Bonyeon
$$$$ • Steakhouses, Fine Dining Book a table: 7:00 PM 7:15 PM 7:30 PM MoreAbout Bonyeon
Customers' Favorites
Cold Pressed Beef Noodles
Tenderloin Bone Marrow
Wagyu Beef Tartare
Ramp Dongchimi
Chawanmushi
Shaved Ice
Scallops
Mackerel
Gomfang
Sashimi
Bonyeon Reviews
65 ratings
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From start to finish, every detail was just immaculate. Staff, food, ambiance - all exemplary! I already cannot wait to return to Chicago to dine here again! 😊
Amazing tasting experience, service is impeccable and welcoming. Food has some really intresting flavor combinations, the caviar dessert is a must try and out of this world!
Exceptional progressive menu, engaging chef team, delicious and interesting food, thoughtful wine pairings, just a really charming experience overall. I loved the amuse of beef tartare, roe, and pine nuts in a tiny pastry shell, loved the slightly sweet pate a choux with a buttery slice of beef, loved the fermented accents-- ramps, kumquat, pineapple, loved that the beef never felt overwhelming, loved every single pastry bite and the caviar supplement is a MUST honestly. 10/10...read full review
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5 - 10:30PM |
| Thursday | 5 - 10:30PM |
| Friday | 5 - 10:30PM |
| Saturday | 5 - 10:30PM |
| Sunday | 5 - 10:30PM |
Bonyeon offers a culinary experience like no other, with a flavor explosion in every bite. The atmosphere is elegant and intimate, with exceptional service from down-to-earth staff. The wagyu beef is a highlight, and the wine pairing is highly recommended. With a modern kitchen setting, Bonyeon provides a unique and comfortable dining experience that is worth every penny.
Bonyeon's Modu Monday is a masterclass in elevated yet approachable Korean BBQ dining. This "casual" fine dining experience is exquisitely curated, well-priced, and an absolute delight for anyone seeking an authentic and refined exploration of Korean bites and flights. The six-course meal, paired with expertly selected sool (Korean spirits), is a must for those eager to immerse themselves in Korea's rich culinary and drinking culture.
From the very first bite, the meal was a non-stop hit parade. The Cheesy Corn Croquette with Honeycomb Short Rib, with the option to top it off with uni or caviar, was an indulgent opening act. The Budae Jjigae (Korean Army Stew) delivered a deeply satisfying punch, and the Korean BBQ finale—three beautifully prepared cuts: hanger steak, pork belly, and skirt steak—wrapped up the savory portion with a bang. Just when it couldn't get any better, dessert arrived: a kumquat sherbet with Yakult ice, green tea, sea salt, and crema, paired with a Plum Soju—a flawless, refreshing finish.