Does Bonnell's have non-game options?

Yes. Pecan-Crusted Redfish with jumbo lump crab is a signature dish, and the Smoked Pork Tomahawk, Braised Lamb Shank, and Tequila-Lime Game Hen are all non-wild-game mains.

Ridglea · Fort Worth · Dinner Only

Bonnell’s Fine Texas Cuisine

Q: What is Bonnell's known for?

Wild game such as elk, buffalo, quail and venison, sourced from Texas ranchers. Opened by chef Jon Bonnell in 2001, it is considered Fort Worth's first farm-to-table restaurant and has won Wine Spectator's Award of Excellence every year since 2004.

Q: I've never had wild game. Where should I start at Bonnell's?

Crispy Quail Legs is the mildest starting point, closer to chicken than anything exotic. From there, the Elk Skillet or Elk Tacos ease you into elk before trying the full Ancho-Rubbed Elk Backstrap.

Q: How much does dinner cost at Bonnell's?

Starters run $16 to $23, soups and salads $10 to $15, entrees $44 to $68, sides $12 to $18, and desserts around $14.

Q: What are Bonnell's hours?

Dinner only, Tuesday through Saturday, 5 to 9 p.m. Closed Sunday and Monday. Reservations are recommended, especially on weekends.

A math teacher who couldn’t sit still opened Fort Worth’s first farm-to-table restaurant in 2001, built it around the wild game he grew up hunting, and spent twenty-five years talking skeptics into loving elk. Here’s the menu — and a field guide if you’ve never had game before.

See the Menu & Prices New to Wild Game? Start Here

4259 Bryant Irvin Rd Dinner Tue–Sat Reservations Recommended

Jon Bonnell was a fourth-generation Fort Worth native teaching high school math and science after graduating from Vanderbilt in 1994 — and by his own account, restless. Two years in, he traded the classroom for culinary school at the New England Culinary Institute in Vermont, interned at Mr. B’s Bistro in New Orleans, and came home to open his own place.

That place, opened in 2001, is widely considered Fort Worth’s first farm-to-table restaurant — years before the term was common. Bonnell built the menu around what he already knew: elk, quail, venison and buffalo from a lifetime of hunting with his father and brother, sourced from Texas ranchers rather than a distributor. The restaurant has earned Wine Spectator’s Award of Excellence every year since 2004, and Bonnell himself has become known for winning over people who swore they’d never order wild game.

2001

Opened by chef Jon Bonnell

1st

Farm-to-table in Fort Worth

2004

Wine Spectator Award since

4th

Generation Fort Worth native

Never had wild game? Start here

A short field guide to the menu

Bonnell built his reputation on convincing skeptics. Here’s what each game meat actually tastes like, and which dish to order.

Mildest starting point

Quail

Small, delicate, and closer to chicken than anything exotic — the easiest way into game meat. Fried here with a Southwestern buttermilk crust.

Crispy Quail Legs

$18

Lean & beefy

Elk

Bonnell’s signature protein — leaner than beef, with a clean, slightly sweet flavor. Appears three ways on the menu, from a starter to the ancho-rubbed backstrap.

Ancho-Rubbed Elk Backstrap

$62

Rich, not gamey

Buffalo

Despite the reputation, buffalo (bison) is mild and tender when cooked right — leaner than beef but with real depth. The pepper crust and whiskey cream do the rest.

Pepper-Crusted Buffalo

$65

For the adventurous

Venison

The most distinctly “wild” flavor on the menu — served raw, thin-sliced, so the flavor speaks for itself. Not a starter cut, but a good next step after elk.

Venison Carpaccio

$20

Interactive · find your starting point

How adventurous are you feeling?

Pick where you’re starting from and we’ll point you to a real, ready-to-order dish and price — not a guess.

Never had wild game

Curious but cautious

Bring on the antlers

Wild game, Gulf seafood, Texas ranch

Bonnell’s Menu & Prices

Dinner only, Tuesday through Saturday. Tap a category to filter.

