Cuisine:

• American
• New American
• Others
• Contemporary

BOKA Description:
Giuseppe Tentori initially came from Milan---sans English skills---to work in top Chicago kitchens. These days, he works magic at this hip boîte. Boka's menu, which was already good, has gotten considerably better with time. With pastry chef Elizabeth Dahl (formerly of Naha) at his side, this place is the whole package. We find first-courses are a real strength---complex, artful and highly seasonal. Treats include a grilled ricotta salata and smashed English peas with pickled ramps and smoked peanuts, and pork belly with a Moroccan-inspired semolina croquette and sunchoke sauce. But that's not to say entrées don't deliver. Braised veal cheek nestles with crispy sweetbreads and zippy onion-mustard sauce. An indulgent duo of Angus strip loin and short ribs gets a break from the everyday with zucchini-cumin sauce and cippolini. When it comes to Dahl's finales, expect the unexpected and know it will somehow work. Milk chocolate panna cotta arrives with Trappist ale sorbet; sourdough crêpe cake with cider crème fraîche and Honeycrisp apples is a multi-textured affair. The wine list is large and (surprisingly) affordable.


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