Principal Owners Kyle Bryson, Wallace Owens and Executive Chef Stefon Rishel formed Trident Restaurant Group in 2017 to create approachable dining experiences in Fort Worth and the surrounding area. The group's first restaurant venture—Wishbone & Flynt—opened in January 2020 and is accompanied by adjoining speakeasy-esque bar, The Amber Room.
Since its opening, Wishbone & Flynt has received accolades from several Fort Worth publications—including “Best New Restaurant” and “Best Tapas/Shareable Plates” from Fort Worth Magazine; Critic's Choice in Fort Worth Weekly's Best Of 2020 for "Best Appetizers," "Best Atmosphere" and "Best Presentation" as well as Reader's Choice for "Best New Restaurant." Wishbone & Flynt was also recognized as one of Fort Worth's "Best New Restaurants" by the 2020 CultureMap Tastemaker Awards, in addition to Chef Rishel's nomination as "Chef Of The Year."
"Wishbone & Flynt is the type of restaurant where people can comfortably enjoy our scratch-made food and their company—whether our guests stay for a quick lunchtime bite or a leisurely dinner. We're getting back to our roots when it comes to breaking bread with our loved ones, and we understand the importance of fellowship within our Fort Worth community."
~Chef Stefon Rishel
Chef Stefon Rishel
With a big personality, a love for food & family and a vibrant mohawk that changes colors more often than a chameleon, Chef Stefon Rishel has made a name for himself throughout the Dallas-Fort Worth Metroplex.
Born in Michigan, Stefon moved to the Lone Star State at a young age and spent his childhood in Texas. Stefon stepped into a professional kitchen for the first time at the age of 23—working for the beloved, family-run Pappas Restaurants. He then earned the position of executive chef at the former Brackets sports bar inside Dallas' Hotel Palomar. From there, Stefon was commissioned to create a sophisticated menu of Southern fare for the former SISU Uptown Resort near Downtown Dallas.
His claim to local fame occurred during his three-year stint as executive chef at MAX's Wine Dive—not only was Stefon hired to open MAX's Fort Worth location, he was also given leeway to create his own upscale comfort dishes. During this time, Stefon was named the culinary winner of Fort Worth Magazine's Top Chef competition in 2015 and received additional accolades from the publication—including "Best Comfort Food" (2014), "Best Use of Bacon" (2014) and "Best Brunch" (2014 - 2015).
In 2016, Stefon moved further down south to oversee menu development and culinary operations at 51fiften Cuisine & Cocktails located at Saks Fifth Avenue in the Galleria Mall in Houston, TX. Even though the restaurant received critical acclaim, Stefon's tenure was brief—as he was too far away from his wife and newborn daughter and he missed the collaborative culinary community found in Fort Worth. Upon returning home, Stefon served as executive chef for Texas Bleu Steakhouse before forming a partnership with Kyle Bryson and Wallace Owens in 2017 to open upscale and affordable dining experiences throughout the Dallas-Fort Worth Metroplex.
334 Bryan Ave
Fort Worth, Tarrant County 76104
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