Reviews of Graham Dodds’ new menu at Central 214 (January, 2012):

Grub Street New York – Poudine Chomeur by Graham Dodds is one of the 101 America’s Most Crazy-Awesome new desserts.

D SideDish -” Lucky out-of-town guests who think Dallas is just chain restaurants and steakhouses will savor the food created by one of the chefs at the forefront of the farm-to-table movement in the area.”

Eater Dallas – “Crispy pig ears, anyone?”

Dallas News – “Where do you ever see lamb breast? Pretty cool.”

D Magazine – “Dodds’ new desserts are also inspired by local ingredients as well as the chef’s Scottish family heritage.”

Cravedfw – “Working with a variety of partnerships that Dodds has established over the past two decades, the new Central 214 menus will highlight ingredients from local and regional farms.”

“Chef Graham Dodds is a maestro of seemingly simple yet deliciously complex dishes like bruschettas, flatbreads, and stews.”  Video at You + Dallas;

Review of Bolsa in D Magazine: “Bolsa might be Dallas’ hippest spot, but chef Graham Dodds’ fine fare deserves the spot light”.   Review by Todd Johnson, published Dec. 19, 2008

Review of Graham Dodds in D Magazine: “The chef’s gig at Oak Cliff eatery Bolsa has him perfecting a dish he never thought he’d do: pizza. The flatbread variety is one of many upscale casual dishes available to eat in or take out at the 13-table space that once housed a gas station.” Review by Stacy Yervasi, published October 6, 2008.

Posted on September 8, 2008, D Home, by Stacy Yervasi: “Chef Graham Dodds prepared some of the best gnocchi I’ve had . . . ”

Newbie in Oak Cliff. blog in D Home, Posted July 2, 2008, by Kristin Hart.

D Magazine Restaurant of the Year – Bolsa: “Oak Cliff’s Bolsa was not the first restaurant in Dallas to hit the locavore highway, but it is the finest example of the new spirit of dining here. “  November 18, 2009, by Nancy Nichols.

Dallas Observer, by David Faries, 2009: “Then along came Graham Dodds at Bolsa, an Oak Cliff destination dedicated to fresh, local and seasonal ingredients-and last year’s hottest new establishment.”

100 Favorite Dishes: Bruschetta at Bolsa, Dallas Observer September 24, 2010, by Steven Doyle

Bolsa – Dallas Observer – “But the kitchen is pretty damn good too—even without a deep fryer or walk-in freezer as back-up.”

Dallas Observer, review by David Faries, Dec. 18, 2008: “Chef Graham Dodds relies in large part on seasonal ingredients, carted in daily.”

LESLIE BRENNER / The Dallas Morning News, 18 December 2009: “Flatbreads are appearing on menus all over town now, and I’m guessing Bolsa chef Graham Dodds’ light touch with them has more than a little to do with it. This one’s crisp and delicate, dressed with wild arugula, goat cheese and roasted red grapes – a combination weird and wonderful.”

Dallas Observer Best Of Award: Best Place to take a date – 2010: “We could have given Bolsa tons of awards. Best flatbread. Best mussels. Best bartender. Best bartender with muscles. You get the picture. But it’s really all those other bests that make it simply the best place to take a date because when you’re on a date, you want the best of everything …”

“… Bolsa’s flatbreads—essentially cracker-crust pizzas, only far more expressive” – Dallas Observer Best of Award: Best Pizza by another name – 2009

Dallas Observer, Jesse Hughey, Nov. 4, 2008: “If you’ve been to Bolsa in Oak Cliff, then you understand the intense flavor of locally grown vegetables and herbs. Chef Graham Dodds and his team don’t have a walk in freezer to work with, so they must change up about half of the restaurant’s menu every day as nearby farmers deliver the goods.”

“If you enjoy game — and we’re not talking about football — then this recipe is for you” – NBC DFW, Feb., 2010 – Bolsa’s Texas Bobwhite Quail 

LXTV – First Look (video): “The moniker for this Dallas market/restaurant/wine bar translates to “bag” (from Spanish) and that’s the philosophy here — everything can fit into a bag.”

NBC DFW – December, 2010 – Ann Potasznik (video) : “By the age of five, Chef Graham Dodds had already donned a chef’s hat and cooked his first souffle. The holidays were always a special time for Bolsa’s executive chef.”

Bolsa’s Tomato Caprese – myFoxDFW – March, 2010 (video)

Chicken Artichoke Delicioso – myFoxDFW – September, 2010 (video)

January, 2009 – WFAA (video) – Lemon Honey Cake

Cooking Bay Scollops with Chef Graham Dodds – December, 2010 – WFAA (video)

The RC Project: Oak Cliff Bolsa – The 33 – KDAF TV, September, 2010 (video).

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