FollowRight in the heart of Lower Bricktown sits Bolero Spanish Grill and Tapas Bar, one of the trendiest restaurants in the metro. Open seven days a week, it would be a tragedy not to find a moment this summer to kick back on the patio with friends for tapas and drinks. You might enjoy a fresh white sangria, mixed by the very fetching and thickly-accented Irish bartender, Mark McGrath (not from the band Sugar Ray, but totally could be the lead singer’s love child), a few melt-in-your-mouth goat cheese balls (Bolero owns these—bar none!) and a skewer of pork brochette…mmmmmmm, this is the place to be. It’s hot and cool all rolled into one.
Step inside, the lights are low, the air is cool and you hear the familiar clinking of dishes, sizzle of skillets and rustling of aprons. It’s all part of the restaurant hustle and bustle, a necessary dance that renders all things delectable. It’s peaceful, invigorating and dreamy. It is the perfect way to unwind, according to founder and executive chef, Curtis Bramlett. “We are responsible for the end of your long day,” he says. “And whatever we have to do to make certain you walk away happy, we’ll do.” General Manager, Wade Starr, seconds those sentiments. “We love to build relationships with our guests and see them often. If they leave happy, then we’ve done our job,” says Starr.
Bramlett can be seen at Bolero on just about any given day, greeting customers, managing his staff, sometimes cooking up something new, and many times, providing free food for worthy causes. He’s a cool dude who’s very serious about his restaurant. He’s serious about the quality of his dishes, and he’s serious about making sure customers are happy.
But all seriousness aside, you may not realize the owner of Bolero has a very playful side. He’s really a lot of fun. Besides being a big Star Wars nerd (his words), a cool and doting dad to two young boys (he admits he’s first in line to see Avengers…all for the kids, of course, wink, wink) and get this, he’s a member of the local chapter of the Mutual UFO Network (MUFON). Get. Out. Of. Town.
Recently, SPLURGE! sat down with Chef Bramlett to learn some restaurant terminology, the kind of kitchen speak you may not know unless you’ve ever worked on the inside. These are real terms, and the definitions are personalized by the Chef, himself. Enjoy!
- 86’d—It’s gone (referring to a particular food item)! Elvis has left the building and, he ain’t coming back tonight.
- In the Weeds—When we just don’t have time for the typical small talk or attitude because we are ultra busy…generally occurs during a Lady Gaga or Katy Perry disaster.
- Campers—Can we get you a pillow with that beer you have been nursing for an hour after posted closing time?
- Killing it—Means we are generally doing well that night. Happy people, happy workers.
- Foodie—Is a wannabe kitchen pro or future hot dog shack owner.
- Puck—Well-done anything.
- Euros—Are non-tipping visitors; a backward culture of low tips.
- VIP—Very Ignorant Person.
- Walked—Don’t do this, ever…a.k.a. rolled your tab.
- Just got blinded—Attractive person walked in, this never happens…
- Comp—This is the greatest love of all…having things on the house!
- Dying—We hope you never see this…food that has been out too long.
- Stiff—This is kind of like a Euro, but knows better.
- C.H.U.D.—Someone who orders a water, and takes up a table ordering nothing.
- Two Second Rule—Anything that makes its way to the floor…uhmmm hmm…that never happens, it’s just a rule.
BONUS
Cupcaking…When your bartender is noticeably blowing too much time on one person (including the person who wrote this article).
Written by Christina Reyes | Photography by Emily Brashier
