BOA Steakhouse Napa, the first Napa Valley project from Los Angeles hospitality group Innovative Dining Group, opened in May 2026 at Casa Mani Resort Napa Valley, Curio Collection by Hilton, at 1075 California Blvd. in Napa. IDG, the company behind BOA, Sushi Roku, and Katana, opened its flagship BOA in West Hollywood in 2001, and the Napa outpost brings the modern American steakhouse's high-energy formula to wine country. Corporate executive chef Brendan Collins oversees culinary direction across the brand.
The restaurant was designed by Backen and Backen, the St. Helena architecture firm whose work has shaped the valley's built language for three decades, with John Taft and Ann Backen leading both architecture and interiors. The result blends modern lines with stone, wood, and steel, opening onto gardens and mature olive trees.
The menu centers on dry-aged prime steaks and Japanese A5 Wagyu, including a 15-day dry-aged tomahawk and a tableside Caesar salad that has been a brand signature since the beginning. The current menu lists A5 offerings from Kagoshima, Iwate, and Snow Beef by the ounce, alongside Napa-exclusive touches like truffle and lobster versions of the signature mac and cheese. Notably, BOA Napa cooks exclusively without seed oils, using avocado oil, pomace olive oil, and beef tallow, a stance the restaurant states proudly on its menu.
Casa Mani is the only full-service resort in downtown Napa, a 203-room property reimagined in a multimillion-dollar revamp. The restaurant has been in demand since opening, with guests noting it was fully booked through stays this summer. Reservations are available through the restaurant at boasteak.com, phone (707) 812-1455.
