Since Rishi Singh took over as executive chef at Boheme, the food has gone from microwaved bar fare to truly top-notch. The inventive chef is constantly dreaming up ways to elevate the cuisine at the space that's better known for being a bar than a restaurant, and he's doing it all from a food truck.
Photos by Kaitlin Steinberg Some pie: The Lobster-ita, left, the Lobster Verde.
That's right. Boheme still doesn't have a kitchen. Singh and his crew are able to feed as many as 600 people on busy nights exclusively out of a food truck parked behind the bar, and the quality of what they put out under those circumstances is pretty darned impressive.
Take, for instance, the lobster pizza. Singh recently replaced the crab and shrimp pizzas on the menu with ones specifically designed to highlight the flavor of lobster claws. 'Cause go big or go home, right?
The pizza menu now features four different lobster pies, each one totally unique from the others. They're all served on Boheme's signature lavash crust, which is so thin that it mainly serves as a crunchy vessel to get the gourmet toppings from cardboard platter to hungry mouths.More »