Two huge announcements out of Bolsa in Oak Cliff: Chef Jeff Harris, formerly of Craft and RedFork Tavern, will replace Graham Dodds as the executive chef at the restaurant. Then, in mid-November the Bolsa partners will open Bolsa Mercado, a "premier wine market and café" two doors down from the main dining space.
Readers will remember that Harris left RedFork back in July (along with Matt Balke, who is also joining the Bolsa team as the Chef de Cuisine at Bolsa Mercado) citing "creative differences" with investors. Now, his new culinary home will be at Bolsa, the organic, locally sourced Davis Street spot known for its extensive and creative cocktail menu and, less gastronomically, planking tendencies. Harris will take over "after the first of the year" with "his own subtle changes and desired influences to the Bolsa menu." Dodds, who has cheffed at Bolsa since its opening in 2008, "has decided to pursue another opportunity."
JEFF HARRIS AND MATT BALKE JOIN BOLSA and BOLSA MERCADOKeep up with Bolsa's Facebook page for more information and pertinent announcements.
DALLAS (September 13, 2011)??Jeff Harris (formerly of Craft) has been named Executive Chef of bolsa and bolsa mercado. Joining him on the bolsa team is Matt Balke (formerly of York Street). Graham Dodds, who opened bolsa back in 2008 and held the Executive Chef position ever since, announced last week that he has decided to pursue another opportunity.
bolsa mercado, located at 634 West Davis Street in Oakcliff (2 doors down from bolsa) is planned to open mid-November in the old Kemp Garage space. The vision of partners Christopher Zielke, Christopher & Jessica Jeffers, Royce Ring and Alex Urrunaga has been one to build bolsa mercado as a premier wine market and café using authentic and existing design elements combined with cedar, CMU block and carbon steel to create a dynamic room with the feeling of comfort and ease similar to sister restaurant, bolsa. bolsa mercado will be a neighborhood market space that offers a fresh breakfast menu including in-house made kolaches; a lunch menu including salads, sandwiches, soup, cheese platters, charcuterie and desserts; a coffee bar with locally roasted coffee and espresso -based drinks as well as artisan teas, hand-pressed fresh fruit juices and smoothies; a retail beer and wine market offering an incredible hand selected inventory of small production wines, craft beers and interesting finds for the wine enthusiast and finally, a specialty market stocked with items such as local artisan chocolate, Texas olive oil, hand crafted specialty cheese, gift baskets and a changes-with-the-season array of micro greens, fresh herbs, mushrooms, veggies and fruits from local growers and farms.
After the first of the year, Executive Chef, Jeff Harris plans to bring his own subtle changes and desired influences to the bolsa menu. Jake Depew is staying on at bolsa as Chef de Cuisine. Matt Balke will be Chef de Cuisine at bolsa mercado.