The Innovative Dining Group team must have patience. After searching for a decade for the perfect spot for BOA Steakhouse in Scottsdale, the “unpretentious” restaurant will open at the Waterfront’s Southbridge early this summer.
“We did not want to make a mistake. We’ve all had our share of mistakes in life,” said Lee Maen, IDG co-founder.
“We were looking for, not only the right area, obviously, but the right deal, the right structure, the right size — not too big, not too small, just right. When we can put all of those ingredients together, we pull the trigger.”
The eatery at 7134 E. Stetson Drive will mark the sixth BOA location, with the others in West Hollywood, Santa Monica, Manhattan Beach, Austin and Las Vegas.
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The first restaurant, BOA off Sunset, debuted in 2001 in Hollywood. The eatery relocated and reopened in 2009.
“When we created the steakhouse, the only ones that existed were very old school — the places your parents or grandparents took you to, with the red booths, white tablecloth, staff wearing tuxedos, very formal, very, very masculine or male-centric.
“Females weren’t comfortable there, for whatever reason. We wanted to open a place we would go to. We decided to create one of the first modern steakhouses that fit our desires and our demographic. We wanted women to want to go here, versus just being a men’s business.”
Guests can expect BOA’s signature dishes, including its 40-day dry-aged New York strip, A5 Japanese Wagyu, with chef-driven dishes, an elevated raw bar and handcrafted pastas.
BOA Scottsdale will debut an exclusive sourcing partnership with 6666 (Four Sixes) Ranch, which takes a bespoke approach to raising Black Angus. The collaboration introduces the Four Sixes 18-ounce dry-aged ribeye, crafted from heritage cattle.
Maen is particularly proud of the spicy tuna cone with caviar, gold leaf; and caviar cones with chives and crème fraiche. They are on the “First-Things-First,” or appetizer,” menu.
“They look like mini ice cream cones, but it’s caviar or spicy tuna with caviar on top, and gold flakes,” Maen said.
Also on the menu are its tableside Caesar salad and the “decadent boujee” baked potato topped with Royal Select caviar. Creative options are rounded out by BOA’s vegan “Beyond Steak Filet,” which fits in with the restaurant’s premium cuts.
Brendan Collins will helm the kitchen, bringing experience that spans Michelin‑starred restaurants in London and acclaimed Los Angeles concepts.
“He’s British, and he has a great face for the camera,” Maen said with a laugh about Collins.
“I don’t know if you would call him a ‘celebrity chef,’ but he’s up there. He may not have had a show, but he definitely rolls with those people and has those contacts. He’s beloved by other chefs in the chefing [sic] world. He’s very creative and eats as we do. He prepares a mixture of dishes that look good for Instagram but taste good.”
Following a brandwide dictate, BOA Scottsdale’s kitchen will open seed oil free. Exclusively using avocado oil, pomace olive oil, and beef tallow ensures BOA’s flavors respond to guests’ expectations.
The opening marks IDG’s return to Arizona more than a decade after the company unveiled Sushi Roku at the W Scottsdale. For IDG, the move feels like a natural extension of its West Coast and Las Vegas presence.
“Returning to Arizona with BOA Steakhouse is a moment we’ve been looking forward to,” Maen said. “Scottsdale’s synergy, familiar faces, and deep ties to our team have made us eager to return.”
BOA Scottsdale brings IDG’s signature design philosophy to the forefront through an intimately modern, guest-forward environment crafted in collaboration with TAG Front and Upward Architects.
Spanning 6,925 square feet, with 5,325 square feet dedicated to guest-facing areas, the restaurant accommodates 210 guests across a semi-open floor plan that integrates a 42-seat bar and lounge, a main dining room, and a 58-seat patio.
The restaurant features two 30-person private dining rooms that can operate independently or combine into a single larger space, each equipped with full AV and TV capabilities. Inside, custom architectural ceiling systems, mixed wood tones, rich materiality, and bespoke mural wallcoverings create an intimate, modern atmosphere.
“Every detail of BOA Scottsdale is intentionally designed with the guest in mind, from the sculptural interiors to the energy of the dining room, to the rare opportunity to enjoy a world-class steakhouse right on the water,” said Philip Cummins, co-founder of Innovative Dining Group, in a press release.
“We can’t wait for the moment guests step into this space and experience the view, the atmosphere, the feeling; that’s what we’re so excited to bring to Scottsdale.”
Information: boasteak.com or innovativedining.com
