Scout, a new social space that celebrates the spirit of the great outdoors, has officially opened its doors. Developed by innovative hospitality group, Epic Food & Beverage, the concept was inspired by a sense of adventure with ties to American national parks and elements of camping woven throughout. Scout joins the three existing Epic F&B concepts located within The Statler hotel, Overeasy, Bourbon & Banter and Waterproof. Continue reading
Filed under Steven Doyle
by Steven Doyle
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
Filed under Steven Doyle
by Steven Doyle photos by Elliott Munoz
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.”
Filed under Steven Doyle
by Steven Doyle
It is like when Navin Johnson first discovers that he is somebody and gleefully announces that the new phone book arrived. I know that feeling all too well when a barman with the talents of Bolsa barman Kyle Hilla jets out the fact he has some new summer cocktails on his menu. It just seemed like weeks ago we were celebrating springtime menus, but we accept any reason to enjoy freshly squeezed juices, blended with the hottest liquors and molded into a frosty glass to take the edge off the smoldering heat in July. Continue reading
Filed under Cocktails, Steven Doyle
by Steven Doyle
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
Filed under Cocktails, Steven Doyle
by Steven Doyle
New season, new menus and Bolsa isn’t immune. Nor is the bar at Bolsa, which we happen to adore. Lead barman Kyle Hilla gave me a call yesterday to fill me in on the new menu aspects and wanted to invite out the craveDFW readers who enjoy a toddy or two. Continue reading
Filed under Bartenders, Steven Doyle
