Taming the Flames: From Duck Fat Fries to Wagyu Wonder, Delray Beach’s The Seagate Hotel Invites Guest for an Unforgettable Night Dining Out.
April 28th, 2025
Chef Michael Mina’s Bourbon Steak made a grand entrance at The Seagate Hotel in Delray Beach, offering an indulgent, full-sensory journey that redefined what it meant to dine luxuriously. The atmosphere struck that elusive balance between polished and welcoming, with its open-concept layout inviting the buzz of conversation and clinking glasses without overwhelming the senses. The attentive staff—knowledgeable, charming, and just present enough—guided guests through the experience with the poise of a curated performance.
The decadence began tableside, often even before the menu was opened. Complimentary Duck Fat Fries—presented as a trio—served as the restaurant’s unofficial amuse-bouche. Each variety offered its own identity: Smoked Paprika Fries with Bourbon Barbecue Sauce provided a sultry, smoky intro; garlic herb fries dipped in classic ketchup recalled a refined comfort; and the lemon aioli-dipped fry sang with citrus brightness. It was a masterclass in starting strong.
That confidence carried into the Caviar “Twinkie”—a playful, unexpected starter that surprised as much as it delighted. A nod to nostalgic indulgence, this version ditched processed sweetness for a cornmeal batter layered with citrus, filled with crème fraîche, and crowned with ranking caviar. It dissolved like silk on the tongue—both sweet and saline, sophisticated and fun.
Chef Mina’s signature A5 Wagyu Tartare elevated the stakes even further. Built like the savory French pastry Napoleon, it layered a crispy potato cake base with silky filet mignon, a wasabi-celery root purée that hummed with subtle heat, and finally, a flame-kissed slice of melt-in-your-mouth A5 wagyu. The finishing char rendered the fat just enough to cascade richness through every layer. A forkful of this alongside a glass of expertly paired Rosé—a fruit-forward Grenache blend with just the right acidity—might have been the epitome of refined indulgence.
The menu was rooted in technique but branched confidently into local and seasonal flavors. A simple Chopped Caesar Salad balanced brine and brightness, its crisp romaine layered with a parmesan-forward dressing that was creamy without being heavy.
Then there was the Pork Belly Fried Rice—a dish with punch and texture—crackling cubes of five-spice pork belly, tender sweet potato, and wok-charred vegetables folded into fluffy brown rice with a faint kiss of heat…