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Bonnell’s Fine Texas Cuisine Restaurant Review: Native Fort Worth chef Jon Bonnell has a knack for finding local farmers and ranchers and putting their best products to extraordinary use. Generous portions remind you that you are definitely in Texas where everything is bigger, as if the pecan-crusted redfish and all natural tenderloin topped with poblano and tasso cream sauce weren’t already a dead give-away. Top picks include mini-tacos filled with elk and green chile grits, grilled Texas quail over Parmesan-jalapeño spinach, Creole-dusted striped bass, and Axis venison with chipotle-pomegranate sauce. The wine presentation is as impressive as the list of vintages, and the sweetest ending comes in the form of apple crisp in a searing-hot cast-iron skillet. Expect skillful service and a possible appearance by chef Bonnell making his rounds.