When it comes to dining out during the United Fresh 2012 in Dallas, attendees will have plenty of choices of restaurants committed to providing diners a fresh approach to food.
In the Oak Cliff area, about 10 minutes from the convention center, Bolsa offers guests a varied menu that changes frequently to include local and seasonal ingredients.
The restaurant’s commitment to using fresh produce is proven by the lack of a freezer on site for the restaurant, according to publicist Lindsey Miller.
“It was really built on this,” Miller said. “The vision was to provide high-quality, local, seasonal ingredients that come from local and regional growers.”
The menu’s fresh bruschetta and flatbreads are among the most popular, as well as the signature cocktails made with fresh ingredients, including seasonal berries, citrus, habanero-infused passion fruit and beet puree.
The bruschetta tasting includes a white bean puree with tomato jam, basil and feta, as well as prosciutto with a medjool date compote.
The twig and branch flatbread features wild arugula, goat cheese and oven-roasted grapes.
Executive chef Jeff Harris, who joined Bolsa in September, said fresh ingredients are a passion of his.
“It’s inspiring to look at beautiful vegetables and think about what you can do with them,” Harris says.
The menu is beginning to make the transition to spring, moving from root vegetables such as baby turnips to tomatoes, peas, peaches and other local items.
“Looking at what’s in season and creating dishes with what’s fresh is my whole mindset. When ingredients are at their peak, they taste the best,” Harris said.
He has developed relationships with local growers, strengthening the restaurant’s commitment to a “farm-to-table” experience.
“It feels good to support these farmers. I want to showcase the vegetables and showcase the hard work farmers put into them,” Harris said.
Patrons seem to enjoy this effort, and don’t mind waiting for a chance to taste Harris’ creations.
“I think people are behind this more than they ever have been,” he said. “You just feel good after you eat a plate of something like this,” Harris said.
Bolsa Mercado, a market offering fresh, local products, opened in late 2011 two doors down from the restaurant.
For more information, visit www.bolsadallas.com.
Oak, located in the design district, offers items such as potato dumplings with butternut squash, field spinach and Parmesan broth, and sweet Maine shrimp made with ruby red grapefruit, avocado and wild arugula.
Restaurant Ava, with chefs Nathan Tate and Randall Copeland, offers a simple approach to fine dining with an emphasis on fresh, local ingredients, according to the company website.
Nosh Euro Bistro is a stylish eatery and bar that uses fresh ingredients to prepare European and Mediterranean dishes.