When most restaurants roll out a “new spring menu,” that’s usually code for “three dishes have been modified to include sugar peas, broccoli sprouts and baby radishes.”
Not Bolsa. Their just-launched seasonal menu contains, by our estimates, 92.6% new dishes. And each is better than the last.
Set aside a few hours, make sure your Uber account is current and head to Oak Cliff for a night of tickled taste buds and abundantly wet whistles.
Six new cocktails (above) by Kyle Hilla and Cameron Cook are hand crafted to complement every bite that leaves the kitchen. Our favorite, the Bright Idea, comes in a cheerful glass covered in blue flowers. Inside: tequila, yellow chartreuse, yellow beet puree, dill, and Fever-Tree Elderflower Tonic. It’s as refreshing as it is unusually composed.
Food from Chef Andrew Bell is nearly impossible to narrow down to one favorite, so here are the greatest hits.
Venison tartare is velvety and rich without ever feeling too heavy for warmer weather.
A baby beet confit salad with whipped goat cheese and compressed melon is wonderfully light with just enough tartness to excite the palette.
Fish, though rarely our favorite dish, shined brightly when a beautiful piece of tilefish (the Sea-2-Table catch changes daily) mingled nicely with sunchokes, rhubarb and fiddlehead ferns (above).
But that wasn’t all to the near-nonstop smorgasbord, additional highlights of which were a purple spinach salad with Bolsa bacon, strawberries and pickled shallots; a Flintstone-worthy tomahawk pork chop; and the most amazing quail we’ve ever eaten, stuffed with elote and queso fresco.
By the time the chocolate cake with peanut butter mousse rolled out, we were ready to do the same.
Good thing we were using our ThighMaster Gold the entire meal.
614 West Davis Street, Dallas
www.bolsadallas.comPhoto credit: Elliott Munoz