Pasta is a big deal at the sister properties as more than half of the entree menu at each restaurant is dedicated to it. There’s just about any variety that you might have a hankering for: gnocchi, penne, fettuccini, linguini, spaghetti, agnolotti and more. Two don’t-miss dishes in the bunch are the spaghetti and meatballs and the toasted gnocchi. We were smitten with the spaghetti and house-made meatballs from the first bite. Though such a dish can be too traditional—and thus boring—Curry’s version is jazzed up just enough with cremini mushrooms and a memorable marina sauce. The gnocchi is finished with brown butter, fava beans, lemon, gremolata and a fried egg. Though we love our pasta with a dash of decadence, this one offers quite a bit of it, making it a dish that is best to be shared. (It is a bit rich to eat solo.)
Yet another reason to share a pasta plate is to leave room for one of Caffe Boa or Boa Bistro’s hearty entrees. The diver scallops are uniquely paired with a mixture of chorizo, squash, fingerling potatoes, cilantro, grilled lime vinaigrette and peperonata—unlike any scallop presentation we’ve seen before. Though scallop dishes tend to be rather minimalist, we appreciate the filling and delicious mix of meat, veggies and potato that partners with this one. The braised veal osso bucco is another satisfying standout, though it was the little things that really stood out about this dish (i.e., the crostini slathered in luxuriant pine nut butter).
Curry, however, really makes his menu mark with the Payt-N-Bake fried chicken, which was created after a challenge was posed by one of his staff members. Curry proved that he was up to the task with this incredibly moist and flavorful free-range chicken, which takes 10 days to prepare. While the skin is usually the star of most fried chicken dishes, the actual meat shines with this selection. Thankfully, the Boas are far from stingy with their Payt-N-Bake serving size.
Before heading home, there is one last order of business: Caffe Boa’s A-plus Valrhona chocolate cake with chocolate fleur de sel buttercream. Try it—with a glass of milk—and thank us later.
To Learn More:
Caffe Boa www.cafeboa.com.
Caffe Boa Bistro www.boabistro.com.
