Bonsoiree Cocktail and Catering

Founded in 2006 by Kurt Chenier and Shin Thompson, this Bucktown French-American restaurant is one of the city’s few high-end eateries with a full-service catering division. A unique appetizer particularly popular at cocktail parties is the Kona Kampachi—Kona fish served with diver scallops, tartare, home-pickled ginger, fresh wasabi root, and masago. Bonsoiree caters for as many as 300 for cocktail parties, or 150 for seated events. Clients include Armani Exchange and Out magazine.