CEF Stories: Chef John Morst Bonefish Grill
Aug 27, 2015 09:23AM ● Published by Dia
John started his career in high school, where he first fell in love with culinary arts. He continue to excel in college. He got into management in coastal Virginia, where he gained the opportunity to move around the country working with prestigious culinary experts. After he settled in Georgia he found Bonefish Grill to be a great place to exercise his skills. From there he continued up the management latter to land the title of Partner.
Regularly eaten by the healthiest companions at the dining table, ordering fish at a restaurant generally means checking your taste buds at the door. This is not the case at Bonefish Grill, Southlake’s newest fish “dishery.” Well-known throughout the country, this Florida-based chain delivers unique fresh catches from all over the globe. Recently opened in the Shops of Southlake, the chef-inspired salsas and sauces at Bonefish Grill let you have your fish and flavor, too.
Turning through Southlake’s only restaurant with a revolving front entrance added an immediate hint to the unique and well-planned ambiance to come. The suburbs are left behind as you come face-to-face with a large grouping of communal pub tables, which give off more of a “big-city” vibe. Multiple television screens don’t overpower you when you walk through the door and with a bevy of eclectic beverages like the white cranberry-inspired Winter White Cosmopolitan ($7.90), we suggest an early arrival to enjoy a drink menu that is as fresh and inviting as the day’s catch.
Heading through the dining room, the warm and casual atmosphere is taken up a notch by the attentive care of a staff all clad in white chef coats. In the back of the room, an expansive picture window gives a subconscious nod to coastal views, even though the restaurant is miles away from any coast.