Bonsoirée

www.bonsoireechicago.com

Why You'll Love It

Bonsoirée’s story isn’t your “average” Michelin-starred restaurant’s. Master Chef Shin Thompson built his reputation with underground, not-quite-legal dinner parties in patrons’ apartments. Five years later, his charming Logan Square location offers some of the most creative—and celebrated—dishes in the city.

You’ll find crab and scallop motoyaki drizzled in a torched ponzu aioli. And then you’ll notice that it’s literally served on a sea shell. It’s not often that so much charisma finds its way into each dish, but these offerings are edible statements from a mischievous culinary imagination.

Oh, and did we mention that each dish is paired with a specially chosen glass of wine? This is the definition of irresistible.

– Brian, Bloomspot Staff Writer

Sample Chef’s Tasting Menu

First Course

Mosaic carpaccio of kona kampachi with pickled ramps, spring garden herbs, umami vinaigrette, tomato, and crispy rendered bacon cubes

2010 Tommasone, Biancolella, Ischia, Italy

Second Course

Luke-warm spring pea and fava bean soup with roasted rainbow cauliflower, curried artichoke liquid capsule, pea tendrils, toasted paprika oil, and lime zest

2008 Cosme Palacio "1894" Rioja Blanco, Spain

Third Course

Scallop and crab motoyaki with torched ponzu aioli, served on a sea shell

2008 Keller, Silvaner Trocken, Rhienhessen, Germany

Fourth Course

Spring veal chop with morels, spring onions, mint jus, leek and rhubarb confit, and smoked duck croquette

2009 Domaine Madone "Le Perron" Beaujolaise-Villages, France

Fifth Course

Eight Presentations of Chocolate

Chateau d'Orignac, Pineau des Chartentes, Bordeaux, France

Menu subject to change based on seasonality and availability of ingredients