Unrivaled Gran Hotel Hospitality & New Lunch Menu at BOA STEAKHOUSE

(Gerry Furth-Sides) A few years back, I dashed into BOA STEAKHOUSE Santa Monica for meter change during the insane lunch hour traffic. The hostess herself ran back to her own purse for the quarters, and I have been telling this story ever since.  BOA STEAKHOUSE bills itself as having “unrivaled hospitality”, along with its fine steaks and award-winning wine list.  I couldn’t put it better. The genuinely warm, informative service seems to be as vertical as their towering wine wall. It is European-class service in a clubby, fun atmosphere meaning the diner is made to feel like a valued guest with every choice a perfect one.  And the staff all appears to be happy they are there and you are there, too.

Boa Mixology is becoming as legendary as their extensive, distinguished  wine list.  We tried the Fires and Smoke with El Silence Espadin Mezcal, Pineapple, Pink Peppercorn, Honey, Lime and Firewater Bitters.  It is NOT for the faint of heart or palate.  Pink peppercorns drive a burning spice stake stake through the smokey mezcal.  A tantalizing Smoke Show with Wild turkey Longbranch Bourbon and Maple Syrup also caught our attention, representative of the drinks designed to complement the hearty food.

In addition to the long list of steak dishes for which they are reknowned, new on the BOA STEAKHOUSE menu are Indian summer appetizers.  Holding on to the idea of beef are Meatballs made with American wagyu, pomodoro sauce and served with grilled ciabatta.    Wagyu cattle have higher levels of intra-muscular fat or marbling but the meat texture is finer, resulting in a more intense flavor with a rich mouth feel usually associated with the a high proportion of marbled saturated fat in other American beef.  The difference is that the healthier Wagyu beef has higher levels of levels of unsaturated fats. 

Manager Charles Hueston’s suggestion making a meal of the Italian meatballs and delicate Chop-Chop salad with artichoke, salami, chickpea, olive, tomato, pepperonchini, toasted pine nut and aged provolone cheese is perfect.

Server Brandon  brings out a Classic Caesar Salad that pairs well with the Hot Smoked Salmon with dill whipped cream to spread on grilled ciabatta.

Green Eggs & Ham with pesto deviled eggs and crispy prosciutto – makes a terrific, conversation-starter  bar dish.  And the last new appetizer, Lobster Tots, sits atop truffle brown butter aioli.   Dotted with Lobster, the potato tater tots (hash browns) are exactly what we remembered from home.

Ah, steak is still the star.  We loved the new BOA concept of a PLATE with diner’s preference of protein (chicken, Skuna Bay Salmon, 6oz. filet mignon or 7 oz. New York steak, and choice of two sides.  Smashed Broccoli is our new favorite vegetable, and little is added to the broccoli, which needs nothing more!

Manager Charles Hueston poured us a deep ruby-red  Pine Ridge Cab from the Napa Valley, representative of the statement-making wines that pair well with grilled beef.  The dark berries and touches of cinnamon and nutmeg layer on the palate with cassis and spice, and linger afterward in a sweet, polished note.

The Dessert menu is interesting.  Even the classics are given a twist.  We haven’t seen Baked Alaska on the menu since the old Jean Francois Metigner days with this French classic carried over from L’Orangerie.  The BOA STEAKHOUSE  version features Devil’s Food instead of sponge cake, Vanilla Ice Cream instead of Neapolitan, and strawberries which are macerated.  Server Brian flambeed it tableside.. well, sort of.   When we asked how many people ordered the dessert, he laughed, “every time they see one being served to someone else!”

Even with a reputation for the finest quality food and service, BOA STEAKHOUSE offers a significant Happy Hour, seasonal menus and new dishes regularly.

BOA STEAKHOUSE, 101 Santa Monica Blvd, Santa Monica, CA 90401 (310) 899-4466. For details, special events and hours, please see //www.innovativedining.com