Editorial Review

Born out of a series of illegally-held underground dinner parties in small Chicago apartments, chef Shin Thompson now greets his guests in an intimate yet airy restaurant in Logan Square. Choose from the four, seven or thirteen course tasting menus featuring Thompson's signature dishes, a fusion of French, Japanese and American tastes and textures, like Scallop Motoyaki, a unique version of the classic Coquilles St. Jacques. Chef personally attends to most tables, explaining the gastronomics of each dish and complimenting diners on their BYO wine selections. The best of Bonsoiree can still be found during their monthly underground dinners -- by invitation only, of course.