Boka Restaurant

Boka Restaurant: Michelin-starred seasonal American cuisine in Chicago

Boka Restaurant is a Chicago establishment that opened its doors in 2003 and has established itself as one of the city's most recognized restaurants. Its culinary approach is based on seasonal American cuisine, with selected ingredients and carefully executed preparations, and is built around an à la carte menu and a hyper-seasonal tasting menu. Executive Chef and Partner Lee Wolen has led the kitchen since 2014.

Accolades and history

The restaurant has maintained a Michelin star continuously from 2011 to 2025, according to the establishment's own information. In 2025 it was included in The Robb Report's list of the 100 greatest American restaurants of the 21st century. It was a semifinalist at the James Beard Awards in 2020 in the Outstanding Restaurant category, and a finalist in 2016, 2017 and 2018 for Outstanding Service. It has also received nominations in the Best Chef: Great Lakes and Outstanding Pastry Chef categories. In 2016 and 2017 it held the number 8 spot on Phil Vettel's list of the top 50 restaurants in Chicago (Chicago Tribune), and was recognized as Restaurant of the Year in 2015 by the Jean Banchet Awards.

Chef Lee Wolen

Born in Cleveland, Ohio, Lee Wolen trained in kitchens such as Moto and Butter in Chicago, and later worked in Europe at Le Manoir aux Quat'Saisons and El Bulli. After returning to the United States, he spent three years as sous chef at Eleven Madison Park (New York), a period during which the restaurant earned four stars from The New York Times, multiple Michelin stars and a place among the top ten of San Pellegrino's World's 50 Best Restaurants list. In 2012 he returned to the Midwest as chef de cuisine of The Lobby at The Peninsula Chicago, where the establishment received five stars from Time Out Chicago, four stars from Chicago Magazine, three stars from the Chicago Tribune and a Michelin star. In 2014 he joined Boka as executive chef and partner. He was named 2014 Chef of the Year by the Chicago Tribune and Eater Chicago, included among Plate Magazine's 30 Chefs to Watch and nominated as a finalist at the James Beard Awards in the Best Chef: Great Lakes category in 2016, 2017, 2018, 2019 and 2020. In 2023 he published his first book, Boka: The Cookbook.

Culinary offering and experience

The restaurant's offering combines an à la carte menu with a distinctly seasonal tasting menu. The front-of-house and kitchen team includes figures such as Jonathan Dockter (culinary director), Ellery Schaftenaar (associate director of operations), Christine Quigley (general manager), Joelle Clapier (assistant general manager), Wood Jameson (chef de cuisine), Meghan McGarvey (pastry director), Diego Solano (executive sous chef), Brady Harlan and Nicholas Sapunor (sous chefs) and Alex Szczesny (sommelier).

Services and policies for diners

The restaurant offers valet parking: the valet stand is located on Halsted Street, directly in front of the main entrance, at a cost of $19 for the first four hours. There is no formal dress code. The kitchen can accommodate most common allergies and dietary restrictions, including vegetarian, pescatarian and vegan diets, as well as gluten, dairy and nut allergies, provided they are noted when making the reservation. Reservations may be made up to 60 days in advance by phone or via OpenTable. Reservations are recommended for both the dining room and the bar, although walk-in guests are welcome subject to availability. Only trained service animals are permitted. For parties of five or fewer there is no cancellation fee, although advance notice is requested; for parties of six or more a credit card is required at the time of booking and a $50 per person charge applies if the reservation is canceled without prior notice. The corkage policy allows guests to bring their own wine at a charge of $50 per 750 ml bottle, with a maximum of two bottles per table, provided the wine is not included on the restaurant's list. A 4% surcharge is applied to all checks to offset rising costs for food, beverage, labor, benefits and supplies, instead of raising menu prices; guests may request that it be removed.

Other openings by Chef Wolen

Beyond Boka, Lee Wolen has driven other projects: Alla Vita, serving Italian cuisine, in the West Loop (2021) and later in Nashville's Wedgewood Houston neighborhood (2026); GG's Chicken Shop, offering rotisserie and fried chicken, salads and classic sides, with locations in the Southport Corridor (Chicago), Soldier Field (2024) and Downtown Disney; Zarella Pizzeria & Taverna, specializing in tavern-style and artisan pizzas and Italian dishes, in River North (2025); and Elliott Aster, a concept of innovative, seasonal cuisine at The Vinoy Resort & Golf Club in St. Petersburg (Florida), in spring 2025.

Location and contact

1729 North Halsted Street, Chicago, IL 60614 · Phone: 312. 337 . 6070 · Email: info@bokachicago.com