How is Boca different from Pigall’s or Maisonette?
My goal has always been to work at the best restaurant in town. I like to be in the middle of the action—the hot spot that people want to visit. And that’s exactly what Boca is right now. It’s always been a great restaurant, but right now it’s in the forefront. So I’m excited to be there—it’s been almost a year now. Once we found out last January that Pigall’s was closing, I was having lunch at Nada and David Falk, Chef of the Boca restaurant group, was the first person I talked to. I’ve known David since he was 18 and a line cook at Maisonette and I was the maître d’. He’s 34, so that’s a long time. Probably a lot of people don’t know this: When I left the Maisonette I went to the Cincinnatian Hotel for a couple of years. We needed to hire an interim chef and I suggested they hire David Falk. He was 24 years old. He did a lot of dishes at The Palace that he’s doing now, like the grilled romaine and the brussel sprouts and scallops, and the day he bought Boca in Northside, David and I
