Boom Bang Fine Foods & Cocktails
Boom Bang Fine Foods follows the vision of Elia Aboumrad-Page, the first female sous chef under Joёl Robuchon, who offers an elevated take on American comfort food with a few surprises and global influences. The dining room has a cozy touch of vintage decor and colorful wallpaper, with a grill on the outdoor patio. The menu is shaped by the seasonal availability of ingredients, reflected in the restaurant’s evolving series of savory tarts. The corn dogs are the most popular appetizer—a clean bite of natural Niman Ranch franks, honey-sweetened batter, and mustard sauce. Yet Boom Bang shines brightest with its entrees, especially hearty proteins like a slow-cooked, tender pork shank with Asian soy sauce, short rib rolled onto itself on a tomahawk bone, and duck confit cooked in its own fat for 20 hours and oven-roasted to order for a crispy exterior with poached pear on the side. Aboumrad-Page pays tribute to her old boss with creamy Robuchon-esque mashed potatoes that pair well with any dish.