Bonsoiree

Enjoyed their last underground meal with their signature dishes.
Loved the duck duck goose. The foie gras was seared delicately and the gooseberries really complimented the fowl. I could easily tell this was their signature plate even if I hadn’t looked them up before. The dessert — spicy banana — was a bit lacking. However, the real star of the meal was the scallop with ponzu sauce. It was absolutely devine. Possibly one of the best things I’ve ever eaten.
The atmosphere is a combination of rustic and hip. It is an unmarked door type place, but the dining room in the back seemed more like a converted greenhouse with wooden tables than another «underground» restaurant.
Unfortunately, the executive chef left and I’m not sure how this has affected the style and taste of Bonsoiree.

all around amazing.
scallop & crab motoyaki was by far my fave, but every other course was great too.
aaannnd BYOB! couldn’t ask for much more, except maybe that my teaching salary be raised substantially, so that I could afford to go more often :]

Chef Shin Thompson recently has instituted major changes at Bonsoiree. He is no longer in house, but is working on a new project in the West Loop. Former Top Chef contestant Beverly Kim (and her husband Johnny Clark) are now running the kitchen and have completely redone the menu. Bonsoiree has also undergone a makeover and is sporting a chic, artsy appearance. Free BYOB is no longer an option (though one may bring a bottle of wine for $ 35 corkage); Matty Colston is now running the wine program and there are pairings available as well as a la carte options. There is also now an outdoor area dubbed a Zen Fire Garden (for after dinner drinks and snacks around a bonfire) and a section of the dining room has a retractable roof (so weather permitting one can dine semi al fresco). Bonsoiree has joined Alinea, Next (and most recently Elizabeth) with the «ticket» system of procuring reservations. One can «purchase» a twelve-​course meal for $ 115 or a six-​course meal for $ 85 (20% gratuity and taxes are then automatically added when you buy the tickets). I strongly recommend the twelve-​courses (much better value and experience).
I dined at the new Bonsoiree last night with a friend and we both really enjoyed our meal. We opted for the wine pairings (they run $ 70, but for $ 55 you can do smaller pours — we went that route). In addition to the 12 courses, there was three extra «gift» courses and mignardises served with green tea at the end. The food is Korean with a blend of classic and modern techniques. Ingredients are fresh and much of it locally sourced or foraged. I loved the new appearance of Bonsoiree; the only negative was the acoustics, it was quite loud. I think they need to do something to absorb some of the sound as this did detract a bit from setting a fine dining ambiance (and at times I struggled to hear our server’s description of the courses). The servers were very attentive and knowledgeable, but friendly and laid back. The courses had beautiful artistic presentations (both the food itself as well as the pieces they were served on — each dish was served on a custom piece of pottery).
The menu (which will change seasonally) has a heavy seafood emphasis. Out of the twelve courses I loved three of them and only disliked one; most of the rest were good with a couple being fair. My three favorites were the «bone soup» which had the most delicious piece of smoked, dehydrated brisket that then rehydrates in the soup; the Swan Creek Farm duck course with duck two ways — both absolutely amazing, and the final dessert course featuring pat bing su, sorrel granite, sweet read bean and oxails (this is one of the two or three best desserts I have ever had)! The only course I did not care for was the beet and cashew cheese course; I found the beet to be too vinegary and the cashew cheese just did not taste good to me (it was the only item I did not fully consume). I was really impressed with the complexity of the combinations of the ingredients across the courses; each course was such a unique and interesting blend of different flavors and textures and most of the time they really gelled harmoniously. Portions sizes were fairly generous and I definitely left full and satisfied, but not uncomfortable. They readily accommodated my request to substitute one course that did not appeal to me. Chef Beverly has truly done an incredible job with her first menu at Bonsoiree 2.0!
Matty Colston did a commendable job with the pairings. There was an emphasis on white wines (due to all the seafood on the menu), but there was a wonderful red poured with the duck course and a German beer with one course. You are receive some bubbly at the start of the meal. My friend and I found the $ 55 smaller pour option adequate — there were about two ounce pours I’d estimate and occasionally they topped us off. The wines were from small boutique venues. Chef Beverly was very visible and spent significant time chatting with patrons at all the tables; I was really impressed with this and love venues where the chefs do this (it reminded me of Goosefoot where Chef Nugent most nights does the same). Our meal lasted approximately 3 hours and 15 minutes (to be expected since we ended up with about 16 total dishes including all the extras); the time went quick as there were not any long gaps between courses and the staff was so friendly (you have one primary waiter, but everyone pitches in).
I was really impressed with Bonsoiree 2.0. I think that Chef Shin should consider changing the name as this is a completely different restaurant under Chef Beverly than it was when Chef Shin was manning the kitchen. It will be interesting to see how Michelin handles Bonsoiree 2.0 in November. If they do lose their star for now, based on my experience last night they very likely will earn it back in 2013. Bonsoiree 2.0 is off to a great start and I highly recommend dining here to anybody who enjoys this type of culinary experience.

