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dOK Online
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The Seductive Spanish Bolero |
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The Seductive Spanish Bolero By Christopher Carroll Bricktown’s Bolero Tapas Bar & Spanish Grill brings European cuisine and South Beach flair to the city’s premier entertainment district. Located at street level in the Centennial Building, directly west of the Centennial Fountain and just a few steps from the Harkins Bricktown Cinema, Bolero has quickly become a destination for elegantly casual dining, drinks and atmosphere.
 Co-owner and Executive Chef Curtis Bramlett is an Oklahoma native whose culinary training and career have taken him across the continent. A graduate of the prestigious French Culinary Institute, Bramlett worked as a chef and instructor alongside luminaries like Jacques Pepin in New York City for over six years. After moving to Miami, the international capital of Latin American cuisine, Bramlett absorbed influences from Caribbean, South American and Spanish cooking that inform Bolero’s exciting array of tapas and entrées.
Bolero is on the cutting edge of a newfound American interest in tapas. As a catch-all term, it describes a broad array of Spanish appetizers traditionally served alongside drinks at a leisurely pace on warm Iberian evenings. After extensive travel and research at a number of thriving tapas restaurants across North America, Bramlett and co-owner Grant DeFehr brought the concept to Bricktown along with a menu varied and exciting enough to appeal to a wide variety of palates.
An immediately impressive feature of Bolero is the open-air front wall, creating an inviting, refreshing setting that is unique in Oklahoma City. This is accomplished by means of accordion-like “nano” windows that can be slid open or closed to keep the restaurant comfortable in all weather conditions. The restaurant’s proximity to the Centennial Fountain means the bustle of Bricktown can be enjoyed along with the soothing sounds of falling water. On the outdoor patio, a number of brightly colored tables directly overlook one of the most scenic spots in the district, and on cool evenings, they are warmed by a collection of glowing heat lamps.
Once inside the restaurant, guests are seated in a dramatically dark-walled dining area, with bright orange accents and striking paintings by local artists Adam Jones and Mark Holland. The room is tastefully lit by beautiful, undulating white chandeliers, while the sparkling lights of the surrounding buildings add to the restaurant’s distinctive atmosphere.
Across an open breezeway from the dining area is a lively, full-service bar where the restaurant’s full menu can also be enjoyed. Guests at either spot can sample an extensive selection of draft beers and specialty drinks including mojitos, martinis and margaritas that complement the restaurant’s Spanish and Latin American theme. The Patrón Citronge Sangria is a particular favorite, and a variety of unique White Sangrias are also on offer, along with a tasty “Bloody Maria” with Sauza Tequila, and Bolero’s twist on the traditional Brazilian Caipirinha. 
Another highlight of the Bolero experience is its one-of-a-kind wine list that features interesting Argentine, Chilean, and light-bodied Spanish selections. The excellent house wine is a light, fresh Portuguese white that nicely accompanies the exotic tapas and dinner entrées.
Bolero’s bar also features live music on Thursday nights and through the weekend, with an eclectic blend of local Latin, acoustic and country performers like Jeff Wood and Denver Dunham. Its fun, relaxed setting makes for a great destination to begin or end an entertaining Bricktown evening.
While the traditional Spanish tapas experience involves a relaxed sampling of multiple appetizers alongside free-flowing drinks, Bolero can also accommodate more fast-paced diners who may be on their way to a movie or ballgame. Whether ordering several tapas at once as a meal or leisurely strolling through the menu’s variety of selections, diners are sure to enjoy the array of appetizers that are as varied as the cross-continental Latin cultures that inspired them.
An excellent place to start is the Golden Fried Goat Cheese with Honey, enthusiastically described by one loyal returning visitor as “sex on a plate.” This dish is served in the traditional Spanish manner of lightly fried cheeses, and the combination of flavors with rich honey is a perfect introduction to Bolero’s delights.
Another favorite from the tapas menu is the Spicy Chorizo with Queso Blanco, a dish combining the smoky spiciness of chorizo sausage with a delicious white cheese sauce. Bolero’s tasty chorizo is also available skewered in red wine, and spice-loving diners may also enjoy the Empanadas, a pastry stuffed with spicy beef and potatoes.
Several seafood tapas have also drawn raves from diners, including the Sizzling Scallops in Garlic Sauce and the Rock Shrimp served with rich Manchego cheese. The Serrano-wrapped Prawns in Cilantro Oil are also popular, and a seasonal Ceviche is a delightful citrus-marinated seafood mixture served with lightly toasted bread.
Diners at Bolero are likely to plan future visits while still in the midst of enjoying a table full of appetizers, such is the enticing variety of the tapas menu. The menu also tempts adventurous palates with a selection of soups, salads, and full entrées that further display the restaurant’s Spanish and Latin American influences.
Enticing soup selections include the Soupe de Cebolla, a bowl of hot onion soup topped with melted Manchego cheese, and the Soncocho, a hearty chicken, vegetable, and avocado creation. The Ensalada Verde features a tomato and red onion blend with delicious cilantro vinaigrette.
One of Bolero’s signature entrees is the Ropa Vieja, a shredded flank steak whose name literally translates as “old clothes” because of its torn, rag-like appearance. This delicious, traditional Cuban dish is served with roasted peppers and onion and a side of sweet, fried plantains for an authentic taste of Caribbean cuisine.
Another specialty from this part of the globe is Bolero’s excellent Cuban Sandwich, which features pork shoulder and ham with queso, mustard, mayo and pickle on a pressed baguette. Chef Bramlett perfected this South Florida staple during his time as an  executive chef on South Beach, where competition for the perfect Cuban Sandwich is especially fierce.
Bolero’s seafood entrees are also served with authentic Latin flavors, like the excellent Corvina Chilena y Camarones. This medley of fresh Chilean sea bass and shrimp is wrapped in crushed plantains, steamed tamale-style in a banana leaf, and served with a tangy roasted pineapple salsa. The made-to-order Paella Bolero is another specialty drawn from Spanish traditions. This slow-simmered stew of fresh fish, shrimp, mussels, clams, and calamari folded into saffron rice is available in a single portion or in a beautifully presented serving for two.
At the end of an evening of Bolero’s resonant flavors and sensory delights, diners are tempted by a dessert menu that includes Caramel Flan, a Chocolate Mousse Torte, and the truly decadent Dulce du Leche served with fried honey plantains.
Bolero’s lunch menu features a variety of sandwiches along with entrées and the full selection of tempting tapas. A private dining area is available for parties or business gatherings, and Chef Bramlett also shares his acclaimed culinary expertise with a series of friendly, hands-on cooking classes at the restaurant. The restaurant’s Web site at www.BoleroOKC.com shows off its unique menu to a soundtrack of seductive Spanish bolero music.
Bolero Tapas Bar & Spanish Grill is a refreshing, adventurous addition to Oklahoma City’s restaurant scene. Whether Bricktown diners are interested in a quick, exotic meal or the full, luxuriant tapas experience, they will be rewarded by Bolero’s outstanding cuisine and singular style.
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