Bonnie's
Cantonese restaurant · Williamsburg ·
Modern Cantonese American restaurant with inventive dishes and cocktails
/cdn.vox-cdn.com/uploads/chorus_image/image/71661437/Dina_Avila_Eater_Thanksgiving_2022_Thanksgiving_Jook_19504.0.jpg "Bonnie's by Dina Ávila/Eater")
Modern Cantonese American restaurant with inventive dishes and cocktails
"In Brooklyn, Calvin Eng is doing truly American Cantonese food at Bonnie’s, offering a reflection of capital-A America through a Cantonese lens that feels authentic because the Cantonese have been here the longest." - Eddie Huang
"At a birthday dinner we once attended at Bonnie’s, the candle came poked through the eye of a stuffed trout instead of a cake. Impressive, and also delicious. If MSG martinis and a penicillin made with pu’er tea sound fun, book early to get the big round table at this Cantonese American spot in Williamsburg." - will hartman, bryan kim, neha talreja, sonal shah, molly fitzpatrick, willa moore
"How Far In Advance Should You Book? Like a few other spots on this list, Bonnie's is only tough on weekends. Book a week ahead for those tables. This Williamsburg restaurant, which opened in 2021, is still busy, but it’s no longer camp-out-on-the-sidewalk-the-day-before busy. Is that because their Cantonese American food has gone downhill? No. It’s just what happens when the hype train moves on to, say, a new bakery or wine bar on the Lower East Side. Tables on the patio are especially easy to get your hands on, and the MSG martini and salt and pepper squid taste just as good out there." - bryan kim
"Bonnie’s is a Cantonese American restaurant in Williamsburg that’s run by someone who used to work at Win Son. Think of it as a party with food that’s so delicious you’re only going to want to share out of politeness. We especially like the whole stuffed rainbow trout, the crispy squid, and the fantastic soy-sesame-dressed chrysanthemum salad. Try a cocktail or some golden chicken broth made from the poaching liquid of Bonnie’s cold chicken dish." - willa moore, bryan kim, will hartman, sonal shah, arden shore
"The Brooklyn Cantonese American restaurant the chef opened in 2022 is presented as the practical, home-forward foundation for the cookbook’s approach: cheffy but accessible, designed for cooking at home rather than elaborate restaurant service. The reviewer highlights an "extra-plush Hong Kong egg scramble" whose key technique is "just a little cornstarch, evaporated milk, oil, and water," and pairs it with taro-root diner hash browns and a sweet-and-spicy ketchup. Menu-linked ideas include shrimp-paste butter that elevates charred cabbage, string beans with fermented fuyu butter (a personal favorite), salt-and-pepper seasoning with a Chinese-ranch dip for pork schnitzel, silken tofu zhuzhed with soy sauce and chile crisp, and a suggested quick beefy black bean garlic sauce—all examples of familiar dishes given clever, home-friendly upgrades." - Rebecca Flint Marx