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Like its sister restaurant on L.A.’s Sunset Strip, BOA caters to the young, hot and hip. This Vegas clone, however, is less intense, less intimidating. Behind the stoves is chef Jose Aleman; and general manager Brian Mongeon keeps the service smooth and efficient. Everything is à la carte here, so the bill may be hefty, but some of the dishes are well worth it. The BLT salad employs apple wood-smoked bacon, avocado and a terrific creamy bacon dressing. Steaks one-up most of those on the Strip by coming with a rub and a crust, a choice of good sauces, and even a variety of mustards. Side dishes like grilled jumbo asparagus, horseradish potato gratin and mac ‘n’ cheese truffles are addictive. For dessert, don't miss the “all grown up” s’mores, even if the supermodel at the next table wouldn't be caught dead eating them. Cocktails have been gaining notoriety at BOA, thanks to clever mixologists creating libations such as the Blackberry Smash, a muddled, dangerous concoction including fresh berries, spearmint and Belvedere Citrus vodka. |
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