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My husband and i had the best anniversary dinner at Boka! The staff was so kind and made the night really special. The food was incredible—every bite was so tasty it’s hard to describe! I’d totally recommend it for any special occasion or just a great night out.
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Great experience. Not only the food was amazing, full of surprising flavours and perfectly prepared but service with Fernando was simply perfect. Such a nice person with perfect advices on food selection and wine pairing. The music would be a bit more jazzy and subtle and the ambiance would be perfect too. My only comment would be that the truffle were too subtle in the roasted chicken, the meat portion was almost too generous, I would have preferred a bit more vegetables. My expectations were a bit too high maybe, in any case it was still a marvellous experience.
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The service was second to none. The place was beautiful. The apps we had were some of the best things I have ever had. We got the chicken and duck for our entrees. Let me start by saying it was the best chicken and duck I have ever had that wasn’t fried. With that said I feel like poultry can only be so special, so if I were to do it over I would have changed my entrees.
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We spent the evening celebrating my wife’s birthday. The caviar and chicken liver mousse was unique with bold flavors and tasted amazing. The gnudi left us wanting an entire bowl of it. The halibut delicut and light. The main dish, the duck, was phenomenal and was quite honestly one of the best duck dishes we have ever had. The sides accompanied the duck very well. The mini desserts were fun and cute and the final touch of a birthday chocolate dessert cake was very nice. Not a knock on anything else at all but come for the duck that is the star of the show.
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My fourth trip to Boka was good; however, for a restaurant that earned a Michelin star the first year they were given in Chicago and maintained it ever since excellent must be the goal… Food: We started with the scallop beginning bite which was very nice - good balance of delicate flavors. Next up, our dry aged beef tartare came covered in toppings that overwhelmed the beef flavor rather than highlight it. The scallops that came after were buried in cauliflower foam - after scrapping most off the dish was great with perfectly seared scallops. For main courses we ordered the black truffle roasted chicken and the roasted beef short ribs. For both dishes the meat was okay (chicken tasted pressed, short ribs were not tender / juicy). For dessert we ended with dark chocolate - best dish of the night with amazing richness paired with pistachio and dried honey comb balanced by ginger turmeric ice cream - amazing composition! Service: our primary server was disengaged. Didn’t make any mistakes but felt like he was going through the motions. Full marks for hearing our plan to share a couple dishes and bringing them out pre-split Atmosphere: nicely appointed room with tables spaced well. Quiet elegance of the decor sets a good tone for a high end experience. One noticeable detraction is the well traveled pathway from the kitchen to the bar - servers were constantly moving back and forth. Summary: overall we enjoyed our evening; however, it did not measure up to our past experiences at Boka and expectations for a Michelin starred restaurant