If I told you that your Bonsoireee tasting menu would contain: geoduck (Google it), smelt, tripe and cashew cheese… I think you might be running for the door like we should have. Instead we got suckered into a tasting menu because we wanted to try the restaurant under the new ownership. Unfortunately it was a total dud for us, and we will not be going back.
I am willing to try just about any type of food if it tastes good, but the bizarre ingredients selected by the chefs really missed the mark. To make matters worse, we did the wine pairing and it was just as bad. At least four times the waiter apologized for the food or wine stating «yeah, it’s not for everyone». I didn’t finish two wine tastings because they were bad, and this comes from a lush! :) The sake pairing was flat out awful. The worst sin of all regarding the wine pairings was they had some of the smallest pours we’ve ever had at a restaurant. Not cool.
There were a few highlights, including «thai style» ember roasted carrots, the aged muscovy duck and foie gras semifreddo but these weren’t enough to carry the meal for us.
One last lowlight. When we left the restaurant we were trying to grab a taxi but the location is a little off the beaten path so there were not too many taxis going by. We would have expected the restaurant to offer to call one for us but no luck. Just then one of the wait staff came running out of the restaurant and we *thought* he was going to say he had called us a cab. Instead he handed us an invite for an art show at the restaurant. Uh no thanks! #servicefail

We’ve been wanting to try Bonsoiree forever, and got finally made a res just in time for Chef Shin Thompson’s last underground meal. It was good, but not great.
ONE: Lobster & Octopus Salad with Fresh Uni, Trout Roe, Kabayaki, and Frisée — A nice start
TWO: Scallop & Crab Motoyaki — it is no surprise this is their signature dish. It was delicious.
THREE: Duck Duck Goose — Wished there was more duck confit, and less duck breast. The foie was nicely seared and the fig jam paired perfectly.
FOUR: Crispy Suzuki in Plum Negi-​Yaki Sauce with Lotus Chips — This is not my favorite type of fish to eat, but they did it really well.
FIVE: Strube Ranch Mishima Wagyu Beef, Wagyu Crepinette, Sweet Potatoes Dauphinoise, and Japanese BBQ Hot Mustard — My cut of wagyu still had the silver skin and it was upsetting and nearly ruined the dish for me.
SIX: Caramelized Banana Rum Bread Pudding, Banana Ice Cream, Grilled Banana Mousse, and White Chocolate Lavender Crème — This dessert was solid.
Looking forward to see how Beverly & Johnny make this place their own.

This was definitely one of the jewels of the short weekend trip to Chicago.
Came to Bonsoiree at around 9pm for the full tasting menu. I originally booked for Saturday but since our flight arrived slightly early on Friday I called and they were able to change the reservation to friday night. Was definitely an excellent meal. I thoroughly enjoyed all but 2 courses. The BYOB policy also allowed us to enjoy a vouray and a pinot noir at a fraction of the cost that other restaurants would charge.
My favorite was the halibut marinated in sake in a green curry sauce. The sake made the halibut very flavorful and moist. I enjoyed the dish even though I’m not a big fan of curry in general. The other favorite was the scallop. The creamy sauce was a perfect choice for the scallops. The oyster leaf garnish was also a surprise since I’ve never had oyster leafs before.
The service was exceptional and knowledgeable and the atmosphere was casual/​relaxing yet classy.

