Goat cheese gnocchi with baby artichokes and heirloom red spinach: Photos by Elliott Muñoz

Goat cheese gnocchi with baby artichokes and heirloom red spinach: Photos by Elliott Muñoz

Kale and chard are so last winter. It’s springtime now, and there is a lot to be excited about. “As we get more into spring, the Texas farms will really come into their fruit,” says Andrew Bell, executive chef of Bolsa. Bell’s new menu incorporates spring ingredients including heirloom red spinach, fiddlehead ferns and baby artichokes. Bell incorporates as much local produce as possible as well as “a tremendous amount of organic product.” Goat cheese gnocchi are served in a light, tangy tomato broth with grilled baby artichokes and heirloom grape tomatoes. It’s a vegetarian dish that is decadent and satisfying without being too heavy. The Atlantic char rillette is a terrine with crème fraiche and smoked fish, served with rye toast points and shallot marmalade. It’s a great bar snack, and speaking of which, Bolsa also has a whole new menu of cocktails, including the Kings Highway, made with bourbon, apricot, mint, orange, honey, tea and bitters.

614 W. Davis


Price range:

Monday-Thursday, 4:30-10 p.m.
Friday, 4:30-11 p.m.
Saturday, 10 a.m.-11 p.m.
Sunday, 10 a.m.-10 p.m.

Bolsa happy hour is from 4:30-7 p.m. Monday-Friday,
when all the fancy cocktails are only $5, and draft beers are $4.

Three more places to taste spring

1 Nova
Spinach and fresh tomato pizzas are good for sharing with a spring fling.
1417 W. Davis

2 Hattie’s
The Hattie’s house salad is only $9 and comes with golden raisins and toasted pine nuts.
418 N. Bishop

3 Smoke
It’s not all meat and potatoes, although Smoke certainly does those right. Try the arugula with pecan pesto, pickled beet carpaccio or seared sea scallops for something light and fresh.
901 Fort Worth Ave.