Review
Boka was everything you’d expect from a Michelin starred restaurant. Dark but elegant on the inside with dishes that were delicious and well balanced as they were small and expensive. Great place to go on a date or have the parents meet each other (which is what happened at the table next to us. Congrats!) If you’re looking for an upscale night with some dishes that will make you feel like a food critic, you’ve found the place to go, I’d recommend and at the very least you have to go at least once.
About
Since 2003, Boka has solidified its place as one of Chicago’s most iconic restaurants. Chef Lee Wolen’s seasonal American food centers on beautiful ingredients and expertly executed preparations, delivering à la carte dishes and a hyper-seasonal tasting menu with graceful, genuine hospitality. With a distinctive combination of unparalleled service, a visionary chef, and exceptional design, Boka exemplifies Boka Restaurant Group’s core mission to create unique, timeless restaurants. Since joining Boka as Chef Partner, Wolen has garnered a Michelin star from 2013 to present; “3 Stars” and “Chef of the Year” from the Chicago Tribune; and “Chef of the Year” and “Restaurant of the Year” at the Jean Banchet Awards. In 2023, Chef Wolen launched his inaugural Boka: The Cookbook, celebrating the restaurant and Wolen’s tenure as Chef Partner.
Deets
- Price: $$$$ – it’s Michellin starred you knew that
- Address: 1729 N Halsted St, Chicago, IL 60614
- Phone Number: (312) 337-6070
- Menu: bokagrp.com
Pics
Grilled Baby Beets
Started the night with an absolute banger. The beets were perfectly cooked, the endive provided a nice crunch and the cheese/black garlic balanced each other perfectly. I’d eat this out of the garbage if I had to (Syd notes she wouldn’t but it was good).
Brown Butter Hakkaido Scallops
While a terrible picture there’s a combo of a brown butter sauce, cauliflower cream, thyme, and honey crisp apple all molded around some perfectly cooked scallops. Another well balanced dish.
Ricotta Gnudi
Laid on top of a mushroom sauce, these ricotta gnocchi (fun fact: gnudi means made with cheese instead of potato) are only made cheesier by the sharp cheddar cheese on top. Kind of a one note wonder but each piece is done so well it kinda works?
Slow Roasted Beef Short Rib
Our least favorite dish of the night. Not really a short rib as there is no rib and it’s just a square steak of some kind. Very gamey & beefy flavored, I’m not sure what the goal of this dish was but it looked nice.
Black Truffle Roasted Chicken
The entree to save the night. Black truffle and mushroom layered between the skin and chicken breast paired perfectly with a burnt sweet potato mash. Thank god we ate this after the short rib. Great way to end the meal.