BOA Steakhouse, an upscale dining destination from award-winning restaurant group Innovative Dining Group, has officially removed all seed oils from its menu. The modern steakhouse has transitioned to a mix of avocado oil, pomace olive oil, and beef tallow—chosen for their performance and flavor—in all salad dressings, sauces and cooking methods that previously contained seed oils. This move aligns 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 and Manhattan Beach in California, and Austin, Texas. 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. Collins has decades of experience in restaurants including two-Michelin star Melisse, Waterloo & City, Fia and Market Tavern.

"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."

"Our restaurants have always focused on ways to innovate—it's in our name," said Lee Maen, founder and 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."

Source: BOA Steakhouse