Fort Worth Magazine
Even as Jon Bonnell was stirring up deliciousness in the days ahead of the grand opening 20 years ago of Bonnell’s Fine Texas Cuisine, one thought kept enthusiasm of his wildest hopes and dreams in check.
“We were just trying to get open and not go broke doing it,” he says now laughing heartily. “We were just trying to get open.”
So, it goes without saying that Sunday’s employee Christmas party might have been the sweetest soiree since a downed, post-dinner tres leches crème brûlée.
Before the party, Bonnell announced to employees that Bonnell’s Fine Texas Cuisine had been selected an OpenTable “Top 100 Restaurant for 2021.”
“One of my employees got an email [from Open Table] yesterday saying visit one of the Top 100,” Bonnell says on Monday, speaking from a construction site buzzing with the sounds of saws and swinging hammers. This is his fifth restaurant, Jon’s Grille, to open in the near future on Berry Street in the TCU area. “He said he just started scrolling through, and, boom, saw it. It’s pretty cool. It’s only based on what costumers say and review about you. It’s not one food critic who walks in and says here’s my opinion. It’s based on feedback from verified customers.
“It’s really cool when you know it’s your customers.”
OpenTable analyzed more than 10.5 million reviews from restaurants across America, all submitted “by verified OpenTable diners.” OpenTable has 30,000 restaurants in its system.
The list was determined by consistency and high marks.
Another Fort Worth restaurant made the cut, as well. Paris 7th, a French restaurant in the Cultural District, also was judged a one-of-a-kind dining experience.
Bonnell went to social media with a bullhorn to praise his employees, particularly general manager Chad Harkins and executive chef Charles Youts.
Of Harkins, says Bonnell: “He’s incredible. He’s the kind of leader you want. Everybody who works from him loves coming to work for him. He’s a leader who is working right beside you, not screaming or belittling people. He’s a fantastic guy.”
Youts arrived at the restaurant in summer 2020. Not only is Youts a master chef, but he also a green thumb. Youts is responsible for the big, raised beds that have sprouted out back at Bonnell’s. There, they have grown a bunch of “heirloom stuff,” Bonnell says, and all of the restaurant’s herbs.
“I’m just not that great at” growing things, Bonnell says while describing how Youts is great at it. “I can grow a handful of peppers and a $20 tomato or two.”