Bonyeon

I really enjoyed every aspect of my experience here!! It deserves to be much better known than it is— for anyone who loves good quality beef and Korean flavors, this place is absolutely an unmissable spot. Tbh I’m still daydreaming of the bone marrow miso and that wagyu ribeye… Each dish was refined, intentional and delicious. CdC Alex & the team do an incredible job elevating simple dishes/experiences (eg shrimp toast, LA galbi, ssam, etc) to create unforgettable bites. And IMO the dessert/pastry here is also top notch (shoutout to Alana!)! It’s on par with any other place in the city, I absolutely loved the lighter sweetness level. As far as the ambiance and hospitality experience, I found most everyone I met was super inviting and welcoming of conversation, though everyone was very meticulous in service and watchful, noticing if we even looked around with an inquisitive glance. Overall, a great place to go for a special night out that really makes the evening feel.. special, I guess! And a very strong bucket list entry for any Chicagoland foodie who hasn’t visited since the menu was updated about a year ago.

What an amazing hidden gem in an intimate setting! This restaurant seats up to 12 people per seating and tasting menu only. We came here for the first time with restaurant week and loved the carefully prepared dishes for each course and the wine pairings that include both traditional and Korean alcohol drinks. As a Korean, I don’t feel like the dishes tastes’ were so far away from traditional to be different and at the same time, so traditional that it’s just presented differently. I think they elevate each dish so well that I will look forward to coming back for the full omakase experience.

We came for the Modu Monday tasting menu and boy was it absolutely delicious. All of the staff were lovely and made sure we were having a good experience the entire meal. If you like beef you are going to be in heaven. Every plate is carefully prepared in front of you in an intimate, cozy presentation. They took meat cuts and took them to their best possible form by the addition of curated accompaniments. We were all trying so hard to get all the flavors into one bite because they worked SO well together. Also, it was a lot of food for a shorter tasting course so come hungry! The dessert was my favorite part and despite one of my guests' hatred of persimmons, she loved the dessert as well. Alana, the pastry chef, is an absolute magician. They kindly provided a special treat for my partner who was celebrating a new job. We are excited to return for the full tasting course in the future.

Absolutely fabulous experience. The service was impeccable. Every bite was a religious experience. Chef Park has another exquisite establishment on his hands after Omakase Yume. I'm just bummed we didn't get to enjoy the dessert courses because we had to leave to get to the Lyric Opera in time. Hopefully we can make it back soon. Do not sleep on this place. The wagyu is absolutely top notch!

Had the best time celebrating a mate’s birthday. Every course was so intricately plated. Love the diverse cuts and methods of preparation. Beautiful space, cannot recommend more

This was one of the best dining experiences I have had. The food was impeccable. I highly recommend adding on a wine pairing to the experience. Service was unparalleled. If you are looking to splurge and love steak, you need to come here. Worth driving from WI to come here for sure!

My wife and I had an incredible time during my birthday. We went on a Wednesday evening as soon as they opened, 5:00pm. We had the whole place to ourselves so it was a very intimate and private experience. We got to ask the chefs about the prepared dishes and what other dishes they enjoyed in Chicago. Food: exceptional. I highly recommend the wine pairing. Not only did they compliment the dishes, but also cleanse the pallet to prepare us for the next course. Service: incredible, everyone easy to talk to and down to earth. Atmosphere: private and intimate experience in a modern kitchen. Room for improvement. Possibly offer the beef cut with little to no seasoning prior to the dish so the customer can taste and enjoy what wagyu is supposed to taste like prior to the add one of flavor.