Opening a second sexy steakhouse so near the first is fairly risky for any restaurant—unless of course, each outpost reflects its particular neighborhood to a tee. This BOA, right on the Ocean Avenue restaurant row, is as shiny as the convertibles parked outside.

The original BOA at the Grafton Hotel has always been known as one of LA's better modern steakhouses. The menu here is similar to that of the original, featuring dry-aged steaks and classics like a Caesar salad served tableside. The 28-day, dry-aged, bone-in filet mignon is so good, the housemade sauces and rubs are nearly irrelevant. Sides are a la carte: Our advice is to order both the hand-cut crispy fries and the mac-and-cheese. For dessert: cotton candy (yes! the real deal) or a grown-up version of s'mores. To compliment the menu, a mixologist from the Bellagio in Vegas was brought in to create the quaffs: The blackberry "smash" is a refreshing almost-mojito but with real fruit and top-shelf vodka instead of rum. Any day of the week, the crowds are thick at the bar.