Brancusi-inspired resto catering to the Hazelton Lanes crowd, Nesbitt Burns boys, and hotel folk. Chef/owners Bob Bermann & Barbara Gordon (Boba) has hit the ball with the fat part of the bat with their eclectic avant cuisine. Offering an adventurous menu , Boba's consistency is obviously appreciated by the legions of office dwellers.

Almost unprecedented, Boba offers both a lam scene and top-flight food. Large oils of flower gardens adorn this strangely lit interior of a Victorian house with a bright and bold colour scheme.

Boba's fabulous crowd dines on seared soy-mirin-glazedchicken with mango, ginger and chutney, perfectly seared tuna, or Chilean sea bass with wasabi mashed potatoes and a lemon grass-cilantro sauce. The food is far from simple, but well done, and probably the most adventurous in town. Scallops (big ones) afloat in a robustly flavorsome tomato sauce, dressed up with chanterelles. A Muscovy duck spiked up curry flavouring. And Salmon, the skin charred flesh perfect atop a bed of deep fried leeks.


The third course is a Boba nod to bygone days when restos understood that desserts are the quintessential comfort course.. Boba's chocolate-pudding cake is the real thing. Almost as delectable is the lemon trio: lemon ice cream, a chocolate wedge and homemade wafers. And the wine list has uncommon entries such as the Wild Hog Zinfandel 1994, and the Bettinelli Merlot 1993.