My friend and I are heading over to Boa, formerly known as Balboa on Sunset, tonight.
I've searched and read past threads, but none are too specific on what to order there, or rather how the specific dishes compare with the likes of Ruth's and Mastro's. I've read reviews on other sites, and have been told the dry-aged New York Strip and Bone-In Kansas City Filet are sure bets.
1. How do they compare to other steakhouses in the city? Specifically the two dishes mentioned above. Are they as good as those who swear by it?
2. Also read that Boa/Balboa dry-ages even their filet mignons. I've been told time and again that Filets' are never dry-aged. Is this true?
3. Lastly, a question in general about Bone-in Filets. Are they as tender and lean as regular Filet Mignons?
I realize I'm asking for a lot, but would appreciate inputs, along with any other advices about the restaurant. Thanks!