F!D Luxe’s Christopher Wynn showcased Bolla beautifully this week in his piece describing Chef Bull’s new hot spot inside The Stoneleigh that is taking Dallas by storm. Chef Bull also unveiled a new menu formatting for the illustrious Bolla. Upon hearing this information I felt it my personal duty to dive head first into the menu to do a little investigating.

In addition to piquing my humble attention, the renowned Senior Food Editor of Texas Monthly, Pat Sharpe, also popped in for a surprise lunch visit to see Bolla and Chef Bull in action. No pressure of course. According to Bull “The change was in an effort to create a fully comprehensive Bolla experience as well as draw upon the strengths of wine pairing and coursed menu design–the new format really allows us to present each dish in the perfect light”. 

Streamlining the menu has also enabled Bull to flex his creative muscles even further in terms of adding extra flare to presentation and service. Chef Bull notes, “We have received rave reviews about the new menus. That being said, we will undoubtably see a few more tweaks as we perfect the menu even further–but that is all part of the creative process.” Preview Bolla’s new menus:

Bolla Dinner Menu  

Bolla Lunch Menu

Bolla Breakfast Menu

Bolla Brunch Menu

Bolla Bar Menu

For those lucky enough to catch Chef David Bull’s live interview on WFAA’s Good Morning Texas yesterday (instead of  cursing various Dallas traffic jams dotting the city), you are probably whipping up his fabulous Garden Vegetable Risotto as we speak.

For the rest of us, a link to the Good Morning Texas  clip of Amy Vanderoeff’s interview with Chef Bull may be found below (along with the recipe itself on WFAA’s website).

Looks like the word is out on Bolla already–Avery Johnson was spotted last night in the dining room celebrating his birthday with friends.

 Good Morning Texas Clip–Chef Bull

The Stoneleigh’s new luminescent red THE rests proudly atop the  hotel as a welcome beacon to all of Dallas. Managing Director, John Langston, recently gave a behind the scenes tour of The Stoneleigh Hotel & Spa to News 8 WFAA “Why Guy”, Mike Castellucci. Mike’s tour was replete with secret passageways (tucked away in the illustrious Penthouse) as well as an up close and personal look at the original THE sign now showcased next to the Chef’s Table in Bolla. The segment aired for the first time Wednesday evening on the 5pm news.

http://www.wfaa.com/mcastellucci/

Last week, during Neiman Marcus’ 100th birthday celebration of their downtown store, David Bull was the honorary guest chef. Guests had the chance to try out some of the dishes that will be available at his Bolla Restaurant, which will open on the first floor of the Stoneleigh when the hotel re-opens early 2008.

If you haven’t had a chance to try a Bolla dish just yet, these photos will have to suffice in the meantime. The tasty-looking items above include (in order from top left) the Beet Salad, Beef Short Rib Cannelloni with Bolognese & Ricotta, Roasted Langoustine with Brown Butter, Mushroom Polenta & Rocket Leaves, and Tonno Crudo with Hearts of Palm, Persimmon, & Black Olive Oil.

Of all the upgrades in progress at the Stoneleigh, one of the most highly anticipated features is the brand-new hotel restaurant, Bolla. The new establishment will be led by Chef David Bull, who was nominated for the “Best Chef in the Southwest” in 2007 and is famous for his recent restoration of the Driskill Hotel restaurant (which soon after was ranked the number one Austin restaurant three years in a row by the Austin-American Statesman).

The new restaurant will offer modern Italian cuisine in the art-deco atmosphere of the Stoneleigh. Having grown up working in his grandparent’s Italian diner in Upstate New York, Bolla Restaurant is a chance for Bull to get back to his roots and introduce his own take on Italian dining in uptown Dallas. Options will be aplenty at Bolla, from stopping by for a quick bowl of pasta or sharing entrees and sides with the whole table to the “ultimate dining experience” 8-course meal. Also, Bolla will provide catering to every event or conference held in the new Stoneleigh Penthouse.

Here are three Bolla dishes that offer a preview, in Bull’s own words:

• Bolla Bellini - a traditional Italian specialty cocktail made with fresh peach purée and premium Italian Sparkling Wine
• Crudo - Italy’s version of sashimi complemented with fresh produce and unique presentations, Bolla will offer several different versions of Crudo
• Garlic Chive Gnocchi - homemade small potato dumplings with chives and roasted garlic purée sauteed with brown butter, paired with poached baby octopus and asparagus purée

The photo above is a shot of Chef Bull in action on the television show Iron Chef America. Here’s an article written by an Austinite about the show that aired in October 2006. Catch the episode again when it runs live on August 19th at 9PM.