Dined in late February. The small, clean dining room is always welcoming. Even though the room was less than half full when we arrived, the music & staff gave it an upbeat feel. We picked a table & our waiter came by to open the wine I’d brought (Lallement Champagne & an 08 Rivers-​Marie Summa Old Vines Pinot Noir, both were delicious). Courses started coming: «Consumer Advisory» sashimi, a seafood stew, and a wagyu short rib all brought «oh, wow» with their presentations & smiles with their flavor.
Three of the next four courses were plates of multiple components, built from a focus ingredient (shellfish, duck, lamb). The scallop & crab motoyaki, duck roulade with pork belly, and lamb loin were highlights – all were among some of the best dishes of the week – and almost everything was great (one exception: a lamb sausage that was a bit dry). While each plate centered on a single ingredient type, it seemed a bit odd to have both warm and cool pieces on the shellfish plate; similarly, the duck roulade & tongues could have justified separate plates. Shin could have easily stretched this menu to 15+ courses. Not a negative, but at minimum, interesting that so many unique bites were worked into the meal.
The last couple of courses were both fantastic. Cheese with a «candied gooseberry ornament» was a delicious contrast of textures, bitterness, and sweetness. Then came dessert: «8 presentations of chocolate.» A perfect, fun plate that took us a bit of time to work through and discuss – it was interactive and educational to compare the various forms & flavors. Chocolate spaghetti was my favorite, but all were delicious & fun.
Stood up as a great meal in a week of 12 Michelin stars. Full context here:

After all the hype, including a Michelin star, I was looking forward to dinner at Bonsoiree. My friend and I selected the 5-​course menu:
1. Carpaccio of Tuna and Kona: 3 stars — the texture and flavor of the tuna were a bit off.
2. A Pea and Fava Bean Soup: 4 stars — served luke-​warm, this soup packed the pea flavor. Unfortunately, I don’t like peas but recognize that it was a well-​flavored soup.
3. Scallop & Crap Motoyaki: 4 stars — my favorite dish other than dessert, it was very tasty though had a slight fishy aftertaste.
4. Lamb Chop: 2 stars — despite being best served rare, this was so rare that I couldn’t even cut it. I hope it wasn’t too tacky that I picked it up and ate it Flintstone-​style.
5. 8 Chocolate Dessert: 5 stars — 8 bite size plays on chocolate, including chocolate milk, a peanut butter cup, a banana/​chocolate combination, etc. Each was excellent; this was my favorite course of the night.
In short, I wasn’t impressed with the food but recognize that the menu may not have «spoken» to me. Given that Michelin, Unilocal,and so many of my friends praise Bonsoiree, I definitely want to return when the menu is different.
Service was excellent! They had to cancel our first reservation and recognized it appropriately.
The space is stark and smaller than I had envisioned. As a BYOB and $ 68 a person, Bonsioree is an affordable option among its peers.
I look forward to trying Bonsoiree again as I’m not ready to write it off just yet…

Back in the summer, my friends all took me for a birthday dinner here. I had heard a lot about this place and the fact it’s Michelin rated helped out big time.
I think our meal was 5 or 6 courses and very relaxing and very good. We did not have the top meal (which I think was over 10 courses), but chose a smaller, less filling one.
The meal itself was very good, although it was not «I am blown away» good. I think if I had the 10+ course meal, it might be a «wow.amazing» type of meal. The course that really stood out to me though was the «Scallop Surprise.» This thing was amazing. I mean really, one of the best things I’ve had in quite some time anywhere. I’m pretty sure they took some scallops with some garlic and God knows whatever else and baked it. It was just amazing. Actually, luckily for me they were at Lollapalooza and serving this. I nearly had a heart attack and ordered it. It was a lot, but well worth it. The lady behind the counter was even shocked I’ve eaten at the restaurant.
It’s not a cheap meal, but much recommended especially if you want to try out a Michelin rated restaurant. Overall, the food was great, but not «I am blown away» great except one dish. The service was also exceptional. FYI, this place is BYOB.

