Chicago Restaurant Week 2016: Boka (Part 1)

Boka RW16 1

I’ve made no secret of the fact that Boka is one of my favorite restaurants in Chicago or the fact that, at $44 for four courses at a Michelin-starred restaurant, it’s one of the best deals in all of Restaurant Week. Boka is, in fact, the restaurant by which I judge restaurants during Restaurant Week – whether or not I would have rather been at Boka instead. Therefore, I’ve decided to visit Boka three times this year during Restaurant Week in order to sample as much of the menu as possible. For this, my first visit of the year, I’ve chosen a seafood-focused meal progression. Continue reading

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15 Favorite Dishes of 2015

I love good food almost as much as I love good theatre. Well, perhaps that’s a bit of hyperbole, but delicious food can certainly put a smile on my face. Luckily, Chicago is a terrific city for both food and theatre, which is a significant portion of the reason why I love living here.

In no particular order, these are my favorite 15 dishes of 2015:

Fried Chicken Sandwich – Frontier

Fried Chicken Sandwich - Fried Chicken Thigh, Hook's Maple Jack Cheese, Molasses Mustard, Pickled Banana Peppers, Brioche Bun ($13)

Fried Chicken Sandwich – Fried Chicken Thigh, Hook’s Maple Jack Cheese, Molasses Mustard, Pickled Banana Peppers, Brioche Bun, served with rosemary fries ($13)

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Chicago Restaurant Week 2015: Boka

Boka

As someone who doesn’t have the budget to indulge my love of fine dining as frequently as I’d like, Restaurant Week is one of my favorite weeks of the year. I tried to be particularly discerning about the restaurants I chose, but I couldn’t resist making reservations for Boka twice so that I could try two sets of menus. Since the redesign with Chef Lee Wolen becoming Executive Chef/Partner last year, Michelin-starred Boka has become one of my favorite restaurants in Chicago. Their offering may be the best deal of Restaurant Week this year: four carefully composed, beautifully plated courses (cold, hot, entrée, and dessert) for $44.  Continue reading