BOKA

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BOKA Michelin Star recipient (2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020) restaurant featuring the cooking of Lee Wolen.
(2116)

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.

Tasmanian ocean trout and smoked mussels, make a strong case for the tasting menu.
10/27/2026

Tasmanian ocean trout and smoked mussels, make a strong case for the tasting menu.

Honeypatch squash, fermented cabbage, caramelized onion and foie gras.A celebration of fall in collaboration with , brin...
10/22/2026

Honeypatch squash, fermented cabbage, caramelized onion and foie gras.

A celebration of fall in collaboration with , bringing flavor from seed to table through organic, unpatented seeds and a commitment to better-tasting vegetables.

Available on the menu for a limited time.

10/19/2026

Caramel Pretzel Crémeux • Honeycomb, caraway, hazelnut

Join us at Boka on Wednesday, November 18th, for an evening celebrating rich flavors in a game dinner with acclaimed che...
10/16/2026

Join us at Boka on Wednesday, November 18th, for an evening celebrating rich flavors in a game dinner with acclaimed chefs Rob Levitt and Doug Psaltis.

Bringing together Levitt’s expertise in whole-animal butchery and Psaltis’ refined culinary approach, this one-night-only collaboration will feature an eight-course tasting menu exploring the depth, complexity, and seasonality of game through thoughtful preparation and bold flavors.

Link in bio for tickets.

Slow Cooked Maitake Mushroom • Sunchoke, grape, kombu
10/13/2026

Slow Cooked Maitake Mushroom • Sunchoke, grape, kombu

Forecast calls for an Eye of the Storm.Rum, basil eau de vie, raspberry and lime.
10/12/2026

Forecast calls for an Eye of the Storm.

Rum, basil eau de vie, raspberry and lime.

A sweet note to end on. Blueberry and corn close out the tasting menu.
10/10/2026

A sweet note to end on. Blueberry and corn close out the tasting menu.

From the pass to your table. A look at service in motion.
10/08/2026

From the pass to your table. A look at service in motion.

Royal reds, handled lightly.Poached and paired with cauliflower, grape and walnut.
10/07/2026

Royal reds, handled lightly.

Poached and paired with cauliflower, grape and walnut.

From the first welcome to the final pour, your experience is in every detail.
10/06/2026

From the first welcome to the final pour, your experience is in every detail.

The hardest decision of the evening should be where to begin. We’ll take it from there.
10/06/2026

The hardest decision of the evening should be where to begin. We’ll take it from there.

Roasted Dry Aged Pork Loin • Peach, celery root and gem lettuce.
10/01/2026

Roasted Dry Aged Pork Loin • Peach, celery root and gem lettuce.

Sweet Corn Custard • cajeta, blackberry and sorghum
09/29/2026

Sweet Corn Custard • cajeta, blackberry and sorghum

A look behind the pass.
09/27/2026

A look behind the pass.

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

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