BOA Steakhouse is the renamed clone to the Sunset Strip steak house that was once called Balboa. Much of the credit for this operation goes to Director of Operations Clinton Clausen, one of the most charming hosts this city has. It also helps that service here rarely misses a beat.
The design employs amber colors and stainless steel, as well as a considerable number of twigs that serve as room dividers and frame the entrance. The low, sleek booths afford comfort. BOA would like to be intimate, but the buzz is raw excitement.
Almost everything you will eat here is delicious. Goat cheese beignet is like a grown-up jelly doughnut, with cheese standing in for jelly. Caramelized onion soup topped with Gruyère, as rich and beefy as the law allows, is simply magnificent.
A favorite salad is the BLT: lettuce, tomato, avocado and a creamy dressing based on applewood smoked bacon. Steaks, in the menu’s “turf” section, get a rub or crust and a choice of sauces and mustards. The restaurant’s signature J-1 sauce and violette mustard are recommended for the 40-day dry-aged New York strip with a blue-cheese crust, for example.
Bone-in rib-eye and flatiron steaks also are terrific, as is a free-range veal chop. Side dishes are recommended family-style. Two to tango with are the sautéed spinach and the truffled mac and cheese.
Don’t miss chocolate hazelnut crunch bars for dessert, paired with fresh raspberries.
BOA Steakhouse recently announced the creation of its $1,000 cocktail extravaganza, The King Richard’s Pride. Served in a Baccarat “Equinoxe” cocktail glass, the libation consists of two oz. Hennessy Richard, ¾ oz. Dom Perignon Rose 1996, ½ oz Chambord Liqueur Royale De France blended together with the juice of ½ a lime, one muddled orange slice and a splash of cranberry juice.
BOA Steakhouse is the 2006 Epicurean winner for Best New Restaurant on the Strip and Best Cocktails.
BOA Steakhouse was named Best Cocktail restaurant in Las Vegas Life magazine’s 2007 Epicurean Awards.vegas.com