: There are many reasons to dine at Boca, where chef David Falk’s menu changes daily. Begin with a house drink like The Lily, with gin or vodka, Lillet Blanc, elderflower and hints of lemon and mint. This is a place where old-school feels fresh. Steak au poivre comes crusted in black pepper, surrounded by an artistic wreath of hand-rolled potato gnocchi and topped with a quail egg and sauce. Onion and almond cappellacci is anchored by violet mustard, with lemon and broccolini. The simple Boca burger is a two-hander. Presentation is attractive. An after-dinner drink pairing is suggested for every dessert; go for the white chocolate cheesecake. Or end the meal with the artisan cheese plate. Try Falk’s seven-course tasting menu and depend on the sommelier for guidance on the best sips to complement the food. Expect warm hospitality.

Boca

Boca Restaurant Review

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