Bolo takes its name from Juan "Don Johnny" Fuentes, the grandfather of Chef Yun Fuentes, and the bi-level, ultra-colorful room is designed to carry his Puerto Rican roots through food, drink, and design. The menu draws on Puerto Rican and Caribbean cuisine, mixing traditional dishes with more inventive versions, and has built a reputation around standout meat dishes.
The bar runs a rum-focused program of classic and signature cocktails alongside craft beer, and the dining room has developed a lively, festive atmosphere, with live music adding to the room and service that regulars describe as warm and personable.
Chef Yun Fuentes was a James Beard Foundation semifinalist for Best Chef: Mid-Atlantic in 2025, following an Emerging Chef semifinalist nod in 2024, and Bolo was named to Philadelphia Magazine's 2025 best-of list.
The bar runs a rum-focused program of classic and signature cocktails alongside craft beer, and the dining room has developed a lively, festive atmosphere, with live music adding to the room and service that regulars describe as warm and personable.
Chef Yun Fuentes was a James Beard Foundation semifinalist for Best Chef: Mid-Atlantic in 2025, following an Emerging Chef semifinalist nod in 2024, and Bolo was named to Philadelphia Magazine's 2025 best-of list.