At Waters, Sundance Square, we source the freshest wild, seasonal, and sustainable seafood available. Between Executive Chef Anthony Felli and Owner/Chef Jon Bonnell, we brag a cumulative culinary experience of over 40 years at the pinnacle of the Fort Worth dining scene, so we like to think of our kitchen team as “well-seasoned”. Our style brings together flavors of the southwest, with hints of Louisiana, but our featured ingredients themselves typically speak the loudest. When we fly in fresh halibut from Alaska, we let this succulent delicacy itself do most of the talking. Our signature gumbo hastens back to some Creole roots when Chef Bonnell cooked in the French Quarter of New Orleans, while our hand-selected beef gets the royal treatment Chef Felli has made famous for much of his career. Diver scallops from Maine get a slight TexMex makeover after being perfectly golden-crust-seared, while jumbo lump crabcakes celebrate beautifully fresh crab as their essence, never loaded with fillers just to save a buck. We strive every day to source seafood products that are ecologically sustainable, seasonal, and wild-caught. We will never utilize third-world fish farms, cheap seafood substitutes, artificial flavorings, or exploit threatened species at Waters. We strive for only the best experience for our guests, while at the same time being good stewards of our environment and our future.
Our wines at Waters have been hand selected to complement our cuisine and are cellared at precisely controlled temperatures to ensure their quality. As a long-time wine educator with over 15 Wine Spectator Awards of Excellence, Chef/Owner Jon Bonnell, alongside beverage director Bryan Bass have carefully and thoughtfully accumulated wines from around the world to satisfy every palate. Please do not hesitate to ask for assistance in selecting a wine if you’d like some guidance. We certainly take our wines seriously, but not so much that the enjoyment of wine is lost in the process.
Chef Jon Bonnell