Tim McEneny, of NL Group (DISH Cedar Springs, Front Room Tavern, Dakota’s) announces DISH Preston Hollow – located at 8611 Hillcrest Avenue (northwest corner of Hillcrest and Northwest Highway) – will open to the public for lunch and dinner service (weekend brunch begins opening weekend as well) on Tuesday, February 24th with chef Andrew Bell as executive chef.
This neighborhood destination is a sharp, sophisticated and inviting restaurant with a focus on fresh, simple, well-executed seasonal American comfort food in a vibrant space. Chef Bell will add several unique dishes to the Preston Hollow location while executing the signature dishes of the original menu from Cedar Springs. Bell says, “My goal is to keep it consistent with great quality food and service;, I want the neighborhood to know what to expect and keep coming back. Garreth (Cedar Springs executive chef) and I share similar philosophies of using fresh, simple ingredients to make great tasting, straight-forward rustic yet refined dishes.” Continue reading →
After closing his last restaurant Nosh, Avner Samuel has been working with Lombardi Family Concepts. Most recently Samuel revamped the menu at Bistro 31 which is located in Highland Park Village. Samuel is making a move to Houston to open more of the Lombardi restaurants, including Toulouse. Also joining the Lombardi family is chef Andrew Bell who is currently at Bolsa in Oak Cliff. Continue reading →
It is almost that time of year when we all think of bikini’s, beach and sun. The weather is starting to be a more consistent breeze with a splash fun, and many are turning to lighter fare. Most restaurants now have at least a vegetarian option, and almost all can do a vegan plate of some sort. The truly interesting restaurants can make either of these options a delight even for the most committed omnivore. Bolsa succeeds at the latter.
Look no further than the Baby Artichoke & Goat Cheese Gnocchi which is served with heirloom tomatoes, spinach and a tomato-mint sauce. This dish is amazingly light and refreshing – and addictive. Pair this with one of their wonderful signature cocktails, and you will have a meal that transcends nature itself. Continue reading →
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 →
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.”
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 →