Changes are afoot at Oak Cliff's pioneering farm-to-table restaurant Bolsa: Executive chef Jeff Harris has left the building, replaced by Andrew Bell, who officially starts November 1.
Harris, of course, was the chef at now-defunct Craft at the W Hotel before moving over to Bolsa in late 2011. Bell has quite the impressive pedigree himself; a press release says he's done time at Uchi in Austin, plus a slew of Dallas restaurants including Parigi, The Mercury, Nosh, and most recently,The Mansion on Turtle Creek.
The release mentions that Harris is joining the team at Consilient, the restaurant group behind Hibiscus, Victor Tangos, Fireside Pies, and the newly opened CBD Provisions at the Joule; CraveDFW takes that a step further and proclaims that Harris has been appointed chef at the upcoming Fort Worth restaurant AF+B.
· More Bolsa coverage [-EDFW-]
· More Chef Shuffle posts [-EDFW-]
New Bolsa chef Andrew Bell starts November 1. [Photo: Elliott Munoz]