Bolo
Day 1: 5-Course Progressive Puerto Rican Tasting Series
Opened in the spring of 2023, this Caribbean-inspired eatery near Rittenhouse Square vaulted right onto Resy’s “Hit List,” Condé Nast Traveler’s “Best in Philly” List, and Time Out’s “24 Best Philly Restaurants” List.Moreover, Chef/Owner Yun Fuentes was named a James Beard Award Semi-Finalist for “Best Emerging Chef”, a 2025 James Beard “Best Chef: Mid-Atlantic” Semi-Finalist, and one of James Beard's TasteTwenty “Restaurateurs to Watch” in 2025. A Puerto Rico native, Chef Flores was the chef de cuisine at Tinto and Village Whiskey and the executive chef at Alma De Cuba. Now, in a home of his own, he is turning out dishes like pan-seared chicken breast served over saffron rice with cheese, corn, and peas) vaca frita (skirt steak, black beans, sweet plantains, tomato escabeche) and salmon a la parrilla (grilled salmon, tamarind glaze, quinoa salad with grilled pineapple) that is a stunning validation of an often neglected cuisine. “The joyful Latinx energy is infectious at this beautiful restaurant…irresistible… No wonder every night at Bolo feels like a celebration,” raves Philadelphia Inquirer. Naturally, we are pumped to visit and chat with Chef Fuentes about Puerto Rican food. Join us!
About the Host:
Yun Fuentes
Chef/Owner
A Puerto Rican native, Chef Yun Fuentes was working as the culinary director for Milkboy when he met Bolo business partners Jamie Lokoff and Tommy Joyner. Prior to Bolo, he honed his craft at Tinto and Village Whiskey, Alma De Cuba, and Patria (under renowned Chef Douglas Rodriguez).
The Lineup
All courses will be individually plated. This menu will be Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page. For a list of restrictions/allergies Chef is accommodating, click here.
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Madai Red Snapper Escabeche
charred tomato sofrito, green olive, aguacate, tostone
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Lobster Relleno
puerto rican potato fritter, yellow coconut curry lobster, caribbean XO sauce
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Pincho de Mar y Montaña
scallop & pork belly skewer, tamarindo glaze, majarete corn pudding
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Lamb Chop Mamposteao
rice, cumin lamb shoulder picadillo, red beans in sazon, lamb chop, mint
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Coquito Tres Leches
coconut cake, tres leches sauce, merengue
Bolo
2025 Sansom St
Philadelphia, PA 19103
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Bolo will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Madani Red Snapper in Course 1, Pork, White Fish, Fish Sauce (Has Fish Ingredients and Shellfish Ingredients), Shrimp, Lobster and Scallop in Course 2, Pork and Scallop in Course 3, and Lamb in Course 4. Substitutions will be provided.
- Pescatarians: There is Pork in Course 2, Pork in Course 3, and Lamb in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 2, Course 3. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided - Shellfish: There is Shrimp, Lobster and Scallop in Course 2 and Scallop in Course 3. Substitutions will be provided.
- Fish: There is Madani Red Snapper in Course 1 and White Fish, Fish Sauce (Fish Ingredients Only) and Fish Sauce (Has Shellfish Ingredients) in Course 2. Substitutions will be provided.
- Eggs: There are Eggs in Course 2, Course 4, and Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Coconut in Course 2 and Coconut in Course 5. Substitutions will be provided.
- Alliums: There is Scallion (Raw), Scallion (Cooked), Garlic (Raw), Red Onion (Raw) and Red Onion (Cooked) in Course 1, Garlic (Cooked), Leek, Onion (Cooked) and Shallot (Cooked) in Course 2 and Scallion (Raw), Scallion (Cooked), Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
