Boka

Featured reviews

• Y

  Yuliya Lubin

  ·2 months ago

  “Boka has been a Chicago staple since opening in 2003, earning a Michelin star and becoming one of the city’s most celebrated restaurants. Led by Chef Lee Wolen, whose cooking is refined yet approachable, the menu blends creativity with comforting flavors in a way that feels effortless. Boka — very hip, polished, and completely on point. The atmosphere is laid back with dimmed lighting and eclectic decor that gives the space a cool, modern energy without feeling overly formal. Surprisingly kid-friendly too, with coloring books and simple options for children, which made the experience even better. On a Saturday evening, the restaurant was bustling with fun energy and a stylish local crowd. Favorite dishes:
• Hokkaido scallops
• Tuna tartare
• Char
• Truffle chicken
• Walnut chocolate cake Overall, Boka strikes the perfect balance between elevated dining and a warm, welcoming atmosphere — the kind of place that feels equally suited for a special night out or a relaxed dinner with family and friends.”

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• R

  Rashi Sinha

  ·2 months ago

  “We tried their tasting menu and it was amazing. Every course was great and was well presented. Highly recommend it. I didnt like my tequila drink with lemongrass but their whiskey drink was good”

• C

  Christopher Marcolis

  ·2 months ago

  “I was the second table seated at 5:40 on a Wednesday, dining solo through the $195 tasting menu — $360 all-in — and I left impressed by the cooking and exhausted by the composition. The high notes are high. The kampachi crudo with strawberry and pink peppercorn foam was the dish of the night — fat and acid in real conversation. The Tasmanian ocean trout was flawless: custard interior, a whisper-thin crust that popped at the bite. The sweetbread raviolo’s pasta was rolled translucent. The house levain, cultured since opening, makes bread with real character. The ceramics are beautiful, and the bar — house vermouth, a proper vesper — is the strongest department in the building. But course after course was composed to the same fault: fat upon fat, no acid on the plate. Cream, truffle, offal, butter, cocoa — richness stacked on richness, with brightness outsourced to the cocktails. When my martini ran dry mid-lamb, I tasted the menu as a non-drinking guest would all night, and the sameness became satiety within bites. By dessert I was longing for anything jarring — grapefruit sorbet, a mint leaf, a granita at the savory turn. In peak July, with Green City Market two miles away, this menu tasted like late autumn in Iceland — beautiful, brooding, and blind to the season outside. Even the strawberry dessert, the brightest plate of the night, hid a panna cotta beneath. I managed two bites and left the rest — not because the dish failed, but because the menu had already spent my palate. Service needs the same editing. Water service was excellent, and every interaction I initiated was warm and knowledgeable. But as the room filled, attention migrated to the larger tables — my empty glass sat unnoticed through the dessert intermission, the one moment I expected to be offered a cocktail and wished I had been. Plates repeatedly landed facing the wrong direction. And the flatware undersells the kitchen: delicate crudo with clunky silverware, an ethereal sesame ice cream served with a tablespoon so heavy I was shoveling air. The glassware is adequate; at these prices, everything the guest touches should argue for the check. None of this requires the kitchen to cook better — only to compose braver. Acid on the plate. One cold, sharp interruption in the progression. A floor that reads its solo tables. Hardware worthy of the ceramics. They sent me home with sweet tea bread and truffles — a charming gift. I’d rather the money went into flatware and hand blown crystal coupes. The fifth star is sitting right there, next to their next Michelin.”

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• J

  Jess BoYd

  ·2 months ago

  “First time visiting Boka and it was such a beautiful experience. I brought my friends from out of state who had just gotten married, and the staff surprised us by printing “Congratulations, Newlyweds!” on the menu. Such a small gesture, but it made the night feel very special and personal. We loved the Bluefin Tuna Tart, Lightly Cured Kampachi, Dry Aged Beef Tartare, Brown Butter Roasted Hokkaido Scallops, and Glazed Beef Short Rib but the Roasted Dry Aged Duck Breast was definitely my favorite dish of the night. Perfectly cooked with so much flavor. Wonderful hospitality, elegant atmosphere, and a truly memorable dinner in Chicago ✨”

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• J

  JJ.X

  ·2 months ago

  “We made a last-minute reservation for our anniversary dinner and were pleasantly surprised when the restaurant called to confirm and asked how many years we were celebrating — a small but thoughtful touch they used to personalize our …”

• S

  Sharon

  ·2 months ago

  “Great food, amazing presentation, very nice and professional staff. I’ve been to Boka multiple times and I’m always left with a better impression each time. I love their wine list because I don’t usually see Chenin Blanc on the menu. The food is so flavorful and aesthetically pleasing as well. I recommend Boka and will be back!”

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• S

  Savanna Pollard

  ·2 months ago

  “I had a truly wonderful experience dining at Boka. I made a reservation for my birthday and was seated behind the bar in a cozy booth. It was equally lively and private, and gave us the ability to look over the bar and restaurant, which has a great vibe. What stood out immediately was the level of service. It was absolutely outstanding. Everyone was extremely attentive and warm, while being very knowledgeable and professional. While waiting to be seated, I had one cocktail, the You Go Glenn Cocoa. It had the classic vibes of a tiki drink (I’m a sucker for a tiki drink) but with rye instead of rum and with a little spice of something extra from the ginger and honeysuckle. It was well balanced, with crushed ice that melted slowly and elevated the drink, instead of over diluting. When I order a cocktail, I want it to last a while and taste good the entire time. This absolutely nailed it. Once the food began to arrive, I was impressed not only by the food itself, but by the pacing. Every dish came out exactly when I felt I was ready for it, and nothing was rushed. We had just enough time in between courses and never felt like we were left waiting. All 8 courses were timed perfectly. The pillowy soft potato bread and butter course provided a perfect rest in between the more intense flavors. The wine pairings were perfect and Fernando, our server, was the best of the best. I’ve dined in Chicago for over 14 years and can say this first meal at Boka was an incredible, stand out experience. I can’t wait to return to order off the main dinner menu and try more cocktails.”

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• V

  Vanessa

  ·2 months ago

  “An absolutely beautiful and personalized experience for our anniversary dinner! The staff went above and beyond with a custom menu and dessert. Excellent service, atmosphere and cuisine.”

• J

  John F

  ·3 months ago

  “Could not have asked for a better experience here. The service and food were all impeccable. Every dish that I tried was complex and packed with different flavors. If you are looking for a very high quality meal with reasonable prices for a star, this it it.”

• K

  Krishna

  ·3 months ago

  “We went to Boka for a birthday celebration after seeing so many good reviews, but honestly the overall experience was not what we expected. The place definitely has a high-end feel and the ambiance was really nice. We ordered a few dishes like golden oyster caviar, black truffle tajarin, lion’s mane mushroom, and black truffle roasted chicken. The dessert was probably the best part, and they also brought a small birthday cake since I mentioned the celebration while booking. But apart from that, the food was just okay for us, especially considering the prices. The main thing that made us uncomfortable was the service. The person taking care of our table made a few comments and asked things in a way that felt like he was judging whether the place was too expensive for us. I don’t know what the reason was, but it made the whole experience awkward and we could not enjoy the celebration properly. Overall, the restaurant looks beautiful and may be a nice place for a birthday or anniversary dinner, but for us the food and service did not match the level of the restaurant.”

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