Bonnell’s, in Fort Worth’s Overton Park neighborhood, transcends classic steakhouse fare drawing on influences from Southwestern, Creole and Mexican cuisines. Many of chef Jon Bonnell’s game entrees — often sourced from local ranchers — highlight his Texas-inspired cooking, like pepper-crusted buffalo tenderloin in whisky cream sauce or roasted quail packed with coppa and pine nut stuffing. Pair dishes with an expansive, California-dominated wine list.
4259 Bryant Irvin Road
Fort Worth, TX 76109