Bolo celebrates its one-year milestone with MESA BOLO, a chef-collaborative dinner on June 4. This series of chef-driven collaborative dinners will feature renowned chefs, producers, and winemakers on the first Tuesday of every month. The inaugural event boasts the legendary Chef Douglas Rodriguez, the godfather of Nuevo Latino cuisine, joining Chef Yun Fuentes for a night of culinary excellence.
Chef Douglas Rodriguez will collaborate with Chef Fuentes, his former Executive Chef at Alma de Cuba, to commemorate Bolo’s first anniversary. Since opening in spring 2023, Chef Fuentes has been nominated as a semifinalist for the James Beard Foundation’s Best Emerging Chef.
This one-night-only event will showcase a creative and vibrant menu of Latin American fare, featuring fan favorites from Rodriguez’s repertoire, such as Oysters Rodriguez, Royal Palm Dates, and Smoked Marlin Tacos.
The collaborative multi-course dinner, presented in Bolo’s sweeping second-floor dining room, will include dishes like Black Bean Hummus, pan de casabe, and various Ceviches. Guests will also enjoy a medley of indigenous corns from across Latin America, featuring humita and huitlacoche and innovative riffs on classics such as Arroz con Jeyes, reinvented with soft-shell crabs and other locally sourced ingredients. And rest assured, Bolo’s Rum Bar will remain open, offering a full cocktail selection and a limited bar menu.
Happy first anniversary Bolo!
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