“ The food was amazing as it melted in your mouth!! The service is amazing as usual and the cocktail had a smoky ahh to it. The steak was juicy and delicious！！ the ambiance was nice as it is quite modern and near the beach. ”

“ Steakhouse with multiple locations. Came here with my parents after watching the Cirque Du Soleil Kooza at the Santa Monica Pier. Made a reservation online in advance. We were seated in their covered, heated patio which had a nice view of the sunset. On Sundays, they have half off bottles of wine (except for the starred ones), so my dad was happy. For our starter, we got the cauliflower tempura which was nicely fried and had a generous amount of sauce. For more veggies, we also had the Table-side Caesar salad. It was literally made next to us and was an enlightening experience to see how the Caesar dressing gets made. For entrees, my parents split a Tomahawk which was tender and juicy. I wanted to be a little healthy and got the Masaman Thai Curry. There was a strong ginger taste in the sauce so be aware; it also comes with warm roti bread. We split Truffle fries for the table as well as a Sticky toffee pudding (per the recommendation of our waitress) for dessert. Service overall was on point and I really enjoyed the meal. ”

“ I've visited BOA once before and the filet with blue cheese stuck to me for years and I couldn't wait to go back. Tonight did not disappoint. The filet was exceptionally tasty. It was packed with the perfect amount of seasoning and the steak was cooked perfectly. The mashed potatoes were divine, as was the Mac and cheese. Although I wish the Brussel sprouts and bacon were crispier, they did not lack in the flavor department. I would skip the baked potato next time, it was just very sour cream forward and the skin could've been crispy along with the bacon on top. Overall a great dining experience! ”

“ My in-laws were staying in Santa Monica a few weeks ago so my wife and I went and got dinner with them. This was my first time going to a BOA Steakhouse location and it didn't take long to win me over. This place is absolutely beautiful inside and had an extremely friendly and attentive staff to go with it. The menu is pretty much what you expect from a steakhouse, offering a decent selection of steak cuts, some chicken and pork options, lots of sides, appetizers, and of course a few deserts to top you off at the end. I tried a decent amount of things so let's just break it down. Lobster Mac N' Cheese- This was definitely some of the best lobster Mac N' Cheese I remember having. The lobster itself had such a good flavour while the cheese and noodles didn't taste like generic steakhouse cheese, it had it's own distinct flavour that was absolutely delicious. Corn (Don't remember the technical name, it was seasonal)- The corn was served piping hot with a lemon and tasted very, very, very good. Original Mashed Potatoes- I'm a sucker for some good mashed potatoes and these ones absolutely did the job. Very light, Very good flavour, top notch. Centercut Filet Steak- Very solid piece of beef, cooked medium rare and had great flavour. Sticky Toffee Pudding- It's been too long since I had one of these and the wait was more than worth it. This thing was was absolutely amazing, so much flavour, and looked oh so nice. Overall, BOA Steakhouse gets a 5/5 in my book. I loved everything I ate, the staff was great, and the dark/calm environment made for a nice atmosphere. If you need a nice steak while passing through Santa Monica, BOA is the place to go. ”

“ First time dining here and let me just say, it was exceptional! My boyfriend and I came here to celebrate our anniversary. We were greeted at the door right away, in such a friendly manner. Our wait staff was amazing, so kind, & very informative. We appreciated their help immensely with choosing the right wines, apps, and entrees. We had the Caesar salad and they made it right in front of us! That was so cool to see. The food and drinks were delicious! I never wanted it to end. At the end we had a dessert brought out to us that got lit up and said "Happy Anniversary" to us we felt so special here and welcomed. We already talked about going back for another date night. Thank you to everyone in making our night memorable! ”

