Wishbone & Flynt
Wishbone & Flynt
Wishbone & Flynt will arrive in January following more than two years of planning and construction. Private bookings are being accepted in December.
Chef Stefon Rishel is tough to typecast. He’s proven his proficiency ranges from Southern comfort food to high-end steakhouses, even if his trademark mohawk hairstyle remains the same.
His new concept, Wishbone & Flynt, will arrive in January following more than two years of planning and construction. Private bookings are being accepted in December.
Rishel opened Max’s Wine Dive in 2013, and made a brief detour to Houston to launch 51fifteen Cuisine & Cocktails at the Saks Fifth Avenue in the Galleria Mall before landing back in the area at Texas Bleu Steakhouse in Keller.
In 2018, Rishel was ready to create his own concept, Wishbone & Flynt. He is the operating partner of Trident Restaurant Group, and construction on the new restaurant is nearing completion in South Main Village at 334 Bryan Ave.
It will launch with an ambitious breakfast, lunch and dinner service, hoping to tap into the hospital district and downtown traffic.
The menu allows the chef to explore the full gamut of global cuisine, and will focus on small plates and shareable dishes. There will be between 12 and 16 items on the seasonally-inspired menu, “with a chef’s board featuring all the ‘odd bits’ like chicken livers and hearts, and pig ears. I’m a snout-to-tail cook, and always try to utilize the whole animal,” Rishel says.
The breakfast menu will include his popular chilaquiles, including house-made chorizo, butter and both green and red sauces. “We are going to make as much in house as we can,” Rishel says. There will also be some Eastern European influences with seeded pumpernickel bread, along with delicate sous vide egg dishes, and a monthly French Toast creation.
Other sneak peeks at the lunch and dinner menu include gulf blue crab arancini, Morelia chicken tacos filled with smoked, pulled chicken and lime crema cotija and Spanish-inspired sous vide baby octopus, which is then grilled and served with smoked paprika oil and watercress aioli. In other words, Rishel plans to let his creativity run wild.
“It will be a global menu with about 80 percent small and shared plates. We’ll be hyper-seasonal, featuring local ingredients and the menu will change often,” he says.
The dining room will seat around 88 and will feature poured-concrete floors with all custom furnishings and a mural by Lesli Marshall with Articulation Art. The patio, located just across from Hop Fusion Ale Works, will seat an additional 40 to 50 people. Wishbone & Flynt will serve craft cocktails and beer, and the wine list will include 40 wines by the glass and 40 by the bottle, all under $125 “to keep it accessible.”
Attached, but with its own separate door, will be a bonus craft cocktail lounge called the Amber Room. It will be draped in velvet with exposed beams and bricks to play up the bones of the building, which has sat vacant for the past 25 years. The Amber Room will open by the first week of December, ahead of Wishbone & Flynt.
