Friday, July 13, 2012

Shin Thompson's Swan Song at Bonsoiree

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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