Superb dinner at Boka last Wednesday. Highly, highly recommended. The chef, Giuseppe Tentori (A Charlie Trotter’s alumni), is quite a genius. The fusion food type worked very well with Riesling as one might expect. Check this menu: Stuffed squid on a bed of tapioca in the squid’s ink, golden beet salad on a red beet coulis with yuzu and hickory bacon, veal cheek with homemade grainy mustard, and on and on… Every plate was delicious and beautiful. You have to stop at Boka if you are in Chicago, believe me, you will remember what awesome fusion food is.