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Bolla - Closed

2927 Maple Ave.
Dallas, TX 75201-1444


  • Tue-Sat 7am-10:30am, Tue-Sat 11am-2:30pm, Tue-Sat 6pm-10pm
  • $$$; $$$$
  • Banquet Facilities, Business Dining, Family Style, Patio/Sidewalk Dining, Private Party, Prix Fixe, Takeout
  • Breakfast, Brunch, Dinner, Lunch
  • Full bar
  • Free Parking, Valet Parking
  • Reservations Accepted, Reservations Accepted, Online Reservations Available
Bolla is chef David Bull's (late of the Driskill Hotel in Austin, Iron Chef gladiator, Mansion alum) interpretation of "modern" Italian. The cuisine is careful and exacting, though its strokes of originality sometimes come across more as mesmerizing charms than as means to flavorful ends. Risotto stumbles and pork diavolo confounds while duck leg confit ravioli, beef tartare and roasted beet salad revel in an off-kilter exquisiteness. Bull's culinary installations seem like demolitions administered by Rembrandt.

Related Stories (3)

  • How to Make Flash Cured Yellowtail Albacore
    Friday, April 23, 2010 at 5:25 p.m. by Nick Rallo

    Sarah Johnson presented the recipe as demonstrated by Chef Marcos Rodriguez of Bolla in appetite for instruction this week, but now we have a full, Emeril-size photo version for you to copy (or drool on) over in our slideshow. Enjoy...

  • It's All Bull at Bolla
    Thursday, April 8, 2010 at 4:19 p.m. by Nicole M. Holland

    If you've ever been intrigued by the quirky styling of Art Deco design or the mish-mashed patterns of reclaimed design, this place ought to tickle your fancy. Bold, bright and stylish, Bolla in the Stoneleigh Hotel and Spa is a glea...

  • Bull Ring
    Thursday, July 3, 2008 at 4 a.m. by Mark Stuertz

    Bolla is Italian for bull. Bolla is headed by Bull—chef David Bull, fresh from the Driskill Hotel in Austin, youngest sous chef ever to whip and sauté at The Mansion, James Beard Award nominee, CIA grad, Food & Wine mag...


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