Of Rats and Rabbits

On a recent August evening, we had the occasion to dine at MK Restaurant in Chicago. We were in Chicago for a wedding and wanted to dine alone on this night since our anniversary was approaching. It was not by mere chance or a hotel concierge recommendation that we found our way to MK, but by my diligent foodie research on the internet.

MK restaurant named after its chef and owner Michael Kornik is one of Chicago’s best. We arrived at the restaurant after a short walk from our hotel, its location close by a coincidence. The moment we walked in my expectations rose
, looking at the thoughtful interior, described in one place as sensuous minimalism. The restaurants multilevel reclaimed warehouse look, with exposed rafters, and large gabled skylight ceiling gave a very Chicago feeling to the place.

Michael Kornik is a well known chef, classically trained, but with a philosophy of using seasonal local produce and a live charcoal grill. The restaurant also boasts an extensive wine list and creative cocktails that compliment the food. Our extremely attentive waiter and assistant started the evening off with an amuse bousch of fresh pea soup in a demitasse cup and fresh herb garnish. The bread basket contained slices of whole grain bread and rich Challah like slices. A very fruity green olive oil accompanied the bread.

While we waited for our appetizer selection we ordered a mint mojito made with pureed extremely sweet honeydew melon in place of the usual sugar syrup, we also tried a fresh pink grapefruit martini with a secret ingredient. We tasted our cocktails with a tower of tuna tartar, surrounded by chopped Nicoise olives, topped with a dollop of celery remoulade, and finally drizzled in a flavorful olive oil. The tuna took the edge of my appetite but left room for the rest of the meal. Next, to arrive was a bowl of roasted artichoke soup with olive tapenade and dried lemon peel garnish. The soup contained no dairy, no meat, yet thick and delicious with chunks of artichoke heart hiding in the velvety puree.

Our waiter, Sergio insisted we try the famous fries, so along with our main course he brought a cone of fries with garlic aioli on the side. Peeled and sliced from scrubbed potatoes with the skins on, hot from the oil, my calorie counting resistance crumbled like very dry bread crumbs. I had the charcoal grilled ‘bone in’ halibut with a fresh corn relish containing heirloom cherry tomatoes and some other vegetables sautéed in brown butter. Roasted zucchini flowers as a side dish were a change from the usual fried stuffed blossoms and they were wonderful. The halibut was succulent and the corn relish was heaven on my tongue with the nutty brown butter flavor enhancing everything. Along with the halibut, the sommelier Patrick prevailed on me to try two wines he was previewing. An Italian Tocai Chardonnay from the Piedmont area of Italy, with a very full bodied mouth feel, almost gold color, and stone fruit overtones and in contrast a light crisp Napa Valley Sauvignon Blanc with very citrus overtones. Both wines complemented the fish.

Although there were many yummy sounding choices on the desert menu, something of this evening’s chef tasting pre fix menu caught my eye. We split a desert with our coffees. It was a composed plate with a ½ snowball dome of apricot sponge cake on a bed of sautéed red plumbs surrounded by circles of nectarines. On the side of the plate was a scoop of pluot sorbet, sitting on a mound of brown butter emulsion that had a caramel taste. The desert was an inspired creation pairing complementary flavors in an innovative presentation.

We lingered a bit longer and decided to walk back to the hotel in the pleasant evening air. As we cut through a recently rain dampened walkway between buildings on some kind of university campus I spied a rabbit in the grass next to our path. The startled rabbit hesitated a moment and then quickly scampered off into the bushes. Not more then 2 yards further down the path did we see a large rat running directly across our path. Was this some kind of omen? What are the chances of a rabbit and a rat crossing your path within seconds of each other?

I have chosen to put a positive spin on it since rats are know to bring fortune and prosperity, along with their imagination, cleverness and generosity in the Chinese Zodiac. Rabbits can be symbols of cleverness, sweetness, and light. I will view this encounter as a good omen to finish a wonderful and delicious evening.

By Linda Sendowski August 16, 2009