A signature opening course featuring 50-day dry-aged beef topped with crispy onions, thinly-sliced heirloom carrots, puffed barley for crunch, and a touch of horseradish spice. The umami of onion jam balances the vegetal sweetness of raw carrot, while the barley provides earthy texture.
Tips from diners
Request the tasting menu rather than ordering à la carte—it showcases the chef's full vision with seasonal ingredients and allows you to experience the tartare as part of the narrative.
Chef Wolen's duck preparation consistently draws raves from diners and regulars. Multiple reviews mention being 'all but ordered to get it by those who had previously visited.' The exact preparation changes seasonally, but the technique and respect for the ingredient remain hallmarks of Wolen's approach.
Tips from diners
This is the dish locals insist you must try. If offered during your visit, prioritize it above all other selections.
Among the opening bites, this course highlights Wolen's approach to vegetables. Fresh English peas are prepared with technique and creativity, delivering a surprising and delicate expression of the ingredient. Multiple reviewers called this standout opening course a highlight of their meal.
Tips from diners
Pay close attention to this early course—it sets the tone for Wolen's philosophy of ingredient respect and seasonal precision.
A vegetable-focused course that demonstrates Wolen's commitment to sourcing and technique. Beets are smoked to enhance their natural earthiness and sweetness, creating a refined side or standalone course depending on the menu.
Tips from diners
Let this course linger—the smoke and earthiness are meant to transition your palate between richer courses.
A demonstration of Wolen's understanding of beef. The short rib is braised until yielding, then finished with a glaze that adds depth without masking the meat's natural flavors. Reviewers note the perfect balance between the sweetness of the glaze and the savory richness of the beef.
Tips from diners
If this appears on the tasting menu, expect a study in precision. The glaze is applied with restraint, letting the beef speak.
A cornerstone of Chicago's dining scene since 2003, Boka refined to true prominence when Chef Lee Wolen joined as Executive Chef and Partner in 2014. Wolen was named Chef of the Year by both the Chicago Tribune and Eater Chicago in 2014-2015. The restaurant sources from local farm partners and changes its tasting menu daily, focusing on the purest expression of each season's ingredients. Boka has maintained a Michelin star from 2011 through 2025.
Book well in advance (Boka fills weeks ahead). Friday and Saturday seatings book out the fastest.
Do the tasting menu, not à la carte. It's the only way to experience Wolen's full vision and the changing seasonal narrative he builds into each service.
Request a table near the kitchen if available—you can observe the choreography of the team while dining. The view adds another dimension to the experience.
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