Inside the story: Brian Lockwood Debuts Gingie with Boka Restaurant Group
Today, Boka Restaurant Group (BRG) debuts Gingie, a contemporary restaurant in Chicago’s River North neighborhood by Chef Partner Brian Lockwood. Marrying seasonal ingredients, live-fire cooking, and classical techniques, the restaurant serves as a culmination of Lockwood’s career working at restaurants around the globe, translating into a dining experience that feels familiar but never predictable.
“Brian is one of the most impressive culinary talents Rob and I have ever met, so we couldn’t be more excited to help him bring his first solo concept to life,” said Kevin Boehm, Co-Founder and Co-CEO, Boka Restaurant Group. “We look forward to welcoming guests to Gingie and experiencing Brian’s incredible dedication to his craft firsthand.”
Lockwood was introduced to the restaurant group after moving to Chicago to serve as consulting chef on The Bear—a role he was tapped for after a career leading the kitchens at restaurants like Eleven Madison Park and The NoMad. The meeting quickly transformed into a partnership, with Lockwood being a match for BRG’s approach to crafting distinct dining experiences from some of the nation’s influential chefs. As his debut concept, Gingie is a celebration of Lockwood’s ability to bring together flavors and culinary philosophies through classic techniques.
“Gingie’s menu is personal and a showcase of everything I am most proud of as a chef,” said Brian Lockwood, Chef-Partner, Gingie. “To open it in partnership with a team as respected as Boka Restaurant Group is an honor—especially in Chicago, a city they’ve helped put at the forefront of American culinary culture and innovation.”
The menu offers a fresh perspective on à la carte dishes, with Lockwood’s fine dining discipline providing a juxtaposition to dishes that invite sharing and celebration. DIY Handroll Sets immediately set the tone, with offerings including Jonah Crab (miso-egg yolk and horseradish), Tempura Rock Shrimp (shisho and sriracha emulsion), and Salmon (bonito cream and smoked trout roe). The starters showcase Spicy Tuna Dip (fermented jalapeño, sesame, avocado, and nori tapioca chip) and Potato-Parmesan Frico (smoked trout roe, sour cream, and charred allium), with the optional add-on of caviar. Takes on traditional pastas, like Gnocchi (cheddar, apple, horseradish, and cabbage) and Lobster Lasagnette (butternut squash, chestnut, and tarragon) bolster the mid-course section of the menu, while the mains boast dishes including Wagyu Ribeye (sweet potato, black lime, black garlic jus), Sablefish (clam, buttermilk, parsnip, juniper, and grape), and the vegetarian Maitake “Steak,” served with ginger toast. Desserts developed in partnership with Executive Pastry Chef and Culinary Director Kristine Antonian round out the menu in a sweet and savory fashion, like the Honey Meringue (milk ice cream and sesame).
The beverage program is overseen by BRG’s Director of Beverage and Strategic Operations Ashley Santoro. The menu emphasizes savory stirred drinks that, much like Lockwood’s menu, boast complex flavor undertones that put a twist on the classics. Guests can look forward to the Gingie Martini (gin, carrot and shallot brine, and vermouth), the Grapefruit Song (Sicilian grapefruit gin, chamomile and marigold vodka, cocchi americano, and saline), and the Sour Lime Smoke Show (mezcal, sour lime cordial, and vermouth). Elevated zero-proof cocktails include the No A–Noa (grenadine, ginger, lime, and club soda) and the Up Late (n/a coffee liqueur, vanilla, coconut, and cold brew). The wine list primarily focuses on old world varietals from small, sustainable producers, as well as a curated selection of sakes.
“Gingie is not just an important addition to the Boka Restaurant Group portfolio, but to Chicago as a whole,” said Rob Katz, Co-Founder and Co-CEO, Boka Restaurant Group. “We’re particularly energized to be a part of the larger Wells St. resurgence, an area of the city that means so much to us.”
Gingie is open daily for dinner service Sunday - Thursday 5-10 PM, Friday - Saturday 5-10:30 PM.
