BOA Steakhouse
Restaurant · Warehouse District ·
Upscale steakhouse featuring prime beef, seafood, and cocktails
Upscale steakhouse featuring prime beef, seafood, and cocktails
"BOA is the latest fancy steakhouse to hit Downtown and should be at the top of your list if your boss is treating or you’ve recently come into an inheritance. This is the type of place to get dressed up for—the dining room is large and sleek, but just dark enough that nobody will notice if you spill a little chimichurri on your freshly pressed pants—and it doesn’t feel old-fashioned or stuffy. Lush, tropical plants liven up the interior and provide an appropriate backdrop to a soundtrack that’s probably playing Tame Impala. Start with fluffy Parker House rolls and the goat-cheese baklava, then order one of the dry-aged steaks and some Chilean sea bass. But skip the “boujee” twice-baked potato unless you’re a massive tuber enthusiast with a $42 hole in your pocket. " - nicolai mccrary, matthew jacobs
"We’re no longer fazed by the words “an LA-based restaurant is opening up in Austin," and you shouldn't be either. The latest addition is BOA Steakhouse, an upscale spot featuring dry-aged beef, lots of seafood, and a fancy bar program, plus a few Texas-specific dishes that its three California counterparts don’t offer, like pork belly confit and tallow steak fries. We didn’t love BOA's LA iteration, but maybe this location in downtown Austin will be a fresh start. We visited BOA Steakhouse. Read our thoughts here. " - nicolai mccrary
"BOA is a fancy Downtown steakhouse that meets the criteria for an after-work Happy Hour or a business meal you can write off later. The dining room is large, sleek, and just dark enough that nobody will notice if you spill a little chimichurri on your freshly pressed pants. It feels a bit like eating dinner at a WeWork, complete with long boardroom-style tables, generic artwork, a majesty palm or fiddle-leaf fig in every corner, an overabundance of polos and khakis, and a backdrop of ambient electronic music. It’s also expensive—often a little too expensive—but as long as you don’t go in expecting a life-changing meal (or even the highlight of your week), you’ll likely leave appropriately whelmed. Start with Parker House rolls and BOA’s signature goat-cheese baklava, order a few ounces of A5 wagyu if your boss is paying, and save room for the desserts, which are the peak of the meal. Just be ready for your server to alert you of any and all video-worthy moments, like sauces poured tableside, “in case you’d like to record.” Food Rundown Parker House Rolls These rolls are warm, soft, salty, and fluffy, and the two butters they’re served with are great. But BOA should probably make these complimentary like most steakhouses would. photo credit: Nicolai McCrary King Crab Ceviche The crab is sweet and tasty, and the portion is pretty generous, but the passion fruit purée it’s served with is too salty and acidic to enjoy without blistering your tongue. photo credit: Nicolai McCrary Tableside Caesar Salad The salad is prepared right there in front of you with a whole show that sounds more exciting than it looks. The end result is a perfectly fine Caesar that will feed two comfortably or four very sparingly. Don’t expect any wild cards here. photo credit: Nicolai McCrary 40 Day Dry-Aged Strip We’ve tried the dry-aged steaks here on a couple different occasions. Both times they somehow arrived perfectly cooked but incredibly tough, with lots of gristle. photo credit: Nicolai McCrary Chilean Sea Bass The sea bass is the best thing we’ve had here. The fish is flaky and seasoned minimally. It’s served with a grilled blood orange that adds a bit of brightness when squeezed on top. photo credit: Nicolai McCrary "Boujee" Baked Potato Sure, it's a tasty baked potato. It’s also $42. Unless you’re a massive tuber enthusiast with money to burn, skip this. photo credit: Nicolai McCrary" - Nicolai McCrary
"Opening in downtown Austin on Monday, June 3 at 300 West Sixth Street, BOA Steakhouse brings a high-end American steakhouse program led by chef James Flowers. The menu leans heavily into steaks — including dry-aged and wagyu — and also features roasted wagyu bone marrow, smoked steak tartare, king crab ceviche, lobster bolognese, scallops, grilled lamb lollipops, baked potatoes with caviar, a mushroom Wellington, and goat cheese baklava, with tableside Caesar salads for a showy option. For Austin-only dishes Flowers created a pork belly confit, tallow steak fries, and a corn crème brûlée; he previously worked at Austin spots including 1417, the Four Seasons’ Ciclo, and Hopfields. BOA’s full bar offers cocktails such as the Blackberry Smash (lemon vodka, crème de cassis, blackberries), the Smoke Show (rye, maple syrup, orange bitters, applewood smoke), and the La Quebrada (reposado tequila, Aperol, passionfruit, lime, agave), plus beers from Live Oak Brewing Co., Austin Beerworks, Austin EastCiders, Shiner Bock, and Karbach. The Austin space includes an indoor dining room and a private dining room; reservations are available online and hours are 5–10 p.m. Sunday–Thursday and 5–11 p.m. Friday–Saturday." - Nadia Chaudhury
"A BOA Steakhouse from Innovative Dining Group is slated to open later this year in the same downtown neighborhood as Sushi Roku; the first-Texas location will be at 300 West Fifth Street." - Nadia Chaudhury
