BOA Steakhouse in Manhattan Beach has gained a reputation for high-quality cuisine served with flair, and it certainly lived up to the hype at a recent tasting attended by 20 residents of the Hill Section and two Stroll the Hill Section partners, Sep Ebrahimi from Berkshire Hathaway and Mary Minchella from Sorella Minchella Succulents. The event celebrated BOA's unique style, showcasing a family-style menu that included a well-curated selection of appetizers, a standout tableside Caesar salad, perfectly cooked entrées, and indulgent desserts.

BOA offers a sophisticated yet approachable atmosphere, capturing an effortlessly chic vibe that our guests found refreshing. With thoughtful lighting, subtle background music, and an open-concept layout adorned with greenery, BOA creates an environment that’s comfortable, stylish, and ideal for an elevated dining experience. Dan and Lori Bath noted, “The ambiance was wonderful and welcoming; you feel transported to fine dining.” Joseph Peri appreciated the greenery and layout, adding, “I love the plants and open concept,” while Mary Ann Strafello echoed, “BOA is beautifully elegant, with warm and inviting décor.”

The evening began with an array of appetizers that wowed the guests with creative flavor combinations and high-quality ingredients. The Parker House Rolls were a hit for their crusty outside and rosemary seasoning. The Goat Cheese Baklava was a surprising star for many, with Barb Demming-Lurie noting, “The crisp filo had a top note of sweetness, the perfect complement to the creamy goat cheese wrapped within.” Mark Lurie found it “a beautiful blend of flavors I never would have put together on my own.” Meanwhile, the Chef Cones with Salmon Tartare offered a crispy, savory delight, winning over even the less adventurous diners, like Terry Watson, who commented, “I’m not usually a tartare fan, but these were extremely good.”

Saffron Prawns Cocktail made a dramatic entrance in a dry ice fog, adding visual flair to its impeccable flavor. The prawns, colossal and juicy, impressed everyone with their perfect seasoning and pairing with a spirited horseradish cocktail sauce. Lori and Dan agreed: “The saffron prawns were excellent! Love the sauce!”

The Tableside Caesar Salad offered an interactive experience, with fresh romaine tossed in BOA’s signature dressing. Terry, a Caesar enthusiast, remarked, “This one was outstanding! More garlic than I usually add, but it works great!” Others had mixed opinions about the dressing's boldness, but overall, it was widely appreciated for its freshness and tableside appeal. Stroll Publisher Randy Stager thought it was "Simply delicious! The garlicky dressing was creamy, savory, rich and very flavorful. I loved this salad and will definitely be back many times to enjoy it again!" 

BOA’s pièce de résistance was the 40-Day Dry-Aged New York Strip, cooked to absolute perfection. Seasoned impeccably, it had a tender texture that Jane Letvin described as “phenomenal” and “cooked to perfection.” Guests also enjoyed the Linguine and Clams dish, with Terry praising its “delicious garlic infusion that made it special.”

The Mashed Potatoes were a unanimous favorite among diners, with Mary Ann calling them “a party in your mouth” and Sep Ebrahimi describing them as “to die for.” The potatoes achieved a perfect balance of fluffy texture and rich flavor, proving themselves the ideal companion to the steak. The Roasted Asparagus provided a refreshing contrast, with a crisp exterior and tender interior that was both well-seasoned and flavorful, leaving Lori and Dan thoroughly impressed.

Dessert was a crowd-pleaser as well, with BOA Cookies and a side of creamy ice cream that had diners singing praises. Joseph Peri simply stated, “The cookies were awesome!” while Mark Lurie found the pairing of the thick, creamy ice cream with the cookies to be the perfect finish. Randy Stager thought the cookies were "amazingly delectable" and the ice cream was "the best I've ever tasted." Even Terry, a self-described dessert fan, was all smiles, saying, “I’m always a fan of dessert, and the cookies were a great finale!” 

The evening at BOA Steakhouse left a lasting impression on everyone. Guests noted the attentive service and well-paced meal, with Joseph Peri describing it as “really good service.” Sep mentioned his enjoyment of the “great martini,” and McKenna Keil appreciated the well-rounded dining experience, saying, “The atmosphere, service, wine, and food were all great.”

When asked what their favorite parts of the meal were, Mary Ann replied with enthusiasm: “The mashed potatoes were amazing, and I loved the asparagus!” Lori and Dan shared similar sentiments, highlighting the shrimp, salmon tartare, and, of course, the goat cheese baklava as memorable bites.

BOA Steakhouse delivers a top-notch dining experience with its inventive menu, luxurious ambiance, and thoughtful touches, from the dry ice fog around the prawns to the tableside Caesar. Each dish contributed to a fantastic, flavor-packed evening. 

BOA Steakhouse exceeded expectations with its high-quality food and impeccable service. From start to finish, the evening was a masterclass in delivering a delicious, memorable dining experience that’s sure to entice guests to return again. Mary Ann encapsulated it best: “I’ll be back!”