Like waking a hibernating bear, waking a dormant stomach causes violent growls that can only be silenced by sandwiches and 20 minutes of gentle patting. Ward off vicious appetites with today’s Groupon to Bolero Tapas Bar & Spanish Grill. Choose between the following options:
- For $10, you get $20 worth of Spanish cuisine and drinks at lunch.
- For $150, you get $300 worth of catered Spanish cuisine.
Bolero’s executive chef, Curtis Bramlett, calms charging diners with a lunch menu of ambrosial Spanish-style sandwiches and a catering menu of titillating dishes. For lunch, the hearty sopa de cebolla’s traditional blend of onion soup and manchego cheese gratin ($5) complements the light flavors of the ensalada bolero, which fills bowls or hollowed-out tree trunks with white beans, blue cheese, and cilantro vinaigrette ($5). Each of Bolero’s sandwiches can pair up with patatas bravas or a salad for an additional $2, including Bolero’s pollo mojo, which packs a sesame-seed bun with a chicken breast covered in melted monterey jack cheese and salsa verde ($10), or the Bolero burger’s half-pound patty that simmers beneath monterey jack cheese, bacon, and guacamole ($10). Bolero swaggers with a contemporary, lounge-styled setting, and an outdoor patio promises scenic views of the city’s canal and a classy spot for letting fiancés know that their flies are undone.
Alternately, Bolero’s catering piles plates with three-course dinners ($30/person), each beginning with a tossed garden salad with various dressings. Main entrees range from seafood or chicken paellas to pan-seared sirloin in a cognac sauce, accompanied by sides of baby asparagus with prosciutto or garlic whipped potatoes. To finish the meal, diners ring an included gong to signify dessert before choosing between a tasty portion of caramel flan or an assorted dessert tray.
Bolero Tapas Bar & Spanish Grill
At the vivacious Bolero Tapas Bar & Spanish Grill, the clatter of passing plates competes with the chatter of diners as they enjoy their multicourse meals. Executive Chef Curtis Bramlett and second-in-command Justin Ward constantly enhance the menu with weekly specials, adding to the diversity of flavors already found among the tapas. The small servings are meant to be divided and discussed, much like the drawings that Rembrandt produced on flimsy paper. The golden-fried goat cheese drizzled with tupelo honey earned laurels from the Oklahoma Gazette, which also called the caramel flan “heavenly.”
Dark plank flooring supports the warm browns of the restaurant, where floor-to-ceiling windows allow natural light and fresh air to imbue the indoor space. At rows of outdoor tables, patrons can sit beneath the starlight to arrange their tapas plates in shapes that mimic constellations.