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Christian Page and Ellia Aboumrad-Page embracing at their new restaurant.

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Take a First Look Inside Boom Bang Fine Food & Cocktails

The new restaurant opens in Henderson on November 11

Christian Page and Ellia Aboumrad-Page are the married chefs behind the hotly anticipated Boom Bang.
| Louiie Victa

Boom Bang Fine Foods & Cocktails, the hotly anticipated restaurant from Top Chef alum Elia Aboumrad-Page, Christian Page, and Tony Angotti, officially swings open November 11 on Henderson’s Valle Verde Drive.

Evolve Interior’s Corri Backman, longtime friend of the married chefs Aboumrad-Page and Page, designed Boom Bang’s interior, which pops with cactus wallpaper and a palette of green, orange, and bright yellow. A green ceiling makes the space feel full and finished, while dialing in on that cactus green color. A long, cushioned banquette lines the perimeter, which helps to soften a space with bare wooden tables and wood floor.

green, orange, and white cactus wallpaper at Boom Bang restaurant in Vegas
Desert-themed accents include cactus wallpaper.
Louiie Victa/Eater Vegas

Meanwhile, the most energetic spot in the restaurant is on the patio, which includes an outdoor grill churning out dishes to order. The cheerful patio includes sunshine yellow furniture and umbrellas. Plenty of potted cacti realize the wallpaper’s theme outside.

yellow patio furniture around a set table with a yellow umbrella
An outdoor patio pops with bright yellow furniture.
Louiie Victa/Eater Vegas

Flourishes, like tabletops covered in buttons from Aboumrad-Page’s father’s “haberdashery” in Mexico City, make the space feel personal. The design takes a page from the 1970s Vegas design playbook.

Colorful buttons as design on a restaurant table
Buttons from Elia Aboumrad-Page father’s haberdashery dot tables with a ‘70s Vegas vibe.
Louiie Victa

Boom Bang’s menu is a playful mash-up of classical French cuisine and technique and definitive American diner food. It’s a menu that takes recognizable American standards and brings to them the attention and thought that comes from experienced chefs. For example, Boom Bang uses Wagyu for the steak frites before sending it to the table with a bright Italian salsa verde.

The restaurant’s burger comes on a house-made bun and the chefs are frying house-made corn dogs. A duck confit takes 20 hours to make and shares a plate with lentils, a poached pear, and chive and scallion oil.

Rounding out that menu are dishes with veggies as the stars. Roasted cauliflower comes with Romanesco sauce, salsa macha, and sesame and pumpkin seeds. Pappardelle luxuriates in ricotta and brown butter along with honeynut squash and pumpkin seeds.

Vvelvet bar stools at Boom Bang restaurant bar.
Julian Cox heads up Boom Bang’s bar.
Louiie Victa

Desserts include Granny Smith apples and Cointreau layered between eight delicate sheets of phyllo, red velvet madeleines served with ice cream and a rose water glaze, and Mexican hot chocolate crème brulée.

Julian Cox heads up the bar with clever cocktail combinations like the “kiwi energy,” with blanco tequila, almond, pineapple, and kiwi. The bar will pour wines and beer, specifically local, seasonal beers starting with CraftHaus Brewery’s Evocation Saison upon opening.

black and white elvis artwork in a black hallway
Elvis artwork brings to mind the 1970s at Boom Bang.
Louiie Victa

Boom Bang will serve dinner daily at 5 p.m. starting November 11, opening day. Weekend brunch launches on November 20 and will run on Saturday and Sunday from 10:30 a.m. to 3:30 p.m. Happy hour will run Monday through Friday from 3 p.m. to 6 p.m. Reservations are available through OpenTable.

Plans are in the works to add daily breakfast, lunch, and a to-go counter later.

Boom Bang Fine Foods & Cocktails

75 South Valle Verde Drive, , NV 89012 (702) 478-6200 Visit Website
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