Last week we broke the information that Bolsa would no longer serve lunch, but instead beef up their midday menu at Bolsa Mercado just a few steps away from the iconic Oak Cliff restaurant. This weekend we learned that Bolsa has quietly introduced a new seasonal menu with some fun changes to both the dinner and the cocktail menu.
We popped into Bolsa while making our Oak Cliff rounds this weekend and were cheerily greeted by lead barman Kyle Hilla who was eager to chat up the new cocktails. This would be Hilla’s first full menu to create for Bolsa, with many of the drinks having been around for nearly five years. In the past Hilla would add four or five new drinks to the menu. The new one is all his. Continue reading →
On craveRADIO this past weekend we broke the story that Bolsa was closing for lunch each day, only to beef up the menu next door at Bolsa Mercado. The Mercado is cheffed by Andrew Bell, and he has added burgers (beef, veggie and turkey), more sandwiches, pastas and salads to that menu in an effort to utilize the massive kitchen at that space. Continue reading →
Red Caboose winery showcased their award-winning wines at a merry Bolsa Mercado 5-course dinner Thursday night. Winemakers Gary and Evan McKibben were on hand to talk about growing excellent grapes with old-world, natural techniques in the harsh Texas heat. Chefs Jeff Harris and Andrew Bell supplied great dishes, such as Roasted and Braised Cabrito to pair with these great local wines. Continue reading →
On Thursday, February 7th, Red Caboose Winery and Executive Chef Jeff Harris of Bolsa and Bolsa Mercado will team up for a wine dinner in honor of Red Caboose Winery’s recent honor, Top 10 Hot Brands of 2012 by Wine Business Monthly.
Based in Meridian, Texas, Red Caboose Winery starts with quality from the ground up, using certified grafted grapevines to “grow” their wine. Red Caboose’s winery design philosophy is green. With simplicity in mind, they created a winery that is energy efficient and sustainable. Together with advanced geothermal cooling and photo-voltaic cells, they were able to achieve their energy goals. The winery produces about 5,000 cases per year with plans to increase production in the coming years. Continue reading →
Andrew Bell is a really good chef who has been looking to set down somewhere firm and presumably enjoyable. He was last seen in the flagship Nosh on Oak Lawn and since then fell off our radar. There were talks of Bell opening his own Nosh in Austin but that never came to fruition. He had worked with Avner Samuels in the past at Aurora. Myth had it he would be the opening chef at JoJo, and actually that was the plan. Continue reading →