As many of you know, Boke Bowl West is now offering dim sum service on the weekends and Monday evenings (our Industry Night). We’re excited to announce that we’ll now be featuring a chef collaboration item all month, every month, starting tonight.
Crown Paella Chef Scott Ketterman and Boke Chef Patrick Fleming have come up with a Spanish-inspired take on the Dim Sum classic, Salt and Pepper Squid. Featuring pimentos, Korean chiles, black pepper, and Spanish-caught octopus, their Salt and Pepper Octopus is sure to please! Quantities will be somewhat limited, so the sooner you come in, the better. The Octopus will be available as a special order item during all of our regular dim sum service hours: weekends 11-3 and Mondays 5-9.