Boka Is Back In Action Under Chef Lee Wolen
By Erika Kubick in Food on Feb 26, 2014 5:30PM
Boka Restaurant Group is behind a series of acclaimed restaurants like Girl & the Goat and Balena. On Dec. 31 their flagship restaurant, BOKA, closed its doors for a full renovation and several new additions to the team. Chef Giuseppe Tentori had been the executive chef since 2008. After earning BOKA critical acclaim including a Michelin star each year since 2011, Tentori stepped back from his post, focusing on his role as BRG partner and handing the reins off to Lee Wolen, who recently helped to bring a Michelin star to The Lobby at The Penninsula.
Wolen was born in Cleveland and worked at restaurants such as Moto, El Bulli in Catalonia, Spain, and Eleven Madison Park in New York. During his stay as sous chef, Eleven Madison Park received numerous accolades including their three Michelin star rating. In 2011, Wolen met BRG partners Rob Katz and Kevin Boehm in the New York kitchen. They formed a bond, which eventually led to this new partnership.
Wolen's new menu focuses on contemporary American cuisine, using fresh ingredients that are locally sourced when possible and crafting classic flavor combinations through refined cooking techniques. "Our menu at BOKA will focus on familiar ingredients, but hopefully with an unexpected twist," says Wolen, "A lot of our dishes incorporate ingredients that guests have eaten many times, but our use of different methods and textures makes it something completely unique. My goal is for people to walk out of our dining room thinking they've tried something exciting and new, and can't wait to come back." Current menu items include ricotta gnuddi with squash mushrooms and sage and a slow cooked lemon sole with fennel, shellfish and saffron.
Pastry Chef Genie Kwon is also new to BOKA and brings a fresh, ethereal interpretation to the dessert menu. Kwon and Wolen previously worked together at Eleven Madison Park and share a similar vision, presenting traditional dishes in beautiful presentations and arrangements. Every item on the dessert menu incorporates a frozen component. Dishes include treats like coffee cremeux with hazelnut, orange and whiskey. Kwon is also the pastry chef at GT Fish & Oyster.
In addition to the new staff, BOKA underwent a decorating renovation. The interior now features a dark, chic look with dark wood floors, black leather banquettes, Italian floor tiling and a living wall that flanks the dining room.
BOKA reopened earlier in February and is now open from 5 p.m. until 10 p.m. Sunday - Thursday and 5 p.m. - 11 p.m. Friday and Saturday.
BOKA is located at 1729 N. Halsted St.