A night celebrating artist Theaster Gates at new Kavi Gupta Gallery space on Elizabeth Street. We served signature cocktails, including ‘The Old Cuban,’ a blend of rum, lime and champagne garnished with a sugar coated vanilla bean. Chefs Erick and Michael Kornick prepared delicious passed items for guests, a favorite among them the chopped raw collard green salad with blue cheese, and lemon and garlic croutons.
Chef Erick Williams was honored with the GOOD WORKS AWARD at Goodcity’s Annual Gala last night at the Bridgeport Arts Center. All funds raised benefit Goodcity and its work with nonprofit organizations that are making a difference in under-served communities throughout Chicago. We are so proud of Erick and his work with our local community. Thanks for honoring him, Goodcity!
Celebrate Mother’s Day with us!
Hair… Clothes… Bubbles…Dinner…
p.45 Boutique, Michael & Michael Salon and mk The Restaurant want to help you make your mother feel super special.
All mothers will begin their evening with a complimentary champagne toast and end their evening with a gift bag filled with goodies from Michael & Michael, p.45 Boutique, and mk.
We pour three wines with three small plates from the kitchen every Wednesday here at mk in the bar and lounge. Check out our very own Paul explain a Wine on Wednesday menu and make sure to join us for new releases and old favorites every Wednesday!
$25 per person in the bar and lounge; first come, first serve
Chef Williams was in NYC last month, as you know if you heard his and Chef Zoe Schor from Ada Street’s appearance on the Heritage Radio Network. They also made a stop into the offices of The Daily Meal to talk with Ali Rosen about things going on at mk! Watch the video and read the article here.
Michael Kornick’s mk The Restaurant has been a Chicago fine-dining staple for years, and as the restaurant celebrates its 15th anniversary, it is still going strong. We spoke with Erick Williams, mk’s executive chef, who believes his long history with the restaurant has helped him to keep the consistency that diners expect from mk while also moving it forward. “I’ve worked with the restaurant the entire time it’s been open,” he says. “So I’ve seen every change, every tweak, and I’ve used all of those adjustments and tweaks to really build my own repetoire and really, in my opinion, take the restaurant into its next phase that we’re going into in this 15th year.”
Did you get a chance to check out Chef Erick Williams on Heritage Radio Network this morning? He was joined by the fantastic Chef Zoe Schor of Ada Street and the dynamic duo repped the Chicago food scene in great fashion.
Hear Zoe talk about her time working for celebrity chefs like Thomas Keller, Tom Colicchio, and Todd English. Hear Zoe talk about the food landscape in Chicago in comparison to other cities like New York and Los Angeles. Tune in to hear Erick talk about working his way up in the kitchen, and the resurgence of rustic, bistro-style cuisine in Chicago. Hear about his work with at-risk youth in the city, and what opportunities kitchen work provides.
Check out the interview here.
Photographer Richard Pack stopped by mk last month to spend an evening in our kitchen taking food shots to update our website. We love when he comes in — always excited to see how things work behind the scenes and willing to jump inside of dumbwaiters for the best angles.
Here are some of our favorite action shots.
You know how we do it! Wine on Wednesday is tonight and the menu is fantastic. Three small plates paired with great wines by new sommelier Paul Finkelmeyer. Check out the menu below. Wine on Wednesday happens every week and is $25 per person in the bar and lounge.
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2011 domaine zind humbrecht, riesling, alsace, france
foie gras torchon, nutmeg scented roasted apples, frisee
apple cider and cracked pepper gastrique
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2009 château thivin, côte de brouilly, france
arctic char, tuscan kale, garlic puree, fried carrot chips
beurre rouge
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2010 domaine chante cigale, ‘l’apostrophe’vin de table, france
roasted duck, creamed salsify, braised leeks
crispy prosciutto, red wine sauce
Copyright MK 2013
