by 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. Continue reading
