Chef Shin Thompson's photo via ElIdeas.
It's been a good run for Michelin-starred chef Shin Thompson, but soon it'll be time for him to take his final bow at Bonsoiree before chef Beverly Kim (Aria) and her husband take over.
Before Thompson takes off—sometime in mid-August—he'll do a final series of his infamous "underground" suppers on the following consecutive Saturdays: July 14, July 21, July 28, August 4 and August 11.
The six-course dinners are $105 per person; with wine pairings, an additional $65 (The restaurant is also BYOB).
Here's what to expect:
Lobster & Octopus Salad with fresh uni, trout roe, kabayaki and frisse
Scallop & Crab Motoyaki
Duck Duck Goose
Crispy Suzuki in plum negi-yaki sauce with lotus chips
Strube Ranch Mishima Wagyu Beef, Wagyu crepinette, sweet potatoes Dauphinoise and Japanese BBQ hot mustard
Caramelized Banana Rum Bread Pudding, banana ice cream, grilled banana mousse and white chocolate lavender crème anglaise
Reservations for these dinners required; called the restaurant here.
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