Bolla Restaurant is no longer in business.
- Sunday: Closed
- Monday: Closed
- Tuesday: 7 am-2:30 pm, 6 pm-10 pm
- Wednesday: 7 am-2:30 pm, 6 pm-10 pm
- Thursday: 7 am-2:30 pm, 6 pm-10 pm
- Friday: 7 am-2:30 pm, 6 pm-10 pm
- Saturday: 7 am-2:30 pm, 6 pm-10 pm
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Full Bar
- Not Accepted
- Make a Reservation
- American Express
- Diner’s Club
- Traveler’s Check
Bolla has morphed into a pleasing hotel restaurant with moments of culinary greatness. Chef Cesar Gallegos’ New American classics include seared scallops accompanied by smoked cheddar grits and red-eye gravy, sous vide tenderloin with orzo and lobster mac and cheese. Located inside the historic Stoneleigh Hotel.
From the Owner (Sponsored)
Reflecting its fashionable Uptown setting, The Stoneleigh Hotel & Spa features Bolla Restaurant, celebrated among the finest Dallas fine dining restaurants by hotel guests, locals, and critics alike. Stylish and modern, our alluring Uptown Dallas restaurant and bar are the ideal destinations for business lunches or romantic dinners.
Bolla provides an innovative and artistic menu of New American cuisine that has an Italian flair crafted by Chef David Bull, a 2007 James Beard nominee for “Best Chef in the Southwest” and an Iron Chef challenger.
Breakfast includes such savory choices as the Uptown Omelete with smoked salmon, crème fraiche, and chives; Texas Benedict with braised short ribs, chipotle hollandaise, and biscuits; and Gingersnap Blueberry Pancakes with vanilla maple syrup.
Plan to visit Bolla for lunch and dine on such favorites as Roasted Beet Salad with warm camembert and crème fraiche; the Seven Grain Club with pommes frites; the Lemon Pepper Salmon Salad with goat cheese; or the Penne Pasta Primavera with market vegetables.
Bolla Restaurant becomes a place of dimly lit elegance and sophistication for dinner, perfect for romantic dinners or special celebrations. Diners can delight in such first-course options as Beef Tartare and Fried Oysters and Heirloom Tomato Salad. Braised Beef Short Ribs and Potato Gnocchi are among the second course choices. The third course menu includes selections from Pan Seared Branzino to Baked Halibut to Charred Beef Tenderloin. Bolla also offers a Four for Forty menu, with four courses priced at $40.
For casual cocktails and creative light fare, Bolla Bar is the delightful Art Deco centerpiece of The Stoneleigh Hotel’s lobby. Reverberating with light, color, and texture, this chic spot features an extensive menu of signature cocktails and premium wines.
Relax on one of our sprawling patios with happy hour five days a week. Enjoy $5 house wines, $5 well drinks, $3 domestic beers, and half-priced bruschettas from 5-7 pm Monday through Friday.
A slightly aging jewel among Dallas hospitality, the Stoneleigh Hotel was ready for its close-up when it received a $50 million makeover four years ago. With the art deco decor amped up, the hotel—as well as its restaurant, Bolla—made an immediate splash, part of that owed to then executive chef David Bull and his nouvelle Italian cuisine. But two years in, the culinary wunderkind left Dallas to return to Austin. In stepped Cesar Gallegos—formerly of Austin’s Driskill Hotel—and out went the gnocchi. Now that chef Gallegos has had time to settle in, Bolla has morphed into what it should have been all along: a pleasing hotel restaurant with moments of culinary greatness. Sure, every hotel wants its restaurant to be the talk of the town with five-star dining. But Bolla is comfy. It’s familiar. Gallegos’ New American classics won’t make any year-end “best” lists. But they will make diners happy. Start with the traditional Bibb wedge salad. Gallegos adds a fried egg to the shaved onion and Gorgonzola. Piercing the yolk and mixing all the components together makes for a revelatory moment. Perfectly seared sea scallops were accompanied by smoked cheddar grits and red-eye gravy. It sounded aggressive, but somehow it all worked. Other highlights included sous vide tenderloin with orzo and lobster mac and cheese, and a dish of artichoke ravioli in tomato confit and manchego cream. Sure, the seared salmon seemed pedestrian, and the desserts—a yawn-inducing menu of bread pudding, crème brûlée, and the like—will please the masses if not inspire the palate. But such small quibbles feel like picking on a Dallas grande dame for her old-school tastes. For more information about Bolla Restaurant, visit our restaurant guide.