Here's Our Story....
"The energy and exotic flavors of Barcelona, but with a dedicated tilt toward New York," is how The New York Times describes BOLO (23 East 22 Street), a restaurant serving contemporary Spanish cuisine in a whimsical and vivacious setting, fusing colors, cultures, flavors and above all, fun.
Long time friends, the dynamic duo from Mesa Grill, Bobby Flay and Laurence Kretchmer are extremely enthusiastic about their partnership in BOLO, which opened in the fall of 1993. Says Kretchmer, "We played around with a lot of ideas and realized that there was a lack of a contemporary Spanish restaurant in New York. We wanted to do something that no one else was doing, the goal being to do for Spanish cuisine what Mesa Grill did for Southwestern. The resulting product is something truly unique."
With an understanding that New Yorkers really didn't want to eat authentic Spanish food, Flay went to Spain to discover the true flavors and accents of Spanish cuisine. "Authentic Spanish food, with its heavy use of pork and animal fats, does not reflect the health conscious way New Yorkers want to eat," explains Flay. "By using American ingredients, I have modified my dishes to suit the way people eat today without losing the distinct flavors of Spain. Also it is extremely important for me to keep the food whimsical, with a lot of humor and guts; that's what BOLO'S all about."
BOLO's menu features creative twists on traditional rice dishes such as Curried Shellfish an Chicken Paella, Saffron and Tomato Rice with Roasted Monkfish and Salsa Verde and a Black Squid Ink Risotto with Grilled Prawn, and Green Onion Vinaigrette. And to capture the full flavor of his seasonal ingredients, Flay prepared many dishes in a deck oven, built in the middle of the restaurant, serving "oven to table" whole roasted fish, meats, and appetizers. From the grill and oven are dishes like Grilled Black Angus Steak Rubbed with Fresh Garlic and Hot Peppers, Oven Roasted Lamb Shank with Toasted Orzo and House Dried Tomatoes and a Grilled Grouper with Preserved Lemon Sauce, Crispy Capers and Garlic Mashed Potatoes.
Desserts are prepared by Julie O'Brien, who describes her desserts as "Classic Spanish with an American attitude." O'Brien is exploring Spain and the surrounding Mediterranean; Caramelized Pear Tatin with Goat's Milk Ice Cream and Port Sauce, Warm Anise Rice Pudding with Honey Roasted Baby Bananas an Warm Pistachio Chocolate Cake with Pistachio Ice Cream and Blood Orange Sauce are just a few examples of how Julie O'Brien is putting the finishing touch on the customers at BOLO.
BOLO offers one of the most interesting and extensive selections of Spanish Wines in New York, including reds, whites, roses and sparkling wines, along with a number of fine, interesting American selections. Bar offerings also include an extensive array of Sherries for drinking before or after dinner, and Spanish Grand Reserve Brandies and the restaurant has become known for its signature red and seasonal white sangrias.
Architect James Biber, who also designed Mesa Grill, has created a space that works in conjunction with the attitude and flavors of Flay's contemporary Spanish cuisine, while remaining distinctly New York. Braquian-linke colors and images make up the restaurant's free form wall mural with references to outdoor billboards, evoking the energy of New York's vibrant street life. Colored and broken tiles frame the brick including the fabrics, dishes and custom designed light fixtures. Wooden venetian blinds complement the gorgeous mahogany bar and natural oak hardwood floors.
