February 9, 2005
Going to Boba during Winterlicious lends a hint to the kind of restaurant that Boba is. Whereas many participating venues offer a tight host's table, Boba offered a diverse selection, as well as daily additions and variations to expand the value and enjoyment of the experience, making it clear that the restaurant emphasises service and substance above all.
Particular care is given to the presentation of the food and to creativity in fusion; for example, a Caesar salad is daringly furnished with falafel croutons and tahini dressing. When ordering beef, there is no need to ask if the tendency is to over or undercook - cuts are cooked specifically and accurately to order.
At our table, our mains were fresh pasta with tiger shrimp, roast tomato and fresh herbs, sesame crusted salmon with black rice and Asian herb sauce, and grilled New York steak with chipotle sauce and frites, and I had the roast grain-fed chicken breast, which was moist and perfectly braised with a crisp delicious skin, sided by chive mashed potatoes (which were good but not spectacular) and a wonderful porcini sauce drizzled over perfectly steamed vegetables.
This restaurant is on the Zagat's list for 2002/2003 and has won several awards for its wine list.
Open for dinner from 5:45 to 10pm
Monday to Saturday
Closest Subway: Bay
From journal Trawna