Giuseppe Tentori Announces His Final Menu at BokaBy Sarah Freeman | November 21, 2013 By Sarah Freeman | November 21, 2013
For his final trick, Giuseppe Tentori released a menu full of his favorite dishes from the past seven years as executive chef at Boka. The menu - which offers a selection of seven cold starters, six hot starters, seven mains and four sides - will run until the end of the year, at which time Boka will close for renovations and reopen a month later with chef Lee Wolen.
"One of my favorite dishes is the seared fois gras, which is an adaptation of a recipe from my aunt in Italy," Tentori said. "I got the idea for the farro three ways from a vegetable dish that was on Charlie Trotter's menu.” This dish appears on the hot section of the menu, which also includes confit Amish chicken thigh and Spanish octopus.
In the main course section, Tentori favors his braised short rib with sage gnocchi, burgundy truffles, Tuscan kale and kabocha squash. “The braised short rib has always been a best-seller at Boka, and another one of my all time favorites is the stuffed baby squid,” Tentori said. “I have learned so much from my time at Boka and it has challenged me in so many ways. I am excited for what the future has in store for me, and the next six weeks at Boka are going to be a lot of fun!"
After passing the reigns onto Wolen, Tentori will remain as a chef and partner with Boka restaurant group to oversee the kitchen on one of their upcoming projects.
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