BOA Steakhouse may be familiar to you if you are from SoCal, but if you’re not, don’t worry. The newly opened Las Vegas outpost of the original not only brought over many beloved dishes but introduced Vegas signatures as well. The Venetian Resort restaurant itself is gorgeous, with a casual patio area and more secluded interior dining rooms that channel a midcentury modern vibe, with bookcase-style room dividers and plenty of greenery.
BOA Steakhouse has multiple tableside presentations to experience, and we recommend trying as many as possible. Get a cocktail, first though; I recommend both the zero-proof Smokin’ Yuzu margarita with Ritual tequila, and the espresso martini (bandero style), with tequila and tableside French-pressed espresso.
The shareable wagyu cigars are impressive from initial presentation to consumption. The cigars are brought to table in a cigar box, cut and carefully transferred to a plate. Dip the end into black garlic yuzu aioli and chili crisp for a stogie that exceeds all expectations. Order roasted bone marrow with short rib on toast and enjoy the torching. A classic Caesar is prepared tableside (as your server tells you the Caesars salad story), while a sea of cool fog envelopes the ahi tuna tartare with golden flying fish roe. Favorites like goat cheese baklava (the truffle is strong with this one) and herby Parker House rolls come with caramelized onion butter.
Entrées include Creekstone Farms filets, ribeyes and New York strips, plus a large-format Brooklyn-style porterhouse and dry-aged tomahawk, pictured. Chicken Parm, marinated skirt steak frites with crispy beef tallow fries, spaghetti and wagyu meatballs, and lobster fra diavolo round out the mains. Vegetarians will love the massaman Thai curry, with sunchokes, seasonal veggies and coconut milk, with the sauce being poured tableside. The fragrance is dizzying. BOA Steakhouse also serves Beyond Steak frites.
Some of the sides to look for are the mac and cheese, which is available with truffle, lobster or original. The original is super smooth and creamy and worth every calorie. The corn crème brûlée is a pretty dish with a crispy cap to break through, and the BOA “Boujee” twice-baked potato is served with royal select caviar.
The Venetian Resort. boasteak.com
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