After months of hype from reading Unilocal reviews, I must say that I was disappointed. It was good, but I’ve definitely experienced better for less money. Café des Architectes, for example, has a tasting menu for $ 75 that is significantly tastier and more substantial.
Bonsoiree is very small. We sat in the enclosed patio where the temperature fluctuated between blasts of warm air that gradually cooled. Considering the cramped quarters inside, the patio was the superior option. I was ready for that though and am not holding it against the restaurant in this review.
I was prepared with a bottle of wine (it’s BOYB). I was also prepared for the creativity and whim of the chef who made a series of courses for us. True to form, the food was a fusion between French and Japanese food (I would say more Japanese).
The service was good. The servers carefully explained dishes to us and even gave us instructions on how we should eat them. They were good about keeping our wine and water glasses full.
There were a couple things for which I was unprepared. For one thing, the entire dinner took a very long time (almost three hours). By the fourth course my hunger was satisfied and I was tired. I was completely over the restaurant and wanted to go home.
I was also unprepared for the familiarity of the restaurant. For the price, the hype, and difficulty in securing a reservation, I expected it to be a whole heck of a lot fancier. The women at the table next to us were wearing jeans. Some of the servers wore jeans too.
I was most unprepared for the lackluster flavors. Great presentation, creative for sure, but not like wow. Out of eight courses, only one stood out to both of us as a star (it involved watermelon).
One course (described to us as a «signature dish» and involved scallops and crab) was really strange. It was covered in cheese (or something like cheese) and tasted like mac and cheese. I like it when a chef plays with the natural flavors of primary ingredients rather than covering them up. My guest liked it because she prefers mac and cheese to scallops.
Neither one of us cared for the butternut squash soup (I think it was butternut squash). We both preferred the corn soup at Longman & Eagle over this and L&E had a better portion. I thought this soup tasted like Trader Joe’s boxed butternut squash soup dressed up in a cool dish with a bit of lobster dropped in the middle.
We also didn’t care for the oyster fritter with blackberry. It tasted only of pastry puff. Neither one of us tasted the oyster at all. Once again, this was an example of a dish where the natural glory of the main ingredient was suppressed.
We both agreed that most of the dishes were salty. My guest thought that this was because the amuse bouche sized bites needed a flavor enhancer to be wow. I would have preferred less salt.
My guest (who is a small woman), was still hungry after our eight courses. She had me stop at a taco place on our way home. For $ 85/​person, eight courses, and our own wine, this place should have been much more formal and impressive. Our next special occasion will be at Seasons Restaurant.

45: minutes it took for us to get the first course! Yet…
20: minutes was the time count that it took the tables arriving after us to get their initial pheasant egg salad. Insert furrowed brow here.
4 or 7: number of courses you can choose from for your prix fixe meal.
1: bottle of wine we sipped over the meal. It could have easily been 2 bottles. BYOB!
3: hours the modest 4-​course meal took.
3.5: number of bites each plate delivered. While it tasted good, it did not blow us away. In fact, the food was not even served hot; rather, it was room temperature, which was disappointing.
So, in summary, to dine here, make sure that you have 3 things: time, money, and dining buddies you want to be around.

I had a Groupon for Bonsoiree burning a hole in my pocket, so who better to lead me on a culinary tasting adventure than the lovely Brett D., who’s been singing their praises since their opening? Bonsoiree is BYOB, so do, take advantage. Once we were seated (very closely to two other tables I might add) we sat, and sat, and sat– not knowing quite what was going on. Were we getting the 8-​course tasting, or more? And why we were waiting so long without a second contact? Although casual and friendly is the style here, service could be tightened up.
The first dish came out without mention of how many courses there would be still, but there was never a dish that hit the table without a full description, which was a plus.
Some of my favorites:
–Quail lollipop in a spicy dipping sauce, with lime salt on the rim. Mmm, lime salt.
–Prime rib Tonkatsu was succulent and tasty, a true hit.
–Motoyaki with crab and scallop meat served in a half shell was incredible, especially the presentation.
An oddity:
–Cheeeeeese looks like a Cracker! and vice versa. While not super mind-​blowing, the cracker that tasted like cheese that tasted like a cracker was a nice bit of culinary magic.
But nothing for me, surpassed dessert:
–8 chocolates, none of them failed. My favorite had a tiny piece of Sumac leaf on it and I think I could eat Sumac and chocolate every day now! It was like nothing I’ve ever tasted before…
Did I mention we were elbow to elbow with our neighbors? Yeah, Bonsoiree can be a bit tight. At first it was a bit off-​putting, but our neighbors to Brett’s left were quite delightful, and the ones to her right left us their wine when leaving. Generosity is always a good sign.
The night was very enjoyable, although I’m not sure I could enjoy it if I was paying full-​price. Thank you, Groupon!

