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Boca Restaurant Review: The interior of Boca is warm and comfortable, but it doesn't scream fine dining; a wood-fired oven, bare brick walls, the din of a visibly busy kitchen and the hustle-and-bustle of a chic clientele are more the hallmarks of a bistro than an upscale establishment. But chef David Falk’s food certainly ranks a notch above bistro fare, be it house-made lasagna with wild boar and porcini mushroom ragù or the grilled Colorado lamb chops with cauliflower gratin and Swiss chard. The menu changes daily, but a crowd favorite is the scallops with caramelized Brussels sprouts and brown butter-truffle vinaigrette with shaved Parmesan. Try the chef's seven-course tasting menu and depend on the sommelier for guidance on the best sips to complement the international fare.