BOA Steakhouse Leads the Charge by Eliminating Seed Oils from Its Menus

BOA Steakhouse Ditches Seed Oils for Healthier Alternatives

In a groundbreaking move, BOA Steakhouse, a flagship name under the Innovative Dining Group (IDG), has decided to eliminate seed oils from all of its locations. As part of their commitment to offering high-quality, clean ingredients, BOA is transitioning to a variety of healthier alternatives including avocado oil, pomace olive oil, and beef tallow. This significant update applies to all salad dressings, sauces, and cooking methods previously incorporating seed oils, marking a pivotal shift in the restaurant's culinary approach.

This shift has taken place across all BOA Steakhouse locations, including popular spots in West Hollywood, Santa Monica, Manhattan Beach, and Austin. Notably, the new Las Vegas location, anticipated to open in the fall of 2025, will debut with this updated menu. This initiative represents BOA's dedication to not only culinary excellence but also to the growing demand among diners for transparency and clean ingredients in their meals.

Corporate Executive Chef Brendan Collins, known for his innovative approach to traditional cooking techniques, has overseen this transition. With years of experience at celebrated establishments such as the two-Michelin-starred Melisse, Collins is a culinary force who aims to maintain the restaurant's bold and satisfying flavor profile while implementing these health-conscious ingredient changes. "We wanted to approach this change with intention," Collins stated, emphasizing the importance of flavorful substitutions that meet and elevate guests' expectations.

Unlike many chains that make superficial adjustments to their menus, BOA Steakhouse is committed to providing a vibrant, social dining experience while ensuring the quality and satisfaction of their dishes. Founder and Co-CEO of IDG, Lee Maen, highlighted the importance of continuous innovation, asserting that guests are increasingly conscious of how their food is prepared. By making this transition, BOA Steakhouse seeks to be at the forefront of modern dining, aligning its practices with evolving consumer preferences.

For over 25 years, the Innovative Dining Group has set benchmarks for culinary advancements and hospitality. The move away from seed oils is the latest in a long line of forward-thinking decisions by IDG that prioritize guest satisfaction.

About BOA Steakhouse

Since its inception in 2001, BOA Steakhouse has taken the classic American steakhouse concept and redefined it for a modern audience. Renowned for its dry-aged prime steaks, including signature cuts like the 40-day dry-aged New York strip and A5 Japanese Wagyu, BOA also offers a selection of famously decadent sides, such as tableside Caesar salad. The restaurant pairs its exceptional cuisine with an extensive wine list and innovative cocktail offerings, all within an upscale and inviting environment.

This year, BOA Steakhouse was recognized by Eater LA as one of the "Best Steakhouses in Los Angeles", further solidifying its status as a premier dining destination. With the new initiatives in place, the restaurant aims to continue attracting guests while remaining committed to innovation and excellence.

About Innovative Dining Group

Innovative Dining Group operates several remarkable restaurants across major cities, including Los Angeles, Orange County, and Las Vegas, with a well-deserved reputation for exceptional cuisine and contemporary design. The group's success is attributed to its combination of famous restaurants like Sushi Roku and Katana, which not only serve as culinary havens but also as cultural hubs for entertainers and business leaders alike. Over more than two decades, IDG has earned its place in the industry as a leader in restaurant innovation, reflecting modern interpretations of traditional dining experiences.

For further information regarding BOA Steakhouse or the Innovative Dining Group, interested parties can visit www.innovativedining.com.