Bonnie's

Chef Calvin Eng shared that he had one rule when approaching his first solo venture. “There was one rule in the very beginning for my bar team, my managers, and all the sous-chefs: every dish had to be a banger,” he said in Coveteur. It seems he has done exactly that. Still hot after a 2022 debut, the Williamsburg restaurant continues to please with Cantonese-American hits from the cacio e pepe with a ferment-y bean curd kick to the wonderfully umami MSG Martini.