Boka
It’s not often that I dine at a Michelin-starred restaurant, but Chicago Restaurant Week provided the perfect opportunity to experience Boka. Restaurant Week is an ideal time to explore fine dining in Chicago, offering access to renowned menus at a more approachable price.
The meal began with the Lightly Cured Tuna, delicately paired with pear, radish, burnt ginger, and citrus gelatin. The freshness of the tuna was outstanding, and the gelatin added an unexpected yet flavorful twist to each bite.
For the second course, I opted for the Duck Leg Ravioli—not something I would typically order, but the dish intrigued me. It turned out to be one of the most impressive plates of the night. The rich, savory flavors and perfectly cooked pasta made each bite memorable.
Following the bartender’s recommendation, I chose the Roasted Chicken, served with black oyster mushroom, gem lettuce, and black garlic. I rarely order chicken at restaurants, but this dish completely changed my perspective. The chicken was incredibly juicy, and the combination of mushrooms and black garlic created an unbelievably flavorful experience.
No Restaurant Week menu is complete without dessert, and I ended the meal with the White Sesame Crémeux featuring brown sugar, banana, and milk chocolate. The dish was a perfect balance of creamy and crunchy textures, making for a satisfying and unique finish to the meal.
I knew Boka had a stellar reputation, but this experience still exceeded my expectations. From the exceptional service to the thoughtfully plated dishes, every detail felt elevated and intentional. The unique tableware added to the ambiance, making the meal even more special.
This Michelin-starred Chicago restaurant is one I will absolutely revisit to explore more of the menu. If you’ve been considering visiting Boka, Restaurant Week is the perfect time to experience its unforgettable flavors.
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