New Chef Adds a Spark to Bonfire

Chef Robert Bean mixes things up a bit with the latest round of pictures for Bonfire, cooking up meaty and delicious dishes that draw diners in – like moths to a flame. There’s no shortage of meat on the menu (see the 2 oz. bone-in Brandt Farms short rib), it is a steakhouse, after all, but Bean covers all the bases with poultry, seafood and dessert (see the Palmetto Farms squab; Nantucket bay scallops; and delectable carrot cake). Let these new photos spark your interest – then make yourself a reservation.

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