Bolsa Launches New Food and Cocktail Menus Tonight

Oak Cliff local/seasonal pioneer Bolsa brought chef Andrew Bell on board some five months ago to replace Jeff Harris, and Bell, who's cooked at Uchi in Austin and several notable Dallas kitchens including Parigi, Aurora and The Mansion, is finally making the menu his own.

Co-owner Chris Zielke says via press release: "We wanted Andrew to take his time on creating this new 'core' Bolsa menu and took the new spring season as a jumping off point to implement it ... these are some of the best dishes I have ever seen come out of our kitchen."

In addition to the new dinner menu, there's also a fresh cocktail menu courtesy of barmen Kyle Hilla and Cameron Cook.

Long-time Bolsa fans will be pleased to see that the roasted grape and goat cheese-topped Twig & Branch flatbread remains on the menu; it's been one of the restaurant's signature dishes since it opened back in 2008.

Bolsa Spring Dinner Menu

Bolsa Spring Cocktail Menu

[Photo: Bolsa/Facebook]