"It’s all Sex and the City at this Downtown boîte where the “lighted walls change color” every 90 seconds and a “diverse crowd” sips herb-infused martinis; the Pacific NW menu features “well-executed” “twists” on the basics, and while tabs can be “expensive” (except at the “downright-cheap” happy hour), service is “warm as a reunion with an old friend”; N.B. the Food score does not reflect a chef change." - Zagat.com

"Anchored in the tony Hotel 1000, BOKA (short for “bold, original kitchen artistry”) sports an urban décor that includes digitally-controlled art and wall coloring that changes several times throughout the course of an hour. The food is creative, especially the small plates---served amuse-bouche size---which are among the more inventive in town. Duck served atop tiny pistachio waffles with glazed cherries is both savory and sweet. Crab “cupcakes”---crab embedded in a savory cornbread---flirt with a saltiness redeemed by a lemony crème fraîche “frosting.” Salads are refreshing but not unique. Entrées, however, more than hold their own: “Shake and bake chicken” is spiced just right, served with mashers and a grown-up Madeira sauce that helps recast this “Mom's kitchen” classic. Lamb chops dotted with kosher salt and a hint of mint mesh well with caramelized onions, spinach and a bed of apricot couscous, giving a nod to Mediterranean cooking. Service is snappy, the wine list good and the cocktails inventive. While a downtown hotel restaurant runs the risk of serving mainly happy hour clients, hotel enlistees, or post-show snack-seekers, BOKA aims to break that mold with its swanky décor and creative eats." - Gayot.com