$50 Worth of Innovative Cuisine at Bonsoiree
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Wendy
- $50 toward an “exquisitely crafted” five-, eight-, or thirteen-course menu option
- Fine dining in a chic, minimalist atmosphere
- Inventive seasonal cuisine combining Japanese presentation with classic French techniques
- Made Food and Wine’s 2008 list of the best dining destinations in the world
- Chef and owner Shin Thompson was honored with an invitation to prepare a dinner at the James Beard Foundation in NYC
- BYOB
Reviews
Bonsoiree has been reviewed in Centerstage Chicago, Examiner.com, Time Out Chicago, and featured in the Chicago Reader. It made Food & Wine’s 2008 “Go To” list of dining destinations around the world. > * For most Chicago chefs, “fresh from the sea” means an overnight Fed Ex package from a coastal fisherman. For Chef Shin Thompson of Bonsoiree, it means the fish is still flopping…. Thompson delivers exquisitely crafted and seasonally focused fresh food at value prices, and you can even bring your own liquor to eat it… The menu is always rotating, but count on a Japanese influence in taste and plating including seared Kobe beef with garnishes served in lacquered bento boxes. – Michael Nagrant, Centerstage Chicago > * On a recent Saturday night, Bonsoiree Cafe and Delicacies was going full tilt. Every table in the cozy, candlelit room was taken and an industrious hum issued from the little kitchen. As co-owner Kurt Chenier worked the front of the house–telling jokes and expounding on the finer points of consomme–course after precisely plated course emerged apace: an amuse bouche of duck confit and Vidalia onion on a butter cookie; lentil and corn salad; fragrant melon-cucumber soup dotted with micromint and tiny cubes of beets; pan-seared hamachi on a creamy, nutty potato croquette; braised pork shoulder redolent of star anise in a burly bourbon sauce. All this, and the restaurant was technically closed. – Martha Bayne, Chicago Reader > * The service was impeccable, the space is minimalist yet intimate, and every dish introduced flavor and texture pairings that could only be described as delightful. Also, the night we ordered the Duck Duck Goose, we received a taste of both duck and goose foie, which is the only time I’ve had the opportunity to try the two side-by side, before or since. Subtle innovation like that is the hallmark of a noteworthy chef. – Emily Szopa, Examiner.com
More than 180 Yelpers give Bonsoiree 4.5 stars, and 81% like it on Urbanspoon: > * I was quite blown away… Everything was wonderfully made and the chef chatted with us at the end of the meal. I can’t wait to go back! – Da J., Yelp > * When the chef advertises Bonsoiree as a revolution in BYOB, he’s not kidding. But it’s a revolution I want to experience again! If I ever win the lotto, my first stop is Bonsoiree’s thirteen course menu. – KT S., Yelp > * Defnitely [sic] a treat…?The presentation was really impressive, and I liked the tight atmosphere inside. – tracy j., Yelp
- $50 toward an “exquisitely crafted” five-, eight-, or thirteen-course menu option
- Fine dining in a chic, minimalist atmosphere
- Inventive seasonal cuisine combining Japanese presentation with classic French techniques
- Made Food and Wine’s 2008 list of the best dining destinations in the world
- Chef and owner Shin Thompson was honored with an invitation to prepare a dinner at the James Beard Foundation in NYC
- BYOB
Reviews
Bonsoiree has been reviewed in Centerstage Chicago, Examiner.com, Time Out Chicago, and featured in the Chicago Reader. It made Food & Wine’s 2008 “Go To” list of dining destinations around the world. > * For most Chicago chefs, “fresh from the sea” means an overnight Fed Ex package from a coastal fisherman. For Chef Shin Thompson of Bonsoiree, it means the fish is still flopping…. Thompson delivers exquisitely crafted and seasonally focused fresh food at value prices, and you can even bring your own liquor to eat it… The menu is always rotating, but count on a Japanese influence in taste and plating including seared Kobe beef with garnishes served in lacquered bento boxes. – Michael Nagrant, Centerstage Chicago > * On a recent Saturday night, Bonsoiree Cafe and Delicacies was going full tilt. Every table in the cozy, candlelit room was taken and an industrious hum issued from the little kitchen. As co-owner Kurt Chenier worked the front of the house–telling jokes and expounding on the finer points of consomme–course after precisely plated course emerged apace: an amuse bouche of duck confit and Vidalia onion on a butter cookie; lentil and corn salad; fragrant melon-cucumber soup dotted with micromint and tiny cubes of beets; pan-seared hamachi on a creamy, nutty potato croquette; braised pork shoulder redolent of star anise in a burly bourbon sauce. All this, and the restaurant was technically closed. – Martha Bayne, Chicago Reader > * The service was impeccable, the space is minimalist yet intimate, and every dish introduced flavor and texture pairings that could only be described as delightful. Also, the night we ordered the Duck Duck Goose, we received a taste of both duck and goose foie, which is the only time I’ve had the opportunity to try the two side-by side, before or since. Subtle innovation like that is the hallmark of a noteworthy chef. – Emily Szopa, Examiner.com
More than 180 Yelpers give Bonsoiree 4.5 stars, and 81% like it on Urbanspoon: > * I was quite blown away… Everything was wonderfully made and the chef chatted with us at the end of the meal. I can’t wait to go back! – Da J., Yelp > * When the chef advertises Bonsoiree as a revolution in BYOB, he’s not kidding. But it’s a revolution I want to experience again! If I ever win the lotto, my first stop is Bonsoiree’s thirteen course menu. – KT S., Yelp > * Defnitely [sic] a treat…?The presentation was really impressive, and I liked the tight atmosphere inside. – tracy j., Yelp