I just saw a review from someone that was scheduled to have dinner on 7÷8÷11; the same date I was scheduled, but due to an air conditioning default dinner service was canceled; I DID receive TWO phone calls regarding the situation, starting at 1pm. The staff at the restaurant gave me ample time to reschedule my day and plan another reservation. I do not hold them accountable for the issue; they were worried about the customer’s comfort, and being that my guest of honor frequently experiences hot flashes (heck, we were celebrating her 50^th birthday), I considered their concern to be of supreme interest to me.
I was worried that my second visit would not hold up to the status of my first but after the beginning course I was happily mistaken. Our waitstaff was ‘off the hook’ delightful and our food was beautifully presented. I must say the scallop and crab dish was ‘too fly for words’ and the dessert course ‘gave us orgasims’ (hey, I’m just using the words mentioned at our table).. .
Did I mention I used a Groupon and they didn’t treat me any different than a regular paying customer? So nice to experience.
Bonsoiree is truly a delight to find (and it is fun to find, and I HIGHLY recommend trusting your GPS) and I can’t wait to return for the fall menu. A MUST visit.

Well Boinsoiree, you have certainly impressed me. Was it worth the $ 75 pre-​fixe on Sunday night? Heck yeah and then some!
Ever since Bonsoiree raised their prices… we were a bit reluctant to go thinking that you could get an equivalent or better meal in Chicago for less. Sadly I was mistaken. Bonsoiree delivered and then some.
Our 7 course meal was absolutely outstanding. On Sundays the chef Shin Thompson stops by a the Green City Market and other farmers markets to get the freshest, local produce and to assemble a menu to fit his haul. I must say he does not pull out any stops and delivers one head spinning course after another. From the first to the last course, each dish amazed us with it’s complexity of flavors, unique take on tried and true dishes and it’s creative presentation.
I normally would take time to describe each course in my review, but that would do you no good, because the menu was there for an evening and now is gone… like a wonderful, but fleeting moment. In fact, the menu changed halfway through our dinner as we saw the couple dining next to us get a completely different 3^rd course than we did.
However, some of my favorites that night were the somen noodle and shrimp salad, the ocean trout, and a wonderful tuna won ton.
Bonsoiree is truly a Chicago gem, and a tremendous bargain considering it is BYO. Make sure you bring at least 2 bottles of wine because you’ll be there for at least 2 – 3 hours. I recommend checking their website because they list some very reasonably priced wines at 3 local shops that they recommend you pair with your meal. Just make a res, grab some wine and indulge!

Bonsoiree is fabulous!
We had the 8 course menu last weekend. The interior is beautiful. Tealights in little glass jars on wood tables. I like a nice looking restaurant bathroom as well.
Each presentation was lovely, starting with the quail lollipop and ending with chocolate 8 ways. (Reverse cheese and crackers? Yes please!)
I am ecstatic this place is BYOB. I hope it stays this way.
Unfortunately it completely slipped our minds to order duck duck goose, but by the looks of the table next to us that did, it looked delicious! (But wait, was it served in a plexi-​glass box?)
Explanation of each dish and which utensil to use was so helpful. I thought the service was great, our server was nice, and weaved in and out checking on us, not impeding at all.
I will definitely be back.

