Old Town Scottsdale is getting a major dining moment with BOA Steakhouse
Innovative Dining Group (IDG), the award-winning restaurant group behind Sushi Roku and Katana, opens BOA Steakhouse in the heart of Old Town Scottsdale in the first half of 2026. Located at Southbridge along the Scottsdale Waterfront’s luxury retail and residential district, BOA’s newest location marks a bold return to Arizona for IDG, following the group’s 15-year history operating the beloved Sushi Roku at the W Scottsdale.
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A sixth location for the celebrated steakhouse brand
The Scottsdale opening is the sixth location of BOA, with additional outposts in acclaimed destinations like West Hollywood, Santa Monica, Manhattan Beach, Austin and the most recent opening in Las Vegas. Renowned as a magnet for celebrities and a destination for unforgettable celebrations, BOA pairs its star-studded atmosphere and show-stopping spectacle with luxe, detail-driven hospitality, a signature that’s defined the restaurant’s red-carpet reputation and crowned it an icon in redefining the traditional American steakhouse.
“Returning to Arizona with BOA Steakhouse is a moment we’ve been looking forward to. Scottsdale’s synergy, familiar faces, and deep ties to our team make it the perfect next home.”
— Lee Maen, Co-Founder, Innovative Dining Group
Executive Chef Brendan Collins to lead the Scottsdale debut
For its Scottsdale debut, BOA will be led by Executive Chef Brendan Collins, who oversees culinary direction across the brand. Known for blending his British roots with Californian influence, Collins brings a résumé spanning Michelin-starred London restaurants and celebrated Los Angeles hits including Waterloo & City, Fia and Market Tavern.
Arizona-first partnership with Four Sixes Ranch
In an Arizona first, BOA Scottsdale will debut an exclusive sourcing partnership with the legendary 6666 (Four Sixes) Ranch, famous for their bespoke approach to raising Black Angus cattle and featured prominently in Taylor Sheridan’s “Yellowstone” universe. The collaboration introduces a new tier of Western prestige to the steakhouse landscape, highlighted by the Four Sixes 18 oz dry-aged ribeye crafted from heritage cattle.
A fully seed-oil-free kitchen
Following the brand-wide transition across all restaurants this year, BOA Scottsdale’s kitchen will open entirely seed-oil free. Exclusively using avocado oil, pomace olive oil and beef tallow is a deliberate decision overseen by Chef Collins to ensure BOA’s flavors remain uncompromised, continuously innovative and responsive to evolving guest expectations.
Signature dishes and elevated dining moments
Guests can expect BOA’s iconic favorites including its signature 40-day dry-aged New York strip, A5 Japanese Wagyu alongside chef-driven dishes, an elevated raw bar, handcrafted pastas, indulgent sides and signature moments such as BOA’s Tableside Caesar Salad and the decadent “Boujee” Baked Potato topped with Royal Select caviar.
The menu is rounded out by BOA’s celebrated vegan “Beyond Steak Filet,” offering an elevated option for plant-based diners that sits right at home among the restaurant’s premium cuts. All of which is complemented by a refined beverage program showcasing BOA’s signature cocktails and a Wine Spectator award-winning wine program.
Design-forward dining on the Scottsdale Waterfront
BOA Scottsdale brings IDG’s signature design philosophy to the forefront through an intimately modern, guest-forward environment crafted in collaboration with TAG Front and Upward Architects. Spanning 6,925 total square feet, with 5,325 square feet dedicated to guest-facing areas, the restaurant accommodates 210 guests across a semi-open floorplan that integrates a 42-seat bar and lounge, a main dining room and a 58-seat patio.
The restaurant features two 30-person private dining rooms that can function independently or combine into a single larger space, each equipped with full AV and TV capabilities. Inside, custom architectural ceiling systems, mixed wood tones, rich materiality and bespoke mural wallcoverings create an intimate, modern atmosphere.
“Every detail of BOA Scottsdale is intentionally designed with the guest in mind, from the sculptural interiors to the energy of the dining room to the rare opportunity to enjoy a world-class steakhouse right on the water,” says Philip Cummins, co-founder of Innovative Dining Group. “We can’t wait for the moment guests step into this space and experience the view, the atmosphere, the feeling; that’s what we’re so excited to bring to Scottsdale.”
To learn more about BOA Steakhouse, visit boasteakhouse.com.
