by Steven Doyle
Chef Andrew Bell has been with Bolsa for just over a year, and more recently took over the iconic Oak Cliff kitchen as executive chef. It wasn’t until just a few weeks ago that Bell re-engineered the menu to be largely his. The menu reads exciting, and translates extremely well to the plate. We went in last night to check out the new menu, and was blown away with the many changes. Bell has settled well into the Bolsa kitchen and says, “ I took the time to acclimate myself with the kitchen and the staff of the restaurant and patiently waited for spring ingredients to show up. We will continue to find the best ingredients from local farmers, treat them with respect and cook them for the customers that know and love Bolsa.”
Andrew Bell began his career in the restaurant industry during high school and since then has worked in some of the most respected kitchens in both Dallas and Austin, making his cuisine decidedly Texan. From Wink and Uchi in Austin, to Parigi, Citizen, Mercury, Nosh Euro Bistro, Aurora and most recently The Mansion on Turtle Creek in Dallas, Bell says, “I have been waiting for an opportunity such as this for a long time and have tremendous respect for the restaurant, the partners, the staff and the philosophy they stand for as well as working with the local farmers– I feel at home here at Bolsa.”
From the tastes of the new menu it is obvious that Bell has captured the spirit and history of Bolsa, and plays well within this striking version of farm-to-table mentality that has been a proven asset for Bolsa. Continue reading →
by Steven Doyle
by Steven Doyle
by Steven Doyle
by Steven Doyle
