BOA Steakhouse Removes Seed Oils Across All Locations

Signature Steakhouse from Innovative Dining Group furthers commitment to cleaner ingredients and thoughtful sourcing

WEST HOLLYWOOD, Calif., Aug. 19, 2025 /PRNewswire/ -- BOA Steakhouse, the upscale dining destination from award-winning restaurant group, Innovative Dining Group (IDG), has officially removed all seed oils from its menu. Chosen for their performance and flavor, the beloved modern steakhouse has transitioned to a mix of avocado oil, pomace olive oil, and beef tallow in all salad dressings, sauces, and cooking methods that previously contained seed oils. The move reflects BOA's ongoing mission to provide culinary excellence, bold flavors, and thoughtful sourcing, aligning with a growing interest among diners for clean ingredients and transparency.

This change has been implemented across all BOA locations, including West Hollywood, Santa Monica, Manhattan Beach, and Austin. The upcoming Las Vegas location, set to open in fall 2025, will launch with this menu.

The shift was overseen by Corporate Executive Chef Brendan Collins, whose approach combines culinary precision with trend-forward flavors. With decades of experience in some of Los Angeles's most celebrated restaurants, including two-Michelin star Melisse, Waterloo & City, Fia, and Market Tavern, Collins brings a true chef's expertise to BOA's menu.

"We wanted to approach this change with intention," said Collins. "Every substitution was selected to deliver the same bold, satisfying flavor profile our guests know and love from BOA. These new ingredients not only meet that standard, but they elevate it."

While many chains and restaurant groups are exploring ingredient updates, BOA stands out as a steakhouse best known for its upbeat, social, and decadent approach to dining. The transition was made across every location, preparation method, and menu item—without sacrificing flavor or guest experience.

"Our restaurants have always focused on ways to innovate—it's in our name," said Lee Maen, Founder & Co-CEO of IDG. "We know guests are paying more attention than ever to how their food is being prepared, and we're proud to be one of the first modern steakhouses to make this change across the board. This is just one more way we're continuing to evolve and put our guests first."

For the past 25 years, IDG has been setting the tone for culinary direction and elevated hospitality. BOA's seed oil transition is the latest in a long history of forward-thinking decisions that place guest satisfaction at its center.

About BOA Steakhouse
BOA Steakhouse redefined the classic American steakhouse when it opened its flagship location in 2001, bringing a bold, modern approach to a timeless dining tradition. Guided by culinary expert Chef Brendan Collins, BOA delivers a distinctive culinary experience that blends innovation with indulgence. Guests are drawn to its seductive interiors, dry-aged prime steaks—including the signature 40-day dry-aged New York strip and A5 Japanese Wagyu—and its legendary sides, like the tableside Caesar salad. A curated wine list and elevated cocktail program complement the vibrant, social atmosphere that defines the BOA experience. Named one of the "Best Steakhouses in Los Angeles" this year by Eater LA, BOA has locations in West Hollywood, Santa Monica, Manhattan Beach, and Austin, with BOA Las Vegas set to open in Fall 2025. For more information, visit www.innovativedining.com.

About Innovative Dining Group
An award-winning group, Innovative Dining Group (IDG) currently operates some of the most successful and legendary restaurants in Los Angeles, Orange County, Las Vegas, and beyond, including BOA Steakhouse, Sushi Roku, and Katana. IDG artfully combines exceptional cuisine with beautifully designed surroundings, resulting in restaurants just as popular today as when they first opened. IDG restaurants serve as the home base for entertainers, business leaders, and locals alike. These tastemakers have come to rely on IDG to create the next great dining destination they can call home. IDG venues reflect bold, modern interpretations of traditional concepts, shaped by the company's dynamic partners. Their chefs create menus with signature items that always land on the "must-have list" in each market. With over 25 years of experience in the restaurant business, IDG has earned a strong reputation and purchasing power. For more information, please visit www.innovativedining.com.

Contact:
Gabriella Conte

4258708584
[email protected]
www.innovativedining.com

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SOURCE BOA Steakhouse