fenger wrote:I myself had the liver bacon which was smoky and grainy as expected. All on its own, the liver might've been too rich for me, but w/ the bacon, it was balanced, and wish it came w/ more grilled onions as well.

Fengner,

Hard to tell, but the liver appears med or med-rare, just as I like. If that is the case a visit, it's been a good long while, for liver, bacon and onions are in order.

Enjoy,
Gary

G Wiv wrote:

fenger wrote:I myself had the liver bacon which was smoky and grainy as expected. All on its own, the liver might've been too rich for me, but w/ the bacon, it was balanced, and wish it came w/ more grilled onions as well.

Fengner,

Hard to tell, but the liver appears med or med-rare, just as I like. If that is the case a visit, it's been a good long while, for liver, bacon and onions are in order.

Definitely more on the medium side. I'm sure I was asked by the waiter, but wasn't sure what I had told him (had a few Crown in me by the time food had arrived ).

I haven't been here for a couple years. Still as good as it was? I'm thinking of going here for graduation dinner...

Sent friends there a couple of weeks ago for their 2nd wedding anniv. dinner. They loved it and haven't stopped talking about it yet.

Thanks for the reply! Looking forward to my dinner there next weekend! If anyone has recommendations for what to order, I'd love to hear!

Hello all. This is the main mk thread I found so posting here, yo.

I went in Monday night for a quick dinner at the bar. I opted for the "winter tasting" menu, which was 4 courses for $45. I have been in other times and gone with 2-3 apps for a meal, and this combo sounded spot-on for a lighter meal.


Course one: Lobster Fennel Bisque, with melted leeks and lobster roe.


Course two: Pan roasted red snapper with poached squid and cannellini beans. (I was told the squid ink is in tribute to black history month)


Course three: Duck breast with cumin-scented cous cous and peppermint


Course three-and-a-half: this was an intermezzo, passionfruit soda with coconut sorbet (all house-made)


Course four: Poundcake with candied citrus, lemon granita and a light custard

All delicious, light enough that I was pleasantly full at the end.

I'm too tired to wax poetic about the meal, but service was as professional as ever and for 6pm on a Monday it was doing well, good crowd.

ronnie_suburban wrote:Also, MK is in the "anti foie gras" camp; another major strike against it, IMO.

Times change (if indeed Kornick was ever anti-foie gras): tasty lobe at MK tonight, lightly seared over cavolo nero and squash with hazlenuts.

I had that as well about 2 weeks ago, fantastic. Very nice balance of rich foie with the dark greens, nuts and some tart acid on the sauce. Not a huge foie gras fan (a little goes a long way) but this was delicious.

Anybody been recently? I'd like to know how it was.

I had drinks there a few months ago and set up a private dinner that I got great feedback on. I did not attend the dinner. My drinks were great, as were the house-made breadsticks. Every staff person I interacted with was professional and friendly. It's on my list to return to, but just haven't made it yet. I realize this doesn't help you much, but these are the data points I have.

first meal at MK tonight, and it was truly fantastic. Food was great, service was excellent...just nothing but nice things to say all around.

Dinner was a 4-course custom menu with pairings. My dining companion had a menu that overlapped a little bit with mine, but you'll see her courses below.


Amuse Bouche


insalata di carne cruda crudo of american wagyu beef tenderloin, meyer lemon
parsley, capers, crispy garlic, olive oil
2012 Negro 'Onorata' Langhe Favorita


two tartares yellowfin tuna, celery remoulade, moroccan olives / skuna bay salmon, citrus, créme fraîche, salmon pearls


sweetbreads sauteed strauss farms veal sweetbreads, salsify puree, escarole, preserved lemon, brown butter
Au Bon Climat Santa Barbara Pinot Noir 2012


Along with The Publican and Longman and Eagle, this was one of my favorite renditions in the city. Restaurants piss me off when the fry the hell out of sweetbreads, but MK took great care with theirs.
bison grilled cook's ranch ribeye, salsify gratin, caramelized shallots, broccoli rabe pesto, pedro ximenez sherry sauce
Stolpman Vineyards Estate Grown Syrah 2011


Best dish I've had in quite a while.

To accompany the bison, we ordered a side of
roasted brussels sprouts boar bacon, parmigiano-reggiano



I dream of dreamsicles vanilla cake, winter citrus, grapefruit meringue, puffed rice granola, dreamsicle sorbet


you’re killing me s’mores dark chocolate ganache, marshmallow, spanish peanuts, graham cracker ice cream

I smiled at The Sandlot reference, and continued smiling once I started eating my dessert.

mignardises Strawberry shortcake, oreo



An amazing meal and I am eager to make a return soon.

Next month will mark a new beginning for mk, as a spokeswoman said the restaurant's been bought out by an unnamed private third party.

http://chicago.eater.com/2015/7/2/88869 ... lunch-more

MK is a restaurant we used to go to more often, and we didn't taper off because our experience there ever declined. Far from it. We tapered off just because MK ceased to be top of mind, with so many newer restaurants coming along and claiming mental real estate. Now I wish we'd gone a little more often, while the old regime was still in place.

If others were like us, then I guess their business fell off, for reasons having nothing to do with the experience they delivered. (But maybe they've continued to do a robust business and the private third party paid a premium for it. What do I know?)

I wouldn't want to speculate about the status of mk's business, but will say that on the two recent occasions that we've been in (within the past six months), the room has been filled close to capacity and there was no sign of a lapse in quality or service.

It appears that those stories about the restaurant closing or being sold are not true, according to this Tribune story:

Despite rumors, MK not closing, owner Kornick says

bfolds wrote:I wouldn't want to speculate about the status of mk's business, but will say that on the two recent occasions that we've been in (within the past six months), the room has been filled close to capacity and there was no sign of a lapse in quality or service.

I too ate at MK again earlier this year, and thought the food, service, and atmosphere were all absolutely top notch - a wonderful dinner.

It's unfortunate that some of our excellent restaurants get overlooked, simply because they have been around for a long time, while attention gets focused on the "new kids on the block". MK is not the only such restaurant, but that description certainly applies to it. My recent dinner there made me regret that it took me as long as it did to return there, as it had been quite a few years, way too many as it turns out.

This is good news. Hope to get back there soon.

I just read in the Dish newsletter that some reality show will be shooting at MK through early August. I don't know if that means that the restaurant will be completely closed during shooting, or if it's just for certain days/hours. A call ahead would definitely be in order.

stevez wrote:I just read in the Dish newsletter that some reality show will be shooting at MK through early August. I don't know if that means that the restaurant will be completely closed during shooting, or if it's just for certain days/hours. A call ahead would definitely be in order.

This is discussed in the Tribune article linked above (which says they are shooting a movie there).

Sad news. I may have to return prior to Sunday's last dinner service.

https://chicago.eater.com/2017/6/6/1574 ... th-shutter

http://www.chicagotribune.com/dining/re ... story.html

What a shame. When I went back not all that long ago, I thought MK was firing on all cylinders, providing terrific food and an enjoyable experience. What's unfortunate is that, having been around a while, it gets overlooked while all the attention goes to the "new kids on the block".

Man, that's a real shitty reason for a great restaurant to close.

Back in 2015 :

"We're not going anywhere," insisted Kornick. "We just signed, after the 2013 remodel, a 10-year lease with a five-year option."

Something aint kosher