“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 to5 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. to 3:30 p.m.
Chef Brendan Collins continues as our guest to update the salivating menu offerings at BOA Steakhouse.
This is Tristan Beeman of the Wine Exchange in Santa Ana. You're listening to a spectacular vintage year in food news. The SoCal Restaurant Show. Cheers! Hey and welcome back. It is the SoCal Restaurant Show. And we're happily here with you every Saturday morning from 10 a.m. until 12 noon. Right here on AMA 30 K-L-A-A, the home of Angels Baseball 2024. And you can also catch us on the AMA 30 K-L-A-A Angels app. I'm Andy Harris, the executive producer and co-host of the show. Thanks for sharing part of your post holiday weekend with us. We do appreciate it. And we're enthusiastically presented each and every week by Melissa's World Variety Produce and West Coast Prime Eats. We're talking about big beef and we're picking up our conversation with the new corporate executive chef for the Boa Steakhouse Group, which is part of IDG, that being Brendan Collins. Chef Brendan, thanks for hanging in there. And we were starting to talk about a little bit about some of the things that you have been doing recently at the Boa Steakhouse in Manhattan Beach. And first and foremost, there is a new happy hour menu that I believe that is available daily from three to five. And there is one of your specialty items from your past that you have introduced as part of this program. So give us the overview, Chef, if you will. So yeah, we've got such a great restaurant down there and it's perfect, the happy hour. Our bar and the way that the restaurant is kept up is just perfect, the happy hour. So we really wanted to make that special part of our offerings. And there's nothing better than walking into a busy populated restaurant. I think we can all agree that when you walk into a restaurant that's busy, it makes you feel good, it makes you feel like you've chosen your last bar. So we want the restaurant to be busy from the beginning. So we set to putting them a happy hour menu together. And then I don't know how it came, but somebody said Chef, would you like for the fish and chips on? And I was like really in a steakhouse. But yeah, we put it on and I like you say, it's certainly been on one or two of my menus in the past. And it's a very popular item, especially the top sauce that has been for it. And so yeah, it's a big case, people really enjoy it. And it's a really nice, it's a really nice, well-balanced, happy hour menu, you know, sort of smashy things that you can share. And then there's also, you know, you can get a really beautiful steak, a Manhattan cut steak, you know, with a, with a wet salad or for the Caesar salad that you choose. So you can come in and, you know, have a really great early dinner or no late lunch with every word. Yeah, and that is a really good, great value. And so that is daily from three to five. So in other words, we can do some Saturday. I'm sorry. I don't think we're doing some Saturday. Got it. But you know, that's, that is generally, you know, that is a nice amenity. Now, for some of the items that you put on the happy hour menu there in Manhattan Beach, is that going to be rolled out to the other boa locations? Or is that exclusive to Manhattan Beach? So all of them boa locations have an abbreviated menu. It's quite tender. But what we want to do, which you might have happened with our springboard with, with our happy hour. And once we, once we get some feedback from, you know, I guess, we'll, we'll start introducing somewhat of the items. What about location? Got it. So for right now, the Manhattan Beach happy hour is the fully leaded version, if you will. Exactly. For all of the, all of our locations have, you know, that we have a spot called a happy hour, happy hour menu. So they're definitely worth a visit. Chef Brendan for the regular dinner menu at boa for someone that has not been there before. I mean, obviously there's a great assortment of stakes which you'd expect. But what are a couple other signature menu items in your opinion that really represent your version of boa or your vision for boa? So when I, when I joined the group, it's been a while since there's been a menu change. So, you know, basically it was the first, the first thing I wanted to do was sort of bring it up to date. I hate to use the word trend, but, you know, it's a, it's a, it's a word that she's grown around the box. So, you know, we wanted to make sure that, that our law section was really, you know, up to date. So we have a really beautiful