Bonnie’s
Bonnie’s achieved Instagram glory with its Chinese version of the McRib sandwich, as it comes with a big knife thrust into its bun, psycho killer style. That photogenic gesture aside, this isn’t a gimmicky place. Instead, the food is a thoughtful, always toothsome, look at where Cantonese and American cuisines have merged over the years—or should have merged—one that’s often very veggie forward. So fried rice is a mushroom extravagance, the funghi giving the alternately sticky and crisp rice an umami punch; the salt-and-pepper fried squid comes with a side of ranch dressing; and there’s an excellent salad on the menu of chrysthanthemum leaves delicately anointed with sesame soy dressing. Bonnie’s has a full drinks menu, and a very pleasant mien, one that suggests an updated 1950’s diner. Note: It can be quite hard to get a reservation here, but they do hold seats at the bar in the front for walk ins and that’s worked for me several times.
Bonnie’s achieved Instagram glory with its Chinese version of the McRib sandwich, as it comes with a big knife thrust into its bun, psycho killer style. That photogenic gesture aside, this isn’t a gimmicky place. Instead, the food is a thoughtful, always toothsome, look at where Cantonese and American cuisines have merged over the years—or should have merged—one that’s often very veggie forward. So fried rice is a mushroom extravagance, the funghi giving the alternately sticky and crisp rice an umami punch; the salt-and-pepper fried squid comes with a side of ranch dressing; and there’s an excellent salad on the menu of chrysthanthemum leaves delicately anointed with sesame soy dressing. Bonnie’s has a full drinks menu, and a very pleasant mien, one that suggests an updated 1950’s diner. Note: It can be quite hard to get a reservation here, but they do hold seats at the bar in the front for walk ins and that’s worked for me several times.
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