Bolsa Celebrating Five Year Anniversary

bolsaby Steven Doyle

Sample the Twigs and Branch Flatbread at Bolsa for an iconic flavor that has graced the menu since its inception five years ago. That is when the old Settles Garage on Davis Street in Oak Cliff was converted to a unique restaurant opened by Chris Zielke and crew, with chef Graham Dodds at the very small helm.

At the time the restaurant was ground breaking for Dallas, and continues to raise the bar to approachable farm-to-table cuisine served with a side of amazing cocktails. Five years ago Dodds was calling on local farmers and ranchers for their finest provisions. The chef was using interesting vegetables culled from Rocky Tassione who specializes in beautiful hydroponic micro-greens, baby vegetables and bright, fresh herbs that local chefs now clamor for. Dodds would also use his own home-raised honey.      

Dodds moved on to chef at Central 214 nearly two years ago, and chef Jeff Harris was tapped along with Matt Balke who worked together in the short-lived RedFork project. Harris had been the executive chef at Craft in Dallas. Both chefs are amazing and formidable, with very similar cooking styles that Dodds employed. This made for a seemingly simple transition.

harris

Recently Balke resigned, taking the executive lead at soon-to-open The Rustic in Uptown where he will work with his old mentor Sharon Hage who is consulting on the project. Taking up the sous chef slack is Justin Box, who recently left Acme F&B to work with Harris.

In addition to the amazing menu produced nightly by Harris, Bolsa is also known to be one of the better craft cocktail bars in the Dallas area from a team of barman lead by the young Kyle Hilla who studied under the likes of Jason Kosmas and Lucky Campbell. Recently Hilla announced his new cocktail menu made from fresh and seasonal ingredients.

bolsa 009

Each night you can find Zielke working the floor at Bolsa, or next door at his latest brain child, Bolsa Mercado. The Mercado specializes in local meats, fruits and vegetables, cheeses, and just about anything else produced locally. They also make a fine sandwich and offer up lunch and brunch on the weekends. Zielke recently told us that he would take on any product that made sense and was local.

Congratulations to everyone at Bolsa and we hope to celebrate once again in another five years.

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