Wow!
I had been wanting to try Bonsoiree and was not disappointed!
First of all, I think this restaurant wants to remain hidden… there is no sign outside. The only indication that Bonsoiree was there was the fact that the building looked adorable, and a quick look in the door indicated something wonderful.
The staff is somewhat lax… with a reservation, we got a «sit anywhere». Ok, I’ll take the window seat! We weren’t greeted immediately, but when we were, the server double checked how many courses we wanted, opened and poured our wine and disappeared.
The first course «salad» appeared. I’m not entirely sure what was on the dish as I couldn’t really hear the server, but whatever it was was delicious (one thing was definitely a trout foam — YUM!). The next course was soup — I seriously wanted to lick the bowl and could have eaten 10 servings (yes, I did mention this to the server and got the ok — no, I didn’t do it!). The scallop and peeky toe crab dish — wow! I wasn’t a huge fan of the meat dish (needed more flavor), but dessert was out of this world. Popcorn ice cream? Give me more! And the lemon curd — OMG! The server told me that it was «intense» and I might want to cut it with raspberry sauce — NOPE — give me more curd.
Wow — everything was so delicious and beautifully presented. I wish I would have been able to order seconds of everything!
The atmosphere was nice as the tables weren’t too close together, but the room still felt full. I now understand why it is so difficult to get a reservation — there are very few tables. This helps make this a special dining experience. I enjoyed that this spot was BYO as well — you can mix and match yourself, or order from one of their ‘partner’ spots (which are all great).
Service was not perfect, but it was good. The descriptions of the dishes were nice, though they often were provided quickly, so I wasn’t sure exactly what I was eating. This didn’t detract for me, but I wish I would have remembered more about what I ate. Both servers were quite nice and I never felt neglected. There was some confusion regarding which menu option we ordered, but it worked out ok.
Bathrooms were super cute and considering the size of the restaurant, quite large. The entire restaurant was spotless.
Overall, food is definitely a 5 (a 10 if I could aside from the meat dish), service a 4 only due to some confusion at the beginning of the meal, bathrooms were a 5, atmosphere a 5 and value is a 5. This restaurant is definitely a splurge, but the quality, presentation, taste, etc definitely make this a value spot. I’ve eaten at a number of other restaurants with tasting menus, and I would consider the tasting menu at Bonsoiree to be among the very top in the city.
I’ll be back if I can score another reservation!

Writing a review for Bonsoiree is quite daunting because the food is just so unique and full of creativity. I could barely keep track what occurred in my mouth between courses as the tidal wave of flavors and textures nearly short circuited my brain.
So therefore: The food at Bonsoiree is quite good.
We’ve been there twice for an extremely playful Underground dinner as well as their thoughtful Valentine’s day aphrodisiac menu (Yes, it got me laid). The crab/​scallop motoyaki and «pub crawl trio» haunt my taste buds’ collective dreams. If I had to pick a weakness it’s that the desserts couldn’t stand up to the previous courses’ amazement. But that may due to my personal preference to savory over sweet.
And I am in love with their silverware. THEIR KNIVES STAND UP!
The only reason I am subtracting a star is because the chefs kept hitting on my girlfriend when I used the restroom. Both occasions.

Pricey but delicious and it’s BYOB. We got the prefix.
The restaurant is quite small but the service and food are great. We even had the chef come out and see how everyone was doing and talked to us about the dishes he made and what inspired him to make it. The sign of a good chef who is truly passionate about his food and strives to serve the best.
Everything in the restaurant was fresh and used whatever vegetables and fruits were in season.

