Wishbone & Flynt

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 groups first restaurant ventureWishbone & Flyntopened 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 publicationsincluding Best New Restaurant and Best Tapas/Shareable Plates from Fort Worth Magazine; Critics Choice in Fort Worth Weeklys Best Of 2020 for Best Appetizers, Best Atmosphere and Best Presentation as well as Readers Choice for Best New Restaurant. Wishbone & Flynt was also recognized as one of Fort Worths Best New Restaurants by the 2020 CultureMap Tastemaker Awards, in addition to Chef Rishels nomination as Chef Of The Year. Wishbone & Flynt is the type of restaurant where people can comfortably enjoy our scratch-made food and their companywhether our guests stay for a quick lunchtime bite or a leisurely dinner. Were 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. 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 23working 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 t