Goat Cheese Baklava at BOA Steakhouse
In the twelve years I have known my friend Mark, I have only seen him eat a handful of different things: football game potato chips and French onion dip, yogurt, milk, hamburgers, Kraft macaroni and cheese, feta, Caesar salad, corn, watermelon, swordfish, take-put pizza and gnocchi. In many ways he is the most All American Danish dude I’ve ever met. All the aforementioned foods float in as sides and snacks around his main food of choice, which is prime beef steak. Getting him to order anything beyond an aged New York for dinner is like trying to give blood to a vegetarian.
Butterscotch pudding at BOA Steakhouse
- The goat cheese baklava is on my top five favorite appetizers list. A fluffy, creamy whipped pillow of the cheese is placed between two perfect puff pastry pieces dotted with pistachios like some kind of bastard Middle Eastern whoopee pie and there’s no way to express how the mixture of dense dough to oozing, sweet cream is on the tongue.
- They make your Caesar salad on a rolling tray right next to you at the table with superbly fresh and salty anchovies.
-The bread is served warm and the butter lukewarm.
-They offer you two cuts of meat when you order a steak, one that is full fat and one that is leaner with the fat cut off. The second option gives you more meat for the protein dieters of L.A.
-They have a filet mignon option that comes on the bone.
-They offer four rubs or crusts and four sauces that you can choose from to adorn your steak. My favorites are the blue cheese crust, the peppercorn rub and the chimchurri sauce.
-There sides are more creative then your normal sautéed mushrooms or spinach a la carte options. The smoky, chipotle corn kernels are incredibly addicting and go well with the rare tenderness of the meat.
THE GIFT OF THE MAJI INDIAN GIVER