Michael K.
About
Chef/owner of <a target="_blank" href="http://chicago.foodmafia.com/restaurant/148">mk restaurant</a>, <a target="_blank" href="http://chicago.foodmafia.com/restaurant/138">DMK Burger Bar</a>, and <a target="_blank" href="http://chicago.foodmafia.com/restaurant/1506">Fish Bar</a> in Chicago. Consulting Chef Partner, <a target="_blank" href="http://www.n9negroup.com/newhome/index.cfm">9 Group</a> Las Vegas/Chicago Read more from Michael Kornick: <a target="_blank" href="http://chicago.foodmafia.com/feed/1398">Stories From My Cellar </a> Restaurants include: <a target="_blank" href="http://chicago.foodmafia.com/restaurant/148">mk</a> <a target="_blank" href="http://chicago.foodmafia.com/restaurant/138">DMK Burger Bar</a> <a target="_blank" href="http://chicago.foodmafia.com/restaurant/1506">Fish Bar</a> <a target="_blank" href="http://chicago.foodmafia.com/restaurant/773">n9ne</a>
Recent Reviews
creativity and quality
Restaurant: Lula Cafe
To say its all about the wonderful people who care for Jason Hammel and Amalea Tschilds guests would imply that I didn't love the food and I do. Every time I go I am surprised by the creativity and quality. I can still taste the cured chicken yolk with steak tartare I had almost four years ago. Last fall he warmed our hearts and tummies with a delicious squash soup and this week, squab consomme with cinnamon cap mushrooms, gnocchetti and px sherry vinegar. The wine list is smart and reasonable but I am compelled to dig deep into my cellar of aged wines to complement the complexity of the seasonal Lula menus.
Service
Excellent
Decor
Dishes
cured chicken yolk with steak tartare, squash soup, squab consomme with cinnamon cap mushrooms, gnocchetti and px sherry vinegar
Chicago's premier Dim Sum restaurant
Restaurant: Phoenix
Phoenix is Chicago's premier Dim Sum restaurant for many reasons. Eddie and his daughter run a tight shop, quality ingredients, a talented Chef, lots of variety and great service (after all Julie Dragon runs the floor with the same care and charm as she did for the evergreen years ago). The place is first come first serve, so come early and make sure to ask for baked custard buns upon arrival or you'll be out of luck! Try the steamed rice in lotus leaf, sticky rice w/dried shrimp, turnip cake, peanut dumpling, chive dumpling, scallop dumpling and congee with 100 year old egg and pork. Don't mess around with shumai, and shrimp dumplings you can get anywhere, they're a waste of room in the tummy. For adventure try the steamed tripe, chicken feet, curried baby octopus and bean curd. Lastly the bathrooms are clean and so is the place.
Service
great
Decor
Dishes
Ask for baked custard buns upon arrival or you'll be out of luck! Try the steamed rice in lotus leaf, sticky rice w/dried shrimp, turnip cake, peanut dumpling, chive dumpling, scallop dumpling and congee with 100 year old egg and pork. For adventure try the steamed tripe, chicken feet, curried baby octopus and bean curd.
I still never tire of the place
Restaurant: Le's Pho
Le's Pho throws no curve balls in the Vietnamese category. For years they only served Pho under the name Pho Ho. When Lee and his family took over things changed for the better. The full menu you'd expect now exists. I'm a purist and only eat two dishes here and I still never tire of the place. Try the special Pho #9 with a green papaya salad on the side. BYOB
Service
great
Decor
Dishes
Try the special Pho #9 with a green papaya salad on the side.
Home of Chicago's finest greek fare
Restaurant: Greek Islands
I've been a fan and customer since I was 8 years old and have visited this grand scale home of Chicago's finest greek fare more than any other restaurant anywhere. Why do I love the Greek Islands, let me count the ways? First, the food, Tzaganaki, grilled octopus, dandelion greens, giant lima beans, fresh beets and skordalia, Tzatziki, ripe tomatoes in the village salad, lamb chops, chicken oreganato, lamb with artichokes, spanakopita and whole red snapper. Second the people, from the valet guys to the busser, service is prompt, friendly and professional. The place is always spotless and despite the continuous loop of traditional greek music and lousy wine list, I love the party atmosphere and am thinking of my next visit as I write this. Yassou, Gentlemen
Service
Prompt,friendly,professional
Decor
Dishes
Tzaganaki, grilled octopus, dandelion greens, giant lima beans, fresh beets and skordalia, Tzatziki, ripe tomatoes in the village salad, lamb chops, chicken oreganato, lamb with artichokes, spanakopita and whole red snapper.
Mindy has yet to disappoint!
Restaurant: Hot Chocolate
Mindy Segal is simply the best pastry chef I know. Hot Chocolate is her restaurant. She cooks savory food very well also and with her Chefs creates one of Chicago's must go to spots for foodies. The service staff tries hard to keep up with the huge crowds on weekends, so plan your time accordingly. After enjoying steamed mussels, a cheddar melt, skirt steak or arctic char order 2-3 desserts per person or you'll be sorry. The hot chocolates, anything with salted caramel, banana or ice cream is where I go, but look around, Mindy has yet to disappoint anyone with a sweet tooth!
Service
Great
Decor
Contemporary
Dishes
Steamed mussels, a cheddar melt, skirt steak or arctic char order 2-3 desserts per person or you'll be sorry. The hot chocolates, anything with salted caramel, banana or ice cream is where I go,
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