November, 2005

Rating : 9 out of 10

Tariff : Lunch for 3

• 3 appetizers
• 3 entrees
• 1 dessert
• 3 glasses house Merlot
• tip
• $120

Outside, Boca's imposing stone front immediately attracts diners. Inside Boca's dark colors, wood decor, and leather accents like cow hide bench backs and leather placemats give it a masculine feel. It is at once modern and rustic. High, wood beamed ceilings in the central dining area have natural tree limbs climbing up the walls and across the ceiling. Dangling wrought iron hoop lamps are another unusual decorating touch. At the tables, the pottery and serving dishes have the look of unique, artisan created pieces rather than matching sets. The rounded, winding handles of the flatware mimic the tree branches above. From the time you come in to the large reception area to the meal itself, service is professional and helpful. Boca is an Argentine inspired steak house and as such they offer both grass-fed and corn-fed steaks. The first is said to have a leaner texture and bolder flavor, while the second has a buttery texture with a subtle flavor.

Appetizers

Hot, crisp rolls served with whipped butter started our meal. We shared the following appetizers: Proveleta (baked provolone with oregano and olive oil), light and crispy calamari with cilantro aioli, and a basket of 4 empanadas with sauce. The cilantro aioli dipping sauce for the calamari was a great compliment to the fried squid. The empanadas were interesting, beef and chorizo being our favorites, but we didn't care for their dipping sauce as much.

Food

A juicy chicken sandwich with caramelized onions and garlic basil aioli was served on a good, crusty roll. The prime rib sandwich consisted of thinly sliced tender pieces of meat with horseradish cream, au jus, on a roll--definitely a hearty lunch. The third entree was one of Boca's grass-fed steaks--three pieces of skirt steak that were juicy and flavorful, seared on the outside and cooked perfectly. The steaks were served with a trio of sauces detailed by the waiter. A side order of "George's Duck Fat Fries" were crispy and thick with a rich flavor but almost dried out inside.

Dessert

The dessert menu included unlikely ice cream sodas such as bubble gum, Jack Daniels & Coke, creamsicle. We only had room to try the dulce de leche Ice cream with hot fudge cake and chocolate sauce. It was decadent!

Happy Hour & Wine Tasting 2010

As a side note, I might mention that a nice way to try Boca's is to stop at their happy hour(s), 4:30-6:30 Mon. through Fri. At that time you can sample their bar menu of appetizers for half price--very reasonable! One Tuesday a month they do a complimentary wine tasting and those wines are half price by the bottle, either in the bar or if you choose to stay for dinner and order one. One of the tastings I went to was done by Sonoma's Rodney Strong, whose cabernets are a favorite of mine. Another night we shared a bottle of Napa's Trefethen Double T Red wine, a bold blend of at least 6 types of grapes that suited most all of our appetizer choices. The times I've come for the appetizers on the bar menu with a group we've shared the following small plates: Caesar salad consisting of a few full, crispy romaine leaves dressed and sprinkled with croutons; tasty calamari (mentioned above); goat cheese with toasted bread and garlic pate; Boca sliders--two mini burgers; beef skewers with peanut dipping sauce, quesadilla--just what you'd expect; the above mentioned provoleta, which is tasty but looks like a melted puddle of cheese, a good pairing of garlic pate & goat cheese, and gambas al ajillo, attractively butterflied shrimp.

Boca Steak
340 Ignacio Boulevard,
Novato, CA 94949
(415) 883-0901