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BOKA - kind of long

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BOKA - kind of long

frequentdiner | Mar 16, 2004 11:03 AM

Went to Boka for the first time last night. There was a pretty good crowd for a Monday night. The room looks a good deal better than it did as Blue Mesa or Don Juans, but still seems a bit austere. I would imagine that it could get quite noisy if it were crowded.

We started with 4 varieties of pristine briny oysters and a bottle of rose champagne (which for $54 off the wine list was quite good). We then asked the chef to arrange a 4 course tasting dinner ($50). The courses were as follows:

1) Potato leek soup with peeky toe crab
2) Grilled quail with a date and bacon
3) Grouper with chanterelles in red wine reduction
4) Venison with sweet and sour cabbage (or liver with bacon for the women).

We washed it all down with 93,94,95 and 98 Giacomo Conterno Barolo Cascina Francia (not from their list) I know you guys who take food and wine pairings very seriously might not approve of this selection, but I thought it was pretty darn good with everything, although all of the wines were too young except the 94.

To finish, we ordered some assorted cheese plates and one of us had profiteroles. These were in addition to our four course menu. The cheese is purchased from the same supplier as the cheese course at Avec, and the pastry chef used to work with Mindy Segal at MK. The profiteroles were great. The chef also is an MK alum.

All of the tasting dishes were chosen from the menu, and I wouldn't hesitate to order any one of them again (except for the fact that I don't like liver if it doesn't come from a tortured duck or goose). Thought you'd like to know.

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