We already know that Californians are taking over Las Vegas. They bring their driving habits here, and now, a steakhouse. But unlike the driving, the steakhouse is really good.
After decades of success and the opening of multiple locations in LA, Boa Steakhouse opened at the Grand Canal Shoppes inside the Venetian in November—more than 13 years after it closed at the Forum Shops at Caesars Palace.
The upscale yet comfortable new restaurant and bar from Innovative Dining Group (the same team behind Sushi Roku at the Forum Shops) finds the sweet spot between fine dining and a high-energy lounge with comfortable, curved booths, light wood accents, a handsome bar and private rooms.
Corporate executive chef Brendan Collins’ menu showcases the Golden State’s bounty with premium ingredients and innovative techniques. You can’t go wrong, but some must-try starters include the deviled eggs with Kaluga caviar ($35), roasted bone marrow brûleéd tableside ($35) or hamachi crudo with shaved black truffles ($33). Don’t skip the signature tableside Caesar salad—a tried and true recipe precise down to the number of croutons on your plate.
Most importantly, the meat: Westholme Australian Wagyu cuts from Creekstone Farms ($110-$135) and Japanese A5 Wagyu ($42-$58 per ounce) make scrumptious centerpieces in a steakhouse feast. And a corner of the menu is reserved for seafood lovers with Nova Scotia lobster tail and Ora King salmon.
For dessert, the nouveau cheesecake ($15) is airier and more complex than you might expect, with mascarpone, fennel syrup and Mimolette cheese dust. Sticky toffee pudding ($15) with salty caramel and butterscotch sauce satisfies those looking for a decadent way to end the meal.
BOA STEAKHOUSE Grand Canal Shoppes at Venetian, 702-997-5050, boasteak.com. Sunday-Thursday, 5-10:30 p.m.; Friday & Saturday, 5-11:30 p.m.
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