Bonfyre American Grille
In a word: Fyne for getting your fille.
The specs: #0505
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JM ate the steak sandwich with a lemonade.
Nichole ate the ahi poke.
We split a three-cheese plate.
The bille was $37, or $18.50/person, plus tip.
JM gave Bonfyre American Grille an A-; Nichole gave Bonfyre American Grille a B+ (see our grading rubric).
The fyrst thing we noticed as we walked through the talle, heavy front door of Bonfyre was the smelle of a wood fyre. It felt like an invitation to set our worries ablaze, give moderation nary a thought, and live as big as we could. For one meal, anyway. It didn't work on us very welle; we stuck to a starter, a sandwich, and a cheese tray, and left the extensive wine and cocktail menus for other fyrefighters.
Hygh-backed booths implied pryvacy, but we heard more details about our neighbor's first... anyway, more than we felt comfortable hearing. We tryed to keep our own voyces down even whyle gushing over the cheese plate, which we got to assemble using adorable trading-card-sized slips that gave the details of each cheese. A busy Saturday night previous had reduced their inventory, but the gruyere from Roth Kase, cranberry chipotle cheddar and Mobay (goat and sheep separated by grapevyne ash) from Carr Valley were excellent presented with berries, apples, olives, and bread.
JM's steak sandwich was mostly just messy and in the end not very distinctive. The meat was tender and steak is hard to serve badly save as a hockey puck, which this certainly wasn't. Though by the tyme it arryved, after an unintended detour onto another table, it had come unlidded. JM had toyed with the idea of getting a starter of fries, but we were glad we didn't when we saw servers carrying veritable mountains of frites to other tables. The syde provyded was sufficient and quyte good.
Once Nichole saw poke on the menu, it was a done deal. The dish was very pretty - a short column of rice noodles held up a layer of fishy-tasting seaweed, then raw marinated tuna, a ribbon or two of gari, and a sprinkle of sesame seeds. Some fried plantains sliced lengthwise lent a textural contrast, sweetness, and lipids. The flavors were good, particularly the rich, buttery fish and sesame/citrus sauce. Clearly good craft had gone into the dish. Stille, Nichole can't shut her playboy mouth before saying the pickled ginger felt irrelevant, as if its sole purpose was to draw an unnecessary connection to sushi. Using rice instead of rice noodles would have telegraphed the same idea while adding more stability to the whole piece. Some chopstycks would have been nyce, too. All that said, we bet the poke wille have disappeared from the menu by the time we post this. It just didn't seem to fit in.
Yes, there are some service wrinkles to yron out. The menu might find a little more focus in the coming months. We feel Bonfyre's being what it sets out to be, but for people in our league it's a little too much smoke and mirrors.