\u201cDear Fort Worth Friends, Family, and TCU community, After four wonderful years, we\u2019ve made the difficult decision to close Jon\u2019s Grille,\u201d Bonnell wrote. .<\/p>\n
Bonnell, who said the decision wasn\u2019t made lightly, explained why the restaurant is closing.<\/p>\n
\u201cLike many independent restaurants, we\u2019ve faced significant economic challenges over the past several years, and combined with my recent healthy journey, it\u2019s simply become the right time to close this chapter,\u201d Bonnell said.<\/p>\n
Bonnell, who still owns Buffalo Bros on University, explained his special relationship with TCU in a phone interview with the Star-Telegram Sunday. He said his brother is a TCU professor, his nephew is at TCU med school, his parents are TCU alumni and is grandparents are Horned Frog supporters.<\/p>\n
\u201cWe\u2019ve been part of the TCU community my whole life,\u201d Bonnell said. \u201c … The community has always been very welcoming. I knew Jon Meyerson really well on the old Jon\u2019s Grille, and when we were thinking about doing a burger concept, [Berry street] just seemed like a great spot and a natural fit.<\/p>\n
\u201cAnd it\u2019s really been an honor to be there for the last four years, but sadly, this chapter has come to a close.\u201d<\/p>\n
Bonnell received an outpouring of support on social media, with over 150 comments wishing him well and expressing gratitude.<\/p>\n
\u201cIt really does feel good that instead of people jumping online and saying, \u2018Here is what they did wrong or here is why I hated it,\u2019 they are all just very supportive. It really does feel nice when the community that we\u2019ve supported so much feels the same way in return. It feels great.\u201d<\/p>\n
Jon\u2019s Grille features a variety of food on its menu<\/a>, including brisket burnt ends and corn dog nibblers. It garnered a strong reputation for its nine types of burgers and also serves barbecue, including brisket, turkey breast, and jalape\u00f1o sausage. It also serves specialty milkshakes and cocktails.<\/p>\n Jon\u2019s Grille boasted plenty of televisions for fans to catch a game. In May, he told the Star-Telegram that obtaining access to every broadcast is \u201chighway robbery\u201d for restaurant owners during the modern streaming era.<\/a><\/p>\n That\u2019s one of many challenges Bonnell has dealt with recently.<\/p>\n Bonnell, a former Ironman Championship triathlete and cancer survivor, announced that he is cancer free in March. His recovery was a significant challenge, as he underwent a four-month round of surgeries and radiation.<\/p>\n In April, he urged adults, children and teens to get vaccinated<\/a> against the now-universally prevalent HPV to prevent cervical cancer and reduce head and neck cancers.<\/p>\n Bonnell, born and raised in Fort Worth, has founded five restaurants, including Buffalo Bros, Waters\u2019 Restaurant and Bonnell\u2019s Fine Texas Cuisine.<\/p>\n \u201cNothing good about closing a restaurant,\u201d Bonnell said. \u201cIt\u2019s a hard thing all around. But at least we\u2019re in a position to make sure that all our staff is offered a job somewhere else, if they choose to stay with us.\u201d<\/p>\n He said Jon\u2019s Grille gift certificates, coupons and items purchased at charitable events will be honored at any of his locations.<\/p>\n This story was originally published July 12, 2026 at 11:26 AM.<\/p>\n