Wishbone & Flynt was established with the help of the Trident Restaurant Group in the spring of 2019. Kyle Bryson and Wallace Owens, principal owners of the Trident Restaurant Group, formed a partnership with Executive Chef Stefon Rishel, to bring his love for food and family to the Dallas/Fort Worth metroplex.

"I want Wishbone & Flynt to be a place where people are comfortable to come eat and enjoy themselves for forty minutes or stay and hang for a few hours. The concept of going out to dinner the way it used to be has been lost, and I want to bring that back. We have price-pointed this out to where you can get a group of six to eight people together and come in and share a multitude of courses for a minimal amount of money. Everything is scratch made, from the food to the craft beer, to the craft cocktails and a boutique wine list. Our wine list will not be like anyone else's in town. I want you to come to Wishbone & Flynt and get those kind of things."

~Chef Stefon Rishel

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Chef Stefon Rishel

Culinary winner of Top Chef 2015, Fort Worth Texas Magazine's winner Best Comfort Food 2014, winner Best Use of Bacon 2014, and Best Brunch 2014 and 2015. 

Chef Rishel began working in professional kitchens for the Pappas Restaurants at the age of 23 and earned the position of executive chef at Brackets inside the Hotel Palomar in Dallas, Texas. After Brackets, Rishel was invited to develop a new menu of "Southern cuisine for a sophisticated palate" as the Executive Chef for the new Sisu Uptown Resort in Dallas in 2012.

From Sisu, Rishel was hired by Max's Wine Dive a small chain that featured a chain-wide menu, but also gave chefs leeway to create their own dishes. Rishel was brought on as Executive Chef to open their Fort Worth, Texas location in 2013. There, he developed a following with his upscale comfort food developed with assorted wine pairings.

Rishel was later brought on as the Executive Chef for the new 51fifteen Cuisine & Cocktails location at the Saks Fifth Avenue in the Galleria Mall in Houston, Texas. The new concept restaurant featured a rotating menu of cuisine that aimed to be globally minded, but locally inspired. The new restaurant venture received critical acclaim, however Rishel’s tenure at the upscale Sak’s restaurant was relatively brief as he was too far away from his wife and newborn and missed the collaborative culinary culture he found in Fort Worth.

Rishel went on to serve as Executive Chef and General Manager of Texas Bleu Steakhouse in Keller, Texas. As of June 2018, Rishel has begun representing his own restaurant venture, Wishbone & Flynt. 


Contact Us

334 Bryan Ave
Fort Worth, Tarrant County 76104
817-945-CHEF (2433)

Info - info@wishboneandflynt.com

Chef Stefon Rishel - chef@wishboneandflynt.com

Trident Restaurant Group - tridentrestaurantgroup@gmail.com


©2019 by Wishbone & Flynt. Powered by Trident Restaurant Group.