Boka

After more than a decade of excellence, Chef/owner Lee Wolen’s flagship shines as bright as ever. The relaxed dining room fitted with banquettes and mirrored light bulbs exudes elegance with a bit of romance and quirk. All the while, an appealing modern menu celebrates seasonal ingredients with bold preparations and exceptional clarity. To start, braised turnips sound sleepy but it’s a superb effort with coriander yogurt and puffed quinoa. Pasta is exceptional. Think ricotta ravioli with summer corn and smoked buttermilk or porcini gnudi packed with garlicky intensity. Dry-aged Rohan duck matched with roasted shallot and plum jam is a standout, but so too is the black truffle roasted chicken. The talented cocktail program is its own adventure.

Adds a 4% surcharge to checks to offset rising costs, removable on request. Runs both an a la carte menu and a daily-changing tasting menu, and treats cocktails as part of the core experience.

Signature anchors include luxury shellfish, cultured dairy, and peak-season produce treated with tight technique. Expect dishes like Hokkaido scallops pushed through brown butter and green aromatics, and house-made ricotta gnocchetti finished with a rich sauce and crisp poultry skin.

Seasonal American cooking with an a la carte menu alongside a hyper-seasonal tasting menu that changes daily. Bold, precise plates, strong pastas, and a serious cocktail program.