Jonathon’s hung out its shingle to modest fanfare this summer, taking up residence in the former Beckley Brewhouse bungalow. Fairly soon after, however, word spread about the menu—specifically the fried chicken and waffle, which, if our predictors are right, is on its way to becoming a cult favorite. While joints from Deep Ellum to Denton take swings at this particular Southern anomaly, Jonathon’s version nails it: the rich, peppered gravy; the juiciness of the breast; the crispy-yet-soft waffle. The venture is riddled with firsts. Husband-and-wife team Jonathon (chef) and Christine (manager) Erdeljac are running their own restaurant for the first time. The place has Oak Cliff’s first nonmembership, full-service bar. And it’s the first time we’ve come face-to-face with a peanut butter and jelly waffle that didn’t make us feel like we’d swallowed a brick (the secret’s in the peanut butter fluff). Don’t leave without tasting the Danger Dogs, juicy turkey sausage links dipped in pancake batter, fried, and dusted with powdered sugar and zippy chile spices. Dip them in the accompanying spicy mustard sauce or douse them in syrup. Either way, it’ll be the first time you taste anything like them.
For more information on Jonathon’s Oak Cliff, visit our restaurant guide.
