Boka Restaurant Group impresarios Kevin Boehm and Rob Katz have put the chef of Boka, their flagship Lincoln Park restaurant, at the helm of a handsome new vessel on North State Street.

Connected to the swanky hotel Viceroy, Somerset is a soaring bi-level room that bills itself as an “All American Club.” Lee Wolen’s menu aims to deliver on that premise with smartly dressed upscale fare, like duck leg gnocchetti, a 50-day dry-aged Creekstone Farms rib eye, and a nicely curated selection of seafood, including wood-grilled whole fish and a seared halibut fillet served with king trumpet mushrooms.

Wolen says, a little understatedly, that he just wants to make “things I know people like to eat—simple food but really special.” Exactly what’s called for after a brisk sail and a round of golf.

1112 N. State St.