"Seattle diners know what they want and they're going to go to those places where they feel like they want to keep going back to, and that's the type of place that I want to build here at BOKA," says Angie Roberts, who spent two years at Flying Fish before taking over as head chef in August 2007.
"Before, all of the dishes were interesting and very composed. And now, its more approachable I think."
She's says BOKA's menu is a better fit with the casual blend of bar and dining room.
"I wanted it to be comfortable for a group that was coming in to enjoy drinks and happy hour or, you know, people that just want to come in for a really good dinner. But be able to go back and forth between the two smoothly."
The mostly-organic menu also reflects Angie's personal cooking style.
"I love Asian flavors, so I try to incorporate them wherever I can using Northwest ingredients, obviously. Shareable things like little pork sliders that are served in steamed buns, which I love, and duck confit."
"I want to leave my mark just doing really honest food that's approachable and that a lot of people enjoyed."
Places Angie likes to Go Eat!: Green Leaf, Maekawa Bar, Tilth, Pho Cyclo, Licorous, Cafe Presse.
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