BOA Steakhouse Is Back in Las Vegas After 13 Years Away

California prime beef, a tableside Caesar that has been calibrated down to the exact number of croutons, caviar cones, goat cheese baklava, wagyu cigars, a Las Vegas-exclusive crispy Maine lobster with Royal Kaluga caviar, and a room that finds the sweet spot between fine dining and a high-energy lounge. BOA returned to the Strip in October 2025 and it was worth the wait.

Thirteen Years Later, the Caesar Salad Is Still Perfect

BOA Steakhouse opened its original Las Vegas location at the Forum Shops at Caesars Palace in the early 2000s and became one of the most talked-about dining rooms on the Strip before closing in 2012. For over a decade, the brand built locations in West Hollywood, Santa Monica, Manhattan Beach, and Austin while Las Vegas waited. On October 17, 2025, BOA returned, not at the Forum Shops, but at the Grand Canal Shoppes at The Venetian Resort Las Vegas, in an 11,000-square-foot space previously occupied by Villa Azur. The return was celebrated with a 50% off locals week from October 17 through 23, a gesture that set the tone for how BOA is approaching its Las Vegas relaunch.

“At BOA Las Vegas, the experience is really about consistency and intention,” said Lee Maen, founder and co-CEO of parent company Innovative Dining Group. “Making sure every detail is considered from the moment a guest walks in. That starts with warm and knowledgeable service that’s polished but never pretentious.” IDG has been refining that approach for nearly three decades across its portfolio of concepts including Sushi Roku at the Forum Shops next door.

The Room: California Sensibility Meets Vegas Scale

The 275-seat dining room, with additional patio space, strikes a balance that is harder to achieve than it sounds. Comfortable curved booths in warm tones anchor the main room. Light wood accents and a handsome bar run through the space without leaning into either the heavy leather steakhouse aesthetic or the cold minimalism of so many newer Vegas dining rooms. Private rooms are available for groups and special occasions. The music level can run high on busy weekend nights, ask for a quieter table or an earlier seating if the goal is conversation over energy. The Grand Canal Shoppes location gives BOA a distinct arrival experience, positioned among the canals and architecture of The Venetian with the Sphere visible from the patio. “The Grand Canal Shoppes provide a truly unique backdrop that you don’t find anywhere else in Las Vegas,” Maen noted. “With the architecture, shopping and entertainment all around, BOA becomes part of the experience, not just a place to dine.”

The Menu: What to Order and What Not to Miss

Corporate Executive Chef Brendan Collins built the menu around California’s ingredients and technique, anchored by one of the strongest steak programs on the Strip. The 40-day dry-aged New York strip is the kitchen’s reference point for how a steak should taste. A5 Japanese wagyu is available alongside Westholme wagyu from Australia, one of the more rare sourcing decisions in a Vegas steakhouse. The raw bar brings Nova Scotia lobster tail and Ora King salmon alongside a robust selection of chilled seafood.

The must-order dishes before the steak arrives: the tableside Caesar salad ($34) is a tried-and-true recipe calibrated down to the exact number of croutons on the plate, it is the dish that built BOA’s reputation and the one that every returning guest orders first. Caviar cones ($39) are the room’s most photographed starter. Goat cheese baklava ($22) is sweet, savory, and one of the more creative dishes on any steakhouse menu in Las Vegas. Wagyu cigars ($28) with black garlic yuzu aioli and chili crisp are the kitchen showing its range. Deviled eggs with Kaluga caviar ($35) and roasted bone marrow brûléed tableside ($35) are both worth ordering if the table has the appetite for them. Hamachi crudo with shaved black truffles ($33) is the cleanest and most precise dish on the starter menu.

For the steaks themselves, Westholme Australian wagyu cuts run $110 to $135. Japanese A5 wagyu is priced at $42 to $58 per ounce. The 40-day dry-aged New York strip is the kitchen’s anchor and the one most guests return for. For dessert, the nouveau cheesecake ($15) is airier and more complex than expected, built with mascarpone, fennel syrup, and Mimolette cheese dust. The sticky toffee pudding ($15) with salty caramel and butterscotch sauce is the more indulgent finish.

The Las Vegas-exclusive dishes are where the menu goes further than any other BOA location. Crispy Maine lobster ($145) topped with Royal Kaluga caviar and crème fraîche is the showpiece of the dinner. The BOA private label caviar flight ($315) is the most indulgent option on the menu and one of the more memorable experiences in the room. The omakase steak dinner, name your price and the chef curates a custom meal around your budget, is the best option for guests who want to experience the full range of the kitchen without navigating the menu themselves.

Cocktail highlights include the Smoke Show ($21), BOA 405 ($19), and the Espresso Martini Bandero Style ($21). The wine list is curated specifically for the Las Vegas location with a depth that rewards guests who want to spend time with it.

When to Go and How to Book

BOA Steakhouse Las Vegas is open Sunday through Thursday from 5pm to 10:30pm and Friday and Saturday from 5pm to 11:30pm. Located at 3377 Las Vegas Boulevard South, Suite 2600, inside the Grand Canal Shoppes at The Venetian Resort. Phone: 702-997-5050. Reservations are available at OpenTable or directly through boasteak.com. The room fills quickly on Friday and Saturday evenings, book at least a week ahead for weekend reservations. Weeknights offer a more relaxed pace with the same full menu. The proximity to the Sphere makes BOA a natural pre- or post-show dinner option for anyone with Sphere tickets.

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