Fine Texas Cuisine, as defined by Chef Bonnell, is “a blend of flavors from our neighboring regional cuisines, combined with ingredients that are distinctively our own.” Bonnell’s main fare of certified Texas organic beef, wild game specialties and fresh gulf seafood exhibits regional style with spices that fuse Southwestern, Creole and Mexican influences.

The inspiration for Bonnell’s Restaurant is Chef Bonnell’s personal culinary style and interpretation of Texas food which reflects his passion for fine cuisine and Texas-style cooking. Bonnell’s Restaurant is dedicated to working with local Texas farmers and ranchers to serve its patrons the highest quality and most unique products. Almost all of the grass-fed beef, produce, venison, quail, wild boar, fish, oysters, cheeses and fresh herbs served at Bonnell’s are from Texas. It’s that intimate relationship with food products that makes Bonnell’s a truly unique Texas concept.

Bonnell’s has won the “Award of Excellence” from Wine Spectator in 2004, 2005, 2006 and 2007, was rated one of the Top 10 Restaurants in the Dallas/Fort Worth Metroplex by the 2006 Zagat Survey of Texas restaurants and awarded “Outstanding Restaurateur of the Year” by Texas Restaurant Association. The restaurant has been regularly praised for its outstanding cuisine by publications including the Fort Worth Star-Telegram, The Dallas Morning News, Texas Monthly, Wine and Cuisine, Savvy and Texas Journeys Magazine.