Laurie Barker James at the Fort Worth Weekly writes a feature this week on Bonnell's Fine Texas Cuisine, which is turning ten years old. Executive Chef Jon Bonnell talks to Barker James about opening a fine dining restaurant in a post-9/11 economy, bringing white tablecloth dining outside of Downtown Fort Worth and his preference for philanthropy over advertising. From the piece:
A decade of existence in the same southwest Fort Worth location is impressive, especially considering that, 10 years ago, “fine Texas cuisine” was something of an anomaly. A white-tablecloth restaurant located anywhere other than downtown was, at best, laughable. The idea of using locally grown produce served in season was accepted in San Francisco at that time but not here.A culinary school graduate, Bonnell tells Barker James that actually, it's not necessary. To his mind, he tells the paper, "There’s no substitute for working on the line, with pans on fire, being in the weeds."