Full review in blog, important notes below.
Entering Bonsoiree we were greeted promptly and given our choice of «any two top» as the restaurants 26 seats were less than ¹⁄₃ full. Seated towards the front and away from the kitchen I have to admit I was somewhat taken back by the design of the space — intimate to say the least a combination of exposed brick walls, dangling track lighting, and floral sculptures plus a soundtrack of the kitchen’s sounds were all the ambiance provided and small details such as chipped paint seemed a tad out of place. Notably the hand selected plates at each course were an excellent touch but unfortunately a few were chipped and certainly needing replacement in the coming months, the silverware too was dingy.
Hanging our server her BYObeer we were provided with filtered tap water and our somewhat extended menu was confirmed. BonSoiree does not offer bread service or any beverages outside of water and while I will note that service was adequate, it certainly was not on the level of that provided by Dozzy in arranging the evening. Certainly everything arrived nicely and with excellent temperature and adequate description plus I was even presented with a hand printed copy of the menu at night’s end, but plates often sat empty for several minutes prior to clearing, water thrice reached empty, and servers largely seemed disengaged from the diners until the very last two courses.
The second course would prove to be the most traditional Japanese presentation of the night, but at the same time not traditional at all in its flavor profile. Titled Crab and Scallop Motoyaki with Torched Ponzu Aioli the dish was served in a shell with sizeable chunks of fresh crab and scallops interspersed in the creamy admixture with hints of soy and yuzu. First cooked in the oven and then bruleed for a crackling crust the dish was potentially the most sweet of the evening, even compared to the desserts.
Dish number three was perhaps Chef Shin’s «signature,» an item always available at a supplemental cost. Entitled Duck Duck Goose the course featured a nicely prepared slice of Seared Duck Breast atop melt-​in-​the-​mouth and surprisingly un-​crispy Duck Confit alongside a seared slice of Foie Gras, fig purée, crabapple, and smooth saffron gastrique. Served elegantly in stackable Plexiglas boxes I was pleasantly surprised that my sister actually enjoyed this rather firm preparation of Foie as she generally does not. A solid dish I must say that as a supplement it really did not seem to «fit» the East meets West theme of the rest of the meal.
Dish five was another «always available» supplement on the Bonsoiree menu — the Smoking Bacon Box with house cured pork belly bacon, sunny side quail eggs, toasted ouzo marshmallow, and applewood smoke. Served in a small box and opened tableside with a puff of smoke arising from the marshmallow that filled the room with a lovely smell of pork and spice we both found this dish to be far more successful than the Duck Duck Goose — it was the second best dish of the night by both our palates. Crispy and slightly sweet the pork was divine while the egg added its characteristic smoothness — a dish worth visiting Bonsoiree for any time of the year.
Arriving after the box was my sister’s favorite dish of the night, served in a long hollowed out porcelain bowl, Slow cooked Rabbit with Madeira Beurre Blanc, Pancetta Gnocchi, Tomato Intensity, and Sage Silhouette. Nutty and supple the rabbit was the best I’ve tasted and it paired nicely with the robust sweetness of the Madeira. Flanking the rabbit were two fluffy pillows of savory gnocchi, tomato confit, and dehydrated sage that had been concentrated and melded with gelatin to form a single blade of «sage» that tasted, if possible, more sage-​like than the herb itself. While I wasn’t quite as wowed as my sister who was still talking about it days later it was certainly an outstanding dish.
The final course of our evening was served with instructions — specifically to «break» the yolk and to eat the «Button» last. Clever and whimsical the Eggs Benedict with Sweet English Muffin, Candied Bacon, Lavender Hollandaise, Vanilla Bean Panna Cotta, Encapsulated Mango, and Sansho Pepper Button looked very much like its namesake breakfast dish. With a scone-​like muffin sliced lengthwise and topped with candied pork, a ring of smooth vanilla, and a Moto-​like fruit capsule the true star of this dish was actually the Hollandaise — a thick and creamy sauce with excellent floral tones that seemed to bring everything to a peak on the palate.
That noted, I feel Bonsoiree sits amongst the top 10 restaurants I’ve experienced in Chicago and the setting and price point (especially for those who choose to bring alcohol) is quite nice for both the shorter and longer menu. An excellent reservationist and a talented chef could very well net Bonsoiree a star when Michelin hands out rankings in a week.

Concept dining that is equally enjoyable and intriguing.
Rating 4.5 stars
4-​course on a Wed. night
Food: 4.5 star /​Presentation: 5 star. Ranked in order of liking:
Starter: crispy Suzuki (Japanese bass) was delicious! paired with an excellent grilled haricot vert — perfect crunch and seasoning, garnished with lotus root for interesting texture and impressive flavor.
Soup: (perhaps my favorite presentation) shot of artichoke curry infused sharp contrast to the fava bean/​spring pea soup,
curried crisp cauliflower added perfect visual/​texture complements.
Dessert: gingerbread ice cream sandwiches were scrumptious, salted candied pecans added intense flavor. only knock is that these were not served chilled enough, ice cream already half melted, should be served on chilled plates.
Main course: chickpea confit, flavorful potato skins, smoked shimeji mushrooms, and a delicious wasabi mustard almost stole show from the grass-​fed lamb roast (rather dry)
Service: 5 star. Staff was engaging, accommodating, unpretentious. Struck rare balance of accessible expertise, happy to share an experience of their craft.
Ambiance: 5 star. Tucked away behind a nondescript front, intimate yet breathable feel. Hard to find concept dining executed in such fashion to put you at ease.
Highly recommend for special occasion/​getaways.

