Diners gather around the table at Boku.
Sydney Hanick and Ryan Fitzgerald plate a dish at Boku
Sydney Hanick and Ryan Fitzgerald talk with guests in the kitchen at Boku
Fried shrimp amuse bouche served at Cooks’ Canvas 8
Coffee-roasted beets with caramelized yogurt
Ryan Fitzgerald presents the menu to diners at Boku
Chef Lumumba Uhuru and helpers garnish bean salad with smoked ricotta at Balboa
Scallop crudo served at Boku
