Walking into Bonfire Old-Fashioned BBQ is like walking into a backyard neighborhood party. There are no strangers. Everyone who enters is family.
The welcoming atmosphere is key to the business’s success, according to co-owner Josh Kunig.
“It’s like that relaxing time in your backyard,” he says. “You bring everyone over. It’s that hospitality—you want to have a great feel with it.”
Don’t be surprised if family patriarch and co-owner Glenn Kunig brings a plate, pulls up a chair and starts talking at a group’s table. He says everyone is family and enjoys getting to know the customers.
Bonfire started a couple of years ago and catered out of Good Shepherd Catholic Church in Gray’s Woods before moving to their current location near the Nittany Mall. They grew their catering, offering 24/7 service—and they really mean anytime.
“A lot of places don’t want to go cater at 2 o’clock in the morning, but we do,” Glenn Kunig says.
Fellow co-owner Andrea Murray adds, “They deserve a good meal, too.”
After building their catering business, Bonfire added take-out and eventually dine-in service this year. Serving the community, building a familial atmosphere and cooking tasty food is the mission. The staff at Bonfire enjoys giving back by helping community groups with fundraisers and catering, and maintains a daily discount for veterans, first-responders and active military members.
Marcia McCole was once a customer and now is part of the family as an employee. She says the hospitality is what sets Bonfire apart.
“Anyone who walks in the door immediately becomes family. We’re not somewhere where you’re just a customer,” McCole says.
Employee Ceira Laird enjoys working in the hospitable atmosphere.
“Family is definitely one thing that is always covered here,” Laird says.
The staff at Bonfire takes pride in creating an inviting, home-like atmosphere. They want to have a connection with the community members they serve. There are no assigned tables for waitstaff; everyone helps out everywhere.
“Everybody is involved in every aspect,” Glenn Kunig says.
If a customer compliments a dish, the staff member will call over the person who made it.
“We want our cooks, the kitchen staff to come out and have a presence in the dining room to actually get to know their customers,” Josh Kunig says. “To take pride in their food, to develop that relationship.”
Bonfire’s menu boasts a wide variety of mouthwatering options that are served in generous portions. Employee Sierra Kunig’s favorite is the brisket wrap or fried chicken wrap, while Glenn Kunig says the brisket and rib platters are very popular.
The meats are popular for good reason—the brisket melts in one’s mouth, while the ribs are fall-off-the-bone and can be paired with any of the house-made sauces. The meats are sold in platters and by the pound. The Chili Mac features the smoked house chili served over macaroni and cheese. The spices of the chili blend with the cheese for a savory bite.
The BBQ Pulled Chicken Nachos feature a bed of chips topped with hickory-smoked chicken with jalapeños, shredded cheese, sour cream, guacamole, pico de gallo and BBQ sauce. The kitchen ensures during plating that each bite the diner takes will have every tasty component.
The goodness doesn’t stop with the barbeque. Bonfire’s towering Four-Layer Carrot Cake is the perfect ending to a great meal. The cake itself is incredibly moist and flavorful, while the icing is the perfect level of sweetness.
But the true shining star is the yet-to-be-named cornbread dessert. Josh Kunig describes his creation as a comfort meal that came about during a slow day. The dish is a slice of cornbread at this fried and served over a hearty scoop of maple bourbon vanilla pudding with a raspberry drizzle.
The cornbread is crispy on the outside and soft and buttery on the inside. The pudding has a great combination of flavors, and the raspberry drizzle provides a nice sweet note. Glenn Kunig says the dessert is popular with diners.
“We cook how we like to eat or how our friends like to eat,” Josh Kunig says.
Bonfire Old-Fashioned BBQ is located at 2609 E. College Ave., State College. The restaurant takes catering orders and is open for dine-in and take-out (including mobile app ordering platforms) 11 to 7 Monday through Friday, closed Saturday and Sunday. T&G
Hannah Pollock is a freelance writer in State College.
