Yesterday I was reminded via twitter that all summer long Samar will be hosting their weekly event, Samar Under the Stars.
Every Wednesday, the late-night happy hour celebrates warm summer nights by featuring $5 house wine, $4 sangria, $3 domestic beer, half-priced hookah, and complimentary mezze along with live music.
I immediately notified my girlfriends and invited them along for an evening of wine and gossip. In fact, the Arabic word “Samar,” translates to mean “late night conversation,” so what better place?
Upon arrival, we were immediately greeted with a warm welcome and sat down on the out door terrace (after all it is under the stars). Couches, cushions, candlelit lanterns, and a spectacular view of the Dallas Arts District provided for relaxing and sultry setting. Add a little middle eastern music with some Guava hookah and you’re instantly transported to faraway lands.
Our server Austen was extremely attentive, gracious and helpful suggesting wonderful dishes from the Spanish, Indian, and Eastern Mediterranean menus.
Together we started our culinary journey thru the Mediterranean by sharing various ‘mezze’ (small plates).
The Manti maà Lehmè, a Turkish Pasta Stuffed with Spiced Beef in a Yogurt-Garlic Sauce with Sizzling Paprika Butter, and the Hellim Bil Sahrat Laãteen, Haloumi Stuffed Squash Blossoms with Cherry, Green Olives and Walnut Salad were incredibly palatable.
We then made our way over to India for the Mumbai ka Badi Jhinga, Tiger Prawns with Crispy Okra and Spiced Pear Chutney sauce that were absolutely to die for.
And no meal would be complete with out dessert! The Chocolate Samosa with Candied Rose Petal Sauce and the Pistachio, Rose and Gum Mastic Ice Cream Cone were rich and compelling. Add a visit by Chef Stephen Pyles himself (swoon), and you’ve reached nirvana.
ice cream photo credit: Leila of nnmluxe.com
by Christina Nicole| marketing director
christina@modtownrealty.com
“Samar Under the Stars” Every Wednesday at
Samar by Stephen Pyles
2100 Ross Ave.
Dallas, TX 7520
8pm -11 pm
Bolsa is located on Davis Street just west of the Bishop Arts District in a historic building known as Settles Garage. The original owner built the core building block by cinder block himself and established a reputation for great service. Bolsa has paid tribute to the Settles Garage by restoring many original elements from the original garage doors on Davis to the original cement floor salvaged for paving stones on the patio.
The Bolsa bar and kitchen rest solidly on cinder block that Settles would have used. The location in Oak Cliff was chosen based on the sense of community that exists in this eclectic, bohemian neighborhood – a perfect match to the Bolsa experience. Bolsa, like the streets of Oak Cliff, is just minutes from Dallas but a world away from the city.
The Chef
Graham Dodds is Bolsa Restaurant’s award winning head chef, who brings to your table a lifetime of unique, wide ranging culinary study and hands-on experience, combined with close relationships with local Texas farmers and suppliers, to create the surprising, richly memorable experience that is dining at Bolsa.
Graham’s career in the culinary arts started with formal training at the Western Culinary Institute in Portland, Oregon and the Cordon Bleu Institute in London, England. From there, Graham continued his development as a chef by travel and work internationally, including England (London’s Hempel Hotel & Oxo Tower), Switzerland (Ristorante S. Michele, Arosio) and Thailand. Graham gained further experience and range nationally in Oregon (Higgins Restaurant, Portland), Alaska (Summit Restaurant, Juneau), Colorado (Renaissance Restaurant, Aspen), Vermont (Inn at Shelburne Farm, Bass Restaurant), Massachusetts (Harborview Hotel in Martha’s Vineyard, Edgartown), as well as locally in Austin (Wink Restaurant) and Dallas (Star Canyon, The Grape, The Green Room, Dragonfly at Hotel Zaza).
Adding dimension to Graham’s culinary talent is his continuing work with beekeeping. As a child, Graham spent several summers in England with his Grandparents, where he learned beekeeping from his Grandfather, an enthusiastic beekeeper himself. Graham’s work with the bees continues to the present day. He maintains several hives which he keeps in Dallas and Waxahachie, and this work is fulfilling for him both personally and professionally. Graham’s integration into his cuisine of both his own and locally produced honeys and associated products has become one of Graham’s trademarks.
