This is one of my favorite restaurants when I come back to the LA area. I'm glad to see they brought the tableside salad back. Cesar salad is always a must, and just the ambiance in general. I am looking forward to checking out the new location in Austin. Wish the bread/rolls were free, but understand how things go.

Chris, Ryan, and William are so amazing, which really brings the whole experience together. William is always so personable when greeting, yet stays very professional. He is a great start to BOA. Ryan, the bartender, is very kind, funny, and makes great recommendations... and drinks , Chris is an excellent waiter who always has a smile on his face and is just great to be around. The food is always phenomenal, with the Westholm wagyu ribeye being my favorite. The fact that BOA can master the food and service is such a gem. I'm a regular because of the three mentioned!!

We wanted a nice place to celebrate our anniversary, and while the inside of this restaurant is classy and has a great vibe, the location is a bit of a downer. There are a TON of people walking around because of the beach across the way, and there is a much more casual restaurant next door, so we felt a bit odd walking here dressed up because we were coming from a formal event. The hostess was unmemorable; she hardly said two words to us. However, our server was wonderful. He helped us celebrate our special day and offered his opinion on the menu. He said he had been working there for a very long time, and it showed. We ordered the petit filet and a ribeye. Both were seasoned and cooked well, but nothing stood out to me, especially at the cost of $70.00+ per person. I want to say you pay for the environment, but because we were in a beach city, it was very casual and unromantic. Overall, I am glad we gave it a go. People do talk a lot about BOA, but it was okay. I am giving them four instead of three stars because our server rocked! Dine or Dash? I will dine again, only at another location, so we shall see.....

Service was awesome!!! The food is delicious the drinks are awesome. Steak was cooked to perfection. Mac and cheese was so good as well as the corn. Our waiter was friendly and attentive, didn't have the Canadian accent . The host is so helpful.. Perfect vacation in Santa Monica.

Came here on a Saturday night, wasn't too busy but best to have a reservation. Sat outside and between the breeze and sunset and it made for a great date night location. Started out with a cocktail. Boa fusion was perfectly fruity and tart that is perfect for the summer. I ordered the petite filet which was more than enough for me and my husband got the bone in rib eye. Definitely get it with the herb butter which was delectable. They also have a good variety of sides. We got the sautéed mushrooms which were SO DELICIOUS. We also got the smashed broccoli which was not bad but definitely cannot compare to the mushrooms. The manager also came by for a chat during the dinner which was nice and intimate touch. Would definitely be back! Make a most try for your steak needs!

This place is such a vibe. It's upscale California beach casual. I don't even know if that makes any sense but that it reminds me of. Our server was very attentive and described everything on the menu wonderfully. I ended up with a bone in rib eye and it was a perfect medium rare. I don't remember which wine he selected but it was delicious. I'm glad I took a picture of it. It's a great date spot if you want something that perfectly captures that Santa Monica beach vibe.

Decided to go back to this place after years. Used to be a childhood favorite and now being older I was curious to see if I still like it or not. Our server had the most amazing voice I have ever heard which fit the fine dining steakhouse feel. He was extremely patient and the other servers were also well informed. The one thing that shocked me was that the menu was huge having 4 pages of food. Big menu = bad food. Chopped Salad- was okay, one of the better salads I have had at a steakhouse. NY Strip- The steaks have so much flavor, but not tender. I guess thats why they give you 2 additional sauces to cover up the chewy meat. My dads NY strip had a fat cap that was hard like a bone. Parker Rolls- were delicious, soft, and just enough rosemary to add some extra flavor Roasted Bone Marrow- rich, fatty, and the side of acidic onions and cilantro was perfect. Sides: We go the smashed broccoli and chipotle lime corn, the corn has always been my favorite and was still delicious, the smashed broccoli was okay. Overall, I loved the atmosphere and service. However, the food was okay, probably due to so much on the menu. Also, steaks were not that star and felt like all the accessories were better.

