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Boca Brings Bold Taste Of The Mediterranean To Westport

Owner Revisson Bonfim is excited about the new spring menu, brunch and wine list at Boca.
Owner Revisson Bonfim is excited about the new spring menu, brunch and wine list at Boca. Photo Credit: Meredith Guinness
The spring cheese plate at Boca of Westport
The spring cheese plate at Boca of Westport Photo Credit: Facebook
Diners enjoying lunch at Boca of Westport.
Diners enjoying lunch at Boca of Westport. Photo Credit: Meredith Guinness
The bar at Boca of Westport
The bar at Boca of Westport Photo Credit: Meredith Guinness
Boca of Westport just debuted its new brunch menu April 2.
Boca of Westport just debuted its new brunch menu April 2. Photo Credit: www.bocawestport.com

WESTPORT, Conn. — Revisson Bonfim may have been born in Brazil, but his taste buds yearn for the Mediterranean.

And for the last five months, the financier-by-day and his inventive chef Luis Arias have been offering up just that at Boca, where the bold flavors of Spain, France and Italy combine for a truly memorable dining experience.

“I kind of always had this thing in the back of my mind about having a restaurant,” said the emerging markets bond analyst who worked in eateries during his teens and twenties. “I like a good place to hang out. Friendly, not pretentious.

“And we wanted to give a lot of choices.”

Diners will have even more choices in the coming weeks, as Boca unveils its spring/summer menu, which showcases many more of its popular tapas, salads and pizzas.

Three new salads popping up on the menu have a decidedly warm weather theme, highlighting pomegranate, seasonal strawberries and calamari.

Arias, who has honed his skills in restaurant kitchens for 15 years, is adding six new tapas to the menu, offering more vegetable and seafood dishes and bringing the full number of small-plate options to 20.

The chef’s creative eye is evident in his new cheese platter of manchego, Parmigiano Reggiano and Fourme D’Ambert accented with thin slices of fuschia-hued watermelon radish.

The vibrant vegetable comes back into play on a dish of soppressata slices paired with olives, pistachios and pomegranate seeds.

New pizzas include a steak and truffle pie and one with meat sauce and burrata.

Pastas move away from the heavier cream sauces that warm the spirit during the winter to dishes dressed with olive oil and garlic or white wine.

Speaking of wine, the restaurant has formed partnerships that will bring new varieties for spring.

“We are going to get some wines you won’t be able to get at other restaurants,” Bonfim said.

The eatery’s popular happy hour will soon feature a raw bar and the restaurant plans patio dining, live jazz during Sunday brunch and acoustic music on Thursday evenings.

“It’s the after happy hour hour,” Bonfim said.

Boca is at 43 Main Street. For more information or to make a reservation, visit www.bocawestport.com .

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