Joel Harrington began his career at age 15, working as a fry cook in a family-owned restaurant in Vermont, and he has been cooking ever since. He landed a job working at Five Spice Café, an eclectic Asian restaurant in Burlington where he developed his love for the sweet and spicy flavors found in Asian cuisine and for the pure maple syrup indigenous to that state. After six years of on-the-job training, he decided to further his education by attending the Culinary Institute of America in New York. While there, he was awarded the Craig Claiborne BPS Endowed Scholarship for outstanding performance.
Upon graduation, he was hired as a line cook by acclaimed chef Marcus Samuelsson at Aquavit. He quickly moved up to chef de partie and then sous chef. During his time there the restaurant received three stars from the New York Times and a James Beard Award. Joel was hired by the Ritz Carlton and became Chef de Cuisine at Restaurant 162 which earned Four Stars.
He moved to Dallas to become Chef de Cuisine at Fearing’s in the Ritz Carlton Dallas which earned AAA Five Diamonds and was rated the Best New Restaurant by Esquire Magazine and was nominated for a James Beard Award. He led the kitchens for Stephen Pyles and Charlie Palmer before returning to New York to once again work for Marcus Samuelsson, this time as Director of Culinary at Harlem’s Red Rooster.
Harrington returned to Dallas to become the Chef de Cuisine at Bolsa. Bolsa’s philosophy of an ever changing menu goes hand-in-hand with Joel’s passion for locally sourced ingredients and the people that produce them. Joel has studied the history of Texas cuisine and strives to represent the cultures that make Modern Texas Cuisine so unique. His approachable interpretations of classic dishes are playful, whimsical homages to his past experiences and cultural influences.
When not in the kitchen, Joel is an avid Yankees fan. At age six he saw Reggie Jackson hit three home runs in the World Series game between the Yankees and the Dodgers. His fantasy baseball league routinely places in the top three. His attire and signature faux-hawk earned him the distinction as a “Man of Style” by Modern Luxury. He was featured in Jeff Scott’s James Beard Award winning book “Notes From a Kitchen: Volume 2”. On his few days off, Harrington can be found biking from his home in Oak Cliff to White Rock Lake or spending quality time with his son Ian, his daughter Lucy and his partner Beth.
During the month of August, you can enjoy Chef Joel Harrington’s Cadillac Cutting Edge menu and $5.00 will be donated to the Texas Food Bank.
Texas Tomato Salad
raw and cooked heirlooms, windy hill garlic, goat feta, mulcachy basil
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smoky rock shrimp, Mike’s watermelon sorbet
Sweet Potato Gnocchi
texas succotash, guajillo corn sauce, eagle mt “lost vault”
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Fish and Grits
bbq spiced catfish, pimento grits, holy trilogy slaw
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Dewberry Hill Chicken Breast
confit dark meat, porky collards, sweet onion puree
Goat Cheese Brownie
salted caramel ice cream, almond brittle
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Triple layer Carrot Cake
cream cheese icing, chocolate mint
Starting 8/15 || $36