BOA Steakhouse concept expands in Napa, Scottsdale, Mexico City
The group is also exploring other opportunities in existing and new markets
June 4, 2026
Innovative Dining Group, the hospitality outfit behind BOA Steakhouse, Sushi Roku, and Katana, is expanding. Next up is a new BOA Steakhouse location in Napa Valley opening this month. It’s a partnership with the Casa Mani Resort, which will see IDG take over the culinary program and food & beverage outlets as part of the resort’s multi-million-dollar renovation.
BOA, which opened its flagship West Hollywood, Calif., location in 2001, is known for its dry-aged prime steaks, A5 Japanese wagyu beef, tableside Caesar salad, and extensive beverage program.
The restaurant has introduced additional venues in Los Angeles as well as in Austin and Las Vegas, and it’s also working on new locations in Scottsdale, Ariz., and Mexico City. The Mexico City opening will mark the group’s second concept in that country after Pacific Grill, a BOA offshoot inside San José del Cabo International Airport.
“For us, it always starts with the guest,” said Lee Maen, founder and CEO of IDG, when asked about the group’s expansion strategy. “We’ve built brands like BOA Steakhouse and Sushi Roku by focusing on the things that never go out of style: great food, genuine hospitality, and creating experiences people want to come back to again and again.”
When it’s time to grow, IDG looks for destinations where their guests live, work, and travel. Many of those guests already know the brand, so bringing known restaurants to their markets feels like a natural next step.
Innovative Dining Group has three new BOA Steakhouse locations in the works.
“At the same time, we're always curious,” Maen added. “We pay close attention to how people are dining, what excites them, and where we see opportunities to push our brands forward. Sometimes that means expanding an existing concept, and sometimes it means a new innovation in design, menu, or service style.”
The IDG team looks at the fundamentals and demographics of each market, but it’s more personal than that. Maen explained that he’s naturally attracted to places where he’d want to spend time, build relationships, and become part of the community.
“Our goal is never to simply drop a concept into a market,” Maen said. “We want each restaurant to feel connected to its surroundings. That means bringing the signature IDG experience while also shaping the menu, atmosphere, and hospitality to reflect the personality of each place we call home.”
In Mexico City, that includes a unique feature: a hidden speakeasy-style bar above the restaurant with cocktails, good music, and a dedicated sushi chef.
“It's a great example of how we're continuing to evolve our brands and create experiences that surprise and delight our guests,” Maen said.
Beyond Napa, Scottsdale, and Mexico City, IDG is actively exploring opportunities in markets like San Diego, Houston, and Denver. Nothing is finalized yet, but Maen said that he and his team are always looking for destinations where they believe the IDG experience will resonate.
“At the end of the day, it all ties back to what we’ve always been about: creating restaurants and experiences that people can't wait to come back to,” he said. “BOA Steakhouse and Sushi Roku have found homes in some incredible cities, and we’re excited about what's next.”
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