Bolla Changes Name to T/X Restaurant at Luxe Stoneleigh Hotel & Spa

When I heard about the subtle, on-the-sly transition from Bolla to T/X Restaurant at Luxe Stoneleigh Hotel  & Spa, I quickly dialed the hotel and found myself fumbling.

“Can I please speak to the manager of Tee-Ex Restaurant?”

“Excuse me, you want to speak to the manager of our hotel?”

“No, maybe it’s T Slash X…? Tex? Or Texas?”

The hotel’s PR company finally set me straight: I was correct the first time. Bolla’s new name is now T/X (pronounced Tee-Ex). It’s unfortunate. The guys who came up with this new name were only two letters away from giving this restaurant the coolest name in Dallas history: T-Rex. But oh well. T/X will have to do.

Luxe Stoneleigh wanted a more casual restaurant for out-of-towners, and Bolla never closed during the transition. One day it was Bolla, and a few weeks ago, it sneakily became T/X, a Texas-inspired restaurant that now serves chicken quesadillas (really?) and hanger steak sliders. New executive chef Marcelo Vasquez, who previously worked at Whiskey & Rye and Cast Iron Restaurant, is sticking to meat-centric dinner entrees like beer braised short ribs and T/X tenderloins.

Jump for the menu.

starters

Chicken Quesadillas 13
Grilled Bell Peppers, Onions, Mesquite Marinated Chicken, Brazos Valley Cheese Blend, accompanied with Guacamole & Texas Hill Country Peach Salsa

Hanger Steak Sliders 14
Thinly Sliced Chicken Fried Hanger Steak, Grilled Jalapeño, Tomato, Herb Aioli on Mini Brioche Buns

Bruschetta Flat Bread 13
Smoked Scamorza Cheese, Heirloom Tomatoes, Pesto, Sherry Balsamic Vinaigrette Drizzle

Shrimp & Grits 14
T/X Signature Cheese Grits, Grilled Butterflied Shrimp, Chive Oil Lobster Pancakes 28 Lobster Stuffed Crepes, Shitake Mushrooms, Green Onion, Fried Parsnips, Sweet Jalapeño Curry Sauce

soup and salad

Poblano Chicken Chowder 5
Creamy Chowder, Vegetables, Corn Hash Relish Tomato Bisque 5 Basil, Chive Oil Drizzle

The Backyard Salad 14
Field Greens, Roasted Chayote Squash, Tomato, Avocado, Red Onion, Smoked Shallot Balsamic Vinaigrette Calamari Salad 15 Fried Calamari, Chicory Endive, Baby Frisee & Radicchio, Miso-Lime Dressing

Southwest Salad 15
Grilled Marinated Hanger Steak, Artesian Spring Lettuce, Roma Tomatoes, Smoked Cheddar, Horseradish Sour Cream, Spicy Salsa Vinaigrette

T/X Caesar Salad 14
Grilled Mesquite Marinated Chicken, Romaine Lettuce, Creamy Lime Anchovy Dressing, Sweet Roasted Corn Bits, Jalapeño Cheddar Croutons, Crumbled Queso Fresco

entrees

Grilled Corvina 34
Thick-Cut Potato ‘Chips’, Garlic Lemon Butter Sauce The ‘Two-Bone’ Pork Rack 29 Pork Rack with Blackberry Chipotle Glaze, Bed of Parmesan Cauliflower Puree & Haricot Vert

Duck Two Ways 35
Duck Breast & Duck Leg Confit, Spicy Chile Guajillo Sauce, Napa Slaw, Crepes, Mexican Chocolate Sauce with Orange

Beer Braised Short Rib 32
Rahr Beer Braised Short Ribs, Jalapeño-Cheddar Grits, Pearl Onion Mushroom Sauce T/X Tenderloin 38 Beef Tenderloin, Pico de Gallo Infused Cheese Grits, Cabernet Demi-Glace

The Ribeye 36
Sautéed Mushrooms, T/X Signature Cheese Grits Free Range Roasted Chicken 27 Spicy Cactus & Edamame Salad in Lemon Butter Sauce

T/X Salmon 29
TX Brand Bourbon Honey Mustard Sauce, Warm Asparagus, Potato & Olives Relish

dessert

Sweet Potato Sopaipillas 11
Piloncillo, Orange and Cinnamon Sauce & Macerated Berries

The Maple/Wolf Tower 13
Crispy Dough Tower filled with Bananas Sautéed in Rum & Cinnamon

Dublin Dr. Pepper Cake 10
Texas original Dublin Dr. Pepper Chocolate Cake