Boka

I’ve heard and read great reviews about Boka for years, so I was excited to finally secure a reservation on the last day of Restaurant Week. Unfortunately, from the moment we walked in, the experience was very disappointing. Only one member of the front staff was friendly; the rest had an unpleasant demeanor. Throughout the evening, I felt unwelcome and rushed. We were seated in a crowded section of the restaurant—where all the RW guests were placed—while other areas appeared noticeably more spacious and "had more time". I also expected exceptional food with a “wow wow-wee wow” factor from a Michelin-starred restaurant. Unfortunately, those expectations weren't met. All the dishes were under-seasoned, and the hot courses were served at room temperature. The roasted scallops and the miso c

Boka is here to remind you what dining out should feel like. Went in during CRW, expecting the usual hustle, but Boka delivered a masterclass in hospitality from the first greeting to the last crumb. The atmosphere? Effortlessly chic, perfect for a night when you want to feel a little fancy but also cozy and intimate. Cocktails set the tone: the Lady of the Lake was a revelation—crisp, complex, reminding me of that lingering Arak taste profile. My only quibble? A plastic straw in the other drink. Boka, you’re too pretty for that. The course plates were all criminally gorgeous. Roasted beet salad struck such a beautiful balance between earthy and bright, while the cook on scallop was la parfait . Duck Leg Tortelli - Rich, bold, and deeply satisfying. The roasted chicken was a top techniqu

I had a fine visit to Boka recently. I came here on a Tuesday date night. Was met with very friendly staff at the front and a handful of people waiting to be seated. Our table wasn’t ready yet so they lead us to the bar area while we waited, before we even fully sat down they let us know that our table had opened up and was ready to sit us. I think this leads into the best part of our visit. The staff. Across the board everyone was very friendly, diligent with their work, and knowledgeable about the restaurant, menu items, and more. Our table was constantly being stocked with more silverware, removing old plates. There was never a long time after we finished a plate that it sat empty. They also had a ton of workers. It seemed like there was a million people running around keeping this plac

We came in for restaurant week in January and had a great experience! Really enjoyed the atmosphere of the dining room, although the courses seemed a little rushed at times. Especially enjoyed the duck leg ravioli and scallops. Hoping to come back again to try another tasting menu!

This is the first Michelin star restaurant I have ever been to that I intend to return to. There’s so much BS in Chicago and Boka is the exact opposite. Every course was a banger. They made an exception for me on the tasting menu because I don’t eat veal. Usually wine pairings are 40/60 hit/miss but there was only one paring I didn’t like and that was out of personal preference. The staff was awesome. I will 100% be back. This place is demonstrably better than Smyth, Oriole, Alinea, Elske, and Sepia.