Bolla at the Stoneleigh Hotel has been replaced with T/X, a chic Texas-inspired restaurant and bar. The menu is upscale on-the-range, sort of like wearing Wranglers and a white button down with pearl snaps, with a pair of ostrich skin boots. All with lots of starch.
Some headliners include lobster pancakes in a jalapeño curry sauce, free-range roasted chicken with spicy cactus, and Rahr-braised short ribs with cheese grits.
T/X hired Chef Marcelo Vasquez to run the kitchen. He's previously worked in Hollywood, Chicago and most recently as the executive sous chef at Whiskey & Rye and Cast Iron Restaurant at the Omni in Fort Worth.
There are several seating options at T/X including two patios along McKinney, a swank bar, and then two formal different dining areas. Alas, there's one more outdoor seating area in the interior courtyard of the hotel.
Several years ago the Stoneleigh was treated to a $36 million update that married the historic elements with a more contemporary style, which is carried through the restaurant.
The lunch menu has lighter fare like soups, salads and sandwiches. Dinner gets heavier with dishes like grilled corvina (a South American fish), duck two ways, beef tenderloin served with pico de gallo cheese grits and a cabernet demi glaze. The full menu is online.
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