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Boka serves creative, contemporary American food using seasonal Midwestern ingredients in an elegant but non-formal setting. There are different dining sections, a bar area, two main dining rooms, and a cozy back patio open during good weather. The cocktail and wine program is strong and they have citrus or herbal house-made sodas. The sound level is conducive to conversation with adequate lighting, depending on the table.
A notable dish is the duck entree (for two) that comes with an array of sides of the duck used in different ways. There is a seasonal tasting menu if you wish to let the kitchen build your meal. The dessert menu has special beverages, cheese, and desserts ranging from savory to sweet.
CHEF Lee Wolen
2018 Michelin ⭐️
2018 OAD Top 100+ N American No 142
FLICKR https://www.flickr.com/photos/loustejskal/albums/72157697851184881
8 / 10
Buckwheat Sabayon, cucumber, dill, smoked trout roe
Smoked Carrot Tartare, nori chips, pickled cilantro, red wine vinegar powder | Baby Corn Tempura, black garlic aioli, lime zest, burnt onion
Bread
Scallop Crudo tomato, corn, lemon verbena, puffed buckwheat
Marinated Summer Cucumbers, sunflower, sesame, black garlic, smoked tahini
Grilled Spanish Octopus, smoked hazelnut, morcilla, melon, cauliflower
Ricotta & Black Truffle Dumplings, peas, goat gouda, garlic
Custom knife by Town Cutler
Duck presentation
Duck presentation
Duck presentation
Dry Aged Rohan Duck, caramelized celery root, foie gras sausage, cherries, fermented cabbage, banyuls
Confit duck leg, cherries, pickled mustard seed
Goat's Milk Pavlova, blueberry, olive oil, cajeta, buckwheat, black lemon
Mignardises
Boka
Boka
2014 Domaine Georges Vernay Cote Rotie La Blonde du Seigneur, Rhone, France
Boka
Boka
