BOA Manhattan Beach Review

We had recently connected with Chef Brendan Collins at the Manhattan Beach Food & Wine Festival. He invited us to come in and review BOA Manhattan Beach. Marilyn Alcantar, a manager greeted us and led us to a comfortable large booth in the restaurant’s lovely open air covered patio. 

Review BOA Manhattan Beach

Our server Forrest was professional, astute and charming. He wanted to know our food preferences in addition to any special dietary needs. He knew we were reviewing the restaurant, and he knew exactly how to present the full dining experience. So, we basically turned it over to him. He offered some suggestions but also delivered some wonderful surprises. Forrest is incredibly knowledgeable about BOA’s menu, including of course the perfect starters, sides and wine pairings. The restaurant has an incredible menu. Hence Forrest wanted us to sample BOA’s full potential which expands far beyond their famous steaks.

Once I told him I was a red wine gal, he suggested the 2021 Crossbarn by Paul Hobbs, Sonoma Coast, CA Pinot Noir. This paired nicely with both fish and red meat. It offered raspberry notes on the nose with an oaky dark red fruit full flavor on the palate. For my husband Rich, a non-drinker, he suggested a mock-tail called the Paper Crane (zero-proof gin, blueberry rosemary shrub, yuzu, ginger). I stole a sip. It was pleasant and refreshing. 

Appetizers

Soon our Hokkaido Scallops (baked in the shell, garlic butter, panko breadcrumbs, grilled lemon) arrived at the table. The scallops looked like works of art sitting in open shells set atop a mound of salt. They were so perfectly cooked and tender. Additionally, they were swimming in the most delicate garlic butter with a hint of pepper and spice – so good.

Next, the Ahi Tuna Tartare dish was stunning. Served over a second plate containing dry ice, a one-of-kind presentation unfolded. It reminded me of what would be a futuristic city. A cloud of fog rose over the meatball shaped tuna tartare. Glistening golden flying fish roe topped the delicious tuna hills. The edible elements sat in the midst of a small circular city. Large pastel droplets of delicious green Thai lime leaf coconut made up the outer walls of the town. Leafy Sprouts resembling trees adorned the seafood city. I almost didn’t want to eat it, as I sat admiring its beauty. The plating was truly a work of art, and the presentation was a form of entertainment.

More Appetizers

The Burrata and Heirloom Tomato was another exquisite dish. The imported Italian burrata was superb. Black Salt and pepper was lightly sprinkled atop, and it offered an unexpected mellow crunch. This enhanced the mouth feel. The lush roasted heirloom tomatoes sat on a bed of piquillo jam offering a beautiful rasberry-esque peppery palate. OMG, it was so tasty! I wanted to climb into it and roll around in the flavor. 

Next, BOA’s famous Wagyu Cigars wowed us with their delicate crisp outer layers and immensely tasty Wagyu beef interiors. The cigars lounged around a black garlic emulsion sauce adorned with sprouts…it became a dark sea of deliciousness, that we double dipped each crunchy bite into. 

Entrees

Now I would not normally order lamb, but Forrest insisted that the Gundagai Lamb Lollipops be included in our review. I am so glad we had the chance to try them. They were amazing – delicately cooked and incredibly tender – by far the best lamb I have ever tasted. I also simply fell in love with the labneh. Once again the dish was plated beautifully. The “lollipops” lay criss crossed, one over the other, with a succulent sweet tangy sauce drizzled around them. The large mound of labneh was covered with sprouts reminiscent of the Ireland hillsides I adored on a recent trip.

A large dish of Chicken Parmesan soon caught my eye as Forrest continued to surprise us with this BOA customer favorite. I must say, this too was pretty incredible. The chicken was moist inside with a rough and crunchy outer crust smothered in tasty melted cheese. The sauce, or gravy as Italians call it, was layered with zest and full of flavor. The accompanying al dente pasta was bathed in an impressive bolognese. BOA is an established destination for top quality steak, but this dish was a great example of how seriously they take their creations. One of our favorite Italian restaurants may not see us for awhile.

Incredible Cuisine Presentations

One more incredible dish arrived with panache. Served in a rectangular shaped cast iron pan on a wood tray, the Alaskan Halibut was wrapped and cooked in parchment paper. This was  quickly cut away before our eyes revealing an exquisitely cooked piece of fish. Cooking it via “En Papilotte” keeps it incredibly moist. The Halibut sat on a throne of scrumptious spinach raising it just above a lake of tangy lemon and white wine. Brightly colored cherry tomatoes, capers and olives bobbed up and down like dancing courtiers in the tantalizing wine sauce. This was a mesmerizing display. This dish was utterly fantastic. The briny picante zest mingled with the wine sauce making for a multilayered flavor bomb, a wonderful companion for the halibut.

Now, keep in mind, Forrest insisted that we experience the diversity of BOA’s menu. Steak lovers know what they are in for at the restaurant, but not everyone knows how much care and creativity goes into the full selection of menu items. Every available dish is a work of culinary art. The only way to truly experience BOA is to go there several times. 

The Star of the Evening

As if to top the previous unveiling of the Alaskan Halibut, a popular BOA pairing arrived. A massive double-stuffed potato appeared along with a gorgeous Cajun Cowboy Ribeye. The potato was a beautiful sight. Topped with several types of fish roe, the presentation was fantastic. The roe added greatly to the savory taste as well. As the eggs popped in my mouth, the saltiness of the caviar cut through the luminous creamy potato, creating a stunning flavor and mouth-feel contrast.

But of course, the steak was the star of the meal. Served in a skillet, the Cajun Cowboy Ribeye came with crispy fried onion strings and delicate greens. The beautifully seared meat had a huge dollop of blue cheese butter on it which Forrest promptly melted using a hand-held blow torch. The chef cooked it exactly as order – medium rare. For me, no steak is complete without my personal favorite pairing. I had requested a mushroom side dish, and it seemed to include every type of mushroom imaginable. My taste buds went directly to heaven and danced with the angels. The combination of this sensual tender meat, with the blue cheese butter, mushrooms as well as tasty greens was simply outstanding.

The Grand Finale

Forrest reminded us, that the grand finale was on its way. Soon an outrageous dessert presentation would commence at our table. With sparks flying The Valhona Chocolate Cremeux stole the show! What a spectacle. Then a chocolate sauce was poured over the already decadent dessert as the sparks continued to fly.

This was way beyond a typical chocolate mousse. It featured a luxurious chocolate mouse with Chantilly cream, but it also included white chocolate meringue with chocolate “soil” (crushed up chocolate cookies) as well as chocolate sorbet. Mixed into this incredible parfait of chocolate were scrumptious little black balls (milk crunch) with a crusty waffle cone on top. Moreover those tiny crunchy balls and the cone created a fantastic mouth feel amidst the many delectable layers of chocolate. There is honestly no way to convey in words how fantastic this was.

Our entire meal at BOA was out of this world. If you love food, this is more than a meal. BOA offers you a culinary experience from start to finish. Be sure to ask your server for suggestions. You will not be disappointed. BOA is located Manhattan Village, 3110 N Sepulveda Blvd, Manhattan Beach, CA 90266; https://www.boasteak.com

Read our Manhattan Beach Food & Wine Festival Review; See our Restaurant Wine Reviews Page for additional reviews.