With the new executive chef Andrew Bell at the helm, Bolsa is kicking off the spring season with some of the most spectacular dishes to ever come out of its kitchen. “ I took the time to acclimate myself with the kitchen and the staff of the restaurant and patiently waited for spring ingredients to show up," says Bell.
In case you were wondering, Bell has worked in some of the most respected kitchens in both Dallas and Austin. From Wink and Uchi in Austin, to Parigi, Citizen, Mercury, Nosh Euro Bistro, Aurora and most recently The Mansion on Turtle Creek.
Some of the new dishes include items such as; venison tartare with yellow tomato gelee, quail egg yolk, yucca chips & Worcestershire gastrique and skate with sunchoke, fiddlehead ferns & rhubarb.
The spring fervor has even sprung forth creativity in the bar as well with an awesome line-up of new cocktails created by bartenders Kyle Hilla and Cameron Cook. All meant to compliment the new food menu are drinks like the Stockade with hibiscus syrup, angostura bitters, vanilla tincture and mount gay black barrel, as well as the Bright Idea with Cabeza tequila, yellow chartreuse, yellow beet puree, dill, fevertree and elderflower tonic. Personally, a refreshing glass of Bolsa's sangria with red wine, brandy, pomegranate and citrus sounds quite tasty right now.
Get in on Bolsa's new menu starting tonight.
614 West Davis
Dallas, TX 75208
Hours of operation:
Monday – Thursday 4:30 p.m. – 10 p.m., Friday 4:30 p.m. – 11p.m., Saturday 10 a.m. -11p.m., Sunday 10 a.m. – 10 p.m.