Today, Wayne and I went to Boka for dinner. I came for a weekend to visit him in Chicago.
It's been a little tough since we've been in a long distance relationship ever since I graduated college in June. But it was really nice to get out and do something a little special.
When we got to Boka, the ambiance was the first thing I noticed. It was sophisticated yet cozy and we were able to snag a secluded booth in the back corner. So it was nice being able to have an intimate conversation while also observing the busy restaurant.
To start we ordered the raw tasting and the braised pork belly appetizer.
I
thought it was pretty cool how the waiters arrived at the same time
with wooden bento boxes and synchronized the way they placed them on our
table. So the attentiveness of the waiters made it feel like we were
getting special treatment for dinning there. Which is always a plus for a
fancy restaurant. I believe that having a superb waiting staff that is
on their A game, is what differentiates most restaurants.
I
cannot remember what was in our raw tasting but each portion was
flavorful and tasty! As for the braised pork belly there were bay
scallops, hearts of palm, BBQ eel, sea beans, black rice sauce and a
crispy pig ear.
The Raw Tasting
Braised Pork Belly
Then for our entrees, I got the Sockeye salmon with yellow gazpacho, cantaloupe, roasted cherry tomatoes, chorizo, and focaccia croutons. Wayne ordered the Alaskan halibut with steamed mussels, sepia, grilled fennel, whole wheat gnudi, tomato sauce and saffron. I thought it was really cool that the chef catered our plates to sharing portions. So I got to taste Wayne's halibut and also have a portion of my salmon.
Our Entrees
I thought the salmon was okay. I honestly was expecting the salmon to be more flavorful and flaky. Yet I do believe the cantaloupe and yellow gazpacho added a unique flare to the dish. But the Alaskan halibut was wonderful. The fish was cooked perfectly and the dish had different elements that catered to the fish itself. Also, I think the Chef might have thought we were food critics or maybe just foodies, because he also sent out a pheasant dish with egg noodles and foie gras. This dish was really good too. Wayne said it reminded him of a Filipino dish called Adobo.
Adobo is a either pork or chicken that is marinated in a vinegar, garlic, soy sauce. I learned (from Wikipedia) that Filipino mountaineers and travelers usually packed it because it keeps well without refrigeration.
Pheasant dish
As for dessert, man it was simply phenomenal. We ordered the Aerated White Chocolate Raspberry Cake, granita and white chocolate ganache and the Rooibus Yogurt Sherbert, with almond crisp, basil and fresh plums. I thought it was really cool how they shaved the plums to look almost
like flowers and the almond crisp was very good. The yogurt was a bit
interesting because it was shaped in a log. As for the white chocolate
raspberry cake it was amazing. The white chocolate ganache was what made
the dish. It was right amount of white chocolate and had a mousse
texture that almost melted in your mouth.
Aerated White Chocolate Raspberry Cake
Rooibus Yogurt Sherbert
Plus at the end we got a sample of mini desserts after we paid. In short, it was a wonderful experience to eat a Boka. We look forward to seeing what they'll have next on their menu in the future.
As always,
"The Couple that Grubs Together Stays Together"
-Grub Couple-
