Roka Akor - Chicago

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Ana Xue

I’ve heard and read great reviews about Boka for years, so I was excited to finally secure a reservation on the last day of Restaurant Week. Unfortunately, from the moment we walked in, the experience was very disappointing. Only one member of the front staff was friendly; the rest had an unpleasant demeanor. Throughout the evening, I felt unwelcome and rushed. We were seated in a crowded section of the restaurant—where all the RW guests were placed—while other areas appeared noticeably more spacious and "had more time". I also expected exceptional food with a “wow wow-wee wow” factor from a Michelin-starred restaurant. Unfortunately, those expectations weren't met. All the dishes were under-seasoned, and the hot courses were served at room temperature. The roasted scallops and the miso caramel brownie were the only dishes I enjoyed. The portions were extremely small and expensive, especially considering the food quality, atmosphere, and service I would expect from a Michelin Star ⭐. Since the RW menu wasn't presented at its best, I have no interest in trying the regular menu. Overall, the experience and reviews were overhyped and not worth the price! I would recommend saving your money, dining somewhere with a more welcoming atmosphere, and greater care put into both service and food. I do NOT recommend! Period.

Vipin Menon

Boka is here to remind you what dining out should feel like. Went in during CRW, expecting the usual hustle, but Boka delivered a masterclass in hospitality from the first greeting to the last crumb. The atmosphere? Effortlessly chic, perfect for a night when you want to feel a little fancy but also cozy and intimate. Cocktails set the tone: the Lady of the Lake was a revelation—crisp, complex, reminding me of that lingering Arak taste profile. My only quibble? A plastic straw in the other drink. Boka, you’re too pretty for that. The course plates were all criminally gorgeous. Roasted beet salad struck such a beautiful balance between earthy and bright, while the cook on scallop was la parfait . Duck Leg Tortelli - Rich, bold, and deeply satisfying. The roasted chicken was a top technique of crispy skin and juicy meat, though the rutabaga side was a bit too sour for my taste. Service was warm, attentive, and refreshingly unpretentious. Sweet touch - dressing up a desert for Bday celebration! Whether you’re a food snob or just hungry, Boka leaves you with a full belly, a happy heart, and a newfound respect for culinary artistry.

Chad Kowalewski

I had a fine visit to Boka recently. I came here on a Tuesday date night. Was met with very friendly staff at the front and a handful of people waiting to be seated. Our table wasn’t ready yet so they lead us to the bar area while we waited, before we even fully sat down they let us know that our table had opened up and was ready to sit us. I think this leads into the best part of our visit. The staff. Across the board everyone was very friendly, diligent with their work, and knowledgeable about the restaurant, menu items, and more. Our table was constantly being stocked with more silverware, removing old plates. There was never a long time after we finished a plate that it sat empty. They also had a ton of workers. It seemed like there was a million people running around keeping this place going, and they were all great. The food was okay. I think my favorite dish was the chestnut agnolotti. Very rich but also light and a tasteful starter. The bread was wildly soft. If you need to swap out some pillows at home just grab a batch of these things and use them because that’s how soft they were. They have a pastry team that isn’t a part of the restaurant? I don’t know how it works but they get a kudos from me. The beef tartare was very solid. The crisps on top were a nice bit of a crunch to go with the cold aged beef. Everything after that was okay. Both our entrees were alright. My dates cocktail was fine. Nothing was bad but there wasn’t really anything outside of the staff that was fantastic. Boka is a fun spot to adventure off to but as far as food goes there’s a long list of places I’d go before coming back here.

Claire Hess

We came in for restaurant week in January and had a great experience! Really enjoyed the atmosphere of the dining room, although the courses seemed a little rushed at times. Especially enjoyed the duck leg ravioli and scallops. Hoping to come back again to try another tasting menu!