The Oak Cliff restaurant caught everyone's attention by offering a menu that changed daily based upon whatever a slate of farmers brought in. They also earned some notice because of their refusal to buy such conveniences as a deep fryer. But we really didn't care about any of that once we tried Bolsa's flatbreads—essentially cracker-crust pizzas, only far more expressive. We're talking about smoky bread covered in spicy Jimmy's sausage or basil that explodes on the palate, local and very fresh cheeses, tomatoes that taste as if they were picked that very day. They're just really damn good.