Mill Avenue, the spine of downtown Tempe and one of most pedestrian-friendly environments in the Phoenix Metropolitan Area, seems to have been in the doldrums recently. Longstanding businesses like Rula Bula have closed, the Valley Art theater still hasn't reopened after being shuttered during the pandemic, and too many storefronts are empty. At the same time, the city is improving the streetscape along the half-mile corridor, and some enduring establishments remain. Caffe Boa, which is now three decades old, is a sign of hope for Mill's continued vitality.
coniglio
Caffe Boa is a predominantly Italian restaurant with a few influences from the cuisine of Croatia, one of the founders' country of ancestry, as well as some aspects of contemporary Southwestern cooking. It originated in 1994 near Mill Avenue and Seventh Street and then moved soon after to a larger, more upscale space just a block from the Mill Avenue / Third Street light rail station and along the route of the Tempe Streetcar. Abundant bike racks are found nearby on Mill, as well as the Fourth Street cul-de-sac where Boa's entrance is located.
bruschetta
To be clear, there is currently no relation between the Tempe Caffe Boa and a similarly named restaurant in Ahwatukee. The two went their separate ways long ago, and since then Caffe Boa has gone through multiple chefs and the retirement of its original owners before settling into a steady state under the direction of two long-term employees who have assumed management of the restaurant. The place they have inherited is bright and stylish with abundant natural light, high ceilings, brick accents, and light wood throughout three adjoining rooms and a bar area.
voodoo penne
Wine is a major focus of not only the beverage menu, but also the decor. Bottles in racks adorn some of the walls, and in other places there are posters celebrating wine with a bit of humor and even a little tasteful nudity that plays with the theme of "natural" wine. The two-page menu has many items that have been with the restaurant since its inception as a more modest pasta place down the street, as well as more recent additions that have expanded and diversified the menu. Specials like a market fish or different pasta shapes are indicated on an overhead chalkboard.
Luca's meatballs
The focus here is often on dishes defined by the quality of their ingredients more than the complexity of their preparations. The bruschetta, one of the more popular appetizers, is astonishingly simple with planks of crusty bread adorned with little more than chopped tomato, fresh basil, and a little oil and balsamic vinegar. A choice of feta of goat cheese is available for an additional charge. Mussels, calamari, and shrimp are featured in seafood starters of Mediterranean origin, while a salmon ceviche adds a more proximate influence from Mexico.
ossobuco
Salad include a traditional caprese of fresh tomato and stretched mozzarella, as well a basic arugula salad with grape tomatoes. Heartier and more multifaceted choices include a salmon Nicoise and salad with steak or chicken that can serve as light entree. The soup selection varies with the season. Recent choices have been a pumpkin puree during cooler winter weather and a shrimp ceviche during the summer heat. Soups, salads, and a selection of panini offered only on the lunch menu can be combined in half sizes to yield manageable midday entrees.
half quattro stagioni sandwich and shrimp ceviche
The sandwiches include meatless ones like the quattro stagioni with zucchini, yellow squash, and eggplant with pepitas, hummus, and feta or a protein-rich salmon PLT which the letter "P" stands for crisp planks of pancetta layered over a filet of fish. For both lunch and dinner, the pasta entrees are one of the restaurant's strengths. Luca's Meatballs are a satisfying approach to a class Italian restaurant entree. A somewhat unique offering is the Coniglio, a bowl of Istrian noodles, a Croatian type of pasta. with a sauce of rabbit meat, mushroom, and thyme.
salmon PLT
The Voodoo Penne is in slightly more familiar territory with chicken breast and slivers of bell peppers in a creamy yet colorful sauce. It's an enduring favorite from the restaurant's early days. In the evening, some plated entrees provide for even more hearty options. A Sicilian cioppino combines all of the seafood species served separately among the appetizers into one big bowl as a main dish. The restaurant's ossobuco is fashioned from braised and exceedingly tender lamb shank, served over house polenta and accented with goat cheese and pepitas.
zucca gelato
Pumpkin and winter squash are frequent ingredients on this menu. Butternut squash is the filling for the zucca ravioli, and the zucca gelato involves a frozen vanilla treat topped with pumpkin seeds, pumpkin oil, and sea salt. It's an Inventive combination with a mix of crunchy, salty, tangy, and sweet notes. Other desserts include classics such as tiramisu and crepes with Nutella. Additional crepe flings are available on weekends as part of a separate brunch menu. The bar emphasizes wine, but there is also sangria in red, white, and sparkling variants.
red sangria
The cocktail menu features original creations like the Mill Avenue Miracle with white rum and cointreau, and there is an extensive selection of rakija, a fermented fruit drink common in the Slavic nations of southeastern Europe. The beverage can be experienced by the glass or in flights. The Mill Avenue of today is not the same as it was in 1994, but the area's attractive environment for pedestrians has not changed. Likewise, Caffe Boa's endurance for three decades should not be overlooked even as newer businesses come and go along the street..
398 S Mill Ave, Tempe AZ 85281
http://cafeboa.com
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