I’m about to go on a lengthy chain of back-to-back travel, so before I leave, I decided to meet up with a friend and get some food at Boom Bang Fine Foods & Cocktails in Henderson of the Las Vegas Valley in Nevada.
For my appetizer, I ordered the waitress’ recommendation of mushroom tart. Instead, I received wild Rhode Island squid and capers with a side of housemade tartar sauce and chipotle marinara. I like calamari so I didn’t mind the mix-up; when I let our waitress know, she said that the buttons for the calamari and mushroom tart were right next to each other, so the wrong dish was put into the order. She offered to give me a complimentary mushroom tart for the error.
The calamari was decent. I liked the squid a lot, but the breading was a bit intense in some areas, and it was somewhat over-fried. My dinner companion is not much of a fish and seafood person, so I ended up finishing the entire plate on my own.
For his appetizer, my friend ordered corn dogs made from artisan frankfurter and Boom Bang’s “best batter ever,” with a side of ketchup and Boom Bang mustard sauce.
Shortly afterwards, my second appetizer came out—the complimentary mushroom tart that was previously promised. It came with wild and cultivated mushrooms, goat cheese mousse, and verjus. The mushrooms were great and the tart was nice and flakey, but the goat cheese smelled like vomit and made the whole dish pretty unpleasant. … I still finished the entire thing anyway, though I scraped off most of the cheese.
My friend ordered the daily special for his main entrée—14 oz. Cedar River ribeye with bordelaise sauce, truffled French fries, and roasted tomato.
For my entrée, I decided to do something a bit unusual—I decided to order the “small action” seafood plateau, which is usually ordered by a table as a shared platter of appetizers, but I instead chose to have it as my dinner. It came in a hilariously large plate, and everything was kept chilled atop a bed of ice.
First was some tuna tartare, seasoned with whiskey barrel-aged soy sauce, sesame, and avocado, and a side of baguette croutons. I found it funny that they called it tartare, as that is usually a term used for non-fish dishes. The tuna was exactly what I expected from good-quality tuna, but there was also nothing particularly stellar about it—it basically tasted like I was just eating a premium tuna poke bowl.
The plateau also came with Oiishi shrimp and a side of Mexican cocktail sauce. The shrimp was incredibly satisfying—it had lots of rich flavor, each one was very large, and its texture had just the right balance of tender and firm.
Third was hamachi aguachile seasoned and served with avocado, serrano, pickled red onion, and cilantro. Notably missing from my serving was the avocado, which was instead substituted with cucumber. The yellowtail also did not actually resemble the flavor of yellowtail, though whatever fish it was, it tasted good. The dish as a whole was a bit too sour for my preference, but it wasn’t as overwhelming as other aguachile or ceviche dishes I’ve had.
And finally, a seafood platter would not be complete without oysters. I received half a dozen oysters, three of which were East Coast oysters. They tasted like normal, good oysters.
I also received three West Coast oysters, which were some of the best oysters I’ve ever had. The West Coast oysters had a mysteriously high intensity of deep, delicious oyster flavor, so much so that it was almost as if additional oyster flavoring had been injected into them. Each bite extracted more and more juices, repeatedly covering my tongue and replenishing the flavor until there was nothing left of the oysters but bolus. To be clear, I have had plenty of West Coast oysters before, and they weren’t all like this, so there were definitely something special about the ones from this restaurant.
Considering that I was getting a lot of seafood, I also ordered a side of truffle French fries to balance things out. I prefer my French fries to be a bit on the underfried and thicker side, but I still enjoyed these.
At this point, I had finished a full portion of two appetizers plus a large seafood platter and some fries, so I was pretty much at my limit for food. However, my friend still had room for dessert, so he ordered pavlova with crisp meringue, Bavarian cream, and fresh berries. I tried one bite, and it was clean and refreshing; if I wasn’t so full, I would’ve definitely liked a serving of this.
| Calamari | $ 16.00 |
| Corn dogs | $ 9.00 |
| Mushroom tart | $ 15.00 |
| Ribeye and truffle fries | $ 69.00 |
| Small action seafood plateau | $ 56.00 |
| Truffle French fries | $ 12.00 |
| Diet Coke | $ 3.00 |
| Pavlova | $ 14.00 |
| Manager’s comp | –$ 15.00 |
| Tax (8.375%) | $ 14.99 |
| Gratuity (20%) | $ 38.80 |
| Total | $ 232.79 |
The chart to the right shows how much we paid.
One funny thing about this restaurant was that there was a DJ by the entrance playing very loud music the entire time we were there. It is absolutely not what I was expecting from a restaurant that advertises themselves as being fine dining… though maybe that is what the “boom bang” is supposed to represent? I was there to catch up with my friend, so after a lot of yelling over the music, I concluded my dinner with a sore throat.
I think the consistency and quality of the food was a bit scattered. There was nothing that was bad, but everything wasn’t excellent either. Some of the dishes were fairly average, and I sometimes don’t notice right away because of my desensitization to prices, but if I go back and think about it, there were a few things that made me think “I could get this exact same thing of the exact same quality at a different restaurant for less than half the price.”
If you’re someone who likes a more “youthful” and upbeat environment, I think you’d enjoy Boom Bang. However, if you’re looking for traditional fine dining, this restaurant might not have the type of experience that you’re looking for. I also think it could be worth it for the restaurant to do a quick review on pricing and ease a bit on the intensity of the fried foods.
As a disclaimer, note that I do not drink alcohol and did not try any of the cocktails—which I imagine must be good, considering that they literally put “cocktails” in their restaurant name. If you like cocktails, wine, spirits, and champagne, they have a large drink menu, so you are probably closer to the target audience for Boom Bang and you may end up having a much more fulfilling experience than I did.