I finally got over my post-Restaurant Week blues only to relapse with the Second Annual Chicago Chef Week. My cohort and I searched for a resto where we had not yet been, and could be a good deal for Chef’s Week (rather than choosing a restaurant where you can eat all three courses for close to the $30 price). We decided on BOKA, and, needless to say, Executive Chef Guiseppe Tentori (Food & Wine Best New Chef in 2008) did not disappoint.

The dimly lit restaurant bouncy castle for sale was chic and timeless – with a strapping young group of staffers greeting you upon arrival. The food was delish – as was the wine. There were two choices per course on the Chef’s Week menu, and it was tough to decide between them.

I started off with the diver scallops, asparagus, morel mushroom, cockscomb, and English breakfast radish – which turned out to be my fave part of the meal. Don’t get me wrong, it was all amazing, but this was what I ended up craving after leaving. For my main course I opted for the herb-crusted whitefish, with prawns, cauliflower couscous and spinach, all in a sweet potato sauce. The couscous made the dish. The white fish was so full of flavor and was cooked to perfection, and paired with the couscous was amazing. We finished up with a flour-less chocolate espresso cake with Guinness ice cream. Now, while I do fancy myself as somewhat of a beer aficionado, I am by no means a Guinness fan. But this ice cream was to die for. With just a hint of Guinness flavor, it was an ideal complement to the rich flavors of the cake.

Check out BOKA
1729 N. Halsted
312-377-6070

A complete list of restaurants that participated in Chef Week.