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Posted by Mario on 02/08/2012
Upon entering the restaurant, the staff was very friendly and helpful. For appetizers we had the foie gras, scallops, tuna tartare. All 3 were superb my favorite being the foie gras. Entrees were veal porterhouse (incredible) and my wife had the whitefish/lobster which she loved. Sides of brussel sprouts were very good, pomme frites were OK. For dessert we had the bananas walk into a bar which was excellent. Overall a great dining experience with very attentive staff and extremely good food. Strongly recommend giving MK a try.
Posted by Camille's Dish on 03/18/2011
MK has been pretty high on the list recently so I was glad when we called at 7:30 and the hostess on the other side confirmed that they could take us at 8. Maybe it was because the place has been open for 12 years and it’s no longer on the ‘hot’ list. Plus, it’s not like it was a Friday or Saturday night. I actually prefer to dine out on a Wednesday or Thursday night. Way less people to deal with and I don’t have to feel like they’re waiting for me to get up so they can turn my table. (People who are oblivious to this make me nuts.) I like to take my time at a restaurant. I’m totally that 3 hr diner. Anyway, on to the point. Dinner was lovely. There were a couple of items that were out of this world and a couple that were good but didn’t strike us as incredible. I’d say the scallop appetizer falls closer to the former category than to the latter. I don’t know that I’ve ever seen a sear quite this beautiful on a scallop before. The interesting part was that it was seared only on one side, but the deep golden brown crispiness ran halfway down the side of the delicate meat. The inside was melty at rare. In fact, my eating partner was almost a little put off with its rareness, since a med-rare temp is on that he’s come to expect as ‘correct’. For me it was perfectly done. The caramelization was there, the texture was there and the flavor was there. It left nothing to be desired. Its accompaniments were secondary to me as it was difficult to get past the perfection of the bi-valve itself. Next was the fluke with Brussels sprouts, beets and bacon butter sauce. Yes, you read that correctly… bacon butter sauce. Now, normally I would put such a sauce into the ‘cheater food’ category but I think I must make an exception here. It was rich and deep, as to be expected, but it was also bright and round, making it more than the addition of fat for flavor. And it was not over used. Only a reasonable smear on the plate allowed for its addition on our terms, when and where we wanted it. It played its role well by enhancing the fish’s own flavor, rather than overwhelming it. I did wonder about one component on the plate, though. Why were the red beets were cut into a small dice while the yellow ones were large diced? Maybe just to entertain the eye? I’m not sure, but who am I to question
Posted by Gloria & Adam Schaefer on 08/30/2010
Wasn't too impressed from the outside but we were definitely impressed at the whole experience. Great food! Superb service! Lot of little niceties that you don't always get. The service staff was excellent and very friendly and I know MK is on the top of our list for fasvorite places.
Posted by Anonymous on 12/20/2008
Michael Kornick is Chicago's best chef and restaurant operator. This place is expensive, but totally worth it! Perfect for special occassions. In my opinion, best wine list in Chicago!
Posted by Anonymous on 02/08/2007
I love this place. Good price and great food. Definitely try the frites with truffle sauce