Boka

This winter, the Boka Group made some significant improvements to its ten-year-old flagship restaurant. It completely transformed the area, making it unrecognisable from its previous, drab appearance. Now, there is a massive wall covered in moss and plants, painted with paintings of elegantly attired animals, and designed by former Time Out dining editor Heather Shouse's Bottle and Branch horticulture company. There is also a bar area that resembles a boisterous brasserie with dark leather, brick walls, and dim lighting.

Featuring images of Dave Grohl and Bill Murray dressed as generals. Tim Stanczykiewicz (GT Fish & Oyster, Balena), who handles the list of crowd-pleasing drinks that don't dominate the meal, was brought in to fill in for bartender Ben Schiller, who had already left for the Berkshire Room. Additionally, it hired the chicken god Lee Wolen, who was previously the chef de cuisine at the Lobby, to replace Giueseppe Tentori at GT Fish & Oyster.

Wolen brought a dish from New York's NoMad to Chicago called roasted chicken for two, which was the Lobby's signature dish (the sister restaurant to Eleven Madison Park, where Wolen was a sous chef). At Boka, the meal is different, but it's still outstanding—lemon and thyme brioche is placed under the skin, followed by roasting of the breasts and confiting, shredding, and pressing of the legs.

Two preparations—the breast with crisp skin on top, rich brioche stuffing in the center, and delicate meat underneath—are the result. The leg meat is then presented alongside apples and kale on a separate plate. It's cozy but elegant, and at $26, it seems like a great deal. Another adjustment at Boka is a slightly more affordable menu. Before tip, a two-person dinner for two with the suggested four courses (salad, appetizer, entrée, and dessert) costs about $200.

Google Rating: 4.7/5.0
Address: 1729 N Halsted StChicago60614
Phone: 312-337-6070
Opening hours: Dinner
Website: bokachicago.com