Kaskaid Hospitality’s newest introduction to the Twin Cities dining scene brings a one-of-a-kind sensory experience to St. Louis Park’s West End. Opened last fall, Boketto merges Mediterranean and Asian flavors and inspirations into an elevated steakhouse destination. The name, which loosely translates to “the art of doing nothing,” is apt for a restaurant that feels like a daydream, from the mouthwatering menu to the chic interiors. We chatted with Boketto’s CEO and Founder Kam Talebi, executive chef Brendan McDonald and general manager Aldo Gutierrez to learn more about the inspiration behind the restaurant, must-try dishes and what makes this hot spot so unique.
Photography provided by Boketto
How did you get started in the culinary world?
Brendan McDonald: My passion for food and cooking started right at home; my dad primarily did the cooking for five kids, and my parents spent a lot of time creating meals and memories for the family. I was always looking ahead to the next meal and it brought excitement for new flavors. Meals were your typical Midwestern fare, with meat, potatoes and comfort food. I wrapped up my hockey career and went to culinary school, and I also worked in a restaurant at the time. I learned more in the restaurant as opposed to culinary school, which allowed me to dive right into it!
What was the inspiration behind Boketto?
Kam Talebi: The inspiration for Boketto came from an exploration of other parts of the world. The dining scene in the West and on the East Coast has been evolving around a more vibrant and energetic dining experience for steakhouses. We wanted to bring that experience into the Twin Cities with a differentiated menu. This menu was inspired by Mediterranean and Asian flavors, which come together to create our Mediterr-Asian Steakhouse. We hope to give customers a unique kind of atmosphere and escape.
Can you take us inside the creative process behind crafting the menu?
BM: Creating the menu at Boketto was a one-of-a-kind experience. We were not modeling it based off of other restaurant inspirations, but rather the high-energy steakhouse atmosphere with flavors to match. This meant beautiful food and bold flavors presented in a way that ties into the Boketto atmosphere. The Mediterr-Asian flavors being fused together allowed us to create a different type of steakhouse with unique ingredients and the menu perfectly showcases that. You’ll find aspects of both Mediterranean and Japanese flavors, from sushi rolls and raw bar items to the signature Colorado lamb chop alongside the Chilean sea bass. All of it ties together to create a comprehensive menu, and the dishes meet in the middle for the perfect flavors to represent the Boketto experience.
What considerations go into balancing the fusion of Mediterranean and Japanese flavors?
BM: We didn’t want to limit ourselves to one specific type of cuisine, which allowed us to take more risks in terms of balancing the Mediterranean and Japanese flavors. The end goal was to have a well-rounded menu without limiting ourselves to a certain amount of ingredients or dishes. Breaking the culinary rules for a memorable and vibrant sensory experience is what Boketto is.
Which plates or drinks should be on every foodies must-try list?
Aldo Gutierrez: My top two recommendations to try at Boketto are the Australian Jade Wagyu ribeye and the Boketto soda. The ribeye is extraordinary with every bite and is the best steak you’ll try in your life! And the Boketto soda is unique to us; it’s a housemade mix of a refreshing classic Italian soda and pairs well with any meal here. But if you’re looking for a cocktail, the lychee martini is presented with our one of a kind tableside mixology experience.
Do you have a favorite dish from the menu?
BM: My favorite dish from the menu is the Chilean sea bass simply because of the amount of time that was spent in trying to learn and perfect the consistency of its ingredients. The dish is simple yet sophisticated and well-balanced. It’s a dish that every customer will love.
What sets the dining experience at Boketto apart?
AD: The Boketto experience is one of a kind and is designed to be a full sensory experience from the moment you step inside. The ambiance is unmatched; the music wraps you up in the Los Angeles, Miami and New York City sounds. When you sit down, touch and sense of smell take the lead as you take in the atmosphere. Next, your taste buds are greeted with the Boketto aperitif, setting you up for your meal and an extraordinary experience you’ll want to try again and again.
Any exciting updates on the horizon?
KT: We’ve got so many exciting things in the works for Boketto! We are introducing a $50 three-course chef menu that will launch this month; we offered a similar menu during Twin Cities Restaurant Week. It was a huge success for us and our customers wanted this menu available full time, so we listened! The chef menu will be incorporated into the regular menu offerings to give all of our guests flexibility on what they want to spend at Boketto and make it their own experience.
