Guests were seated at the sleek taupe colored marble chefs counters, with a smaller cooking and plating station set apart from the open kitchen. This unique set up lends itself well to demonstrations and interacting with the chef, giving you an intimate view of your courses as they come together.
Executive Chef Stephen Coe was front and center all night, putting out first rate dishes at an impressive speed. Clearly, a lot of thought and planning went into this meal.
Chef kicked things off with a smokeshow, a giant wine glass was lifted to a swirl of smoke and once it cleared, a delectable Pear and Mascarpone Sacchetti was revealed. Tucked neatly into adorable little sachels, sweet juicy pear and rich mascarpone are a heavenly duo in a lemony cream sauce.
Next, a local Grilled Oyster encrusted with panko breadcrumbs is topped with fennel pollen, tomato, panchetta and chive fondu. Fennel pollen gives this Rockefeller style oyster a unique appeal.
In a duo of Octopus, carpaccio and grilled tentacles are served with arugula and pickled red onions finished with lemon juice, olive oil and chives. The supremely thin and delicate carpaccio was the favorite in this instance. The tentacles were a little dry and their texture didn't live up to my expectations based on previous encounters.
A classic Cambell's style Tomato Soup is thick and velvety, finished with parmesan foam and served alongside a deconstructed grilled cheese with slices of baby and yellow tomatoes, a fresh hunk plus a fried cube of buratta and tiny spheres of balsamic vinaigrette.
The Lobster Cavatelli was exquisitely plump and silky, that goes for both the nicely shucked crustaceans and the homemade pasta shells as they rested in a chive cream sauce with shitake mushrooms and edamame. A welcome finishing touch (and a new to me cheese) are thinly shaved slices of ricotta salada, a lovely variation of sheeps milk cheese that has been pressed, salted and dried.
With a similar taste and texture to chicken, the Deacon Rabbit is slightly more gamey and lends delicate, juicy bites contrasting with a crispy bacon wrapped exterior, served over tender stewed butter beans.
The Sous Vide Veal Cheeks with tarragon pappardelle and red parsnip puree are impeccably tender and richly flavored. And, once again this dish showcases the chefs prowess in the pasta department, all of it is homemade and simply excellent.
A lovely little dessert plate offers bites (and sips, in one case) with a strawberry and white balsamic jelly, a petite tiramisu, a chocolate cyclone and a blueberry prosecco shooter.
A finale gesture proves to be pretty awesome, we were served Pop Rocks over a limoncello souffle. Additionally, our courses were paired with interesting wines, most of the focus was on whites including a Robert Mondavi Fume Blanc, a Deep Sea Chardonnay and a King Estate Pinot Gris. The red wine of the evening was a Houge Reserve Cabernet made exclusively for the restaurant.
BOKX 109 proves to be worth venturing out of the city for, especially as it is accessible by public transportation - it's the last stop (Riverside) on the Green Line D train. It contains all of the urban charm and sophistication you'd expect from a downtown hotspot with a chef who flies under the radar but could rival the best of them.
This dinner was complimentary, all opinions are my own.