Bear with me. This is going to be a long review, but there was simply no way to keep it short without missing key elements.
Wow. Just WOW!
My good friend is a huge PITA when it comes to food, but in her defense, she lives in the suburbs, so when she and her husband come downtown for dinner, she wants to make sure she’s getting a quality dining experience. I can’t really blame her for that.
Bonsoirée had been on her list for awhile, and me? Well, to be honest, it wasn’t on mine, but I’m always game to try something new, especially a place that has such rave reviews.
She made the reservation for the March Underground about 4 weeks ago and she was really excited about it. She forwarded me the menu and told me to look it over and advise them of any dislikes or food allergies. The menu looked fantastic, and the only thing I wasn’t too crazy about was the scallop course. My friend conveyed this to them, and they said they’d substitute something else for the scallops.
This past Saturday evening was our reservation. My friend and I arrived and joined my friend and her husband, already deep into wine.
We got comfortable, poured wine and waited for the magic to happen.
And magic it was. A feast for every sense.
First course:
Fried Mozzarella, Charred Haricot Vert Salad with Japanese Eggplant, Aged Balsamic, and Plum Tomato Sorbet.
What a well-​executed starter. The mozzarella was crispy and the haricot verts were a great accompaniment. The real scene stealer, though, was that plum tomato sorbet. It packed quite a flavor punch.
Second course:
Pumpernickel Crusted Lamb Loin, Buttermilk Blini, Maple-​Karashi Butter
This was a perfectly cooked piece of lamb — not an easy feat. It melted in your mouth. And the blini was like a little tangy pancake and an ideal foil to the lamb.
Third course:
Artichoke Vichyssoise with a Bacon-​White Anchovy Dumpling and Preserved Lemon
Imagine if you will, the most luscious thing you can put in your mouth. OMG, I love artichokes and this was the most intensely flavored soup I’ve ever tasted. The dumpling was a tad fishy, but only because I am not an anchovy fan. It was not overwhelming, but you could definitely taste it, which is the point I suppose. I think everyone at the table would have licked the bowl clean had we been less well-​mannered.
Fourth course:
Seared Suzuki (Japanese Sea Bass) and Grilled Barramundi with Gnocchi and Crispy Mushrooms
This was the substitute for the Twice Baked Scallops that I opted out of. Definitely my favorite course of the evening. Everyone at the table gave me grief for passing on the scallops… until they saw what was laid in front of me.
Both fish were cooked perfectly. Garnishes included crispy mushrooms and gnocchi. I had never had, nor heard of suzuki before, and I am not a huge fish eater, but this was some of the best fish I have ever had. Everyone at the table tried it and agreed, and wished they had gotten the same thing. Not that their scallops weren’t great, it’s just that this dish blew everyone away.
Fifth Course:
Tiny Bites of Foie Gras Cheesecake
I was skeptical and apprehensive too. Organ meat in cheesecake?
As the server explained, it was meant to be a bridge between the savory courses and dessert. It absolutely nailed it. Very rich, but they were only three small bites. It was absolutely both sweet and savory, and while you couldn’t particularly discern the foie gras, you knew there was something in the cheesecake that wouldn’t normally be there.
Sixth Course:
The grand finale. Dessert. I knew the closing course would set the bar high and indeed it did.
Pumpkin and sesame seed ice cream with golden raisin caramel sauce, and ancho chile truffles. The heat of the ancho chiles played off the creaminess of the ice cream and the sweetness of the caramel sauce.
The service was stellar too. Our server kept our wine glasses full, cracked jokes, explained every course in detail, and wasn’t intrusive. All servers should take a cue. I just wish I could remember her name. She dialed a great evening up a notch.
We all agreed it was a fantastic dining experience, and it was truly, an EXPERIENCE.
At $ 85/​pp, I am not likely to make this a habit, but that will only heighten my anticipation and pleasure in returning.
Bonsoirée is truly a destination restaurant that any lover of good food should try at least once.