Inside the story: Brian Lockwood Debuts Gingie with Boka Restaurant Group
Today, Boka Restaurant Group (BRG) debuts Gingie, a contemporary restaurant in Chicago’s River North neighborhood by Chef Partner Brian Lockwood. Marrying seasonal ingredients, live-fire cooking, and classical techniques, the restaurant serves as a culmination of Lockwood’s career working at restaurants around the globe, translating into a dining experience that feels familiar but never predictable.
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“Brian is one of the most impressive culinary talents Rob and I have ever met, so we couldn’t be more excited to help him bring his first solo concept to life,” said Kevin Boehm, Co-Founder and Co-CEO, Boka Restaurant Group. “We look forward to welcoming guests to Gingie and experiencing Brian’s incredible dedication to his craft firsthand.”
Lockwood was introduced to the restaurant group after moving to Chicago to serve as consulting chef on The Bear—a role he was tapped for after a career leading the kitchens at restaurants like Eleven Madison Park and The NoMad. The meeting quickly transformed into a partnership, with Lockwood being a match for BRG’s approach to crafting distinct dining experiences from some of the nation’s influential chefs. As his debut concept, Gingie is a celebration of Lockwood’s ability to bring together flavors and culinary philosophies through classic techniques.
“Gingie’s menu is personal and a showcase of everything I am most proud of as a chef,” said Brian Lockwood, Chef-Partner, Gingie. “To open it in partnership with a team as respected as Boka Restaurant Group is an honor—especially in Chicago, a city they’ve helped put at the forefront of American culinary culture and innovation.”
The menu offers a fresh perspective on à la carte dishes, with Lockwood’s fine dining discipline providing a juxtaposition to dishes that invite sharing and celebration. DIY Handroll Sets immediately set the tone, with offerings including Jonah Crab (miso-egg yolk and horseradish), Tempura Rock Shrimp (shisho and sriracha emulsion), and Salmon (bonito cream and smoked trout roe). The starters showcase Spicy Tuna Dip (fermented jalapeño, sesame, avocado, and nori tapioca chip) and Potato-Parmesan Frico (smoked trout roe, sour cream, and charred allium), with the optional add-on of caviar. Takes on traditional pastas, like Gnocchi (cheddar, apple, horseradish, and cabbage) and Lobster Lasagnette (butternut squash, chestnut, and tarragon) bolster the mid-course section of the menu, while the mains boast dishes including Wagyu Ribeye (sweet potato, black lime, black garlic jus), Sablefish (clam, buttermilk, parsnip, juniper, and grape), and the vegetarian Maitake “Steak,” served with ginger toast. Desserts developed in partnership with Executive Pastry Chef and Culinary Director Kristine Antonian round out the menu in a sweet and savory fashion, like the Honey Meringue (milk ice cream and sesame).
The beverage program is overseen by BRG’s Director of Beverage and Strategic Operations Ashley Santoro. The menu emphasizes savory stirred drinks that, much like Lockwood’s menu, boast complex flavor undertones that put a twist on the classics. Guests can look forward to the Gingie Martini (gin, carrot and shallot brine, and vermouth), the Grapefruit Song (Sicilian grapefruit gin, chamomile and marigold vodka, cocchi americano, and saline), and the Sour Lime Smoke Show (mezcal, sour lime cordial, and vermouth). Elevated zero-proof cocktails include the No A–Noa (grenadine, ginger, lime, and club soda) and the Up Late (n/a coffee liqueur, vanilla, coconut, and cold brew). The wine list primarily focuses on old world varietals from small, sustainable producers, as well as a curated selection of sakes.
“Gingie is not just an important addition to the Boka Restaurant Group portfolio, but to Chicago as a whole,” said Rob Katz, Co-Founder and Co-CEO, Boka Restaurant Group. “We’re particularly energized to be a part of the larger Wells St. resurgence, an area of the city that means so much to us.”
Gingie is open daily for dinner service Sunday - Thursday 5-10 PM, Friday - Saturday 5-10:30 PM.
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