7 May 2011 Best Cocktail Ever – BOA 405

Best Cocktail Ever – BOA 405

May 7, 2011 By

When in Las Vegas, do stop by BOA Steakhouse in the Forum Shops at Caesar’s Palace for a fabulous meal and perhaps the best cocktail I’ve ever had – the BOA 405.  Here’s how to make this fab drink at home.

BOA 405

Ingredients:

  • 2 strawberries
  • 1 1/2 ounces vodka
  • 1/2 ounce simple syrup
  • 1/2 ounce fresh lemon juice
  • 1 dash balsamic vinegar
  • 1 pinch of coarsely cracked black pepper
  • 1 strawberry for garnish

Directions:

  1. In a cocktail shaker, muddle the strawberries and syrup.
  2. Add the vodka, lemon juice, vinegar and ice and shake well.
  3. Strain into a chilled martini glass and garnish with pepper and strawberry.
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7 May 2011 BOA Steakhouse Las Vegas

BOA Steakhouse Las Vegas

May 7, 2011 By

Photo by Visit Las Vegas

Las Vegas is a town I visit often for work.  Flying cross-country, adjusting to the 3-hour time change and working the tradeshow floors may not be super appealing, but a perk of visiting Sin City is the endless list of fabulous restaurants.

Typically, I try not to go back to the same restaurant twice as I love to try different places, but somehow, BOA Steakhouse in the Forum Shops at Caesar’s Palace draws me in time and time again.

First, be sure to ask to be sat outside on a deck overlooking the Strip.  When it’s cool out, the restaurant offers heating lamps and when hot, it has misters – simply a perfect, relaxing atmosphere.  Next, do not forgo ordering the fabulous, and perhaps the best, cocktail around – the BOA 405.

Service, as I’ve always experienced here, is above-par.   The wait staff is eager to offer great suggestions and has competent food knowledge.

Bone-In Filet

Food is outstanding.  The heirloom tomatoes and buffalo mozzarella, often offered as a special, are top quality, the tableside steak tartare ($18) is ultra fresh and the salads ($10-$14) are outstanding.  There are excellent entree options at BOA Steakhouse, but the prime steaks are the stars.  I typically stay away from filet mignon in favor of more flavorful cuts, but the bone-in Kansas City filet ($37) at BOA is AMAZING.  Adding to a carnivore’s fantasy are the 21-day dry aged bone-in rib eye ($39), the 40-day dry aged strip ($42) and the American Kobe flat iron ($35).  Solid non-meat options, tested by some of my guests, are the Chilean sea bass ($33) and the jumbo prawns ($34).  Entrees are served a la carte and some must-try sides are the mac & cheese with truffle ($8), the smoked cheddar and bacon mashed potatoes ($9) and creamed spinach ($9).  I also highly recommend the tangy béarnaise sauce for an extra dollar – it’s exactly what this sauce should taste like.

The wine list is extensive with some moderately-priced options.  A definite plus is the nice quality glassware.

Las Vegas can leave you frazzled but dinner at BOA Steakhouse is a calming and delicious endeavor and a well-deserved ‘must’ on your go-to Vegas restaurant  list.

BOA Steakhouse

3500 South Las Vegas Blvd

Las Vegas, NV 89109

702-733-7373

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