Bonefish in Rogers has a spiffy new look and a new menu.

Lyndi Fultz

10 years ago

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About seventeen friends and I were sitting around the patio at Theo’s a week or so ago and we started planning our next happy hour get-together. Suggestions rang out from right-to-left. “Let’s come back to Theo’s. We’ve got to go to James at the Mill. How about that new Mexican place by Zaxbys? I know, Bonefish, oh wait, nah, Bonefish is way too cramped and closed in…”

Bonefish, cramped?

Not any more.

Bonefish in Rogers just completed a refresh to their interior décor, which opened things up quite a bit. After my friend’s comment, I realized that I, too, wasn’t crazy about how cramped it felt once you walk through the revolving door. Inadvertently, I think I stopped going there for that very reason. In spite of that, I love fish, they have a strong gluten-free menu, and who doesn’t love a place that serves healthy choices like edamame on the menu? It was way past time for a revisit.

I really dig the new look.

It’s very clean and fresh. They removed that huge barrier of a wall between the lounge and the dining room and designed it more as a see-through art extension of wood and wine. Two mediums that I personally think go great together! Ha!

Although the edamame itself is no longer on the menu, it now has a grown-up appetizer offering of edamame hummus. Very cool. I like that Bonefish has many new editions to their menu, including a wide variety for their new Fall menu. Dennis and I had the Waygu beef and ginger potsticker appetizer with deeply satisfyingly spicy Tai pepper soy sauce on the side and a wedge salad. Anyone else think that wedge salads are completely ridiculous? And yet, and yet I still am a sucker whenever I see one on a menu. I order it every time!

For the main meal Dennis ordered the fish tacos with mango salsa and I opted for one of the new Fall menu items, the pan roasted snapper, without the shrimp. However, they did keep the scampi sauce. Yum! Snapper isn’t a fish that we see on menus around here very often. While my personal favorite is a whole snapper from head to tail, this snapper filet was fresh tasting and had an excellent blend of flavors with the sauce and side dishes of coucous and green beans. Hopefully they will end up keeping this dish on the every day menu once Fall fades away.