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mk update (long)


Restaurants & Bars 9

mk update (long)

stirs-the-pot | Mar 19, 2004 01:21 PM

Recently a colleague and I enjoyed dinner at MK.

At 8:00 PM the room was mostly full and we were ushered to our table, what a novel make a reservation and your table is ACTUALLY ready for you when you arrive...MK was already scoring points.

We were presented with the wine list (a weighty tome) though IMO wine mark ups are a bit on the "high side" at MK, a nice bargain was found, 2000 Gaston Huet Vouvray "Le Mont" at $40. While our waiter went to retrieve the wine, the "back-waiter" delivered bread and butter. A nice sour dough with a crunchy crust and dense crumb, it's companion an equally crunchy whole wheat with sunflower seeds and a slab of sweet butter with a sprinkling of sea salt crystals (nice touch).

An amuse bouche arrived, a demitasse cup of Fennel soup (excellent).

I ordered the special salad of roasted golden beets and fresh chevre, organic frisee and herb oil -- my guest ordered Ahi tartar with a Moroccan olive vinaigrette, both sensational with the earthy Vouray.

Next wine, a 1999 Isole e Olena "Cepparello" for $86 dollars, certainly a fair price for this low production "Super Tuscan", which was quite super indeed.

My pal ordered a Grilled Veal T-bone with a battalion of perfectly grilled asparagus spears ($36) and I had the Pan-roasted Sea Bass with Italian Broccoli and White Bean Ragout (Rapini and Beans!) in a red wine reduction ($28). We shared an order of Pommes Frites w/ truffle cream....the $8 tariff seamed a bit steep until we tasted them, I'd happily pay more for "fries" of this quality. The entrees were satisfying both in flavor and portion size (the Veal chop was at least 12 ounces).

With one third of a bottle of wine left, we opted for the full cheese service ($18). This included "a pointe" servings of La Pointe de Bic (a Loire valley goat's milk), Reblochon (cow's milk from the Savoie), Humbolt Fog (a goat's milk treasure from California cheese Goddess Mary Keehn) an oily, nutty P'tit Basque (sheep's milk from the Pyrenees) and an artsinal bleu and a sheep's milk cheese (?) both from Vermont, of which I failed to note the producers. The cheese was served with dried fruit and walnuts, and unfortunately a fairly pedestrian selection of crackers, this slight disappointment was immediately rectified when our request for more of the delicious bread was delivered.

Dessert was a tiny, lemon meringue pie, so delicate in texture with a explosive burst of tart, lemon purity. If this were not enough, it's platter mate was a small scoop of the most "intense" lemon ice cream topped with an ethereal, miniature butter cookie. We enjoyed a couple of glasses of Alois Kracher "Nouvelle Vague" Tba ($10 per glass).

My open offer to MK pastry chef Mindy Segal....come away with me, let us live together in a palace of "sugar-filled" passion and I'll see your every wish!....Okay Mindy, if this seems a bit extreme, I'll wash your car for a for a small bag of your cookies!

Throughout the evening service was impeccable, from the time we were greeted to the end of the evening when the manager came to our table to inquire as to our impressions of the meal.

Also, MK uses Riedel Crystal for all wine service (a real treat).

Final tally: $299 plus a well deserved $60 gratuity.

Bottom line -- MK is still highly recommended.


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