The American Brasserie Brings Together New Americana and French Fare Under the Direction of a Trio of Culinary Heavy Hitters
Boom Bang Fine Foods & Cocktails – one of the city’s most anticipated restaurants of 2021 – celebrates its official opening today at its 215 and Valle Verde location – 75 South Valle Verde, Suite 160. The indoor/outdoor American brasserie serves a diverse menu, marrying classic Americana and traditional French fare, creating a global, chef-driven menu for weekday happy hour and daily dinner, with weekend brunch, daily breakfast, lunch, and a to-go Provisions Counter to come.
Owned and operated by a trio of culinary heavy hitters – Bravo Top Chef Alum and Joël Robuchon’s first female sous chef Elia Aboumrad-Page, prominent LA restauranteur and chef Christian Page, and Las Vegas food and beverage specialist Tony Angotti – Boom Bang Fine Foods and Cocktails blends the chef expertise of the esteemed husband-and-wife team with one of the leading hospitality veterans, whose working relationship with the Pages dates back to the early 2000s.
“In the kitchen, the term ‘Boom Bang’ means to get it done, so when Elia and I decided to permanently relocate our family to our Henderson home and open our own neighborhood restaurant, we knew ‘Boom Bang’ was the name. Afterall, it was a get-it-done decision,” said Chef Owner Christian Page. “Now, together with longtime friend, colleague and mentor Tony Angotti, we are ready to provide some boom to the reopening of the economy and restaurants, and some bang to the neighborhood dining scene.”
The chef-driven cuisine tells the delicious story of its partners. Marrying Christian’s passion for the classic American diner with Elia’s love for traditional French foods and techniques, the menu brings dishes ranging from starters like the Roasted & Preserved Farmers Market Tomato Tart – with marinara jam, roasted tomatoes, parmigiano-reggiano, za’atar and basil; and Corn Dogs – fried in a secret, mouthwatering batter and served with Boom Bang mustard sauce. Soups and salads like the Baby Iceberg Wedge – with Beeler’s Steakhouse bacon and Point Reyes Blue Cheese and Tarragon dressing; and a classic Lobster Bisque – served with a puff pastry crouton. Mains include Wagyu Steak Frites – with Kennebec fries and a choice of hotel butter or Italian salsa verde; the Boom Bang Burger – a housemade bun with a custom beef blend, aged cheddar, classic garnishes and special sauce; a 20-hour Duck Confit – with Du Puy lentils, poached Warren Pear, sundried apricots, and chive-scallion oil; and Fish & Chips – beer battered Thai Snapper served with Boom Bang tartar sauce and French fries.
Guests will also find Partner (and 11-year vegetarian) Tony Angotti’s influence on the menu with the variety of vegetable-forward dishes like the Roasted Cauliflower – with purple and white cauliflower, romanesco, salsa macha, and sesame and pumpkin seeds; Mushroom & Biscuit Pot Pie – with mushrooms, pearl onions, peas, carrots, and a housemade cheddar biscuit; and Potatoes Pureé – an ode to Joël Robuchon, where Chef Elia and Tony first met and worked together.
Desserts should not be missed or skipped, with options including Red Velvet Mad’ Bomb – with warm red velvet madeleines a la mode with a rose water glaze; Mexican Hot Chocolate Crème Brulée, and the Lemon Meringue Tart.
Mixologist Julian Cox leads a best-in-class bar program featuring classic and approachable cocktails, including signatures like the Granita Applebum – an aperitif medley with lime, red plum, and shiso granita; That’ll Do Fig – with vodka, lemon, Cassis, black mission fig, and barrel aged bitters; and Big Kiwi Energy – with blanco tequila, almond, pineapple, and kiwi. Old- and new-world wines are featured with an emphasis on small producers and interesting selections, with a great wine-by-the-glass offering, as well as bottles of fine wines. The rotating beer program will spotlight local, seasonal beers, with CraftHaus Brewery’s Evocation Saison on tap right now.
Designed by one of the chefs’ oldest friends, Corri Backman of Evolve Interiors, Boom Bang embraces a desert motif while also bringing in elements of retro Vegas with a nod to the 1970s Elvis. Playful elements, like tabletops covered in buttons sourced directly from Chef Elia’s father’s haberdashery in Mexico City, and funky cactus-themed wallpaper accent the room, while the rich color palette of deep green, orange and pops of gold add depth and moodiness. The expansive patio – with cheerful pops of yellow, potted cacti, and an outside grill – will be the “it” place in Henderson for creative cocktails, bites straight from the grill, and “a little more action… guaranteed.”
For more information, visit boombang.restaurant, and follow along @boombangfinefoods on Instagram and Facebook. Boom Bang is now open for happy hour Monday through Friday from 4-6pm, with dinner service beginning daily at 5:30pm. Reservations are available on the website and through OpenTable.
About Boom Bang Fine Foods & Cocktails
Boom Bang Fine Foods & Cocktails is an American Brasserie serving diverse, chef-driven cuisine, cocktails, wine and beer in the Las Vegas adjacent Henderson, Nevada. Using the best seasonal, fresh and natural ingredients, the menu tells a delicious story of the partners, with influences from Chef Christian’s passion for classic Americana, Chef Elia’s love of French food and technique, and Partner Tony’s affinity for vegetable-forward dishes. Boom Bang offers Happy Hour Monday through Friday from 4-6pm, with dinner service beginning daily at 5:30pm. Reservations are available on the website and through OpenTable.