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BOKA BOKA, a Michelin Star recipient from 2011-2020, is a new American restaurant located on N Halsted Street. The Boka team offers an inspiration of "Contemporary American" cuisine with an emphasis on the most fresh seasonal ingredients. Unparalleled service with an exceptional beverage program delivers a new and refreshing experience every time. Their glass enclosed terrace room may be reserved privately with custom menus developed by their award-winning culinary team and a specially curated wine and cocktail list. Enjoy their seasonal tasting menu or à la carte menu featuring dishes such as Brown Butter Roasted Atlantic Cod, French white asparagus, and Seeded Buttermilk Rolls with house made cultured butter and Icelandic sea salt.
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Recent social media posts

Lightly cured kampachi paired with strawberry, pink peppercorn, and fermented onion.
06/02/2026

Lightly cured kampachi paired with strawberry, pink peppercorn, and fermented onion.

05/30/2026

The latest spring cocktails.

You Go Glen Coco
Avant Gardener
The Last Straw-Berry

From the tasting menu | Roasted lamb with ramps and asparagus.
05/29/2026

From the tasting menu | Roasted lamb with ramps and asparagus.

Oysters through the years. 🦪 Variations from The Cookbook:~ Cucumber and Smoked Trout Roe~ Blueberry and Onion~ Pear and...
05/21/2026

Oysters through the years. 🦪

Variations from The Cookbook:

~ Cucumber and Smoked Trout Roe
~ Blueberry and Onion
~ Pear and Black Pepper
~ Lemongrass and Thai Basil
~ Grapefruit and Kumquat

Notes from our sommelier:NV J. Lassalle "Preference"  Chigny-les-Roses, Champagne, France, 1er Cru | Pair with our featu...
05/19/2026

Notes from our sommelier:

NV J. Lassalle "Preference" Chigny-les-Roses, Champagne, France, 1er Cru | Pair with our featured "To Begin" dishes

~ We recently added this as our by-the-glass Champagne. It is a grower Champagne that has been family-run and operated since 1942, now helmed by an all-female team. It's aged 4 years on its lees, giving you a rich, creamy texture. Notes include nutty, apple, and pear with lively acidity. 🍾

A familiar corner in full bloom.
05/14/2026

A familiar corner in full bloom.

Whether you prefer the crispness of vodka, the botanical complexity of gin, or the iconic fusion of a vesper, enjoy the ...
05/12/2026

Whether you prefer the crispness of vodka, the botanical complexity of gin, or the iconic fusion of a vesper, enjoy the Boka Martini with our house vermouth blend and garnish.

Cheers! 🍸

Always a favorite, house butter and rolls. Find the recipe on page 204 of BOKA: The Cookbook. Link in bio to order.
05/07/2026

Always a favorite, house butter and rolls.

Find the recipe on page 204 of BOKA: The Cookbook. Link in bio to order.

Dry-Aged Beef Tartare accompanied with cornichon aioli and fried fingerling potatoes.
05/05/2026

Dry-Aged Beef Tartare accompanied with cornichon aioli and fried fingerling potatoes.

Bringing the menu to life one tool at a time.
05/01/2026

Bringing the menu to life one tool at a time.

Rhubarb season is here, and our team is looking at it through a different lens.
04/28/2026

Rhubarb season is here, and our team is looking at it through a different lens.

Never leave empty-handed. Tasting Menu Takeaway | Hummingbird Cake with pineapple, banana, and pecans
04/23/2026

Never leave empty-handed.

Tasting Menu Takeaway | Hummingbird Cake with pineapple, banana, and pecans

Golden Osetra Caviar featuring whipped buttermilk and puffed buckwheat.
04/21/2026

Golden Osetra Caviar featuring whipped buttermilk and puffed buckwheat.

Yuzu pâte de fruit with lavender sugar and goat milk.
04/16/2026

Yuzu pâte de fruit with lavender sugar and goat milk.

