Chef Andrew Bell, who joined revered Oak Cliff restaurant Bolsa in November 2013, has championed the season in a big way on his new spring menu.
Bell, who has worked in kitchens from Dallas to Austin — including Wink, Uchi, Parigi, Citizen, Mercury and Nosh Euro Bistro — is embracing Bolsa's seasonal philosophy with dishes such as this baby beet confit salad with watercress, compressed melon and whipped goat cheese.
Bell's version of tartare uses venison, with yellow tomato gelee and a quail egg yolk. It is accompanied by yucca chips.
Bell's menu includes an impressive vegetarian entree starring artichoke: baby artichoke and goat cheese gnocchi with heirloom tomato, spinach and a tomato-mint sauce.
The Sea-2-Table entree features seafood such as skate or tilefish, paired with sunchokes, fiddlehead ferns and rhubarb. The catch changes daily.
There must be beef. The bone-in tenderloin comes with smoked fingerling potatoes, roasted mushrooms and grilled spring onion, with Bell's favorite fiddlehead ferns serving as a colorful garnish.