Restaurant review: Asheville’s Boca is a winner

From flamboyanteats.com, pretty much confirming what we already knew:

Whenever I go out to eat, I mean, formally, I wonder what defines the overall style of the place, its approach to food. BOCA’s approach certainly reflects Tino’s international flair, the “new interpretations of classic cooking style” brought by Executive Chef Stewart Lyon, and the adventurous spirit of his lunch chef, Chuck Kegg, an energetic young man who doubles as white water rafting guide and instructor in the summer time. Tino, however, puts it better:  It is “simple stuff made better.”

I love good food; who doesn’t, right? But again, eating out is more than just the food. While you may not get crazy about the tacos, tamales or huevos rancheros, BOCA’s menus offer much more of a varied selection and you will be pleasantly surprised by some of the items. However, what makes BOCA a winning option when in Asheville is the seamless combination of good food (not extraordinary, but good), generous portions, reasonable prices, cozy ambiance and excellent service.

By any measuring standard, BOCA is a small joint, I mean, not counting the outdoor sitting area, which accommodates about 10 tables strategically distributed throughout the red brick patio to the side of the building, flanked by an iron, aqueduct-like fountain where patrons may toss a coin and make a wish as they enjoy the soothing sound of the streaming water.