Bonyeon — Restaurant in West Chicago Township

Tldr; Bonyeon is a good restaurant that has the potential to be a great restaurant. The kind of place that doesn't just nourish and entertain you, but also challenges your preconceptions and makes you think. The "beef omakase" schtick is not a gimmick - it is artfully done.

I really liked the atmosphere - "chill beats for studying" at the low and "light uptempo funk" at the peak. The restaurant space was beautifully designed and I really liked the layout. Only miss here was a smell of bleach when we walked into the dining space - appreciate the cleanliness, but not exactly appetizing.

The main miscues were on service, which felt a bit clumsy at times and got more chaotic towards the end of the evening. Our chef was very personable and did a great job bridging the gap, luckily. There was a communication breakdown before we arrived of them not knowing our party had a shellfish allergy. We are pretty sure we included it on the reservation but not trying to point fingers, might have been the reservation app. They did their best to accommodate us last minute, which I appreciated.

The food itself was overall excellent in flavor and prepared artfully with passion. The pacing and sequencing were basically perfect.

I could tell there was a lot of thought put into how to marry the ideals of omakase sushi with a beef forward experience, which was really unique and interesting. I definitely felt the purity and balance of the food, which, as the experience integrates, is changing how I think about eating beef. Usually, I am the kind to go eat a giant steak and feel bloated and comatose afterwards. This meal left me feeling refreshed.

The tenderloin was the most tender piece of meat I've ever eaten and the marrow/miso sauce on top was genius. The outskirt steak with the onions was also genius. The scallops were to die for. I loved the pear sorbet dessert.

However, a couple dishes fell flat for me, and unfortunately they were my two most anticipated things. I was whelmed by the ribeye dish - don't think the truffle added much and I've had WAY more flavorful ribeye before. See Killens in Houston. Also, I did not love the thin slice Kobe preparation. It was boring and the cooking technique diluted the flavor, not concentrated it. I'm wondering if it was somewhat intentional - everyone fetishizes Kobe so you put the most effort into presenting the other cuts.

The wine program was actually the biggest surprise of the night - really really good and I liked the som, too. I'm not a wine expert but it seemed like a good value and was paired well. I'm not sure if he read my vinvio profile or something but literally every wine was right up my alley.

If this place had a lower price point (

Bonyeon’s Modu Monday: A Marvelous Korean BBQ Journey

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. Then came the Quail Karaage, dusted with kimchi powder—best eaten with your hands, and Bonyeon ensures you’re taken care of with wet towels. The sool pairing, a Golden Barley Soju, was both savory and sweet, making the quail soar.

The Budae Jjigae (Korean Army Stew) delivered a deeply satisfying punch. Its broth, simmered for 48 hours with five different cuts of bone-in meat, carried layers of umami. Braised short ribs, house-aged pork sausage, rice cakes, Akahoshi ramen noodles, and a chili kimchi purée melded together seamlessly, further elevated by an outstanding Makgeolli (Korean rice wine) pairing. Dickens' Oliver Twist said it best: I wanted some more!

The Tteokgalbi Slider was a no-frills knockout—a burger unlike any other, uniquely Bonyeon. Then, 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 I thought 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.

After experiencing Modu Monday, I can confidently say it’s a must for any foodie looking to turn an ordinary Monday into an extraordinary culinary adventure. Bring your friends, bring your appetite, and prepare for a night of fantastic...

I came in with a high expectation from the same chef behind Omakase Yume, but the overall experience was extremely underwhelming.

It’s a 14-course omakase, which includes 2 appetizers, 2 desserts, one course break, and one seafood dish. The beef courses are only 8 in total, and only one of 8 features A5 wagyu. The rest of the beef cuts are nothing fancy. Portions are on the smaller end.

The courses are: Yukhue Korean Sausage Bone marrow Short rib Hanger steak Galbi Dongchimi Seabass Skirt steak Tteokgalbi Wagyu sukiyaki Bibimbap Patbingsu Gaeseongjuk

Some notes on the courses: Appetizers are just alright. It doesn’t bring any excitement for the main courses. A little too much seasoning on the bone marrow; you can hardly taste the bone marrow itself. Seabass was surprisingly one of my favorites. Well balanced, as the flavor of the fish and porridge isn't overpowered by seasonings like some of the previous main courses. Skirt steak, tteokgalbi, sukiyaki, and bibimbap are delicious, but the soup that comes with bibimbap (gomtang) is a bit salty. Some reviews here mentioned having sashimi as palette cleanser. Unfortunately, there was none during my visit. The only palette cleanser I had was the 7th course on the menu, which is Dongchimi.

There is room for improvement on the prepping service as well, since there were a few things that happened: splashing salt and oil during grilling, flipped over one of the galbi and made a bit of a desperate attempt to fix it, and one broken yolk in the sukiyaki dish

Overall, this doesn’t feel like a beef omakase, but rather an Asian fusion tasting menu. I spent $680 after 20% service charge and tax for two people. I would be okay if they priced it at $150 per person, but this is not worth the food nor...