Tired of being told to drive up to North Philly for Hispanic and Latino flavors? So was chef Yun Fuentes, who debuted BOLO in Rittenhouse earlier this spring. Here, Fuentes spotlights familial Caribbean and Latin American dishes — and a growing rum-focused bar program — in a part of the city lacking non-Eurocentric diversity.
The menu is an expansive array across the diaspora: ceviches, piscolabis (snacks), pinchos (skewered meats and vegetables), cuchifritos (fried foods), verduras (vegetables), platillos (main dishes), and postres (desserts). Stand-out plates include plantains offered as thin chips, large flattened crispy plantains, and soft maduros; skirt steak ropa vieja; and chicken chicharron fried in pork lard tossed with garlic mayo and lime. Red snapper is featured in a ceviche trio, as well as elevated as a star entree, broiled then simmered in a sancocho broth with spring vegetables. End the meal with a traditional flan de queso and cafecito.