Tag Archives: Bolsa

Chef Andrew Bell Does A Menu Reset At Bolsa

pink green garnishby Steven Doyle

Chef Andrew Bell has been with Bolsa for just over a year, and more recently took over the iconic Oak Cliff kitchen as executive chef. It wasn’t until just a few weeks ago that Bell re-engineered the menu to be largely his. The menu reads exciting, and translates extremely well to the plate. We went in last night to check out the new menu, and was blown away with the many changes. Bell has settled well into the Bolsa kitchen and says, “ 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. We will continue to find the best ingredients from local farmers, treat them with respect and cook them for the customers that know and love Bolsa.”

Andrew Bell began his career in the restaurant industry during high school and since then has worked in some of the most respected kitchens in both Dallas and Austin, making his cuisine decidedly Texan.  From Wink and Uchi in Austin, to Parigi, Citizen, Mercury, Nosh Euro Bistro, Aurora and most recently The Mansion on Turtle Creek in Dallas, Bell says, “I have been waiting for an opportunity such as this for a long time and have tremendous respect for the restaurant, the partners, the staff and the philosophy they stand for as well as working with the local farmers– I feel at home here at Bolsa.”

From the tastes of the new menu it is obvious that Bell has captured the spirit and history of Bolsa, and plays well within this striking version of farm-to-table mentality that has been a proven asset for Bolsa.   Continue reading

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Chef Andrew Bell Intros New Menu At Bolsa

andrew-bellby Steven Doyle   photos by Elliott Munoz

I love a change of seasons. This almost always calls for new menus using seasonal ingredients, especially at a restaurant such as Bolsa located in Oak Cliff. This is the case today as chef Andrew Bell sends word that he has something new in mind for his diners.

After taking charge of the kitchen several months ago, chef Bell has created a menu that is finally his own.  Co-owner Chris Zielke explains, “We wanted Andrew to take his time on creating this new ‘core’ Bolsa menu and took the new spring season as a jumping off point to implement it.  The new menu is simply spectacular and these are some of the best dishes I have ever seen come out of our kitchen.”

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Justin Box To Cook At The Wine Poste Feb 18

DSC09218by Steven Doyle

Justin Box is a native Texan, Dallas born and raised and has been cooking over half his life. Justin is a graduate of the California Culinary Academy in San Francisco. Justin has worked for some of the top players and Chefs in the city.

Previously he as Sous Chef for Stephan Pyles Catering, as well as Restaurant Ava, for the late Randall Copeland and currently serving as sous chef at Bolsa in Oak Cliff. Box is keeping more than busy, focusing on fresh, local and seasonal ingredients He refuses to cut any corners, thus letting his dishes speak for themselves.   Continue reading

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Sous Chefs Who Cook: Meet Justin Box From Bolsa

DSC092150by Steven Doyle

Today we begin a series of stories that will run once a week where we speak with the kitchen warriors of Dallas, the sous chefs.

I am standing next to Bolsa sous chef Justin Box just outside his very tiny kitchen domain. All at once he is prepping celery root soup for the evening service, along with a savory duck tongue dish. At the same time Box is also pickling jalapeno peppers. They had some extra peppers and nothing goes to waste at Bolsa. Meanwhile executive chef Andrew Bell is scurrying with recipes for the day and working with the other staff. The smaller the kitchen the more of a machine it must be to prevent chaos.

Justin Box is an interesting fellow. I have known the young chef from his time spent as sous at Restaurant Ava, Stephan Pyles Caters, and country clubs. But it wasn’t always about the food. Box had an addiction that nearly cost him his life. With a system full of crack, heroine and a whiskey in amounts that he claims would kill a small cow, he sat in his apartment with a gun in his mouth ready to end it all.   Continue reading

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Grab A Program, There Are Chefs On The Move

Jeff_Harrisby Steven Doyle

There are plenty of chef movements about and it is insanely interesting. First, let’s look at the players: Jeff Harris, Andrew Bell, Jeffrey Hobbs and Al Haven. What they have in common is that they are extremely talented Dallas chefs and have recently made a move. I have used the term “chef hoarding” in the past, and this might be the ultimate move in that play.

Let’s look at who is on the move. Jeff Harris is the uber cool chef that made a splash at Craft Dallas then joined as exec chef at Bolsa, replacing Graham Dodds as he made way to Central 214. Harris is now moving on to work for Consilient as chef at new A F+B Fort Worth. Wait, Jeffrey Hobbs had that gig, right? Hobbs has been called up by Neighborhood Services and will now be the chef at the Preston location. You may recall that Dodds recently moved to Consilient and is now at Hibiscus. If this seems confusing, it gets better.     Continue reading

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Taste of The Nation Raises $146,000 At Celebrity Chef Dinner

IMG_2293by Andrew Chalk

The Crescent Club (under Host Chef Bruno Davaillon) was the scene for Share Our Strength’s Taste of The Nation ‘No Kid Hungry’ fundraiser last Sunday as fifteen of our city’s best chefs pulled out all the stops to raise money to reduce the number of children struggling with hunger (Honorary Chef of the event, Stephan Pyles, reported that that figure stands at 25% of all children in Texas). Backing them up were an impressive list of individual and corporate sponsors. Guests contributed through their seat purchases, live and silent auction purchases and their donations. Today, Event Chair Terri Provencal of Patron magazine reported that the total raised was $146,000, a 14-year record.

The set up at this dinner is unusual. Each guest is seated at a round table of eight served throughout the night by one restaurant. Therefore, each table’s menu is different. I was seated at Bolsa’s table which meant that my five-course meal, including beverages, was created by Bolsa Executive Chef Jeff Harris and served by Bolsa waitstaff (including enthusiastic owner Chris Zielke!). The menu (shown below) was accompanied, at various times,  by a cocktail, a beer, and several wines, including two from Red Caboose Winery in Meridian, Texas.    Continue reading

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