BOA Steakhouse Manhattan Beach
Manhattan Beach, United States
Insider Compass
An expert assessment built on data, context and gastronomic judgement.
About BOA Steakhouse Manhattan Beach
BOA Steakhouse Manhattan Beach brings serious prime beef pedigree and coastal sophistication to the South Bay, anchored by Chef Brendan Collins, whose Michelin-starred background from London's Oxo Tower and LA's Melisse elevates the steakhouse template beyond convention. The signature 40-day dry-aged New York strip and A5 Japanese Wagyu headline a menu that balances classic steakhouse prowess with thoughtful seafood execution, while the Wine Spectator award-winning cellar offers exceptional depth with Wednesday's 50% off bottles sweetening the deal. The surf-inspired design—complete with hand-carved bar top resembling longboards—captures Manhattan Beach's refined beach culture, making this a destination for serious carnivores and special occasions alike.
Good to know
Hit the restaurant on Wednesday for 50% off all bottles of wine (excluding the Captain's List)—the Wine Spectator award-winning cellar suddenly becomes incredibly approachable, making it the savvy night for splurging on that Napa Cab.
The chef
Brendan Collins
Brendan Collins brings legitimate Michelin-star credentials to BOA Manhattan Beach, having trained at London's prestigious Oxo Tower Restaurant before crossing the Atlantic to work at Melisse in Los Angeles, where he honed his technique in one of the city's most demanding fine-dining kitchens. His background in elevated European technique informs the steakhouse menu in unexpected ways—that goat cheese baklava and tableside Caesar aren't standard chophouse fare, they're signatures of a chef who thinks beyond the grill. Collins' approach balances respect for prime beef fundamentals with creative flourishes that elevate the genre, bringing both technical precision and playful innovation to a format that can easily coast on meat quality alone.
The Insider Compass
Four dimensions, each assessed independently against the same criteria everywhere we rate.
Plate
The 40-day dry-aged New York strip showcases proper aging technique with concentrated beef flavor and developed funk, while the A5 Japanese Wagyu delivers the expected marbling and buttery richness. Brendan Collins' technical background shines in unexpected touches like the tableside Caesar salad and the goat cheese baklava—a brilliant sweet-savory starter that layers phyllo with tangy cheese instead of nuts, earning devoted fans for good reason.
Vibe
LivelyThe atmosphere strikes a balance between sophisticated steakhouse energy and South Bay ease, with a lively bar scene and dining room that hums without overwhelming conversation. The surf-inspired design elements—including that hand-carved bar top—give the space a distinctive coastal identity that feels specific to Manhattan Beach rather than generic high-end steakhouse. Expect a vibrant crowd mixing special celebrations with well-heeled locals who've made this their regular power-dining spot.
Service
The hospitality approach runs warm and genuinely attentive, with management making visible rounds and the team executing tableside preparations with polish. Staff demonstrate solid menu knowledge across both beef cuts and wine selections, guiding diners through the difference between domestic prime, Australian, and Japanese Wagyu options with confidence. The service strikes that sweet spot of professional without stiffness, making even first-timers feel like welcomed regulars.
Setting
The hand-carved bar top resembling longboards immediately signals BOA's California coastal identity, while the overall design layers steakhouse sophistication with beach-town refinement. The space offers versatility with intimate booth seating and larger table configurations that adapt to both date nights and group celebrations. The surf-inspired aesthetic threads throughout without veering into theme-restaurant territory, creating an environment that feels both elevated and authentically Manhattan Beach.
These four dimensions are a handful of the attributes we review. The Insider Rating also draws on research the compass does not display — among them the wine programme, the size and quality of the cellar, the location, and how long the house has operated. It is not an average of the scores above.
Go for
- Serious dry-aged beef and A5 Wagyu executed with Michelin-level technique
- The Wine Spectator award-winning cellar, especially on 50% off Wednesday
- Special occasions that deserve coastal sophistication and genuine hospitality
Don't go for
- Casual weeknight dining on a budget—this is a proper splurge destination
- Vegetarian-focused meals, though seafood options provide solid alternatives to beef
Details
3110 N Sepulveda Blvd, Manhattan Beach, CA 90266, USA
$$$$