Our style brings together flavors of the southwest, with hints of Louisiana, but our featured ingredients themselves typically speak the loudest. At Waters Restaurant - Sundance Square, we source the freshest wild, seasonal, and sustainable seafood available.
Between Executive Chef Anthony Felli and myself, we brag a cumulative culinary experience of over 40 years at the pinnacle of the Fort Worth dining scene, so we like to think of our kitchen team as "well-seasoned".When we fly in fresh halibut from Alaska, we let the succulent delicacy itself do most of the talking.
Between Executive Chef Anthony Felli and myself, we brag a cumulative culinary experience of over 40 years at the pinnacle of the Fort Worth dining scene, so we like to think of our kitchen team as "well-seasoned".When we fly in fresh halibut from Alaska, we let the succulent delicacy itself do most of the talking.
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Whether heading to the Bass Hall with your family or just a night on the town with a group of friends, the Chef's Room will add that "something extra" to your culinary experience. Although separated from the main dining areas, two windows with privacy shades offer a view of The Patio at Waters and the Downtown Fort Worth atmosphere while maintaining an intimate setting.
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Chef Bonnell has no secrets in his kitchens. Please feel free to contact us anytime if you would like a recipe or have questions about our menu!. The Best Gumbo Cuisine: Cajun Author: Chef Jon Bonnell Prep time: 15 mins Cook time: 25 mins Total time: 40 mins No description Ingredients GUMBO BASE # BUTTER 3 T GARLIC CHOPPED 4 CELERY RIBS 2 RED BELL PEPPER 3 GREEN BELL PEPPER 3 ONIONS, YELLOW 2 GAL CHICKEN STOCK 3 C OKRA, IQF.
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