BOA Steakhouse

The Best Steakhouses in Los Angeles, According to Eater Editors | Eater LA

"The steakhouse genre in Los Angeles tends to divide into three camps: The old-school midcentury style with stiff martinis and swift service; the California-inflected steak restaurant with seasonal ingredients; and the 2000s-era upscale steakhouse where celebrities tend to flock. Boa is in the third camp, and has been an epicenter of see-and-be-seen steakhouse dining for two decades. Its West Hollywood outpost, one of three in Southern California that includes Manhattan Beach and Santa Monica, continues to evolve with trends. Chef Brendan Collins, a veteran of LA kitchens, has crafted a bill of fare that caters to everyone, including seafood lovers. Plush, buttery Parker House rolls made from milk bread give way to tuna tartare and caviar cones filled with soft whipped potato. Grilled king crab, served with a Cajun-style sauce, works as a fantastic mid-course while the seasonal sweet corn agnolotti with juicy New Caledonia prawns primes the palate for the main event. (The tableside Caesar is also a great way to go.) The steaks are stellar, seared nicely on the outside but still evenly medium rare inside. Opt for one of the dry-aged cuts from Creekstone Farms or the newer Westholme wagyu steaks sourced from Australia; both exude an indulgent, tender complexity that’s not overdone by hot butter, as some other steakhouses tend to do. Do you need a “boujee” twice-baked potato topped with various kinds of caviar? Not really, but it tastes fantastic as a beef companion." - Mona Holmes