BOKA

BOKA Michelin Star recipient (2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020) restaurant featuring the cooking of Lee Wolen.
(2128)

The Boka team offers an inspiration of "Contemporary American" cuisine with an emphasis on the most fresh seasonal ingredients. Unparalleled service with an exceptional beverage program delivers a new and refreshing experience every time.

Lightly cured kampachi paired with strawberry, pink peppercorn, and fermented onion.
06/02/2026

Lightly cured kampachi paired with strawberry, pink peppercorn, and fermented onion.

05/30/2026

The latest spring cocktails.

You Go Glen Coco
Avant Gardener
The Last Straw-Berry

From the tasting menu | Roasted lamb with ramps and asparagus.
05/29/2026

From the tasting menu | Roasted lamb with ramps and asparagus.

Oysters through the years. 🦪 Variations from The Cookbook:~ Cucumber and Smoked Trout Roe~ Blueberry and Onion~ Pear and...
05/21/2026

Oysters through the years. 🦪

Variations from The Cookbook:

~ Cucumber and Smoked Trout Roe
~ Blueberry and Onion
~ Pear and Black Pepper
~ Lemongrass and Thai Basil
~ Grapefruit and Kumquat

Notes from our sommelier:NV J. Lassalle "Preference" Chigny-les-Roses, Champagne, France, 1er Cru | Pair with our featu...
05/19/2026

Notes from our sommelier:

NV J. Lassalle "Preference" Chigny-les-Roses, Champagne, France, 1er Cru | Pair with our featured "To Begin" dishes

~ We recently added this as our by-the-glass Champagne. It is a grower Champagne that has been family-run and operated since 1942, now helmed by an all-female team. It's aged 4 years on its lees, giving you a rich, creamy texture. Notes include nutty, apple, and pear with lively acidity. 🍾

A familiar corner in full bloom.
05/14/2026

A familiar corner in full bloom.

Whether you prefer the crispness of vodka, the botanical complexity of gin, or the iconic fusion of a vesper, enjoy the ...
05/12/2026

Whether you prefer the crispness of vodka, the botanical complexity of gin, or the iconic fusion of a vesper, enjoy the Boka Martini with our house vermouth blend and garnish.

Cheers! 🍸

Always a favorite, house butter and rolls. Find the recipe on page 204 of BOKA: The Cookbook. Link in bio to order.
05/07/2026

Always a favorite, house butter and rolls.

Find the recipe on page 204 of BOKA: The Cookbook. Link in bio to order.

Dry-Aged Beef Tartare accompanied with cornichon aioli and fried fingerling potatoes.
05/05/2026

Dry-Aged Beef Tartare accompanied with cornichon aioli and fried fingerling potatoes.

Bringing the menu to life one tool at a time.
05/01/2026

Bringing the menu to life one tool at a time.

Rhubarb season is here, and our team is looking at it through a different lens.
04/28/2026

Rhubarb season is here, and our team is looking at it through a different lens.

Never leave empty-handed. Tasting Menu Takeaway | Hummingbird Cake with pineapple, banana, and pecans
04/23/2026

Never leave empty-handed.

Tasting Menu Takeaway | Hummingbird Cake with pineapple, banana, and pecans

Golden Osetra Caviar featuring whipped buttermilk and puffed buckwheat.
04/21/2026

Golden Osetra Caviar featuring whipped buttermilk and puffed buckwheat.

Yuzu pâte de fruit with lavender sugar and goat milk.
04/16/2026

Yuzu pâte de fruit with lavender sugar and goat milk.

Concluding Buddha's hand season with our Lightly Cured Kampachi, paired with blood orange and ginger.
04/14/2026

Concluding Buddha's hand season with our Lightly Cured Kampachi, paired with blood orange and ginger.

04/10/2026

Sweetbread Ravioli layered with parsnip, parmesan, and morels.

Your special celebration enhanced with our menu and thoughtful design. Link in bio to learn more about our private event...
04/09/2026

Your special celebration enhanced with our menu and thoughtful design.

Link in bio to learn more about our private events.

PC |

"White asparagus is a treasure of a spring vegetable. Our key to getting the most out of this product is treating it lik...
04/07/2026

"White asparagus is a treasure of a spring vegetable. Our key to getting the most out of this product is treating it like a cut of meat."

- Chef Lee Wolen

Featured dish from BOKA: The Cookbook | White Asparagus with sorrel, beef fat, and smoked scallop. Link in bio to purchase. 📖

An evening of service, every hand plays a part.
04/02/2026

An evening of service, every hand plays a part.

The Roasted Dry-Aged Pork Loin with morel mushroom, spring onion and mustard seed.Thank you to our partners at .
03/31/2026

The Roasted Dry-Aged Pork Loin with morel mushroom, spring onion and mustard seed.

Thank you to our partners at .

03/26/2026

Preparing Grilled Arctic Char with sunchoke, spinach, and dashi.

Our Whole Roasted Dry-Aged Duck goes through a 21-day aging process that helps develop the deep flavor and crispy skin.
03/24/2026

Our Whole Roasted Dry-Aged Duck goes through a 21-day aging process that helps develop the deep flavor and crispy skin.

Bluefin Tuna Tart with shiso, shiro dashi, and calamansi. A balance of citrus and umami flavors carefully layered.
03/19/2026

Bluefin Tuna Tart with shiso, shiro dashi, and calamansi. A balance of citrus and umami flavors carefully layered.

A refreshing end to the evening. Citrus Honey Pavlova with goat cheese, blood orange, and kumquat.
03/17/2026

A refreshing end to the evening. Citrus Honey Pavlova with goat cheese, blood orange, and kumquat.

03/13/2026

It’s one of our favorite seasons. Our French White Asparagus is roasted and paired with sunflower, Meyer lemon, and toasted cream.

Address

1729 N Halsted Street
Chicago, IL
60614

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm
Sunday 5pm - 11pm

Telephone

+1 312-337-6070

Website

Alerts

Be the first to know and let us send you an email when BOKA posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category