Chrysanthemum and curd, cured yolk

I hate when this happens. Six days ago I dropped a significant portion of the Reader’s eating budget on a 12-course meal at Bonsoiree, the wee Logan Square restaurant that achieved international acclaim under owner/opening chef Shin Thompson, and which had recently embarked on a second life with Top Cheftestant Beverly Kim and husband, Johnny Clark.

I’d been brooding over this ultimately problematic meal Wednesday when Eater reported that after only two months, the couple was quitting and the restaurant was shutting down on October 13 for unspecified reasons.