Just in time for summer sipping, Bolo, Chef Yun Fuentes’ Latin American dining room and rum bar nestled in bustling Rittenhouse Square, officially debuts weekday happy hour service from 4 to 6pm, Monday through Friday. 

Available exclusively at the vibrant first-floor bar and lounge, the freshly-minted happy hour is comprised of half-priced pinchos (skewered meats and vegetables), piscolabis (snacks), and cuchifritos (fried foods), alongside fresh and flavorful $3 Ceviche Shooters, $2 off cocktails, $6 glasses of wine, and more. 

Bolo’s all-new happy hour provides imbibers with the opportunity to explore the robust rum-focused bar program, as imbibers can take $2 off an array of classic and signature craft cocktails. Subject to rotate frequently, cocktail offerings include (but are not limited to) 

• Mojito fashioned with Don Q Cristal Rum, lime, sugar, fresh mint, and club
• Beehive comprised of Gray Whale Gin, mango, candied ginger, and egg white
• Sofrito Daiquiri prepared with Ron del Barrilito 2 Star Rum, sofrito shrubs, and bay leaf
• Hurricane composed of Cruzan Black Strap Rum, Don Q Crystal Rum, passionfruit, and lime.

Additionally, guests partaking in happy hour can enjoy $2 off beer, including Bolo Light and Bolo Dark, two varieties custom brewed by My Local Brew Works solely for Bolo, and $6 glasses red or white wine.

The signature cocktails, like the Flipped Bob comprised of Bulleit Rye Whiskey, Amaro Montenegro, sesame seed horchata, and orange, are inspired by Fuentes’ Abuela, who worked as a beautician. Family has been a key source of inspiration for Fuentes as his grandfather provides the restaurant’s namesake, Bolo, being a shortened version of Abuelo. 

As for light bites during happy hour service, Bolo’s full selection of pinchos, piscolabis, and cuchifritos are half-priced from 4 to 6pm, Monday through Friday. Highlights from the happy hour food portion include the following: 

• Smoked Whitefish Salad: Coconut yaniqueque, pickled chillies, lemon oil, shredded lettuce
• Tostones Rellenos: Fried plantain cups, mussels al escabeche, lemon aioli 
• Pan con Queso: Whipped goat cheese, garlic honey, dates, bacon, olive oil 
• Gamba y Chorizo Pinchos (shrimp and chorizo) 
• Pulpo Pinchos (octopus)
• Chicken Chicharron: Pork lard fried chicken, garlic mojo, lime 
• Manchego Croquetas: Manchego cheese fritters, romesco 
• Bacalaitos: Cod fish fritters, horseradish, blue crab 
• Lamb Picadillo Empanadas: Lamb shoulder stew, sauce gribiche, cumin 

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