BOKA Chicago, IL
Tasted Tuesday, January 13, 2015 by jlgnml with 427 views
We are thrilled to open 2015 with a return to BOKA restaurant under the guidance of recently named chef of the year Lee Wolen.
Passed canapés of marinated beets with lemon, dill and peanuts along with small cured scallops that were a perfect match for the champagne.
Roasted Root Vegetable Salad, cured egg yolks, chicken liver mousse, sunflower seeds.
Buttered Poached Lobster, chestnut, preserved orange, celery.
Roasted Squab, celery root, black truffles...and a lot of truffles.
Roasted Venison Loin, braised red cabbage, sausage, huckleberries.
Brown Butter squash, coffee, balsamic, spiced caramel ice cream.
Awesome evening to start 2015. Next up Les Nomades. March on to the 900th dinner.
NV Ruinart Champagne Blanc de Blancs Brut 88 Points
France, Champagne
Nice clean color, good bubbles, a bit harsh for the finish, good with the scallop appetizer.
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