Boka

Boka is like the kid in high school who was not only the quarterback and star of the musicals but you couldn't hate him because he was also a great guy. Four consecutive Michelin Stars, Best New Chef and Pastry Chef awards and an extensive redesign attract a conga line of curious diners old and new. Chef/Partner Lee Wolen (nominated again for a Beard Award) has his way with seasonal American cuisine elevating even pedestrian veg - carrots with sprouted lentils, mustard, salted peppercorn, sesame - as to stagger the taste buds. So imagine what he does with Whole Roasted Dry Aged Duck for two or Wild Striped Bass with French white asparagus, razor clams and green garlic. Don't miss arresting, right-sized desserts by Meg Galus that won't make you groan but glad. Service is impeccable and you'll leave with an "everything is beautiful" feeling despite the steep tab.