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

MK “knocks it out of the park!”

Thanks to the folks at Zagat for calling us a “first class” restaurant! Check out the link below to read the glowing review we received.

https://www.zagat.com/best-restaurants/chicago

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!