Bonsoiree

This former prepared-foods shop is now a full-fledged restaurant that’s carved out a niche with its reservation-only Saturday night “underground” dinners and tasting menu–only format. Value comes via the spot’s BYOB status, and dishes that put season at the forefront but are also consistently creative. The menu changes according to the chef’s whim: Think rhubarb with tea-smoked baby octopus or eggplant Parmesan with tempura fried cheese curds and strawberry marinara. Take advantage of the back patio on warm nights.