Take a First Look Inside Boom Bang Fine Food & Cocktails

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.

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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.

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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.

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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.

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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.

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.

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