This haven for the affluent is but a block away from whatever effluence is in the Bay that day. Enjoy the view. You'll be greeted by two affable gents at the Host Podium and then ushered to your mini table. Yes, the tables are for Lilliputians. I would be beg for a booth lest you be so close to your date, you can pick the creamed Spinach from his/her/their teeth. The decor is Steakhouse slick. Sharp angles of Charcoal, Slate Gray, and Black with violent Red accents. Nothing cold or distant wherever Host puts you as there ain't a bad seat in the House. There is a wrap around patio so you can dine closer to the throng of thong clad tourists. Think of this place as a seaside Walmart. It's quite entertaining. Once inside you are treated like Mister A-lister. The vibe is all class act. So, lean back in your booth and revel in the opulence. A micro Pina Colada with a Cymbidium bloom clinging to the rim of it's tiny little glass arrives signifying that you have arrived. A liquid Amouse Bouche. Delish that was. Menus all around and thankfully no server reading the whole thing like a liturgy from a High Mass. No tray of glistening raw meat sweating at the table's edge while a server recites a detailed explanation to which no one is listening. No monologue by the server extolling the virtues of what he/she/they likes to eat. The Staff: Efficient and an eye on everything. Cool Hand Chris resembled a cross between Steve Martin and Kevin Costner. He was smart, professional and opened with 10 minutes a "A" Material schtick. He could've warmed up a funeral to peels of laughter in seconds. He was a joyful addition to a fine dinner. The Bar: Complete and full despite being completely full. You want it, they'll have it, or create it. "Chris, what do I want?" "Bee Blossom", he buzzed. It showed up in a kitschy Bee Hive Glass. Monkey 47 Gin, Orange Blossom Honey, Egg White, and a Honey Ice Pop. That bee-st had a stinger and delightfully so. My cocktail was tangy and tart with some serious pucker power. Two sips and I looked like I got my lips caught in the elevator doors. Who's here? The Swells dining with the swollen outside looking in like Pound Puppies. There were chubby tourists with fat wallets, neighbors, regulars, and those who know a great steak when they see one and are willing to travel a bit to have one. The Food: This kitchen cooks with confidence. The table side Caesar will prove it. The Salad was spot on and hit the spot. Chilled fresh Romaine with a creamy yet traditional Dressing. It was a measured balance of greenery to Dressing. Yes, there is a Raw Egg mixed in as there should be along with a pile of Anchovies lounging in a cold Silver cup. Don't over look the house made Croutons distributed onto the Salad at the last moment to retain their crunch to the end. Then what do you do with the puddle of dressing when you're done? Should you swipe right or left? I say grab a just baked Parker House Roll and simply circle the plate sopping and mopping without stopping. This Caesar was a pleaser. How bout some Hamachi Crudo with Preserved Meyer Lemon, and a shave or two of Black Truffle with a Brunoise of Celery all doubling as a palate cleanser? Clean, light and tasty. Time for the main attraction. Brooklyn Style Porterhouse (ala Peter Luger). It came with two beefy dudes carrying the grill plate like pallbearers in Asbestos suits and gloves. The Steak cooks at 1,000 degrees and arrives on a plate heated to 500 degrees before being anointed with 1/2 a cup of melted Butter. Napkins to necks please as the Butter on the platter spatters and sputters when it hits the plate which is hotter than a Jet Engine tossing off sufficient heat to trip the Sprinkler System. Wanna impress the Waiter? Go ahead, drop your tongue on the platter to show them what you're made of. Grease in every direction so, Ladies, cover up that new Alice and Olivia Blouse and while the blouse can't be salvaged the Steak is so good, it's worth it. The Tenderloin and the Strip Steak were grilled just right and dissected table side. Accoutrements included Creamy/Raw Horseradish, Bearnnaise Sauce, Chimichurri Sauce, Peppercorn make it seem like I was dating half the Sorority. You won't want to take a break from this steak as it was hard to leave the meat alone to the bone. Sidekicks were thick crispy creamy French Fries, a deep bowl of Creamed Spinach topped with half a can of French Fried Onions. (Next morning it is perfect for breakfast with a Jammy Egg in the crater you made in the Spinach mound. The New Chef, Brandon Collins, a skilled had with a skillet added his signature dessert to the menu. Sticky Toffee Pudding. The Pud flirted with being a touch too dry. A tweak is required to make as perfect as he can make it and when he makes it, it is damn perfect. As soon as I drop the weight I just ate BOA Steak gets a re-take.