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.
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.
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.
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