Dine Like a Celebrity at BOA Steakhouse on Sunset

(BOA Steakhouse -photo by Jill Weinlein)
(BOA Steakhouse -photo by Jill Weinlein)

Driving into the parking garage of one of the most prestigious pieces of real estate in West Hollywood, I noticed an impressive array of Bentleys, Ferraris and Teslas lined in a row.

The stunning modern high-rise tower on Sunset Blvd. was the headquarters of renowned architect Charles Luckman. In 2009, architect Stephen Kanner re-clad and re-skinned the exterior giving it modern lines, blue-tinted glass and a light-colored facade. The revocation attracted elite entertainment companies and the Innovative Dining Group (IDG) to open BOA Steakhouse on the street level of the building.

With its elegant decor, professional service and indoor and outdoor patio dining space, BOA Steakhouse has become an ideal power lunch and dinner destination for actors and models visiting Ford Models office, Abrams Artists or Atlas Entertainment and Media Talent Group located in the 14-story building.

In 2010, the private, members-only Soho House took over the two-story penthouse on top of the building, which served as Luckman’s personal residence, before he sold it to the Mani Brothers Real Estate Group.

(Celebrity Rob Reiner with writer)
(Celebrity Rob Reiner with writer)

I’ve dined at BOA Steakhouse for lunch twice and both times I have seen a few familiar faces. Recently, I enjoyed seeing actor, comedian, producer and director Rob Reiner. He stopped at our table and shared with me that he has two movies coming out, with one premiering in May, 2016.

What brings people back to BOA Steakhouse is the talented Executive Chef Jose Melendez. The amiable chef was formerly at Patina Restaurant Group before coming over to IDG. He creates the best chicken chilaquiles in LA. Who knew a steakhouse would make a plate of fresh tortilla chips layered with a green tomatillo salsa, cotija cheese and an egg on top. This egg is cooked to 61 degrees. When our server Corey pierced the egg with a fork, the sunny yellow yolk oozed onto the chips and Chef Jose’s secret lemon crema sauce dotted with a pinch of microgreens. It’s a heavenly combination of smooth and crunchy, mellow and slightly vinegary. The perfect balance and this dish is only available on Mondays during the lunch hour.

(Photo Courtesy of BOA Steakhouse)
(Photo Courtesy of BOA Steakhouse)

I enjoyed these chilaquiles with a group of six friends sitting at a circular booth outside on the patio. After this winning dish, we shared a Wagyu Flat Iron steak with Baby Gem salad. The beef is aged for at least 40 days and brushed with a glistening butter and red wine sauce when grilled. It’s sliced perfectly in a row, framing the Baby Gem lettuce leaves that are crowned with pickled mushrooms, breaded and crispy onions and shallots, and then dressed with a zesty Dijon vinaigrette.

(Photo by Jill Weinlein)
(Photo by Jill Weinlein)

We also tried a variety of Chef Jose’s new sandwiches on the Spring menu starting with an avocado and Burrata toast. He chars the edges of a sliced baguette, before spreading a thick and creamy white burrata cheese on top. Then he adds toasted hazelnuts, sautés king trumpet mushrooms, and adds a few spicy baby greens with a sprinkle of truffle vinaigrette. It’s served with either a salad, french fries, sweet potato fries, onion rings or fresh fruit.

(Photo by Jill Weinlein)
(Photo by Jill Weinlein)

A favorite at the table was the layered grilled chicken torta. Chef Jose calls this the “East LA meets Hollywood,” sandwich. He grills a chicken breast and chars panela cheese. It’s one of Chef Jose’s favorite cheese, because when he heats it, the cheese softens, but doesn’t melt. It’s a white and smooth cheese that is similar to Indian paneer, and exquisitely absorbs the flavors of the housemade escabeche vegetables of diced cauliflower, carrots and baby tomatoes. This is not a boring chicken sandwich, especially with the black bean chips layered between the two slices of bread.

An interactive sandwich is the smoked Wagyu Tri-tip that arrived to our table under a glass dome. The General Manager Brad Stewart removed the glass slowly, so we all could see and smell the smoke swirl out and dissipate upwards. That smoky essence continues between two pieces of bread with sliced Brie, roasted red peppers, thinly sliced Wagyu beef and a flavorful black pepper aioli.

(Photo by Jill Weinlein)
(Photo by Jill Weinlein)

The roasted turkey sandwich isn’t dull either, with its sliced turkey enhanced with smoked mozzarella, oven dried tomatoes and pickled chow-chow made with a variety of vegetables in a mustard slaw.

We all enjoyed the BLT with slightly sweet applewood smoked bacon, crisp lettuce, avocado and a pleasing creamy bacon dressing.

Lunch entrée salads include a blackened salmon quinoa salad with smoked artichokes, roasted peppers and lemon vinaigrette. Many of the starter salads on the menu are vegetarian and can have grilled chicken, salmon or shrimp added for protein.

Another popular lunch option is the three course Executive lunch with a starter of a Caesar salad, mixed salad or soup of the day. Entrees include a brick chicken with lemon roasted Weiser farms pee-wee potatoes, charred Spring onions and a dark green, fringed mizuna leaf that is a mild peppery flavor and less spicy than arugula.

(Photo of writer taken at BOA Steakhouse)
(Photo of writer taken at BOA Steakhouse)

For dessert with the Executive lunch, diners receive a generous scoop of ice cream with a freshly baked chocolate chip cookie. If it’s your birthday, they will insert a sparkler into the ice cream to make it a festive event.

When the sun sets on Sunset Blvd., BOA Steakhouse offers Happy Hour specials from 5 to 7 p.m. Monday through Friday in the sophisticated lounge with comfortable, oversized furniture and in the bar area.

IMG_0697
(BOA Steakhouse -photo by Jill Weinlein)

During the dinner hour the restaurant transforms into a romantic setting serving prime Omaha 40 day dry aged New York Strip and the bone in Rib Eye. They also grill up seafood, chops, and premium American Wagyu with a choice of rubs and house made sauces, including BOA’s own J-1 sauce.

A rolling salad cart is pushed throughout the restaurant for an interactive, custom-made Caesar salad presentation.

Sit back, relax, and scan the room, you never know who will be dining next to at this elegant steakhouse.

Valet parking is available or park in the building. Lunch is served Monday through Friday from 11:30 a.m. to 2:30 p.m. Dinner service begins daily at 5:30 p.m. $$$ 9200 W Sunset Blvd. (310) 278-2050.

This article was featured in the April 7, 2016 Beverly Press and Park LaBrea News.  – This article is available on the GPSmyCity app.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s