Hawaiian-born Shin Thompson synthesizes high art and fine cuisine at Bonsoirée, an American Nouveau hotspot that began as an undergound operation back in 2005. The brick and walnut wood-paneled space in Logan Square is surprisingly subdued, especially given the restaurant's rep for pushing the envelope. Another unexpected perk: despite the acclaim Bonsoirée has received, prices remain astonishingly reasonable. The seasonal menu is entirely prix fixe with four- and seven-course options that can include candied octopus and must-try squash, corn, and lobster soup. On Sundays, Thompson and crew throw out the menu and feature dishes based on whatever is fresh at the Green City and Logan Square Farmers' Markets.
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