Chef Graham Dodds has become known for his hyper-local product and seasonally evolving menus which lean decidedly "Texan". With mentors like Sharon Hage and Stephan Pyles influencing his culinary style, Dodds opened Oak Cliff's first award-winning and farm-to-table eatery, Bolsa. As Executive Chef at Central 214 he appealed to both casual and adventurous palates and later refined his high regard for seasonality in his experiences at Hibiscus from 2013 until 2015 where he was named The Dallas Morning News Top 10 best chefs, CultureMap Chef of the Year and Eater Dallas' Chef of the Year. Chef opened Wayward Sons in 2015 - a brief yet well-loved concept, Dodds' creations were again recognized by Eater Dallas, Dallas Morning News and D Magazine as being among the 10 Best New Restaurants of 2017. Now, as Culinary Director over all restaurants at The Statler, we look forward to tasting the creative and inspired dishes that Chef Graham Dodds has in store.
Kyle Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff darling, Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. We're thrilled to sip on, and to share with you, Hilla's newest creations here at Overeasy.