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Home / Posts Tagged "carlos centurion"

9:57 am
Restaurant Features
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Bulla - Miami, Florida

Last month, DiningOut was invited to a special media dinner at Bulla {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107}, a unique Spanish-style gastrobar that is consistently cited as one of the best in Miami. Not only were we able to try some amazing dishes, but we learned more about the restaurant’s parent company, Centurion Restaurant Group, and its plans for expansion. There are several projects in the works, including a new Peruvian concept called Pisco y Nazca, slated to open at Town & Country in Kendall this August, along with second locations of both Bulla and Pisco y Nazca at the brand-new Shops at Downtown Doral in 2016.

We had a chance to sit down with Bulla’s Executive Chef Diego Solano, who joined Bulla in June 2014, to talk about the restaurant’s concept, menu, what’s in store for the future, and more.

DiegoSolano2

What drew you to Bulla?
Much like those famous gastrobars in Spain, the bar at Bulla is the center of attention; but the emphasis on quality gastronomic creations is what drew me the most! Bulla (pronounced boo-ya), is slang for “chatter” or what people are talking about. It is devoted to delighting you by serving your favorite Spanish and Catalan dishes.

You went to Spain with Carlos Centurion and Juan Carlos Marchan [the top executives of Centurion Restaurant Group] when you were first hired. How did this change your culinary philosophy or techniques?
It definitely enriched my culinary experience. Spain is known for its inventive dishes that combine various ingredients. I was able to taste a variety of Spanish cuisine staples, from paella to tapas. I was exposed to the best chefs and had the opportunity to observe their cooking techniques, which has helped me create our menu.

How does your Costa Rican background influence your menu and style of cooking?
Tico cuisine incorporates several staples of Latin American cuisine, but differentiates itself by being much healthier with the inclusion of an array of fresh fruits and vegetables. This makes me strive to search for seasonal and quality products to ensure I deliver all of our menu items with excellent flavor and freshness.

Zarzuela de Mariscos Bulla

Tell us about the weekly market menu. How do you come up with the dishes every week?
We want to take our guests on a gastronomic journey that fuses new flavors beyond our daily menu. Our weekly menu focuses on of-the-moment ingredients that revive and rethink classic Spanish dishes for the Miami palate. Every Tuesday, we carefully curate a menu, creating and tasting recipes, and reviewing the balance of the plate, presentation, and flavor. The menu is designed to be creative with the use of fresh elements and food trends, ultimately lending to an outstanding culinary experience.

Diners can expect items such as Zarzuela de Mariscos, a seafood stew with clams, shrimp, mussels, monkfish, calamari sofrito, pine nut, picada, and white wine (pictured above); Solomillo con Polenta with filet mignon, polenta fries, portobello mushrooms, and Port reduction; and Panna Cotta de Miel y Yogurt, a honey and Greek yogurt panna cotta made of citrus sponge cake, lychee foam, and organic honey. Additionally, the house mixologist revs up for a new cocktail each week.

What might surprise new visitors about the menu at Bulla?
We are not your standard restaurant; we are proud to describe ourselves as a gastrobar that features a large variety of tapas and a full bar, allowing us to bring the flavors of Spain to the Coral Gables community. We are proud to be listed in top 10 as one of the most vibrant bars in all of Miami.

Huevos Bulla

What would you recommend to first-timers?
Huevos Bulla (pictured above) is definitely a must for first-time guests. This dish is prepared with homemade potato chips, Serrano ham, potato foam, and truffle oil.

What can you tell us about Centurion Restaurant Group’s new concept, Pisco y Nazca?
Pisco y Nazca Ceviche Gastrobar is a chef-driven concept that will serve authentic Peruvian dishes in a fun and casual setting designed by Celano Design Studio (responsible for Bulla and STK in Las Vegas and Miami). The menu will feature a variety of dishes paired with an innovative beverage program with 100 types of artisanal crafted beers and handcrafted liquor cocktails–the first of its kind in Miami. With Miguel Gomez, one of the best Peruvian chefs in the U.S., at the helm, paired with the expertise of the Bulla Group, we have no doubt this will be a hit.

-Sherri Balefsky | Online Editor

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3:48 pm
Restaurant Features
0

Bulla

Wouldn’t life be a lot better if every meal began with a glass of fresh sangría and a plate of cured meats and cheeses? This is practically policy at Bulla, a gastrobar that opened last year in Coral Gables.

Slang for “chatter” in Spanish, Bulla (pronounced BOO-ya) creates a stir in the scene with its authentic gastrobar concept. The ambience is buzz-worthy, too—black paneled windows and a simple palette add sleekness. Equestrian-themed paintings and cobalt blue tile bring artistic funk. And earthy hardwood floors and caramel accents transport guests to a rustic eatery in Spain.

“In Spain, there is no such thing as a gastropub. They are called gastrobars,” explains Owner Carlos Centurion, formerly of Por Fin restaurant. “Gastrobars are informal places where food is the draw. There’s a certain playfulness to gastrobars—people come together to enjoy great tapas and cocktails.”

At Bulla, you can descend into the comfort of a cushioned chair on the outdoor deck for a cerveza and tapas. At a table for two, luxuriate over charcuterie and a bottle of Spanish wine. Or book the stunning private dining area and arrange a large selection of bites and sips.

Wherever guests settle, they can expect an authentic Spanish gastrobar experience. “We take pride in delivering a fun experience to our customers,” Centurion says. “The ambience at Bulla is casual, friendly, and above all, fun. No matter what day of the week or time of day, you’ll see people having a good time.”

Begin with the diverse and enticing selection of meats and cheeses. While the kitchen assembles the charcuterie, the bar concocts one of three signature sangría options—Classic, Blanca, or De Cerveza—to fill a glass or pitcher. No matter your pick, prepare for the tart sparkle of the fruit-laced cava to ignite the mild spice of chorizo and the nutty tang of Manchego.

After a proper start of meats and cheeses, advance to Executive Chef Luis Quant’s list of small plates. Mandatory order: the Patatas Bravas. This classic Spanish tapa of crispy potato cubes in a spicy brava sauce with aïoli for dipping is a must-try appetizer, the ultimate bar snack, and esteemed escort for Bulla’s lunch sandwiches.

Centurion’s pick for the ultimate gastrobar pairing? “You have to try our Huevos Bulla with a Proper Gin and Tonic. Another favorite is one of our Embutidos (cured meats) like Jamon de Bellota or Chorizo Cantimpalo with a selection of excellent cheeses paired with a good bottle of red wine from our carefully-curated wine list.”

No doubt, this gastrobar is bound to induce flattering chatter as quickly as you can say Bulla!, becoming the talk of the town and a Spanish standby in Miami—and beyond.

Learn more at bullamiami.com.

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