Prices verified: July 2026, from Bonnell’s official menu

All Starters Soups & Salads Entrées Sides Desserts

Starters

Oysters Texasfeller
Fried Gulf oysters, spinach, house-made tasso ham, hollandaise
$22
Elk Skillet
$23
Elk Tacos
Green chile cheese grits, pico de gallo, queso fresco
$18
Venison Carpaccio
Fried capers, micro radish, caperberries, lemon-basil aioli
$20
Crispy Quail Legs
Southwestern buttermilk
$18
Texas Shrimp & Grits
House-made andouille sausage
$20
Texas Bruschetta
Caramelized onions, avocado, herbed goat cheese, fire-roasted salsa
$16
Cedar Plank Brie
Seasonal compote, toasted pecans, baguette
$16

Soups & Salads

True Bleu Texan
Little gem lettuce, crispy tobacco onions, pico de gallo, bleu cheese, bacon, TX whiskey-bleu cheese dressing
$15
Tijuana Caesar
Romaine, Parmesan, cornbread croutons, Tijuana Caesar dressing
$13
Bonnell’s House Salad
Mixed greens, queso fresco, cherry tomatoes, jalapeño-garlic vinaigrette
$13
Roasted Tomato & Jalapeño Soup
Crème fraîche · cup or bowl
$10 / $14

Entrées

Mixed Grill
Petite buffalo filet, house-made andouille, boursin & goat cheese stuffed quail, whipped potatoes, hunter’s sauce
$68
Pepper-Crusted Buffalo
Grilled asparagus, truffled potato pavé, whiskey cream
$65
Ancho-Rubbed Elk Backstrap
Chayote-carrot-leek mélange, chipotle whipped potatoes, adobo sauce
$62
Pecan-Crusted Redfish
Jumbo lump crab, brown butter, haricot verts, jasmine rice
$52
Smoked Pork Tomahawk
BBQ-rubbed Kan-Kan chop, mascarpone sweet potatoes, green apple salad
$54
Braised Lamb Shank Colorado
Green chile cheese grits, pimento cheese chile relleno
$48
Tequila-Lime Game Hen
Black bean, hominy & corn fricassée, tomatillo salsa
$44

Sides

Burnt End Mac & Cheese
Cavatappi, four-cheese blend, smoked brisket, spicy BBQ, house pickles
$18
Braised Turnip Greens
Smoked turkey, hot pepper vinaigrette
$16
Cast Iron Corn Pudding
Bourbon-bacon onion jam
$16
Hoppin’ Jon
Black-eyed peas, house-made andouille, tasso ham, gold rice
$16
Green Chile Cheese Grits
Pico de gallo, queso fresco
$12

Desserts

Tres Leches Crème Brûlée
Caramelized sugar, fresh berries
$14
Warm Apple Cobbler
$14
Margarita Key Lime Pie
Ask server
Chocolate-Amaretto Cake
Ask server

The dessert list rotates seasonally, so the last two prices above aren’t confirmed — ask your server. Everything else is a July 2026 snapshot from Bonnell’s official menu and may change; call (817) 738-5489 to confirm.

By design, not accident

Dinner only, five nights a week

Bonnell’s doesn’t do lunch, and it’s closed Sunday and Monday — a deliberate choice for a kitchen built around sourcing, not volume. Reservations are strongly recommended, especially Friday and Saturday; Tuesday through Thursday tend to be quieter.

Hours

Tuesday – Saturday5 – 9 p.m.

SundayClosed

MondayClosed

Good to know

Bonnell’s — FAQ

What is Bonnell’s known for?

Wild game — elk, buffalo, quail and venison — sourced from Texas ranchers and prepared with Southwestern, Creole and Mexican influences. Opened by chef Jon Bonnell in 2001, it’s considered Fort Worth’s first farm-to-table restaurant and has won Wine Spectator’s Award of Excellence every year since 2004.

I’ve never had wild game. Where should I start?

Crispy Quail Legs ($18) is the mildest entry point — closer to chicken than anything exotic. From there, the Elk Skillet or Elk Tacos ($18-23) ease you into elk before you try the full Ancho-Rubbed Elk Backstrap ($62).

How much does dinner cost at Bonnell’s?

Starters run $16–$23, soups and salads $10–$15, entrées $44–$68, sides $12–$18, and desserts around $14. The Mixed Grill ($68) is the most expensive entrée; the Tequila-Lime Game Hen ($44) the most affordable.

Does Bonnell’s serve seafood, or have non-game options?

Yes. The Pecan-Crusted Redfish ($52) with jumbo lump crab is a signature dish, and Texas Shrimp & Grits and Oysters Texasfeller are popular starters. The Smoked Pork Tomahawk, Braised Lamb Shank, and Tequila-Lime Game Hen are all non-wild-game mains.

What are Bonnell’s hours?

Dinner only, Tuesday through Saturday, 5–9 p.m. Closed Sunday and Monday. Reservations are recommended, especially on weekends.

Who is chef Jon Bonnell?

A fourth-generation Fort Worth native who taught high school math and science after graduating from Vanderbilt, then retrained at the New England Culinary Institute before opening his namesake restaurant in 2001. He grew up hunting with his father and brother, which shaped the wild-game focus of the menu.

Find Bonnell’s