New Year’s Eve at mk!

MK Finals 012 (1)We are celebrating New Year’s Eve with a decadent New Year’s Eve feast, live entertainment from DJ John Young, and all-around festive cheer!

We will host two dinner seatings on December 31, 2014. Guests can opt for an early dinner reservation between 5:30-7:00 p.m. for $95 per person or choose to ring in the New Year by booking reservations at the later seating—after 8:30 p.m.—for $135 per person, including a midnight champagne toast. Wine pairings are also available for both seatings for an additional $50 per person.

Make reservations now.

Executive Chef Erick William’s seasonally infused New Year’s Eve menu for mk, complete with wine pairings by Paul Finkelmeyer includes:

choice of

oyster trio
kumamoto oysters, paddlefish roe, chive
raspberry point oysters, champagne gelée, tellicherry black pepper
beau soliel oysters, blood orange, basil
2012 Kingston Family Vineyards, ‘Cariblanco Sauvignon Blanc’, Casablanca Valley

prosciutto
house made duck prosciutto, pickled cipollini onions, lambs lettuce, mustard seeds
midnight moon
2012 Ermacora, Friulano, Colli Orientali del Friuli


choice of

scallops
pan seared maine diver sea scallops, curried cauliflower, cracked almonds
currant relish, mint
2012 de Trafford, Chenin Blanc, Stellenbosch

tortellini
house made hen of the wood tortellini, pecorino, toasted bread crumbs
shaved perigord truffles
2009 Marie-Pierre Germain, Bourgogne Rouge

choice of

branzino
pan roasted mediterranean bass, roast parsnips, baby brussels sprouts
guiancale, shaved fennel
2012 Tenuta delle Terre Nere, Etna Rosso

wagyu
strube ranch roast sirloin, creamed kale, hen of the woods mushrooms
peruvian purple potatoes, truffled sea salt
2010 Stratton Lummis, Cabernet Sauvignon, Napa Valley

choice of

citrus
brown butter custard tart, winter citrus, cornflake crunch, buttermilk ice cream
2008 Bodegas Toro Albalá, ‘Don PX’ Pedro Ximénez, Montilla-Moriles

chocolate

dark chocolate flourless cake, milk chocolate cremeux, caramelia ganache, cranberries, coffee ice cream
2005 Maritavora, ‘Late Bottled Vintage’ Port

Lisa B on WCIU

Pastry Chef Lisa Bonjour made a visit to WCIU to demonstrate how to make her delicious spiced cheesecake.

photo(1)

Ken Wright Wine Dinner at mk

ken wright vineyards

Located in rural Carlton, Oregon, Ken Wright Cellars is devoted to showcasing the inherent quality of selected vineyard sites. With a clarity and breadth that is unequaled by other varieties, we believe Pinot noir best expresses the character of these sites. Rather than stamping wine with a varietal trademark, Pinot noir is the ultimate vehicle for conveying the aroma, flavor and texture of the location in which it is grown.
We also have a place in our hearts for the limited production of two white wines, Chardonnay from Celilo Vineyard near White Salmon, Washington, and Pinot Blanc from Freedom Hill Vineyard and Meredith Mitchell Vineyard.

Join us for a special wine dinner featuring winemaker Ken Wright and cuisine from Executive Chef Erick Williams.

Thursday, November 6, 2014
6:00pm Reception
6:30pm Dinner
$125/person all inclusive

Reservations can be made by emailing Paul or by calling 312-482-9179. Preview the menu below.

a taste of the sea

raspberry point oysters & little neck clams naturale

2012 Pinot Blanc

scallops
pan-seared maine diver scallops, pickled ramps, wild rice, celery root puree
brown butter, celery leaves

2011 Celilo Chardonnay

quail
roast mississippi bob white quail, chanterelle mushrooms, green lentils
guanciale, thyme

2012 Ken’s ‘Single Vineyard’ Pinot Noirs

venison
charcoal grilled ranch raised venison, spiced pumpkin
butter poached brussels sprouts, huckleberry reduction

2010 Walla Walla Syrah

fromage
pleasant ridge reserve & pont l’eveque, stewed figs

2008 Ciel du Cheval

Koval Tasting – July 31!

  

  

SAVE THE DATE!

Thursday, July 31

6:30pm

Join us for the first of a monthly series featuring local craft distillers in our bar and lounge.  KOVAL is Chicago’s first distillery since the mid 1800s.

Established in 2008, KOVAL produces organic whiskey, liqueurs and specialty spirits in Chicago’s first distillery since the mid-1800s. Embracing the grain-to-bottle mentality, each step of the spirit-making process is thoughtfully monitored: beginning with contracting local farmers to grow the grain, to on-site milling and mashing, to finally distilling, bottling, and packaging.

Kelly Nyikes of KOVAL will be on hand to talk shop.  We will feature three cocktails created by resident bartender Michael Hogan and complementary food offerings from Executive Chef Erick Williams.

$45/person

Space is limited, please reserve soon!

drink up

tequila in bloom zagat

Cocktails are an art form. We wholeheartedly stand behind that statement, in the sense of the artful flavor and complexity displayed in most drinks. But too often, those flavorful, dark brown stirred cocktails seem a bit lacking in the aesthetics department. Not a problem with Tequila in Bloom, one of the spring cocktails at Mk, a masterpiece that appeals first to the eyes and then to the tongue. It starts with violet ice, which encases purple flowers. The colorful cubes then are placed in a glass rimmed with pink sea salt and thyme. The cocktail itself is a tequila drink, obviously, with Crème Yvette, thyme-infused agave nectar and lime. It’s almost too pretty to drink. Almost.

