The who: The owners of popular Coral Gables tapas spot Bulla Gastrobar have expanded to the booming Doral area. Diego Solano, Regional Chef for Centurion Restaurant Group (Bulla’s parent) presides over the menu while Bulla Doral’s executive chef, Miguel Rebolledo, helms the kitchen.
The space: Bigger than its sibling outpost this one features indoor and outdoor seating, as well as private dining areas for parties and functions. The cavernous space is outfitted in a palette of warm rust tones, dark and light woods, rich leather and deep blue giving it a cozy sophisticated feel.
The dishes:Modern tapas. Many of the familiar dishes from the Coral Gables menu have made their way to this location but the main difference for this outpost is that the kitchen here possesses a Josper oven, a grill/oven hybrid that smokes and grills food at the same time. Prices are neighborhood friendly with small plates going $6-$19 and mains $14-$27.
Start off with a Bulla staple: the Croquetas de Jamon with a side of fig jelly then it’s on to dishes of Gambas al Ajillo (sautéed shrimp with garlic and guindilla peppers), the Huevos ‘Bulla’ made with eggs, homemade potato chips, Serrano ham, potato foam and truffle oil and bacalao fritters.
Paella here is composed of bomba rice, calamari, king prawn, clams, shrimp, hake, red sofrito, and saffron while the Arroz Marinero is a rice and seafood dish made with green plankton.
Desserts include the cremoso de chocolate: three layer chocolate genoise, vanilla ice cream, olive oil and Maldon salt, chocolate churros and a flan de coco.
Bottom line: Doral’s dining scene continues to evolve with this lively tapas spot.