Boca

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We were excited to try Boca restaurant during our time in Cincinnati, because we’d heard about the chef and owner, David Falk, during our time in Rome. He is famous the world over for his beautiful culinary adventures, fantastic plating, and meals that fascinate and please the senses like no other. The good things we’d heard about David Falk and Boca didn’t even come close to preparing us for how elegant and fantastic our dinner was, and we were blown away by the unique flavors, gorgeous presentations, and the staff that seemed to be able to read our minds and came over when we needed them and left us to enjoy our meals when we didn’t.

Location: Cincinnati, OH
Address: 114 E 6th St,
Cincinnati, OH 45202
Hours: 5pm – 10pm Daily, Closed Sundays
Food Type: Seafood, Pasta, Salads, Cocktails
Price: $100+ per person
Dress Code: Smart Casual+
Reservations: Recommended for Dinner
Special Diets: Pescatarian, Gluten Free, Vegan

We Recommend: Pommes Soufflées, Spring Vegetables, Cappellacci di Giano, Spring Onion Ravioli, and the Buckeye Candy Bar with a Blushing Wolf or Fountain of Youth to drink

From the moment we walked in through the bright red front door, we knew we were in for a treat. The atmosphere was elegant and romantic, and the decor was somewhere between glamorous and shabby chic, and we absolutely loved it. Most people were dressed in suits and ties or dresses, and everyone was smiling, clinking glasses, and chatting happily while they enjoyed their meals. We had a reservation, so we were immediately seated upstairs at a table near the window that looked out over the beautiful, petit balcony adorned with flower boxes overflowing with blooms, and down onto the city.

Boca Restaurant in Cincinnati Fine Dining in the Queen City Luxury Restaurants of the World by Annie Fairfax

Our first introduction to Boca came in the form of Pommes Soufflées, which our server raved about and said we “absolutely MUST try”, and from the first warm, airy bite, I was hooked. I’m not lying when I say we already have plans to make the nearly 5 hour drive back just for these. They’re something like a cross between puff pastries and airy, soft potato chips, and when dipped in the accompanying sauce, are positively addictive. It was hard to top this fascinating, revisited classic, but top it Boca did, and bite after bite we fell more and more in love with the mad genius that is chef David Falk’s culinary creativity.

For my main course, I savored the Spring Onion Ravioli and both my husband and I swooned over it from the first bite. The beautiful blend of fresh and savory ingredients paired with the silky pasta wrapper was delightfully harmonious in the best way. My husband simply adored his Cappellacci di Giano, which featured an ample portion of spring peas, succulent butter lobster, and a fresh Italian lemon sauce. All in all, our meal was simply fabulous, and we will be forever grateful that we finally found the time to savor a meal at Boca.