Thanks, Zagat! We love the Tequila in Bloom, too!

private dining room named one of chicago’s best!

pdr for web

We looked at dozens of private rooms at restaurants in Chicago’s downtown, River North, Gold Coast and Randolph Market District neighborhoods to identify the top spots for intimate business dinners. We winnowed a list of 90 great places down to 32 with an eye to balancing traditional and trendy, refined and rustic, blow-out and budget-conscious. Food and beverage minimums don’t include tax or tip. All are wheelchair-accessible, unless noted.

See what they had to say about mk’s private dining room here!

treat your mother right!

We’re honoring moms this Mother’s Day with more than just a delicious meal.

On Sunday, May 11, we’ll be treating all moms to a special gift bag and the recognition they deserve. Mothers joining for dinner will receive a complimentary champagne toast along with a gift bag that includes:

  • A $25 gift card to the Bucktown boutique p.45, a landmark destination for innovative clothing and accessories from new talent discoveries as well as internationally recognized collections
  • A $25 gift card to Michael & Michael Salon, a premiere hair salon in River North
  • A $25 gift certificate to return to mk
  • A take-home treat from Pastry Chef Lisa Bonjour
  • Personalized menus, by request

The restaurant will be serving dinner starting at 5:30. Reservations are recommended and may be made online or by calling 312-482-9179.

 

 

 

ABC Wine Dinner

To wine lovers everywhere,

mk is thrilled to have our good friend Jim Clendenon in town for a very special dinner. Jim will be here to share his story and wines along with our cuisine on May 6th.

His journey and passion for great wine along with his enthusiasm for his craft can only be felt in person. Once you have a chance to meet him and listen to the story of his wines, you’ll experience every fine bottle of wine a little differently.

I have been privileged to share wine with him many times, and it’s always memorable. We are thrilled to have him here and it is always a pleasure for me to cook dishes to pair with his wines.

Jim has been the proprietor and wine maker at Au Bon Climat in Santa Ynez since 1982. The winery has been recognized by Robert Parker’s short list of the best wineries in the world in 1989 and 1990. Oz Clarke selected ABC as one of the fifty world wide creators of Modern Classic Wines He has been recognized twice as winemaker of the year, by the LA Times in 1992 and Food and Wine Magazine in 2001. Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America” in 2007.

We have limited seating available for this special event and hope you’ll join us. To reserve your space please email Paul. The five course menu and hors d’oeuvres is $125 dollars per person plus tax and gratuity.

 

mk welcomes Jim Clendenon

 
6 may 2014

gougeres, anchovy & parsely toast, fiddlehead ferns

Clendenon Family, Aligote 2012
-
fluke & sockeye crudo
gently scented over hardwood charcoal ash, charcoal oil, yogurt english peas and white asparagus

Hildegard, Santa Barbara 2010
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rabbit & foie gras
salad of lambs lettuce, pinot-pickled shallot
crushed fava beans & morel mushrooms
potato and morel mushroom puree

Knox Alexander & Isabelle Morgan Pinot Noirs, Sta. Barbara 2010
-
squab
roast pigeon, caramelized onion pot au feu, spring leeks
ramps & garlic scapes, peppercorn & thyme

La Bauge Au-Dessus, Pinot Noir, Santa Maria 2009
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old chatham sheepherding co. nancy’s camembert
fennel and apricot salad, warm baguette
Nuits Blanche au Bouge Chardonnay 2011
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cherries
it was damn cold this winter, chocolate fondue
Emeril’s Roots, Aleatico 1995

Peay Wine Dinner

Peay Winery

Join us April 10 as we host our first wine dinner of the Spring season! We will be featuring special guest and wine maker Andy Peay of Peay Vineyards. Enjoy a five course meal prepared by Chef Michael Kornick paired with six wines, including library releases, from Peay Vineyards. Reception begins at 6:30 with dinner to follow at 7:15p. For additional information about the wine dinner and Peay Vineyards and to make reservations please – email Sommelier Paul Finkelmeyer.

english peas
minted english pea soup, salad of pea tendrils
peas, saffron poached fennel, corsican feta
2012 Peay Vineyards, Estate Viognier

-

surf & turf
poached veal sweetbreads in brown butter,
maine lobster, snap peas a fava beans, crispy potato,
cumin scented lobster sauce
2009 Peay Vineyards, Estate Chardonnay

-


short rib

american farmhouse cows milk cheese from hither
and yon, wildflower honey, caramelized fennel and apricot
2006 Peay Vineyards, ‘Les Titans’ Estate Syrah

-

cheese
american farmhouse cows milk cheese from hither
and yon, wildflower honey, caramelized fennel and apricot
2006 Peay Vineyards, ‘Les Titans’ Estate Syrah

-

sorbet
fresh fruit sorbet, butter cookies, mignardise

$144/person

Wine & Cheese Tonight!

Come on in for Wine & Cheese on Wednesday tonight! $25/person, in the bar and lounge.
MK-Chicago-5

rulo de cabra
goat’s milk, bloomy rind, creamy and tangy

2010 Oro de Castillo, Verdejo, Rueda

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idiazabal DOP by artzai gazta
raw sheep’s milk, semi-firm, nutty, and slightly buttery

2011 El Castro de Valtuille, Mencia Joven, Bierzo

-

valdeon
cow and goat’s milk, firm blue, salty and a bit spicy

2011 Tineta, Ribera del Duero