Jon's Grille is the newest concept from Fort Worth's Chef Jon Bonnell, his brother Dr. Ric Bonnell and longtime partner Chef Ed McOwen of the Bonnell's restaurant group. We are a ranch to table concept featuring food, beer and spirits from around the great state of Texas.
Chef Jon Bonnell and his brother Dr. Ric Bonnell have teamed together to raise a cross breed of Akaushi and Angus cattle with the design of creating the best tasting and heart healthy beef around. The Bonnell's Ranch beef will be used to create all of the Jon's Grille burgers.
General Manager Rocky Martin and his team will offer fast casual service in a fun, relaxed family friendly environment. Jon's Grille dining room is featuring 11 big screen tv's for you to catch the big game on. Rocky and his mixology team have created a craft cocktail menu featuring local spirits from across Texas and they are pairing them with fresh juices to elevate your dining experience. His bar will feature a wide selection of whiskeys and tequilas.
Jon's Grille will offer 32 beers on draft that Rocky has hand selected from some of the best breweries in this great state. We will also offer custom milk shakes featuring Henry's ice cream from Dallas, our milkshakes are for all ages and if you are over 21 add a shot.
Chef Jon will offer two sizes of burgers a third pound called "flatty" and a half pound "fatty" of the Bonnell's Ranch beef, all of our burgers are served on Signature Baking company bread or you can get your burger as a bowl.
Our pit-masters are smoking Akaushi brisket over hickory wood and using locally sourced sausage as our daily meats. Don't forget the burnt ends! Also no meal is complete without the trimmings and ours are some of the best chef inspired classics around.
When you first get seated one of Rocky's friendly servers might suggest you start with a snack - let me tell you that you don't want to miss out all are knee slapping good.
Our team has menu items for everyone including our best maid chicken sammich, Gobble Gobble club or the veggie burger. We also have a "big" salad and baked potatoes.