Chef Jon Bonnell to take expertise, cuisine to TCU

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Chef Jon Bonnell, who opened his first restaurant in the 109, takes the taste to TCU.

Bonnell will be the exclusive culinary consultant beginning this football season at Amon G. Carter Stadium, according to an announcement made this week on TCU’s website.

“Our guests can expect a truly broad selection of offerings that will blend the best of stadium food with newly created dishes predicated on Bonnell’s Texas cuisine,” Bonnell said, according the website. “Rest assured several of our signature dishes such as shrimp & grits and pecan-smoked tenderloin will make the cut.”

Bonnell’s Restaurant, at 4259 Bryant Irvin Road, opened in 2001. Of the chef’s three restaurants, the 109 location was his first.

A former math and science teacher, Bonnell said during the summer months he realized he needed to find a passion. For him, it was cooking.

The chef celebrates local and seasonal cuisine, and is devoted to engaging with local farmers and ranchers to provide quality cuisine, he said. The restaurant has strived to streamline the process of getting food such as produce, meats and seafood from source to restaurant.

Bonnell said what makes the restaurant different from others in the area is that the menu is “truly farm to table” and features an abundance of  local and wild game options, with over 440 different wines.

“The purpose of the restaurant is to provide guests with the best and most memorable overall fine dining experience possible," he said.

Bonnell’s has consecutively received the “Award of Excellence” from Wine Spectator since 2004. The Zagat Survey of Texas Restaurants has also distinguished it as one of the highest-rated fine dining restaurants in Texas.

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