Last weekend, the main man and I indulged.

Big time.

Permit me to explain.

In March of this year, Brad and I traveled to NYC for our friend’s wedding. My man married our dear friends.

Did you know that the main man can marry and bury people?

In fact, he is marrying my brother and my future sister-in-law this weekend.

But that is a different story for a different day.

Well, our newlywed friends sent us a very generous thank you that funded a fancy pants night out at the best restaurant in our great city.

BOCA.

Be still my heart.

This place gives me a quiver and a palpitation and a bit of sweaty palms.

It is so good.

So, Friday we got all fancified and headed out.

Upon arrival, I ordered a dirty.

With blue cheese stuffed olives.

Oh, Boca.

You, my friend, are starting off of the right foot.

At Boca, you choose either 2 courses or 3 courses plus dessert for a prix fixe price.

I love meals like this.

It encourages appetizers and pasta dishes where an a la carte menu might convince you to stay away.

When it is all bundled together, it is like a super special adult happy meal.

But first, the bread.

That darn grilled bread.

Smoky, garlicky, and a little salty.

Holy moly.

I could have stuffed myself on that alone, but I was committed to pacing myself.

I’m disciplined like that.

From our seat, we could see the excitement that was happening in the kitchen.

I love an open kitchen.

Our first course came.

My husband has had the opportunity to interview Chef David Falk (Boca’s founder and head chef), and David said that Boca was the house that the brussel sprout built.

I know, I know.

Brussel sprouts. Yuck.

But not these.

They are caramelized and served with a day boat scallop with brown butter truffle vinaigrette.

They taste like a savory candy, and they remind me that I am a seriously amateur cook.

Brad started with the grilled bread topped with Goat Cheese and Onion Argo Dolce.

I don’t even know what that means.

I assume it means drool-on-your-chin-delicious.

‘Cause that it is what it was.

Sorry about the blurry pic. I was trying to be a little inconspicuous with my iPhone photos!

Next, came Brad’s pasta dish.

Spicy linguini.

Again.

The drool.

Oh hey there wine.

Nice to see ya.

You are delicious too.

Now, I only ordered two courses while Brad ordered three.

I wanted to make sure I had room to eat every delectable bite of food that I did order.

But because Boca is fabulous, they brought me a complimentary pasta dish so Brad didn’t have to eat alone.

I had one perfect sweet corn ravioli with brown butter and black summer truffle.

Have you ever had a meal that included truffle?

I have, and I’m hooked.

I must order any item that includes them.

And I may or may not have bought a small $12 bottle of white truffle oil at the grocery.

OH. MY. DOG.

Truffles are seriously worth the hype.

Earthy. Savory. Aromatic. Perfect Perfectness.

Whew.

Time for the main course.

I went for the filet.

With swiss chard, rosemary potatoes, king crab (like a big ole’ hunk of the good stuff), bearnaise and bourdelaise sauce.

There is a quite famous steak restaurant here in Cincinnati that is also higher-end and delicious.

This Boca filet blew the other steak out of the water.

Brad had the seared chicken with sausage, artichoke, and vermouth risotto.

If I could make chicken like this, I would eat it three meals a day.

And for dessert.

Dessert was sorbet for Brad:

And a trio of cheesecake, chocolate cake, and creme brulee for me:

I could have died happy after that meal.

Here are my conclusions after dining at Boca.

One, I wish I had the money to eat here everynight.

I don’t.

Two, I wish I had the money to eat here once a month.

I don’t.

Three, I shall start a Boca savings account now.

Four, I love to eat. And I love to cook.

It fills me up.

But man, when it comes to cooking, I really don’t know a whole heck of a lot. I left Boca with such a respect for David Falk, who has trained under master chefs around the world. He has studied, honed, and dare I say perfected his craft.

I love experiencing or seeing someone that is a true master at his or her craft.

It is inspiring.

So, while I know that I’m never going to achieve his types of food (well, at least not without formal training, apprenticeships with chefs around the world, and WAY more hours of practice), I do know that I will continue to work hard at getting better at the things I love.

Work hard.

Love what I work on.

Save pennies for next trip.

It must be sooner rather than later.

Have a great three day weekend.

If you can, take your special someone to somewhere special!

XO,

Leah

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