Cuisine
Open
Dinner Tues.-Sat.Features
- Dress code: Business casual
- Reservations suggested
* Click here for rating key
: 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. |
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GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.
The charm of Provence right on your table.
Read the article and see photos.
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