"At Boka Restaurant Group’s flagship one-Michelin-starred restaurant in Lincoln Park, chef Lee Wolen doles out imaginative savory dishes with a Mediterranean flare. For the spring season, diners will delight in dishes like tagliolini with buttermilk whey, ramps and bottarga; grilled bass with radish, shiitakes and Chinese broccoli; and Colorado lamb loin and neck with black garlic, artichokes and olives. Sweet tooths will revel in a new dessert of a black lemon/chamomile pavlova featuring goat’s milk lemon sherbet, olive oil cream, buckwheat, cajeta and mint."
