Restaurant: boca

We ate at boca twice, once early in the first week by ourselves, and then early the second week with Jim and Jamie.

Last year, the restaurant at this location was called Sego. Other than some change in art work, upholstery, and new lighting, the restaurant physically looks the same.

There are a variety of seating areas for dinner. As you enter the restaurant, to the left is a lounge/bar area where dinner is also served. It is separated from the main dining area by a floor-to-ceiling wall that is open at both ends. There are 2 four-person booths and 6 deuces in a row that can be made into any combination. The bar is at the back of the lounge area, with 8 high chairs.

The main dining room seats 66 in various configurations. There are 5 four- person booths. There is also an outdoor, main floor seating area adjacent to the front sidewalk, with 3 four-top tables. It is a generally comfortable place to have dinner.

The rooftop, which I did not see, seats 50 people, but is totally dependent on the weather.

On both nights we were there we sat in the same back booth, which provides a full view of the rest of the main floor of the restaurant.

On both nights we shared everything, so here is the list of items that we devoured in various quantities.

• Spanish style flatbreads, covered with light tomato sauce, corn and mushrooms. There are a variety of choices.
• Aberquina, Nicoise and Picholine Olives with Citrus and Paprika. Wood picks are provided with which to eat the olives, but we used our fingers.
• Cebriche with "Leche de Tigre"
• Wild Jumbo Shrimp with Garlic and Tomato, Chili and Dry Sherry
• House Smoked Baby Back Pork Ribs with Candied Chilies Serrano
• Grilled Brochette with Chimmichurri and Chicken
• Penn Cove Mussels and Manila Clams with Tecate, Chorizo, Lime, Tomato Garlic and Butter
• Boca Paella Reconstructed

Showing considerable resolve, we did avoid a dessert which all but demanded that we try it: Broiled Banana Split with Vanilla Ice Cream, Fudge and Glazed Pecans.

We did, however, have an excellent Sangria and Pineapple Sorbet.

Jackie, our serving person, was particularly helpful and friendly. Reservations are necessary in season, although if you eat on the early side, you should not have too much trouble getting in. The place did not start to fill up until around 7 p.m. on both nights.

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