One of my favorite spots during summer is on the rooftop of BOKX 109 American Prime, where a pool, cabanas and outdoor seating for dinner offers a relaxing, refreshing respite from the hot and humid summer days. Aside from the favorable ambiance, I am excited to introduce Executive Chef Israel Medina. Using the region’s best produce, meats, and seafood, Medina is leading BOKX 109, a Boston area destination for creative steakhouse and New American fare, into a delicious new era. Medina’s inaugural menu debuts this summer with distinctive takes on classic American cuisine reimagined using sophisticated techniques and the finest ingredients.
A hard-working culinary talent with nearly two decades of culinary experience at some of the city’s best restaurants, Medina got his start as a dishwasher at Lydia Shire’s Biba, where he worked his way up the line and honed his culinary chops under Boston’s flame-haired culinary grand dame. In 2009, he joined the team at BOKX 109 as sous chef. He spent several years in this role learning the art of butchery and pushing his creative boundaries before being promoted to executive chef.
Now, with Medina leading this kitchen, BOKX 109 continues to delight guests with a distinctive take on classic steakhouse cuisine. He has painstakingly crafted a new summer menu that offers his own updated take on the steakhouse experience alongside fresh, seasonal fare: Medina’s signature appetizers, an Asian-accented Tuna Tartare (wasabi aioli, seaweed salad, crispy wontons, mizuna salad) and Grilled Shrimp (mango salsa, jalapeños, maple chipotle), are among the menu’s boldly flavored Snax. BOKX Soup selections like Lobster & Seafood Chowder with “Oyster Cracker” and BOKX of Greens salads like the Fresh Burrata (baby arugula, locally-cured prosciutto, vincotto) offer a perfect start to a leisurely meal or stand alone for a satisfying quick bite. Top quality proteins and regional ingredients take center stage in the American Prime section of the menu, featuring must-try summer dishes like Cod (fingerlings, corn succotash, lemon beurre blanc) and Seared Tuna (asparagus, tomatoes, wild mushrooms, sweet chili). Light, fresh Flatbreads include the Italian accented Villagio (spicy sausage, roasted peppers, onions, San Marzano tomatoes, fennel pollen) and the all-American BOKX Philly Cheese Steak (steak tips, onions, blue cheese, cherry peppers). A sophisticated selection of Burgers appeals to both dedicated carnivores and vegetable-lovers with creations like the signature BOKX Decon Burger (aged cheddar, arugula, tomato, bacon, special sauce, fries) and the Portabella Burger (basil aioli, grilled portabella, goat cheese, roasted red peppers, arugula, tomato).
Diners seeking the steakhouse experience will appreciate Medina’s skillfully butchered prime steak selections, served with extravagant fixings: BOKX Cuts like the 110 (Ribeye) Cowboy and 179 (Prime NY Strip) Bone-In are cooked to perfection and customized with a choice of crust and housemade sauce. A selection of BOKX Cuts Upgrades—lobster tail, jumbo grilled marinated shrimp, and scallops—provide an extra touch of luxury. Updated classic Sides like Grilled Asparagus, Trio of Mashed Potatoes, Wild Mushroom, and Short Rib Mac & Cheese make for an indulgent meal. Meat-centric meals include a hanger steak Frites and the Decon 3! (109 prime rib, shortib, rib eye heart, spinellis) or...
An extensive selection of craft beers and wines by the glass and bottle, plus a new cocktail menu, provide the perfect pairing for a memorable meal or a bite at the bar. Standout sips from BOKX 109’s seasonal cocktail list include the Smoked Margarita (El Jimador Silver, Patron Citronage, Laphroaig, agave nectar, orange lime) and the Swashbuckler (Bacardi Oakheart rum, white cocoa, lime, pineapple, falernum, Angostura bitters).