BOCA, tasting menu.

Plating highlights on a sustainable menu.

It’s not a secret I am friends with the entire team at BOCA, but I remain (or try to remain) as impartial as possible when dining at the restaurant. I only mention this because I like to be transparent in my reviews.

As it always does at BOCA, the meal starts with housemade fresh bread (served with eggplant aioli) and ice-packed Manzanilla olives. Even though I (still) do not like olives, everyone else enjoys them, and some things are just signature. Did I love how Chef Matt snuck in an amuse-bouche? I did. I don’t want to give too much away, but the hot and cold elements work, and the ginger granita will definitely wake up your palate.

Next up, we’re presented with a pair of beautifully plated dishes, the Emirati Kingfish and the Chavroux Cheese & Pimentos del Piquillo. I’ve had earlier versions of both, and I was a fan of how the Kingfish has evolved. While we all agree the foie gras flavors in the Kingfish could be brought out, I disagree with my husband, who wants to cut the dairy e…