tuna tartar with a tickle, wasabi, shrimp fresh, and beautiful caviar. I put in people, gallows out dish on with a truffle, my lemon, and some celery. Yeah, so we brought it up to date and we live through the upper little bit, we live through the upper side of the book, so you can get the full experience. I added one of my special desserts to the menu, the sticky coffee pudding, which is obviously, you know, a, a wheeler that sells a lot. And yeah, I mean, you know, I mean, yeah, it's just, it was just basically making more of the modern and up to date American steakhouse rather than one that, you know, been stuck in the 1980s. Brendan, something I know you for that I've seen in three or four of your past restaurants. Vegetables are important to you, and sides are important to you. So, you know, tell us a little bit more about how you've integrated that into the Boa Steakhouse menu. Yeah, I mean, you know, it's obviously started on steakhouse. I mean, it's very important. So, I wanted to bring it up a little bit. I wanted to bring it up because it could be a little bit more seasonal. And then, add a little bit of, you know, just a little bit of clap to it. So, one of the, one of the menu items, which I think is, is really nice and so, a whole lot right now, is our bougie baked, the steak, twice baked, the steakhouse. So, we take a, we take a baked, baked steakhouse, take all the, you know, all the steakhouse out of it, mix it with chives, and both serve it a little bit of ground fresh. I'll just get back into the potato skin, bake it, so it gets nice and crispy, nice golden color. And then, we add saluted caviar, salmon caviar, ground fresh and chives to it. It's a wonderful dish. Again, you definitely have my attention. Now, something else that Boa Manhattan Beach is doing is, there's a daily brunch menu that happens from 11 a.m. to 3.30 p.m. Again, not something you would exactly expect. I know the brunch menu was one of the first things you rolled out when you, you know, joined Boa steakhouse as the corporate executive chef. Tell us a little bit more about this weekday brunch. Yeah, yeah. So, you know, Manhattan is the only fellow coordinating this lunch. So, I wanted to make sure that we, you know, appeal to a wide variety of, of an audience, you know, and, and I also said, you know, to, to my, to my, to my guys, like, this is, if we're steakhouse, we're doing brunch, surely we should have the best steak and eggs on the menu in the whole of the South. So, that was one of the dishes that we really focused on. But yes, and again, it's just about appealing to a wide audience and making sure that, you know, everybody thank you. Chef, definitely an admirable goal. Now, you know, Chef, given your background and, you know, your ability is an executive chef and, and all the wonderful things that you do, you didn't join Boa steakhouse just to update for locations and, and keep that alive and vital. You mentioned that there are some expansion plans. What other thoughts are in your mind at this point that you can briefly share with our audience? You know, it's same again, it's, it's always, always, always, you know, it's taking that beautiful brand that we have and, you know, and our real attention to detail with regards to both food and hospitality. And taking it to, you know, Las Vegas, Malibu, maybe, maybe more and more places in Texas, you know, it's, we'll see. It's, you know, that's not my part of the job. My part of the job is making sure that the restaurant's moved correctly. You know, the, the, that part of the job is part of the IDG group. Here, here to that. Chef, as we need to say goodbye, if you could just repeat one more time, where the four locations of Boa steakhouse are? Yes, absolutely. Then we have Boa sunset, which is in West Hollywood. Boa Santa Monica, which is on the ocean on Wilshire in Santa Monica. Boa, Manhattan Beach, and Boa Austin. And the website, again, where they can see all the menus and all the locations is, Boa steakhouse.com, and spelled B-O-A-S-T-E-A-K. Ladies and gentlemen, executive chef Brendan Collins, if you've never been to a Boa steakhouse, or you haven't been for a while, you have a reason to go back. And Brendan is one of 50 chefs that come the second weekend in October. It's part of the new Manhattan Beach Food and Wine Festival. This is one you're going to be hearing a lot more about on the show, but definitely worthy of your attention. It is the SoCal restaurant show. We're proudly presented by Melissa's World Friday produce. We'll be right back with Chef Andrew Gruell and Ask the Chef. Hey, I'm 830. (upbeat music)
