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BOKA Kitchen + Bar - Seattle Washington

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by Patricia Perratore-Anis

 

As my JetBlue 757 flew into Seattle Washington's airspace on my first, albeit short visit, I was deeply impressed by the lush greenery surrounding the city.  Coming from a New York City background, I loved strolling the downtown area and seeing all the different shops and eateries.

On the evening I arrived, I met my friends and fellow members of the International Food Wine and Travel Writers Association (IFWTWA) at the BOKA Kitchen + Bar in beautiful downtown Seattle.  Several of us had never met, so it was exciting to finally put faces to names.


(l-r) Chef Angie Roberts and Manager Mi-Suk Ahn
(Photo by Maralyn D. Hill)

We were warmly greeted by our host, Mi-Suk Ahn, Bar Manager at BOKA, who was just as eager to meet us.  Her enthusiasm for our visit was contagious, and we were soon ushered to our tables to begin our “BOKA culinary experience.”

BOKA’s menu consists of urban American food, handcrafted cocktails, and an interesting wine list reflecting a heavy Northwest influence. The restaurant is blended with the lounge and bar in a sleek, contemporary design.  As I sipped my drink, listened to the music, and looked over the surroundings, I savored the ambience of the room and sensed the same from the other patrons.

We were introduced to Executive Chef Angie Roberts, who enthusiastically advised us that she had prepared a special menu and wine pairing for our group.  Our delicious six-course menu consisted of the following:

  • Delicious Corn Chowder, corn and crab fritter paired with Domaine de la Quilla ‘09 Muscadet, FR

  • Warm Asparagus Salad, baby frisee, poached egg, béarnaise sauce paired with Heinz Eifel “Shine” ’09 Riesling, GER 

  •  Taylor Shellfish Mussels, pickled tomato broth paired with DiStefano Winery ’09 Sauvignon Blanc, WA 

  • Columbia River Sturgeon, beet puree, black quinoa, dill mousse, cipollini onions, baby beets paired with Route Stock ’09 Pinot Noir, OR 

  • Veal Cheek, ricotta gnudi, peas, morels, ricotta, and lemon paired with Heaven’s Cave “Inspiration” ’09 Merlot, WA

  • And lastly Strawberry Shortcake, sweet biscuit, Devonshire cream, white balsamic marinated strawberries paired with La Piera Moscato, IT


Columbia River Sturgeon (Photo by Patty Anis)

Warm Asparagus Salad (Photo by Patty Anis)

To say we felt pampered is a huge understatement; each course was served effortlessly; our servers were both personable and professional.

The BOKA menu uses ingredients that are organically grown, sustainably produced, and purchased from local farmers and producers whenever possible. Their menu is currently comprised of 85-90% organic ingredients. The wine list features an eclectic selection of wines from around the world, with a focus on the Northwest.

Meal services include breakfast, lunch, cocktail hour, dinner, late night, weekend brunch and seasonal patio dining. 

For reservations and private events you can call BOKA at 206-357-9000, or go to their reservations page.  BOKA is located near many major transit stops and just steps away from the Seattle-Bainbridge ferry terminal.  BOKA also offers complimentary Wi-Fi to their guests and their entire menu is available for takeout. 

BOKA “strives to create, through food, beverage, and service, an unforgettable experience in a beautifully designed, cozy and comfortable atmosphere."  I’d say they’ve succeeded and more.

BOKA Kitchen + Bar
1010 First Avenue
Seattle, WA 98104

Phone: 206.357.9000
Email: info@bokaseattle.com
http://www.bokaseattle.com

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About the Authors:

Patricia Anis is photographer and writer covering a variety of subjects from travel to restaurants and family recreation.  You can reach Patty at PattySein@aol.com.

Nick Anis is a food, wine, and travel and technology writer with 24 books in print. Nick’s beats include snow and water sports, and vacation destinations. Nick can be reached by email at: nickanis@aol.com.  

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