The first Mexican location pairs the brand’s signature steaks and tableside service with dishes developed for its Polanco address.
BOA Steakhouse has opened its first restaurant in Mexico, bringing its contemporary American steakhouse format to Mexico City’s Polanco neighbourhood. The opening extends the brand’s reach following recent US additions in Austin, Las Vegas and Napa, while giving its familiar menu a distinctly local point of entry.
The restaurant occupies an address on Goldsmith Street and comes from Innovative Dining Group, whose portfolio also includes Sushi Roku and Katana. BOA began in West Hollywood in 2001, building a dining experience around premium cuts, tableside preparation and a lively, social atmosphere.
In Mexico City, that formula remains recognisable. Brand executive chef Brendan Collins leads a culinary programme with California influences, anchored by Creekstone Farms beef, Australian Wagyu from Westholme and Japanese A5 Wagyu. Larger cuts, including a Tomahawk and Brooklyn-Style Porterhouse, encourage sharing, while a Wagyu flight brings together beef from Miyazaki, Iwate and Hokkaido.
The supporting dishes carry much of BOA’s established personality. Its signature Caesar salad is prepared tableside, alongside starters such as goat cheese baklava, roasted bone marrow with short rib and tuna cones finished with caviar and gold leaf. Steakhouse sides include loaded baked potato, mashed potatoes and mac and cheese, with truffle or lobster options for the latter two.
The more location-specific additions give the opening something beyond a straight export of the US menu. Josper-grilled striped bass is served Baja taco-style with chipotle and heirloom corn tortillas, while a Wagyu gordita combines black lime, avocado, sour cream and aged cheddar. Lobster Fra Diavolo with housemade spaghetti adds another route through the menu for diners looking beyond steak.
The drinks list follows the same balance of familiar formats and local accents. A cherrywood-smoked rye cocktail sits alongside the Jade Spritz, which combines espadín mezcal, Lillet Blanc and prosecco. Non-alcoholic drinks also form part of the offer.
For BOA, the opening carries its established emphasis on the occasion of dining into a new market, while the Mexico City dishes give guests reasons to explore beyond its best-known cuts. Located at Goldsmith 66, the restaurant’s announced schedule spans weekday lunch, weekend brunch and dinner, positioning it for several kinds of gathering rather than a single evening service.
