Bolsa Mercado is officially open. Last week, we debriefed you on the market arm of Oak Cliff's beloved Bolsa, but now the local meats, cheeses, coffee and what-have-yous are a reality.
The 4,000-square-foot space was designed, using existing elements, by Royce Ring and Alexander Urrunaga of Plan B Group and will feature not only house-made kolaches, but also take-home (in eco-friendly packages, of course) pizzas, pastas and more created by executive chef Jeff Harris and sous Matt Balke. According to the official Bolsa Mercado press release today, Harris will also be building a "hyper-local charcuterie program" in the market over the next six months to a year and will be influencing the Bolsa menu come January 2012.
We sent Dallas photographer Chris Bauer down to the former Kemp Garage in the OC to document hyper-local (there's that word again) Bolsa Mercado's very first moments. The Mercado is open daily from sunup to sundown.