A celebrated name in contemporary dining is making a highly anticipated return to Arizona. Innovative Dining Group, the award-winning restaurant collective behind BOA Steakhouse, Sushi Roku, and Katana, has announced plans to open BOA Steakhouse in Old Town Scottsdale in 2026, bringing its signature blend of luxury, energy, and culinary precision to the Valley.
The new restaurant will be located along the Scottsdale Waterfront, a hub of retail, residences, and waterfront views. For Innovative, the opening marks a meaningful homecoming. The group spent 15 years operating Sushi Roku at W Scottsdale, and BOA’s arrival signals a renewed commitment to Arizona.
Scottsdale will become the sixth location for BOA Steakhouse, joining a lineup of destinations that includes West Hollywood, Santa Monica, Manhattan Beach, Austin, and Las Vegas. Known as a magnet for celebrities and celebratory nights out, BOA has earned a reputation for pairing high-octane atmosphere with meticulous hospitality. The restaurant has been credited with redefining the traditional American steakhouse.
“Returning to Arizona with BOA Steakhouse is a moment we’ve been looking forward to, especially in a city that feels so naturally connected to our West Coast and Las Vegas roots,” says Lee Maen, Co-Founder of Innovative Dining Group. “Scottsdale’s synergy, familiar faces, and deep ties to our team have made us eager to return, and it’s naturally the perfect next home.”
At the helm of the Scottsdale kitchen will be Executive Chef Brendan Collins, who oversees culinary direction for BOA nationwide. Collins is known for a style that blends his British roots with Californian influence, shaped by experience in Michelin-starred kitchens in London and a series of acclaimed Los Angeles restaurants including Waterloo & City, Fia, and Market Tavern. His approach balances refinement with bold flavor, a natural fit for BOA’s elevated yet lively dining experience.
One of the most notable aspects of the Scottsdale opening is a first-of-its-kind partnership in Arizona with the legendary Four Sixes Ranch. Renowned for its bespoke approach to raising Black Angus cattle and widely recognized through its presence in Yellowstone, the ranch brings a distinct sense of Western prestige to BOA’s menu. The collaboration will be showcased through offerings such as the Four Sixes 18-ounce dry-aged ribeye, crafted from heritage cattle and designed to stand as a centerpiece of the dining experience.
The Scottsdale location will also reflect BOA’s brand-wide culinary evolution. Following a transition across all restaurants this year, the kitchen will be entirely seed-oil free. Instead, Chef Collins has chosen to cook exclusively with avocado oil, pomace olive oil, and beef tallow, a deliberate decision intended to preserve flavor integrity while responding to changing guest preferences.
The menu will feature BOA’s signatures, including its 40-day dry-aged New York strip and A5 Japanese Wagyu, alongside chef-driven creations, a raw bar, handcrafted pastas, and sides. Interactive moments remain central to the experience, from the iconic Tableside Caesar Salad to the decadent “Boujee” Baked Potato finished with Royal Select caviar. Plant-based diners are also included, an elevated option designed to sit among the restaurant’s premium cuts. The food program is complemented by a refined beverage selection, including BOA’s signature cocktails and a Wine Spectator award-winning wine list.
Design plays an equally important role in BOA’s appeal, and the Scottsdale restaurant will bring Innovative Dining Group’s guest-forward philosophy to life in collaboration with TAG Front and Upward Architects. The space spans nearly 7,000 square feet, with more than 5,300 square feet dedicated to guest areas.
Seating for 210 guests is spread across a semi-open floorplan that includes a 42-seat bar and lounge, a main dining room, and a 58-seat patio. Two private dining rooms, each accommodating up to 30 guests and equipped with full audiovisual capabilities, can be used independently or combined for larger events.
“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,” Philip Cummins, Co-Founder of Innovative Dining Group, said. “We can’t wait for the moment guests step into this space and experience the view, the atmosphere, the feeling.”
With its modern take on the steakhouse experience, legendary dishes, and award-winning beverage program, BOA has consistently ranked among the best steakhouses in Los Angeles and beyond. When doors open in Scottsdale, the restaurant promises to deliver that same sense of occasion, now paired with waterfront views and a distinctly Arizona sense of place. Learn more at innovativedining.com.
