BONFIRE
Bonfire was Chef Todd English’s bold reimagining of the classic American steakhouse, launched in the early 2000s. Designed to blend the primal allure of open-fire cooking with a cosmopolitan flair, Bonfire offered a dynamic dining experience that celebrated global ranch flavors and innovative culinary techniques. The restaurant quickly became a standout in English’s portfolio, known for its inventive menu and vibrant atmosphere.
Situated in Boston, Bonfire was more than just a place to enjoy a meal—it was an immersive experience. The restaurant’s design and menu paid homage to the diverse culinary traditions of ranching cultures from around the world, offering guests a unique and memorable dining journey.
CULINARY CONCEPT
Bonfire’s menu was a departure from traditional steakhouse fare, embracing a fusion of Southwestern, South American, and European influences. Signature dishes included espresso-dusted rib-eye steak accompanied by red-wine braised oxtail vinaigrette, and an array of inventive tacos such as duck confit with foie gras mousse, and grilled lobster with jalapeño aïoli. A selection of house-made sauces, including habanero blood-orange mojo and wild-mushroom stroganoff, allowed diners to customize their meals to their palate.
AMBIANCE AND DESIGN
The interior of Bonfire was a visual feast, blending Moorish and Southern Californian design elements to create a plush, inviting atmosphere. Rich maroon brocade adorned heavy wooden chairs, while twinkling filigreed ceiling lights cast a warm glow over the dining area. A serpentine bar ran the length of the room, offering views of the open kitchen and grill, and enhancing the interactive dining experience.
RECEPTION AND LEGACY
Bonfire was noted for its ambitious menu and distinctive ambiance, which set it apart from traditional steakhouses. The restaurant’s innovative approach to global ranch cuisine and its departure from the norm contributed to its popularity among diners seeking a unique culinary experience. Bonfire’s unique concept contributed to Todd English’s reputation as a chef unafraid to push culinary boundaries and redefine dining experiences.
SIGNATURE DISHES
Bonfire’s menu featured several standout dishes that exemplified its global ranch concept:
Espresso-Dusted Rib-Eye Steak: A bold take on a classic cut, enhanced with a red-wine braised oxtail vinaigrette.
Duck Confit and Foie Gras Mousse Tacos: A luxurious twist on traditional tacos, combining rich duck confit with creamy foie gras mousse.
Grilled Lobster Tacos with Jalapeño Aïoli: A seafood delight, featuring succulent grilled lobster complemented by a spicy jalapeño aïoli.
Habanero Blood-Orange Mojo Sauce: A zesty and spicy sauce option that added a citrusy kick to various dishes.
Wild-Mushroom Stroganoff Sauce: A hearty, earthy sauce that paired well with the restaurant’s selection of meats.
These dishes highlighted Bonfire’s commitment to blending diverse culinary traditions into a cohesive and memorable dining experience.
Locations:
Logan Airport, Boston, USA
JFK Airport, New York, USA
Cuisine: Steakhouse
Type: Restaurant
Serving: Lunch & Dinner
Design Theme: Contemporary grill
Seating Capacity: 150-200
Size: 5000-6000
Product Mix: 65%Food 35% Beverage
Price: $$$
Reservations: No
Takeout: Yes
EXPERIENCE BONFIRE
FIRE-DRIVEN FLAVORS, GLOBAL INSPIRATION
SAVOR BOLD DISHES AND LIVELY ENERGY AT THIS TODD ENGLISH STEAKHOUSE EXPERIENCE.