BOA Brunch is Better than most

Entering BOA on Ocean Ave. in Santa Monica, we were welcomed by a hostess offering us a tray of deviled eggs, while we waited to be seated. This wasn’t an ordinary deviled egg, because BOA Steakhouse isn’t an ordinary restaurant. It’s extraordinary.

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The elevated egg snack is called Green Eggs & Ham. The chefs at BOA slice a hard boiled egg in half and adds pesto to the hard yellow yolk before re-filling it into the carved out cooked white egg and topping it with crispy prosciutto slice.

While sitting in one of the square shaped booths overlooking the Pacific Ocean, our server Brandon welcomed us and recommended a few new dishes on their lunch and brunch menu. These dishes are available at both the Santa Monica and West Hollywood locations. 

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Brandon told us the American Wagyu meatballs in a pomodoro sauce is his favorite. It’s made with tomatoes, garlic, olive oil, onions, herbs and a pinch of sugar. They are hearty and served with slices of grilled ciabatta to swipe the slightly sweet red sauce.

BOA Steakhouse is known for it’s salads. During dinner service, the classic Caesar salad is rolled to your table and prepared in an entertaining manner right before your eyes. Servers also provide cart entertainment when preparing tableside steak tartare. 

Another interactive item that appeals to your senses is the smoked American Wagyu tri-tip on ciabatta bread. It arrives under a smokey glass dome that releases a pleasing aroma of smoke when the glass is lifted. Visually it was exciting to watch and the smell peaked my senses. This sandwich is layered with a black pepper aioli, juicy roasted peppers and melted brie.

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We also ordered a Caprese chicken burger made with moist chicken thigh meat that is topped with creamy white burrata, a smear of sun dried tomato aioli, chopped sweet basil, and a splash of balsamic vinegar. Taking a bite, it was so juicy and delicious, that I took another mouthful before putting it back on my daughter’s plate.

The BOA chefs are conscientious to every guests dietary needs. Vegan diners will enjoy the classic Impossible vegan meat chili with vegan American cheese and mustard on a vegan bun. For those who prefer gluten free fare, the grilled chicken pizza is topped with sun dried tomatoes, mozzarella, and arugula.

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Feeling creative, I ordered the new BOA Bowl. It’s a heightened take on the poke craze, where diners can start with a base of either brown rice, black beans, quinoa or kale. Next choose one protein of either grilled salmon, chicken, or hanger steak. Top with a veggie – braised mushrooms, artichokes, or a broccoli salad. Then select either crispy garlic chips, smoked almonds, nori or furikake (a dry Japanese seasoning mixture of dried fish, sesame seeds, chopped seaweed, sugar, and salt) as a topping. Finish with a sweet soy sauce, tahini dressing or avocado cream. 

I selected brown rice, grilled salmon, artichoke, crispy garlic chips and a tahini dressing on top. The soft artichoke quarters mixed with crunchy garlic chips was a nice balance of textures. 

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Desserts include a carrot cake, coconut cake, S’mores, BOA cookies and a new Snickers served in a rectangular slice with three layers made with chocolate Bavarian cream, and a honey nougat peanut butter center. On top are chopped roasted peanuts and a scoop of caramel ice cream. On the side is a small cup of warm chocolate sauce to pour on top.

I ordered two scoops of housemade sorbet. One was made with carrot and ginger, and the other white peach and orange. Both were refreshing and not too sweet. 

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Walking out I learned that BOA offers a special Happy Hour with $7 drinks on Monday through Friday from 5 to 7 p.m. When you dine on Sunday, they offer 50% off any bottle of wine, excluding the captain’s list. $$$

9200 Sunset Blvd #650 (310)278-2050 and 101 Santa Monica Blvd. (310)899-4466.

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