Boca remains true to the mission of simplicity, while taking a step away from its Italian roots. The haricot vert salad is reminiscent of the classic Lyonnaise; both the pastry-wrapped beef Wellington with foie gras mushroom duxelle and pommes soufflé are a nod to Maisonette. The hamachi crudo is among the best I've ever eaten, its marbled richness a perfect foil to the avocado, grapefruit, shishito pepper, and ponzu sauce. A few signature dishes remain, including those crazy little caramelized Brussels sprouts and grilled romaine. Another difference is long overdue: the addition of pastry chef Amy Guterba. Do not miss her brilliant gelatos.
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