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  1. Food & Drink
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  3. American Cuisine
November 26, 2013updated Jan 29, 2014

BONSOIRÉE

By Chris Boyle

Style / Ambiance: Artistic presentation is the cornerstone of the Bonsoirée ethos, with every aspect of the dining experience meticulously considered.

From the shape, color and texture of the kitchenware, to the floral sculptures and décor, everything is stylized to accentuate the current menu. Started by the founding chefs as an underground movement of private dinners hosted out of their own apartments, Bonsoirée the restaurant emerged, offering among other delicacies: Scallop Motoyaki and Duck Duck Goose, two of Executive Chef and Owner Shin Thompson’s personal favorites.

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