From OpenTable and the restaurant:
"Bocanova, located in Jack London Square, features Pan-American food in a lively and colorful setting. Available for all your dining needs, we offer intimate tables in our dining room, a number of communal dining tables for larger parties or if you're in the mood to meet new people, and counter seating up by our exhibition kitchen, when you're in the mood for a show."
Full bar. Serving lunch and dinner daily. Sat–Sun brunch 11 am–3 pm.
"One of the first restaurants to land in the new Jack London Square last September, it is run by the chef Rick Hackett, one of those Chez Panisse alumni. … I ordered a glass of Argentine malbec from the mostly South American wine list and dug into the first plate that landed on my table: deviled eggs (one of the most popular dishes on the menu, according to my waiter) stacked high with Dungeness crab and topped with chipotle aioli, giving it a refreshing yet mildly spicy kick. Scallops from the Sea of Cortez followed, perfectly seared, wading in a shallow pool of rich, brown Brazilian curry. The sweet potato and chipotle gratin arrived last, offering a blend of subtle sweetness and bold smokiness."
— David Farley, The New York Times, June 23, 2010
From OpenTable and the restaurant:
"Bocanova, located in Jack London Square, features Pan-American food in a lively and colorful setting. Available for all your dining needs, we offer intimate tables in our dining room, a number of communal dining tables for larger parties or if you're in the mood to meet new people, and counter seating up by our exhibition kitchen, when you're in the mood for a show."
Full bar. Serving lunch and dinner daily. Sat–Sun brunch 11 am–3 pm.
"One of the first restaurants to land in the new Jack London Square last September, it is run by the chef Rick Hackett, one of those Chez Panisse alumni. … I ordered a glass of Argentine malbec from the mostly South American wine list and dug into the first plate that landed on my table: deviled eggs (one of the most popular dishes on the menu, according to my waiter) stacked high with Dungeness crab and topped with chipotle aioli, giving it a refreshing yet mildly spicy kick. Scallops from the Sea of Cortez followed, perfectly seared, wading in a shallow pool of rich, brown Brazilian curry. The sweet potato and chipotle gratin arrived last, offering a blend of subtle sweetness and bold smokiness."
— David Farley, The New York Times, June 23, 2010