Chef Douglas Rodriguez — Godfather of Nuevo Latino cuisine — Joins chef Yun Fuentes for one night only at Bolo

Bolo, Chef Fuentes’ Latin American dining room & rum bar, and Philadelphia magazine Best of Philly® 2023 winner, is thrilled to announce its one year anniversary celebration by kicking off MESA BOLO, a series of chef-driven collaborative dinners with renowned chefs, producers, and winemakers to be held the first Tuesday of every month. 

The first installment on Tuesday, June 4 features a multi-course dinner led by Chef Douglas Rodriguez, formerly of Philadelphia’s legendary Alma de Cuba, and founder of award-winning restaurants across the United States.  

“What better way of kicking off this series than by bringing the legend and person who has inspired me the most in my career, the one-and-only Chef Douglas Rodriguez, my mentor and friend,” said Fuentes. 

Rodriguez’s long-awaited homecoming comes in tandem with Fuentes, his former Executive Chef at the beloved Alma de Cuba and the commemoration of Bolo’s one year anniversary. Since opening in spring of 2023, Bolo has received recognition and accolades from Philadelphia magazine signifying the restaurant as Best of Philly®, as well as Fuentes himself being nominated as a semifinalist by the James Beard Foundation for Best Emerging Chef. 

In honor of this momentous occasion for Fuentes, his vision of collaborating in this new culinary home with his mentor is finally coming to fruition with Rodriguez for an exclusive, highly-personalized and curated experience for all in attendance. 

“I’m super excited to welcome my mentor and the main event himself, Chef Douglas Rodriguez, into Bolo’s kitchen,” said Fuentes.  “It’s going to be a night to remember for sure. We’ll be cooking some really special dishes and having fun with our guests throughout the night.” 

For one-night-only, both James Beard-recognized chefs will present a creative, vibrant menu of Latin American fare including fan-favorites from Rodriguez’s repertoire including Oysters Rodriguez, Royal Palm Dates, and Smoked Marlin Tacos. Highlights from the collaborative portion of the multi-course dinner, presented in the sweeping second-floor dining room, includes Black Bean Hummus accompanied by pan de casabe, Ceviches, a medley of indigenous corns from all around Latin America featuring a humita and huitlacoche, and riffs on classics like an Arroz con Jeyes, reinvented with soft shell crabs and other locally-sourced ingredients, to name a few. 

In addition to the sit-down dinner, Bolo’s Rum Bar will remain open with full cocktail selection and limited bar menu available.  

Reservations for Bolo’s anniversary dinner on Tuesday, June 4 with two seatings at 5:30pm and 8pm are available via Resy, priced at $95 per person (tax + gratuity not included). A full list of featured chefs, dates, and reservation slots for MESA BOLO will follow in the coming weeks.