Rustic Farm Charm
Boca Kitchen Bar Market - Hyde Park | By Ronda M. Parag
Loco for local food. Boca Kitchen Bar Market is the new gem in the farm to table restaurant movement. Inspired by trips to Napa Valley, Boca was created by local restauranteur Gordon Davis, with Executive Chef Ted Dorsey, and Chef de Cuisine Chad McColgin at the helm. Boca specializes in using local, fresh ingredients from area farms, and displays the fresh fruits and veggies in a glass display case. The chalk board outside lists the farms and location of ingredients including the catch of the day. The rustic chic interior is the perfect setting for the sophisticated, farm fresh food delivered to the palates of Tampa. The restaurant is lively with the close tables allowing for intimate conversations or meeting new friends.
Open for lunch, dinner and brunch on weekends, the menu offers a variety of starters, salads, flatbreads and market specials. Tastings called Boca-dito's include Prosciutto and Teleggio Fig Jam, Smoked Salmon or Tomato & Mozzarella served on fresh Ciabatta Bread. Try the Mason Jar Spreads & Breads served on a oversized board with Dolce Blue and Walnut, roasted Red Pepper and Granna Pesto, Tapenade Trio and Goat Cheese with mesquite grilled Flatbread. Another good choice is the Baked Feta, wrapped in phylo and served with pickled Chow Chow and seasonal citrus and micro greens.
The dinner menu offers four over-sized flatbreads certainly large enough for sharing or for a meal itself. Try the Rustic Italian topped with Prosciutto, Pepperoni, Wild Mushrooms, Black Mission Fig Jam and Dolce Gorgonzola. The current 10 entrees include the signature Lobster Pot Pie and a selection of local fish including Tuna and Sea Bass. The Braised Short Ribs are tender and tasty atop sliced potatoes with a Burrata stuffed tomato gratin. On a recent Sunday evening, the popular "staff meal" a value at $16 was almost sold out, just one order still available. The waiter touted the organic chicken breast and the menu says "Just order it — the Chef says you'll love it." For a lighter meal, the menu offers a selection of imported cheese and dry aged charcuterie.
Offering a selection of wines and beers from the bar, Boca is a fresh edition for Bay area foodies. M
Open for lunch, dinner and brunch on weekends, the menu offers a variety of starters, salads, flatbreads and market specials. Tastings called Boca-dito's include Prosciutto and Teleggio Fig Jam, Smoked Salmon or Tomato & Mozzarella served on fresh Ciabatta Bread. Try the Mason Jar Spreads & Breads served on a oversized board with Dolce Blue and Walnut, roasted Red Pepper and Granna Pesto, Tapenade Trio and Goat Cheese with mesquite grilled Flatbread. Another good choice is the Baked Feta, wrapped in phylo and served with pickled Chow Chow and seasonal citrus and micro greens.
The dinner menu offers four over-sized flatbreads certainly large enough for sharing or for a meal itself. Try the Rustic Italian topped with Prosciutto, Pepperoni, Wild Mushrooms, Black Mission Fig Jam and Dolce Gorgonzola. The current 10 entrees include the signature Lobster Pot Pie and a selection of local fish including Tuna and Sea Bass. The Braised Short Ribs are tender and tasty atop sliced potatoes with a Burrata stuffed tomato gratin. On a recent Sunday evening, the popular "staff meal" a value at $16 was almost sold out, just one order still available. The waiter touted the organic chicken breast and the menu says "Just order it — the Chef says you'll love it." For a lighter meal, the menu offers a selection of imported cheese and dry aged charcuterie.
Offering a selection of wines and beers from the bar, Boca is a fresh edition for Bay area foodies. M
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