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.