Produce and Waterfront

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In a Nutshell

Eclectic dishes such as lamb with chilies and passion fruit crème brûlée, served family-style at a spot praised by the New York Times

The Fine Print

Promotional value expires Aug 1, 2016. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid for dine-in only. Not valid with any other offers or promotions. Valid towards dinner only. Not valid on federal holidays. 20% service fee added to final bill. Promo codes not valid on this offer. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $96 for $160 worth of family-style pan-American cuisine
  • Click to see the menu.


Cuisine Type: Pan-American

Established: 2009

Reservations: Recommended

Handicap Accessible: Yes

Number of Tables: 25–50

Parking: Free street parking

Most popular offering: Peruvian Sea Bass Ceviche with aji amarillo and sweet potato

Kid-friendly: Yes

Alcohol: Full bar

Delivery / Take-out Available: Takeout only

Outdoor Seating: Yes

If you're wondering what to order at Bocanova, simply ask those in the know. The New York Times, for example, recommends the dungeness crab deviled eggs and the grilled chianina ribeye with a Peruvian Oriental sauce. Chef and owner Rick Hackett, meanwhile, speaks to the popularity of the chocolate croissant bread pudding: "In one month we sold 2,400."

No matter what, though, you should probably get a book—they're all around the dining room, and they're part of the Boca Book Exchange, an initiative that allows guests to take, leave, or trade in a piece of literature. The project is especially appropriate considering the pan-American restaurant's location in Jack London Square, and it's also an apt analogy for Hackett's approach to cuisine: eclectic, multinational, and often surprising.

Hackett's recipes have their roots in countries from Mexico to Peru. His fascination with Latin and South American food stemmed from the staff meals—that is, meals prepared for the restaurant workers before their shifts—at his other restaurant, MarketBar. He felt that the family-style plates arranged by his sous-chef and staff demanded a larger audience. Now, at Bocanova, he fills the entrees with local ingredients and California flair, building an edible bridge between the old world and the new.

In keeping with the homey theme, the menu's layout arranges dishes by different parts of the kitchen: pantry, stove, grill, and so on. Starters of jicama wedges lead into ceviches or fried cauliflower, bright palate-cleansers before larger helpings of braised lamb with pasilla chiles, or local halibut. Another dining tip to keep in mind: eat outdoors. That way, you can watch the yachts peacefully sail into the harbor and peacefully change back into cars when they return.

Customer Reviews

Attentive service. Great bar. awesome pan Latin cuisine
Liza S. · August 1, 2016
Super delicious! Great service, prompt, fast. No different treatment because we used a groupon! Would definitely come again! Beautiful view!
Laura C. · August 1, 2016
The service, food, and ambiance were superb. A great dining experience!
Malena A. · July 31, 2016

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