by Steven Doyle
There are a few upcoming opportunities to hoist a pint in the name of breasts. So wear your favorite pink ribon and supprt these establishments doing their part to save lives.
Bolsa Loves Your Chest
Tonight in honor of breast cancer awareness month Bolsa will be mixing five different pink cocktails for $5 from 5pm until close. A portion of the proceeds will be donated to the Susan G. Komen foundation. Continue reading
Filed under Crave
by Steven Doyle photos by Joey Stewart
Our super awesome contributing photojournalist Joey Stewart recently dined at Bolsa located on Davis in Oak Cliff. The uber fresh restaurant that is cheffed by Jeff Harris and Matt Balke never disappoints. Stewart sent in some photos of a recent meal that will make you lick your computer monitors (or smart phone).
The new menu has garnered high praises across all mediums and something you should check out this weekend. Continue reading
Filed under chefs
by Steven Doyle
Each week the maniacal people behind the bar at Oak Cliff’s Bolsa ask their Facebook buddies to suggest an ingredient for their cocktail challenge they hold on Wednesdays. This is a fun process where they first mention a liquor and the fans get to participate by suggesting fun but sometimes crazy ingredients. The chosen five cocktails are sold through out the evening for a mere $5.
Before I continue with this story, I should reveal that I was a guest bartender during the Lucky Campbell and Jason Kosmas era which was just over a year ago. This was before Kosmas was named beverage director at Marquee, and Lucky gained ownership of his own lounge, Chesterfield. Continue reading
Filed under chefs, Cocktails, Oak Cliff, Steven Doyle
by Crave Staff
Sean Kenneavy will be taking the helm in early June as the new general manager of Central 214, the acclaimed Kimpton restaurant adjacent to Hotel Palomar Dallas. Bringing extensive management experience with positions locally as well as in New York City, Kenneavy will oversee service and operations for the restaurant as well as for hotel banquets.
Currently serving as GM at Bolsa, Kenneavy will soon join former colleague Chef Graham Dodds, who came on board as Central 214 executive chef early this year, transforming the menus to his celebrated rustic and rich farm-to-table fare. In addition to front-of-the-house duties, among Kenneavy’s first orders of business will be developing an extensive new wine list to perfectly complement Dodds’ cuisine. Continue reading
