If you ever find yourself in Tempe, Arizona, craving an exceptional blend of pizza, wings, and barbecue, look no further than Bonfire Craft Kitchen & Tap House. In an exciting episode of Diners, Drive-Ins, and Dives, Guy Fieri, joined by former NFL fullback Marcel Reece, discovers this hidden gem that offers an elevated sports bar experience with a menu that goes far beyond standard bar fare.
A Family Legacy of Flavors
David Lindley, the mastermind behind Bonfire Craft Kitchen, carries a rich family history in the restaurant business. As Guy Fieri notes, “David took the legacy of his grandfather’s sports bar and elevated it with gourmet versions of classic favorites.” This translates into an inviting atmosphere where you can enjoy the game while savoring top-notch food.
The Star of the Show: Old Smoky Pizza
The highlight of this episode is undoubtedly the Old Smoky Pizza. This isn’t just any pizza; it’s a loaded masterpiece topped with smoked brisket, pork, and chicken, all perfectly balanced with caramelized onions and a house-made barbecue sauce.
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David and his team start by making their pizza dough from scratch. The dough incorporates 25 pounds of flour, garlic oil, yeast, sugar, and salt, mixed for exactly nine minutes and allowed to proof for 24 hours. This ensures a crust that can hold up to the generous toppings without weighing down, a point that Guy enthusiastically highlights as he samples the final product.
“Sometimes I share with my wife, sometimes I don’t,” jokes Guy, as he digs into a slice. Marcel joins in, noting, “The way you cook that pizza, the way the crust is house-made, keeps its texture and structure. The sauce works; that’s a good balance. Really good pie.”
A Symphony of House-Made Ingredients
David doesn’t stop at the dough; almost everything in Bonfire is made from scratch. The brisket is smoked with applewood, and the barbecue sauce is a meticulous blend of ketchup, pineapple juice, apple cider vinegar, various spices, and even house-made smoked water, cooked down for six to eight hours.
“How about we just start telling us when you don’t make something in-house?” quips Guy, to which David cheekily responds, “I didn’t make the pan!”
The finished pizza is topped with shredded mozzarella, white cheddar cheese curds, and freshly grated parmesan, then cooked in a 650-degree oven. It’s a culinary symphony that leaves both Guy and Marcel impressed.
S’mores and More
But Bonfire offers more than just pizzas. As the episode unfolds, Guy and Marcel are introduced to other unique menu items like tableside s’mores and the “Dirty Cajun” pasta, a delightful combination of gumbo and pasta. The dirty Cajun, featuring house-made demiglace, gumbo fra diablo sauce, and smoked chicken thighs, is a testament to Bonfire’s dedication to elevating traditional dishes.
“You’re a sports place, and you’re making demiglace?” exclaims Guy, to which David proudly responds, “We’re an elevated sports bar.”
A Must-Visit Spot
Whether you’re drawn in by the signature Old Smoky Pizza or the innovative Dirty Cajun pasta, Bonfire Craft Kitchen & Tap House offers a dining experience that’s both comforting and extraordinary. Guy Fieri sums it up perfectly: “When you come to a place to watch the game and really get the experience, I think you’re delivering it all about the food, man. Good job.”
Next time you’re in Tempe, be sure to drop by Bonfire. With its blend of family legacy, house-made ingredients, and a menu that surprises and delights, you’re in for a treat that’s as winning as your favorite team’s game-day victory.
