Strawberry Rhubarb Crostata at mk the restaurant chicago

bistro supper: may 17-19

join us sun-tue nights in our bar & lounge for bistro supper. 3 courses. shareable family-style. $30/person. email for reservations or just walk in! this week’s menu:

escarole, trevesio, cara cara oranges, pineapple mint

grilled flank steak, market vegetables, balsamic brown butter

strawberry-rhubarb crostata, vanilla ice cream

bistro supper flank steak at mk the restaurant chicago

201504Gran_Moraine_Wine_mk_Bistro_Late_Spring105

may 28: 5-course gran moraine winery dinner

gran moraine winery dinner at mk the restaurant

Zucchini Salad on Bistro Supper Menu at mk the restaurant chicago

bistro supper: may 10-12

join us sun-tue nights in our bar & lounge for bistro supper. 3 courses. shareable family-style. $30/person. email for reservations or just walk in! this week’s menu:

zucchini squash salad, ricotta, almonds, tuscan oil, oven-dried grape tomatoes

grilled quail, heirloom carrots, carrot tops, english peas, and honey

strawberry shortcake

bistro supper strawberry shortcake at mk the restaurant chicago

 

mother’s day

mother's day 2015 free champagne at mk The Restaurant


 

Bistro Supper Whole Roasted Trout at mk The Restaurant

bistro supper: may 3-5

3 courses. family-style in our bar & lounge. sun-tue. $30/person. new every week.
this week:

shaved fennel, crushed chilies, buffalo mozzarella, ceringnola olives, mint
pan-roasted local trout, umbrian lentils, charred ramp relish
lemon pound cake, oat crumble, strawberry-rhubarb compote, vanilla ice cream
call 312.482.9179 or email info@mkchicago.com for reservations.

Bistro Supper Burrata at mk The Restaurant

Bistro Supper Strawberry Poppyseed Cake at mk The Restaurant

James Beard Cheddar-Chile Spread at mk The Restaurant

James Beard’s Cheddar-Chile Spread

Enjoy this complimentary Cheddar-Chile Spread at our bar for the next week as part of our James Beard Foundation celebrations. It’s an original James Beard recipe (not to mention, one of chef mk’s favorite snacks)!

And now for a little back story:

James Beard’s first bona fide job in the food business was in 1937 as part-owner of Hors d’Oeuvre, Inc., a catering shop that supplied delicious and sophisticated cocktail party food for the wildly popular New York cocktail party scene. By his count, there were at least 250 cocktail parties every afternoon on Manhattan’s Upper East Side, mostly serving “dried-up bits of ham and smoked salmon” and “ghastly potato-chip dip.” This tangy spread was one of Beard’s favorite cocktail foods.

Pimento cheese had its start in NYC in 1908 long before James began serving his spread. However by 1930’s mixing cream or Neufchatel cheese with the mild canned pimentos from Spain and later from Griffin Georgia was a very popular item Nationwide. We salute the creativity and style by using his original recipe. We are using a Wisconsin Cheddar cheese from a company founded in 1865 and very available in the 30’s, although we’re sure James used a product made in upstate N.Y. We are also using Ritz Crackers 1934 and as James notes, a good shake of Tabasco 1868.

april 26-28 3-course bistro supper at mk the restaurant chicago

bistro supper: april 26-28

Join us in the bar and lounge for three-course menus served family-style, every Sunday-Tuesday. Reservations available by emailing us or by calling 312-482-9179. Or just walk in!

$30/person.

This week:

serrano ham, english pea pesto, foccacia
pan roasted branzino, calabrese peppers, fennel
ricotta parfait, honey, granola, strawberries

april 26-28 3-course bistro supper at mk the restaurant chicago

english pea risotto at mk the restaurant for chicago chef week

Chicago Chef Week: April 19-24

In lieu of Bistro Suppers this week, we’ll be offering a special menu for Chicago Chef Week. Available today through Friday. 3 courses. $44/person.

berkshire pork chop at mk the restaurant for chicago chef week

roasted rosemary-scented berkshire pork chop, pickled garlic scape relish, goat cheese polenta

1

choice of:

grilled artichokes, red wine mustard vinaigrette

– or –

spring salad, buttermilk ranch, feta, almonds, radish, za’atar

2

choice of:

roasted rosemary-scented berkshire pork chop, pickled garlic scape relish, goat cheese polenta

– or –

english pea risotto, hen of the woods mushrooms, shaved parmesan, pea shoots

3

strawberry rhubarb crisp, oat crumble, whipped vanilla creme fraîche

________________

Reservations available by phone (312-482-9179), email, or just walk in!

New Pinot Noir, Beginning Next Week!

Beginning next week, come dine with us and try a glass of 2011 Inman Family Russian River Valley Pinot Noir!

“Fresh aromas of cherries, strawberries and rhubarb frame a core of juicy cherry. Lifted acidity and soft tannins provide supple elegance to this sold, mid-weight red.”

“We endeavor to grow our grapes and to make our wines as naturally as possible, with as little human intervention as possible, to ensure they embody not only the pure personality of the grapes from which they’re made, but also the singular character of the place where they’re born while at the same time making the smallest impact possible on the land, water and air around us.”
-Kathleen Inman

Make your reservations today!

Elizabeth David Tasting Menu, starting Wednesday 3/4!

ElizabethDavid
This Wednesday marks the first day of our new tasting menu, inspired by food writer Elizabeth David, “the writer who transformed British life.”

Elizabeth David has been called “the most significant British-born food writer of the 20th century,” and her exploration of French, Italian, Mediterranean, and other cuisines makes her an iconic culinary figure. Our tasting menu aims to reflect her spirit.

Click here to make your reservation!

* all menu items subject to change and availability

——————
INSPIRED BY ELIZABETH DAVID

shrimp
wild louisiana shrimp, red bell peppers, brandy, tarragon

2013 Castelo do Papa, Godello, Valdeorras

salad
salad of salt roasted & shaved jerusalem artichokes, preserved lemon, red watercress
marcona almonds, new olive oil

2011 DeFalco, La Cryma Christi Del Vesuvio

turbot
pan seared wild turbot, braised green lentils, glazed heirloom carrots, wilted swiss chard

2009 Domaine des Baumard, Savennières

daube
18 hour braised beef cheeks, red pearl onions, celeriac puree, celery gremolata, natural jus

2010 Domaine des Tours, Vin de Pays de Vaucluse

fromage
cantal, auvergne, france candied apricots, wildflower honey

2010 Laronde Desormes, Bordeaux Supèrieur

chocolate
orange scented dark chocolate mousse, cocoa crumble, cocoa nibs
candied kumquats

New York Malmsey Special Reserve

$80 per person | $125 with wines