Concluding Buddha's hand season with our Lightly Cured Kampachi, paired with blood orange and ginger.
04/14/2026

Concluding Buddha's hand season with our Lightly Cured Kampachi, paired with blood orange and ginger.

04/10/2026

Sweetbread Ravioli layered with parsnip, parmesan, and morels.

Your special celebration enhanced with our menu and thoughtful design. Link in bio to learn more about our private event...
04/09/2026

Your special celebration enhanced with our menu and thoughtful design.

Link in bio to learn more about our private events.

PC |

"White asparagus is a treasure of a spring vegetable. Our key to getting the most out of this product is treating it lik...
04/07/2026

"White asparagus is a treasure of a spring vegetable. Our key to getting the most out of this product is treating it like a cut of meat."

- Chef Lee Wolen

Featured dish from BOKA: The Cookbook | White Asparagus with sorrel, beef fat, and smoked scallop. Link in bio to purchase. 📖

An evening of service, every hand plays a part.
04/02/2026

An evening of service, every hand plays a part.

The Roasted Dry-Aged Pork Loin with morel mushroom, spring onion and mustard seed.Thank you to our partners at .
03/31/2026

The Roasted Dry-Aged Pork Loin with morel mushroom, spring onion and mustard seed.

Thank you to our partners at .

03/26/2026

Preparing Grilled Arctic Char with sunchoke, spinach, and dashi.

Our Whole Roasted Dry-Aged Duck goes through a 21-day aging process that helps develop the deep flavor and crispy skin.
03/24/2026

Our Whole Roasted Dry-Aged Duck goes through a 21-day aging process that helps develop the deep flavor and crispy skin.

Bluefin Tuna Tart with shiso, shiro dashi, and calamansi. A balance of citrus and umami flavors carefully layered.
03/19/2026

Bluefin Tuna Tart with shiso, shiro dashi, and calamansi. A balance of citrus and umami flavors carefully layered.

A refreshing end to the evening. Citrus Honey Pavlova with goat cheese, blood orange, and kumquat.
03/17/2026

A refreshing end to the evening. Citrus Honey Pavlova with goat cheese, blood orange, and kumquat.

03/13/2026

It’s one of our favorite seasons. Our French White Asparagus is roasted and paired with sunflower, Meyer lemon, and toasted cream.

Address

1729 N Halsted Street
Chicago, IL
60614

To reach the new American restaurant on N Halsted Street in Chicago, you can take public transportation by hopping on a bus or train that stops near the intersection of N Halsted Street and another major road. Alternatively, if you are driving, you can approach via a main road and turn onto N Halsted Street. There is parking available on side streets near the restaurant or in nearby paid parking lots.

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm
Sunday 5pm - 11pm

Telephone

+1 312-337-6070

Alerts

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What people say

New American restaurants are known for their innovative and creative approach to cuisine, using the freshest seasonal ingredients to create unique and flavorful dishes. BOKA, located on N Halsted Street in Chicago, is a perfect example of this culinary style. This Michelin Star recipient has been recognized for its exceptional food and service since 2011.

BOKA's menu features contemporary American cuisine with a focus on fresh, seasonal ingredients. Their tuna tartare with smoked onion aioli, pickled hijiki and espelette is a standout dish that showcases their commitment to using high-quality ingredients. Additionally, their roasted rhubarb dessert with guava rhubarb sorbet, Japanese cheesecake, toasted milk, & hibiscus is a must-try for anyone looking for a unique and delicious dessert.

But it's not just the food that makes BOKA stand out. The restaurant also boasts an exceptional beverage program that perfectly complements their dishes. Their new Spring cocktails are the perfect way to start off an evening at BOKA.

And let's not forget about the ambiance - BOKA's glass enclosed terrace room provides a private and intimate setting for any special occasion or event. But even if you're just stopping by for dinner or drinks at the bar, you'll be treated to unparalleled service from the friendly and knowledgeable staff.

Overall, BOKA is an outstanding restaurant that truly embodies what it means to be a New American eatery. From their innovative dishes to their exceptional service and ambiance, it's no wonder they've received so many accolades over the years.

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