Boka during Chicago Restaurant Week: $33 for a three course dinner at at one star restaurant. Can't beat that deal. Of course, my husband had the foie gras upgrade so his was $44. Also got to use our Open Table certificate. Once you achieve 2000 points on Open Table, you can have a $20 gift certificate sent to you which can be used at any Open Table restaurant. In case you aren't aware of Open Table, it allows online reservations at restaurants in many major cities.
For an appetizer, my husband had the Main Diver Scallop , plus the added fois gras. I had the Amish chicken thigh. Both appetizers and main course included a variety of vegetables, purees and sauces. The flavor combinations are subtle but tasty. I know our combinations varied a bit from the menu on the Chicago Restaurant Week site, but the effect was similar. For the entree, my husband had braised pork belly with deep fried oysters. I had sliced angus sirloin with a mushroom croquette and braised cabbage. Portions are not huge but we didn't go away hungry
For dessert we had a ginger kulfi with a flourless chocolate cake that was more like a dark mousse. I really like the kulfi but my husband wasn't as impressed. We both loved the cake which had a kick of spice in it. I thought the dessert was the most interesting.
We tried four different wines by the glass and all were intriguing. The best were the White Night Viognier and the Arista Pinot Noir. The Viognier was full bodied and minerally, not floral. The Pinot Noir was very lush, full and mellow.
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