“ Yum! We came to Boa for a work dinner and I'm so so very happy we did. Our server was a lot of fun and very informative about the foods, especially because we had a food allergy in the party. I got the petite filet with the roasted onion butter and we ordered the chipotle lime corn, sauteed mushrooms, and broccoli sides for the table. My steak was so good! I order mine medium well because I don't like it bloody, but it's still tender. It was delicious! I'd never had onion butter before and it did not disappoint. If you like onions, go for it. The sides were also great! Service was top notch here and we had a lovely time! If you can swing it, you need to try this place at least once. The dress code isn't super strict and we didn't have a reservation when we walked in (Monday when the opened). ”

“ It's been close to 10 years since I've been to Boa... what have I been doing with my life? Plan: Appetizer - Crab cake Salad - Table side Cesar Main Dish - Bone in Filet (Medium Rare) Sides - Lobster Mac and loaded (Bacon, Cheese, Chives) Mashed Potatoes Not planned, but ordered: Appetizer - Half Dozen Oysters Sides - Loaded (Pan Fried Wagyu Bits) So, this was a pretty epic night! Reservations were originally for 6pm but moved up to 530pm. We were one of the first to be greeted and seated, Brian (Manger) checked us in and even guessed my name right, this was a sign of things to come. He asked if we were celebrating anything and I let him know a birthday, we were seated. We had a great view of the street, park, ocean and sunset... as we were sat next to the window. Chris our server took our order, I usually know what I want and ordered everything at once. As I ordered, Chris listened and let us know about other items or ways to improve our dinning experience. Oysters were not on the menu, but I couldn't say no. When ordering the Loaded Mashed he let us know there was a Pan fried Wagyu option, never had before, and we went with that. Now let's get to the point... Brian, Chris and the entire staff was truly amazing. Felt like royalty, the way they doted on us, anticipating our every want and need. I didn't catch the gentleman's name that made the Cesar at the table, but he was warm friendly and educated us on the salads history. I was yesterday years old when I learned that the Cesar salad was created in Tijuana Mexico. (Great way to win a bet) The Service was 5 Stars + Near the end of the night Brian check in on us and I told him " Not many steakhouses hit on every course and service, but you guys killed it!" The food Crab cake - was amazing, light, little crispy, lots of crab and the flavor kept you wanting more. Oysters - Great, fresh and the cocktail sauce w/ and extra dollop of horse radish, some Worcestershire sauce slightly acidic, and a cute teeny tiny bottle of hot sauce. These were inhaled in no time. Steaks - something about have bone-in beef... the steak was thick well seasoned and perfectly cooked. No fancy sauced or spice blends, I just tasted BEEF... juicy, flavorful Beef Mashed Potatoes - Creamy, but the star of the show was the Wagyu bits... put the flavor over the top... with what: More BEEF. Each bite was an adventure of textures. Creamy cheesy potatoes, mixed with crunchy bits of meat and soft pops of fat... I didn't know I had a fever, and the only prescription was more BEEF. Exceptional way to have mashed potatoes, highly recommended! Lobster Mac - Creamy flavorful cheese sauce, perfect Al dente Cavatappi pasta (my fav for Mac) and lots of Lobster. Big chunks, little chunks and some in between. I was not disappointed. If you have never been to Boa and love steakhouses... this is a must try! For me it's easily in my top 3. I am confident if you give the Santa Monica location a try it could be in your top 5. For reference my top 3 include, in no particular order: Boa - Duh Alexander's Mastros Recent steakhouse visits in the running: Ruth's Chris, Flemmings, Queensview, Morton's, 555, Capital Grill... Sorry, didn't proof read... it's 0600ish Oh how can I forget, they surprised us with two freshly baked warm cookies, chocolate chip and white chocolate macadamia, chocolate Happy Birthday edible sign, vanilla bean cream and a sparkling candle! We felt the love. We were stuffed, but somehow made room lol. Can't thank the team at Boa - Santa Monica enough. Truly felt loved and cared for. Great way to start the night, the next stop was Kooza (Cirque de Soleil) first time seeing Kooza and ~7th Cirque show. It was an amazing way to cap off the night. Watch while you can, it travels and won't be at the SM Pier for long! ”

“ 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. ”