Fort Worth’s Jon’s Grille, a restaurant known for its ranch-to-table philosophy, has closed its doors after four years. The decision to shut down was made by chef Jon Bonnell, who cited significant economic challenges as the reason.

The restaurant, which was one of four concepts started by Bonnell’s Restaurant Group, focused on showcasing locally sourced beer, spirits, and food from Texas. However, the high price of meats and other economic factors made it difficult for the restaurant to price competitively.

Challenges and Closure

Bonnell, who was diagnosed with Stage 3 squamous cell carcinoma of the throat and tongue in December, had not been actively involved in the restaurant for the past six months. Despite his recent announcement that he is cancer-free, Bonnell stated that he is still recovering and that it’s a slow road to normalcy.

The closure of Jon’s Grille was met with support from the community, with over 200 comments on the Facebook post announcing the closure. The restaurant’s employees have been given the opportunity to work at Bonnell’s other restaurants, and gift certificates and items purchased from charitable events will be honored at those locations.

Original reporting: Fort Worth Report — read the source article.