Bocados draws on multiple traditions to create a unique fine-dining experience.
Story by N. Brooks Clark | Photography by Ethan Smith & Brylan Dickey
Appeared in Cityview Magazine, Vol. 42, Issue 1 (Jan/Feb 2026)
Knoxville has quite a few truly amazing restaurants. We have restaurants that have been in Knoxville for decades, we have others that are James Beard Award winners, and we have newcomers to the restaurant scene that delight diners on a daily basis. That being said, it is a rare thing to find a restaurant in town that is truly sui generis.
Bocados means “little bites” in English, and this intamate restaurant on Northshore near Choto Road, delivers on the name, serving choice dishes of rarity and refinement.
Jorge Bernal, originally from Colombia, Jorge Navarro, from Mexico, and Antonio Gutierrez, from Venezuela, have been friends in the Knoxville restaurant scene for 15 years, working at places like Casa Don Gallo and Soccer Taco.
“We all have a passion for food with different flavors and cultures,” says Bernal. “Every time we talked, we thought about when we might have the opportunity to make our vision a reality. When the opportunity came up, we jumped.”
They found a modest storefront, formerly a wine bar, on Northshore Drive near Choto Road, redecorated with sophisticated black walls and ceilings, and started the nine-table Bocados Latino Fusion & Cocktails on September 12, with Chef Maria Felipe Gonzalez creating a special culinary philosophy of notably elegant presentation. It quickly attracted a loyal following, both the after-work and neighborhood crowd, as well as those from other parts of Knoxville. “We have a family that comes in from Kodak,” says Bernal. With seating for 10 at the bar and 25 on the patio, Bocados can accommodate 75 in the warmer months.
“It’s a little speakeasy-type place you can come and hang out,” says Gutierrez, who is the mixologist behind a popular menu of Cόcteles Originales. The purple Breeze Blossom combines Indigo Gin, St. Germain, lime, cucumber, and a mint sprig. The delightful (and dangerous) orange Guarito is Mil Demonios Aguardiente (a Colombian liqueur) guava syrup, orange soda, and lime. Midnight Passion, also orange, pairs Ketel One vodka with fresh passion fruit, Aperol, lime and agave nectar. Many patrons are ordering the Mezcalita, a concoction of 400 Conejos Mezcal, triple sec, agave nectar, lime, and activated charcoal, giving it a mysterious black hue.
Of course there are also Cόcteles Clássicos, featuring a Mojito, Carajillo, and a special Margarita. Naturally, the menu includes 18 different Tequilas, but we suggest starting with a bottle of Argentinian Quillmes Clásica beer to start the evening off in the right theme.
Take our advice and come to this dinner with a plan to share dishes. The carefully cultivated menu is designed around dishes that complement each other beautifully. Yes, the Bocado Shrimp appetizer is delightful (served with piquant flash-fried shishito peppers), but pair it with the Cevichoto shrimp and tuna ceviche (with mango and cucumber) and you begin to understand how the combination of flavors and textures are designed to be enjoyed together. The playful menu names, (ceviche a la Choto) show that these chefs are having fun. The sense of delight they display in preparing and serving foods native to their respective countries is infectious.
We’ve eaten quite a few empanadas in our time, and love them, but the Lobster Andouille Empanadas (cornmeal turnovers stuffed with lobster and andouille sausage sofrito) take this favorite to the level of haute cuisine. They are the result of a happy accident, when Bernal was at the beach with friends and found himself in the kitchen with lobster meat and a hungry crowd.
A 2014 Top Chefs winner, the Gambas del Pacifico is a do-not-miss main dish. Three Jumbo shrimp, stuffed with salmon and wrapped in Benton’s bacon, are finished with a drizzle of chipotle aioli. Luckily for us, we had three at our table so there was no need to arm wrestle for one of these absolutely delicious “bocados.”
The Pasta Borracha, linguini tossed in a tequila and spicy crema sauce, is fine on its own, or with steak, chicken, salmon, or shrimp. Poblano peppers, with their lower level of capsaicin, are a wonderful choice for certain dishes, balancing richness and depth of flavor with just enough heat. Pollo Poblano presents melt-in-your mouth chicken thighs over creamy poblano sauce accompanied by red potatoes and roasted vegetable skewers.
You’ll find bone-in pork chops on many menus these days, but you would be wise to try the Chuleta a la Parilla. This grilled chop is fork-tender and served with a mouthwatering sweet and spicy glaze. The yucca “fries” on the side are tender, light, and savory.
Speaking of the yucca fries, Bernal notes that, as they developed the menu around traditional (Venezuelan, Colombian, and Mexican) cuisines, they leaned heavily on the use of corn and yucca. “We didn’t think about it at the time,” he notes. “But as we looked at the menu as a whole we realized that we had an almost entirely gluten-free menu.” This means that those who prefer gluten-free food can enjoy almost everything at Bocados.
The Churrasco steak is tender and flavorful. We enjoyed this dish along with the Arepa (corn cake) Flight. The three cornmeal patties are a dish native to Venezuela and arrive with three separate fillings: pork belly, beef and “Reina Pepiada” chicken. This is indeed a regal twist on chicken salad, prepared with avocado, and the resulting creamy mouthfeel combined with light and crisp corn cake was wonderful. Again, it was good for group harmony that there were three of these.
The Flan de Queso dessert combines creamy cheesecake, flan, and crème brulee beneath a golden caramelized crust.
Bocados is open for brunch on Sundays, 10 a.m. to 1:30 p.m. For brunch, we suggest the Arepa Flight and the Costa de Tamales— cheese-crusted sweet tamale, egg, and frijoles puercos—or the Chilorio, shredded pork marinated in reddish spicy sauce, with eggs, and potatoes.
In short, get to Bocados lo antes possible —you won’t regret it. Buen provecho!
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