Boa Steakhouse was long a fixture in its previous location on the Sunset Strip. Now that the Innovative Dining Group has moved its flagship restaurant to another spot, also on the Sunset Strip, the scale and design of the new restaurant matches the up-market menu.
The new space is 13,000 square feet of imposing architecture, both in the large interior and private dining rooms that look out onto Sunset, the indoor-outdoor bar area and lounge, and the expansive patio embellished with glass-art pillars and industrial-size heat lamps. We got to try the lunchtime menu, which is a little more user-friendly than the traditional "choose your cut, choose your sides" dinner menu, though you can find many of the same options on both.
We started with a few dishes including the jumbo lump crab cakes with a shredded heart of palm salad, Cajun remoulade and fried capers; and the baklava of melted goat cheese enshrouded in puff pastry and garnished with pistachios, black truffles, and just a drizzle of honey. Then there are both starter and entrée-sized salads like the Chop Chop with artichokes, salami, chickpeas, olives, tomatoes, toasted pine nuts and aged provolone. There are also six sandwiches, each of which comes with a side, and there's even a three-course "Executive Lunch" for $22 so no one can accuse you of corporate misspending.
As for entrees, the pan-roasted Atlantic salmon on a bed of creamy farro with bacon and balsamic stood out, as did the marinated skirt steak frites, along with a generous side of garlicky broccolini. For dessert, the gooey homemade chocolate chip cookies with a scoop of fresh vanilla ice cream hit the spot.
Dinner, we're told, turns the multi-space restaurant into quite the celebrity-spotting scene, but we'd rather settle in near the outdoor fireplace with one of the specialty cocktails like a "Dapper Gent" with Gentleman Jack, cinnamon syrup, pomegranate liquor, blood oranges, and fresh lemon sour while we enjoy the finger-food bar menu.