enjoy it. It’s a high-end steakhouse, no doubt, and we paid around $80-100 for our steak which we shared. Then, added all those delicious sides. My family and I eat at these steakhouses when we visit the theatre or are out about town at home (Columbus Ohio). Seeing as we own at BWV, I love this idea. Shula’s was fine, but I prefer a new take and know I may be in the minority there. Opening this assures we visit ‘Swolphin’ as you call it, which probably wouldn’t have occurred otherwise. Hope they have the “root beer” float as I recall it was fantastic. I’m going to be optimistically waiting on your review until we can visit ourselves in September.
“I prefer a new take and know I may be in the minority there.”
You might be in the minority among fans, but definitely not the general public. This is happening for a reason, and not just at the Swolphin, but hotels like it around the country. I would hazard a guess that the conventioneer crowd will love this change–and none of those guests (a huge demo) are reading blogs like this, let alone commenting on them.
I have been eating at Bourbon Steak locations for over a decade and we are thrilled about this news— we will definitely be walking (or boating) over from Beach Club for this. Just recently had a fantastic dinner at the Bourbon Streak on Central Park South.
I expect this will be somewhat divisive because it is unmistakably another step towards catering to the very high end WDW guest. It is not cheap but the steak is far better than other signature dining options around the WDW resorts and the environment is upscale clubby steakhouse…personally I go because they make the best fries (with duck fat) in America, but the steak and other sides are consistently excellent. Michael Mina is more similar to Thomas Keller than mass market celebrity chefs— elegant, exceptional execution, but not for the faint of wallet or who thinks all steak takes the same. Bourbon Steak locations typically do have a decent sized bar area, so I recommend trying out the duck fat fries, a starter, and a glass of wine for those who don’t want to commit to the whole menu.
Thanks for sharing your experience–I haven’t had a chance to check out the menu yet, but you have my attention with the duck fat fries!
@JenL, thanks for offering this perspective. I never ate at the Swolphin Shula’s which always reminded me of staid professional dinners in other cities and felt like a waste of WDW time. You caught my eye at “goose fat fries” and the Thomas Keller comparison. Possibly the only thing I truly enjoy about my annual trip to a conference in Vegas is sneaking off to Bouchon for a solo cocktail with goose fat fries!
I ate at Michael Mina the non steakhouse in Vegas back when I was a teenager. So I wasn’t prepared for the culinary style, the types of food, or the bill, but I can say it was very much not worth it whatsoever.
This style of “steakhouse” screams 4 ounces of steak for $100 and leaving hungry unless you also eat the $20 dessert.
This is basically what I feared. Perhaps I’m simple when it comes to steak, but unless I’m in Kobe, I want a steak the size of my head for $100.
I am disappointed – not that I know about the new restaurant but I really liked Shula’s steakhouse and planned to visit in 2026.
It was really a quintessential steakhouse experience and it did not disappoint.
Tom, I hope you can review the restaurant and provide opinions about the newcomer.
I will never pass up the opportunity to “research” steaks. Just a matter of when I can get it done. Might require multiple visits. Gotta be thorough.