Issue #2: Back to Eden with Bonnie's

Announcing our September lineup and an interview with Calvin Eng, founder and executive chef at Bonnie's

Gathering at the Bonnie’s table! Photo by Reggie McCafferty

Happy Monday and happy September! This fall, we’re back to Eden and back to gathering intentionally in community through food. After a sweltering summer, I’m excited for the cool fall temperatures to bring back to cozy dining!

To kick off September, we will be hosting another Friendly Style dinner at [drumroll] BONNIE’S! This is now our THIRD time partnering with the incredible Cantonese eatery for one of our dinners. Anytime I go to Bonnie’s, I always leave with my belly full and my heart even fuller. Their team is incredible and the food is simply divine! 

So if you’re around NYC on September 21st 2022 from 8pm to 11pm, come dine with us at Bonnie’s. Come dig in to all the dishes on the menu, try their incredible signature cocktails (if you’re into libations), get the chance to meet the Bonnie’s team, and meet people who can become your next friend, dining buddy, or partner. Oh and yes, you can learn more about The Eden Place. 

Abena Anim-Somuah and Calvin Eng at BONNIE’S. Pic by Reggie McCafferty

Additionally, I had a chance to chat with Calvin Eng, executive chef and owner of Bonnie’s. Calvin is one of the best gastronomes I’ve ever met and secretly one of my personal heroes. He is incredibly kind, humble, and has a deep passion for making people feel good through his food. The way that he has built Bonnie’s for New York is an incredible testament to the future of restaurants in the city!

The Eden Place: Bonnie’s is a love letter to your Cantonese roots and an homage to growing up in Brooklyn. How does that shine through in the dishes that you have designed for the restaurant? 

Calvin Eng: The menu and my style of cooking is a straight up reflection of my upbringing as a Cantonese American kid who grew up in New York. Growing up in an immigrant household shaped my understanding of cantonese ingredients and flavors from a young age. I’m trained in western techniques through professional experiences and culinary school but understand cantonese cooking from home cooks. 

TEP: This is the first restaurant that you’re leading as both a chef and a business owner. How has your role shifted now that you’re leading the kitchen and the entire operation? 

CE: It’s crazy how my role and day to day is so different than I could have ever imagined. I always joke that the only time I touch food these days is when I eat food. There’s so much day to day work to keep a business running that I don’t get to do much of the fun cooking anymore unfortunately. I enjoy all aspects of a restaurant but I do miss cooking at times. 

TEP: With the macro environment of the restaurant world changing (soaring real estate prices, rising food costs, excessive demand for reservations), has anything surprised you about the restaurant world a year into building Bonnie’s? 

CE: I’m surprised at the response bonnie’s has gotten. Whether it’s from guests or press. I didn’t set out with the intention of creating a spot that bonnie’s has become. It was originally supposed to be a neighborhood restaurant which is why I chose the location it’s at. It’s the only restaurant on the block surrounded by homes and neighbors who have lived there for over 50 years. 

Team Bonnies: a team of friendly hotties! Photo by Reggie McCafferty!

TEP: I’m amazed by the positivity and talent that your team brings every time I visit the restaurant. Can you tell us a little about how you built this team and what it has been like working with such an incredible crew? 

CE: I’m a big believer that anyone can be trained to do any job in a restaurant. We probably have one of the greenest restaurant teams in NY because I try to bring good people on whenever possible even when they don’t have any experience. Having the right attitude and mindset is everything, especially when it comes to restaurant work. Experience doesn’t necessarily mean anything. 

TEP: We’ve hosted two Friendly Style dinners here and our guests have loved every minute of it. I would love to hear what it's been like hosting the Eden community from you and the team at Bonnie’s. 

CE: It’s been amazing hosting the Eden community! It’s always a fun time and a party. I think it’s one of the coolest things a guest can do because all of your dinners are at other amazing restaurants that I admire and hard to get into. It’s an opportunity for your guests to meet other like minded individuals in cool industries and worlds.

TEP: Dreaming for a second! Where do you hope to see Bonnie’s in the next 5 years? 

CE: Our goal from the very beginning for bonnie’s was to educate. To educate our staff and our guests on what Cantonese food is and what Cantonese food can be. If we can be a part of that mission still in the next 5 years whether it’s with creative ways or helping the next wave of young cantonese americans achieve their goals who have similar missions and passions. 

TEP: Three dream guests you would love to see come dine at Bonnie’s? 

CE: Brandon Jiu, Martin Yan, Ming Tsai - just 3 Chinese chefs I respect and admire.

TEP: If you had a message for anyone who wants to build a restaurant in NYC, what advice would you offer them? 

CE: Work at places that are doing something similar that you respect. Even if it’s a different cuisine. Being somewhere with a similar demographic, target market, price point, atmosphere, etc can really help you find your path with the food that you want to push. 

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If you wanna hear more about Bonnie’s, try their incredible food, and make the most of out of a Wednesday night in September, come to our event on the 21st!

Stay tuned for more exciting events with L’Appartement 4F and Treetop Journeys in the upcoming days.

Eat well and be well!

Your friend in food!

Abena