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  • Party of 7 during Restaurant Week. We were very excited to try Roka and had experienced sushi fans as well as confirmed meat eaters with us. The restaurant is modern, sleek, lovely but the dining room is VERY loud. Our waiter, Evan, seemed less than thrilled to be working that night. Sullen, slow, distracted, on the verge of rude for most of the evening. Example- my husband asks some questions about the Japanese beer offerings and Evan's response was, "it's just like Budweiser and Coors. Depends on what you like." Unhelpful comment. And I'm certain his manager doesn't appreciate his insulting their pricy imported beers by comparing them to ordinary domestics. Another waiter joined us later. Lisa was smiling, helpful and responsive. Service was very slow. Not "well-paced slow," just poorly timed slow. 2 entrees came out without utensils (lamb chop, steak) and it was a full 7 minutes before 3 more entrees came. Still no utensils. Then the final 2 entrees and utensils, finally. On the bright side, the food - delicious! We loved the hamachi. I had the beef and kimchi dumplings and they were tasty. Entrees included black cod, lamb chops with Korean spices, grilled salmon and flank steak with chimichurri. Some items from the restaurant week menu and some off the regular menu. Most portions are on the small side although the lamb chops were served with 3 large chops. This is an expensive restaurant. You're paying for reputation, the experience, something different. I'm glad I visited but not sure I'd go back.
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