“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”
“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins' reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”
“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”
BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.
Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Hey there, it's Jet Tila, the emeritus host of the SoCal Restaurant Show and judge on Food Network's Cutthroat Kitchen with Alton Brown. You're listening to the very best in Food 411 on AMA 30 KLAA. And welcome back. It is the SoCal Restaurant Show, and we're here with you every Saturday morning from 10 AM until 12 noon right here on AMA 30 KLAA, the home of Angels Baseball 2024. And you can also catch us on the AMA 30 Angels app. I'm Andy Harris, the executive producer and co-host to the show, and we're enthusiastically presented each and every week by Melissa's World Variety Produce and West Coast Prime Meats. Regular listeners of the SoCal Restaurant Show will know the name of executive chef Brendan Collins. We last spoke with him when he was overseeing the two restaurants that were part of FIA on Wilshire Boulevard in Santa Monica. Chef Brendan has a new port of call, and it is a pleasure to welcome Chef Brendan Collins back to the SoCal Restaurant Show. Chef Brendan, good morning. Good morning, how are we doing? Chef, we're doing well. Now, I had the pleasure of seeing you a few weeks ago because as part of your background, you spent some time at the two-star Michelin restaurant in Los Angeles by the name of Melissa with Chef Josiah Citran, and recently they had their 25th anniversary celebration, which was a rock around tasting event with plenty of libations at the restaurant that basically took over all of Melissa's, all of Citran, and all of their extensive patio, and one Chef Brendan Collins had quite the tasting station there. Chef, if you could, please share with our listeners what that incredibly tasty item was that you were serving that afternoon. So it was a lamb-cocked sauce that we seasoned with a little bit of fish sauce, chillies, and palm sugar, and then we stuck it inside a tiny pulley, which is a fried using dough to seat. The pops up is like a little ball, and we followed a little bit of it out, stuck the car inside of it, a little bit of avocado with some beautiful flowers, and it was I think it was a star of the show. Brendan, no doubt it was the star of the show. We did post it on our Instagram, and don't tell anybody, Chef, but I had more than one. You won the other one. Well, hey, that was a pretty sophisticated crowd chef, and you know, when they see something that is over the moon, they definitely go back, even though there was more than enough food there, and there were some incredible chefs that had spent time with Josiah over the years. It was really kind of who's who cooking high-end in Los Angeles. So great celebration. As you'll agree, Josiah 25 years ago, when he left the more casual dinner house giraffe to embark on what was a very high-end, fine-dining, freestanding location, everybody thought he was crazy, because no one at the time in LA was opening high-end destination restaurants, except in luxury hotels where there was subsidized. So the fact that it worked, and it is still successful 25 years later, certainly is a tribute to Josiah's vision, wouldn't you say? I would, and I don't know if you noticed that before, just I actually had something to me out of London. I was working presently called Mark O. K. White in London, and Josiah, I'd come to America on a little vacation, and Josiah asked if I'd like to come to London. And yes, he got me a vision and bought me fresh off the boat from London at the time. Brendan, pretty incredible, and of course we know Marco Pierre White by reputation. He was kind of a taskmaster, wouldn't you say? You've learned a lot, let's just put it that way. Now, Brendan, let's make a little transition here, because when I saw you at the Melissa event, you either just had been in Austin, or were on your way back to Austin, and I assume that had to do with your current post as executive chef for the four Boa steak houses. Tell us a little more, if you will. Yes, so I came on board with a cool executive chef at Boa, with IDG in October of last year. And one of the first things that we had to do is to open up a Boa in Austin. So at that day, I'd actually just got back the night before, which was quite interesting. Yes, I did for the last four percent main. It probably about 14 weeks back at the forward of going to Austin, and opening up a new Boa, and thankfully it's succeeding and doing very, very well for it. Well, you know, I think Brendan as our listeners know, Texas is definitely big meat country, and that goes beyond Dallas and Houston. And obviously, you know, Austin is one of the fastest-growing cities in the United States, and they do appreciate their proteins. No, they do, but they also, you know, I think what Boa and Austin is, he's an ambient certified, and I think Austin has seen that, you know, dying for that, that we're getting to themselves, you know, that I know that, you know, that's better than I could have been. In terms, Brendan, for, excuse me, for our listeners that might not be familiar with what the Boa's Steakhouse concept is, an easy way of describing it is an elevated Steakhouse, but there's a lot more to it than that. Kind of fill our listeners in, give them sort of the bird's-eye view, if you will, as an accomplished chef, in terms of what Boa represents. You know, Boa is an absolutely good potential to watch out of these restaurants. It's really good through excellent service, beautiful hospitality, beautiful people, and great music, you know, really ambient vibes, you know, in a beautiful, stylish restaurant. You know, it's a classic American Steakhouse with more of a modern, you know, sort of, a lot of, actually, the Southern California build to it. So it's a place where you can come get dressed up, you know, have a great steak, beautiful bottle of wine, it's an amazing cocktail. Now, we've mentioned that the newest location is in Austin, but there are three other locations in the Greater Los Angeles area. Would you share that information with our listeners? Absolutely. The first and the original one is on Sunset Boulevard, in West Hollywood, which is a 90 people's building, at the bottom of it. And then the second location is in Santa Monica, right on the ocean, on the Wiltshire and Pacific Avenue. And then the third one, which was open, it's been about 18 months now, is in Manhattan Beach, at the Manhattan Village. And that's also had a sushi rope to attach to it, which is also part of the Ivy Beach group. And we will talk about specifically the Manhattan Beach location, because you've been doing some work there in our next segment. But before we get there, you've mentioned IDG, you've mentioned Innovative Dining Group. Fill our listeners in a little bit about them, because their restaurants are what people know. In terms of IDG is a name they probably don't know. Right. So, IDG was probably about 25 years ago. And by a couple of days, you know, I think about four guys who are beginning, four or five guys are beginning. Now the main guys are still coming with Leeming. And we have the sushi roku concept, so we've got quite a few of those. We also have one of those in Oxford. And we've got Katana on Sunset Boulevard, which has also been around for many, many years, 24 years. And we have the Get Toomey, which are in the airport. And then, obviously, we've got ours. And we're expanding back. You know, that was one of the reasons that I came aboard was the expansion. And I think next day, we'll be going to be doing, maybe doing last day here. So, we already have the sushi roku and last day here. So, maybe start with a bow in there. And, Brendan, for our listeners to be able to get more information specifically about BOA and have a look at the menu. What is the best website? So, it's the last one, but it's no state cap.com. And that's BOA and stake spelled the usual way, s-t-e-a-k dot com. And since we were talking about Manhattan Beach a little earlier in the show, you're also going to be part of the upcoming Manhattan Beach Food and Wine Festival. Before we take the break and pick up the conversation on the other side, can you give us the location again of where the Manhattan Beach BOA Steakhouse is, which is side-by-side with the sushi roku? Yeah, it sounds football at the Boulevard in the Manhattan village. There's a little shopping mall there. So, the crot streak is roadcramp and football there. And it's right there in that little shopping mall. So, it's actually a beautiful place. Well, in Brendan, the footnote there is, is Manhattan Village is where the Manhattan Beach Food and Wine Festival is going to be taking place. So, you have the shortest hike to participate in that festival. Hold that thought. We are speaking with the new corporate executive chef for the BOA Steakhouse group for locations more on the way. Brendan Collins will pick up the conversation on the other side. It is the SoCal restaurant show. We're proudly presented by Melissa's World Variety Produce. Give us a minute. We'll be back. [Music]
