Bourbon & Bones Chophouse & Bar’s highly anticipated second location at SanTan Village is open, serving up premium steak and seafood dishes paired with Coravin rare wines by the glass.
“We prepared for the opening of Bourbon & Bones at SanTan Village in Gilbert for more than a year, all the while recognizing that the area has a sophisticated population that has often traveled to Scottsdale for a fabulous steak and fine dining experience,” says S. Barrett Rinzler, founder of Square One Concepts and owner of Bourbon & Bones. “We’re happy to say that now they don’t need to.”
PHOTO BY J. MARTIN HARRIS PHOTOGRAPHY
On any given day, residents and guests can order the Japanese A5-9 wagyu—a true delicacy. What’s more, Bourbon & Bones boasts a coveted Coravin wine selection, offering exclusive vintages by the glass, available to those who’d like to push this exquisite experience even further into the stratosphere.
Here, we share the recipe for the savory first round of its elegant Three-Way A5-9 Japanese wagyu appetizer. This highly sought-after course includes A5 wagyu carpaccio paired with Aubry brut, pan-seared A5 wagyu paired with Eiko Fuji Ban Ryu Honjozo sake, and grilled A5 wagyu paired with Far Niente Post & Beam cabernet sauvignon. It takes great care to create the flavorful dishes and is completely worth it. 2150 E. Williams Field Road, Gilbert, bourbonandbonesaz.com
The Japanese A5-9 wagyu is a true delight, paired with exclusive vintages by the pour at Bourbon & Bones. PHOTO COURTESY OF BOURBON & BONES CHOPHOUSE & BAR
ROUND 1: A5 WAGYU CARPACCIO
Carpaccio marinated in truffle oil, sesame oil, fresh lemon juice and soy sauce, wrapped around sushi rice on a bed of green shiso and topped with organic real black truffles and organic wasabi radish
INGREDIENTS
4 oz. A5-9 Japanese wagyu strip loin
¼ cup sushi rice
1/3 cup water
1 tsp. fresh lemon juice
1 tsp. sesame oil
1 Tbsp. soy sauce
4 green shiso leaves Wasabi radish Summer truffle slices or real truffles if available
½ Tbsp. rice vinegar
1 tsp. white truffle oil
PREPARATION
Rice
1.Rinse rice only once so as not to remove the starch.
2.Place in rice cooker. Use ¼ cup rice to 1/3 cup water. Let it cook.
3.When rice is done, remove the rice into a container. Drizzle rice vinegar over rice, stirring gently with a wooden spatula.
4.Then, wet fingertips with cold water so as not to stick to rice, and form the rice into mini egg shapes. Set aside.
Marinade
Mix soy sauce, sesame oil, white truffle oil and fresh lemon juice together.
Meat
1.Take the meat and slice into 1.5-millimeter slices.
2.Lay the meat into the marinade for no more than 5 minutes.
3.Remove meat and wrap the meat around the egg-shaped rice.
4.Place each onto a green shiso leaf.
5.On each, take your finger to the center and place light pressure to create a little pocket or small indentation. Place radish and truffle and truffle oil there, to taste.
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