BOKA Kitchen + Bar - Seattle Washington
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
(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
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:
Corn Chowder, corn and crab fritter paired with Domaine de la Quilla
‘09 Muscadet, FR
Asparagus Salad, baby frisee, poached egg, béarnaise sauce paired
with Heinz Eifel “Shine” ’09 Riesling, GER
Shellfish Mussels, pickled tomato broth paired with DiStefano Winery
’09 Sauvignon Blanc, WA
River Sturgeon, beet puree, black quinoa, dill mousse, cipollini
onions, baby beets paired with Route Stock ’09 Pinot Noir, OR
ricotta gnudi, peas, morels, ricotta, and lemon paired with Heaven’s
Cave “Inspiration” ’09 Merlot, WA
Strawberry Shortcake, sweet biscuit, Devonshire cream, white
balsamic marinated strawberries paired with La Piera Moscato, IT
Columbia River Sturgeon (Photo by Patty
Warm Asparagus Salad (Photo by Patty
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.
include breakfast, lunch, cocktail hour, dinner, late night, weekend
brunch and seasonal patio dining.
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
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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
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