Bonnie’s

Calvin Eng named this Williamsburg restaurant after his mother, whose Cantonese and Hong Kong roots shaped his cooking growing up in Bay Ridge. He left his post as chef de cuisine at Win Son to open it in December 2021, building a menu he calls Cantonese American: familiar Guangdong flavors carried through unexpected ingredients and techniques. The cha siu glazed rib sandwich and a whole stuffed trout have become the dishes regulars order again, and the dining room runs on Biggie over the speakers and cocktails with names like the Henny Kravitz. Walk-ins are seated as tables open, and the bar sometimes pours a round of frozen lychee shots on the house.