Tag Archives: Bolsa

Chef Matt Balke to Open New Neighborhood Restaurant, Encina, in Former Bolsa Space

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Encina — a warm and inviting neighborhood restaurant planning to offer New American cuisine, cocktails, wine and beer with influences from Texas, California and the South, will open later this summer/early fall for dinner and weekend brunch at 614 W. Davis Street (former Bolsa space) in the beloved neighborhood of Oak Cliff in Dallas, Texas.

Chef/Owner Matt Balke (formerly Executive Chef of Bolsa) partnered with front of house restaurant veteran and life partner, Corey McCombs (formerly FOH at Stephan Pyles, FT33, Flora Street) to create an uncomplicated yet adventurous menu with a focus on seasonality and fresh ingredients in a comfortable interior and large patio design described as “homey southern charm”. Continue reading

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January Closures

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January 2020  has been a sad month with closures the Dallas restaurant community.

We were rocked by the news of LUCK in Trinity Groves bowing out, with a final blow out last Sunday. We were especially unsettled by this bit of news as over the years we had plenty invested mentally in LUCK and the owners, Chef Daniel Pittman, Jeff Dietzman, and Ned Steel who were all first time restaurant owners. The boys called on us months before opening their  beer-centric restaurant in up-and-coming Trinity Groves having us attend pop-ups around the city as they prepared guests for something truly amazing. Continue reading

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Bolsa Blows Out Special 10th Anniversary Fete

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Bolsa – Dallas’ pioneer of the city’s farm-to-table food and craft cocktail movement marks the occasion of its 10th anniversary with a party that welcomes back former chefs and bartenders on Sunday, September 23 at 6pm to “when the booze run out”.

Looking back through the Crave Wayback Machine we have written dozens of articles on Bolsa through the years. Our Editor Steven Doyle even worked with then barman “Lucky” Eddie Campbell and Jason Kosmas for an entire day, walking through the process of setting up the bar, purchasing special ingredients which required driving across half the city, and even visited with a young Matt McCallister to learn how to make molecular pearls that would garnish the cocktails for that evening. We even recall Mr. Doyle wearing the signature Lucky hat and vest.

To commemorate this very special milestone, current executive chef Matt Balke will be joined in the kitchen by former chefs Graham Dodds, Jeffrey Harris, Andrew Bell, Eric Wolf, Joel Harrington and “Chuy” (long-time line cook who worked with every Bolsa exec chef) to create the evening’s food. Behind the bar, previous head bartenders Jason Kosmas, Eddie “Lucky” Campbell, “Dub” Davis, Kyle Hilla, Jones and Spencer Shelton will craft a collection of special cocktails. Continue reading

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Bolsa Celebrates This Historic Day

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In honor of the Supreme Court’s ruling on marriage equality, Bolsa is renaming it’s frozen cocktail to #loveislove. They will be selling #loveislove for $5 today. Bolsa will also buy dinner for anyone who gets married today. Just bring in your proof of marriage.   Continue reading

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Joel Harrington Knocking Out Home Runs At Bolsa

DSC07214by Steven Doyle

This week we checked in at Bolsa to visit with the new executive chef Joel Harrington who just returned from a three year gig as kitchen director at Red Rooster in New York. You may recall Harrington from his Dallas past where he served as chef de cuisine at Fearing’s, and exec chef at Stephan Pyles and Charlie Palmer’s. Bringing Harrington back from New York was a major coup for Bolsa as the chef has some major skills as evidenced by his new menu at the Oak Cliff restaurant.   Continue reading

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Bolsa Paired A Beautiful Dinner With Diplomatico Rum

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A new program that Bolsa has created is what looks like will be a once a month dinner with a fab cocktail pairing. This past week we checked out the dinner which was paired with a variety of Diplomatico Rum cocktails, all cleverly mixed and delicious. Unlike most cocktail or even wine dinners, Bolsa started precisely on time which made the evening flow without any noticeable hesitation. This is particularly good when it is a school night, allowing guests to comfortably dine without a rush, instead flowing at a fantastic pace.   Continue reading

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