Boka

“Service was fantastic, food was incredible, and drinks superb!”

Yuliya Lubin★★★★★

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 bett

JJ.X★★★★

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 experience. Rather than the tasting menu, we chose à la carte. The meal began with their sunflower seed bread roll, freshly baked with seeds that brought out incredible flavor, paired with a homemade butter cream that was a perfect match. Starters of tuna tart and chicken liver mousse were both beautifully executed — the mousse notably free of the gamey bitterness

Jess BoYd★★★★★

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 atmospher

Nate Vu★★★★★

Booked last minute through opentable after setting a notification for openings. Sat at the bar with my wife and the bartender/waitress was very attentive. The entire wait staff were great and overall service was incredible. We ordered the Chicken Liver Mousse, Golden Osetra Caviar, Lightly Cured Kampachi, Brown Butter Roasted Hokkaido Scallops, and Roasted Dry Aged Duck Breast. My wife and I shared everything so Boka split the portions for us except for the mousse and caviar since those are smaller in size. We also had a couple drinks that were unique. The wine that we got from the main menu