cabernet sauvignon


pinot noir

wine is only a treasure when tasted. our list is for drinkin'.

Erick Williams

executive chef
Erick Williams joined the opening team at mk in 1998 and took over leadership of the kitchen in the fall of 2008. He is inspired every week at the farmer’s markets in Chicago and has formed lasting relationships with mk’s farming partners, among them the crews at Werp Farms, Nichols Farm and Spence Farms. Erick fundraises for Sweet Water Foundation which helps bring urban gardening and aquaponics to Chicago and Milwaukee area schools.

Chef Michael Kornick

Chef Michael Kornick, founder and owner of mk The Restaurant, is a nationally recognized leader in the culinary arts. Chef Kornick works with the freshest seasonal ingredients and stays true to classical cooking techniques. He is highly sought after as an authority on restaurant management and customer service and is known as a generous mentor to those who have worked under him past and present.

Lisa Kornick

Lisa Koch Kornick opened mk in 1998 with her husband, Chef Michael Kornick, and handles day-to-day operations at the restaurant. Lisa is an extremely active member of her community and sits on the boards of both Perspectives Charter School and the Sweet Water Foundation.

Lisa Bonjour

pastry chef
Lisa Bonjour joins the mk culinary team with years of experience garnered in premiere restaurants across the country. Previously, Lisa assisted the pastry teams at Quince in Evanston, Epic and BOKA in Chicago, and at Back Bay Grill in Portland, Maine. Lisa has also spent time in the mk kitchen before, and, most recently, at Trenchermen where she developed the plated desserts for the dinner and brunch menus and maintained the restaurant’s extensive fresh bread program.

Kate Gaddi

event coordinator
Kate has served in the role of event coordinator at mk since its opening in 1998. She receives rave reviews from her clients and is known for her warm demeanor. In addition to this, she brings a keen eye for perfection, highly developed organization skills and a love for food and wine to the table. Kate started her career as an accountant but has always felt she found her true calling when she was hired at mk.

Jesus Garcia

general manager
Jesus started in the hospitality industry with his very first job, and immediately loved it. He joined the MK team in 2008 as a member of the service team. Through over seven years of mentorship from chefs and managers, Jesus has embraced the MK philosophy and recently taken on a larger role as the General Manager.

Greg Spire

Greg Spire grew up in the exurbs of Chicago, exploring the forests and fields around his family’s home outside of Elgin, IL. He's since lived in nine different cities in four different states. After working with LM Restaurant group in Chicago, he joined the team at mk and hasn’t looked back since. In his spare time he loves to spend all day in the kitchen with his partner, Anthony, and their two dogs. He has long been active in the rescue community and is a former obedience trainer, although his dogs still give him trouble.

we believe

at our core we’re just a mom and pop establishment.
that food is a metaphor for the good things in life.
there’s no substitute for live charcoal.
that ingredients are more important than recipes.
in honoring thy farmer.
in sauces and history.
forced formality is for fakers.
our wine list rocks.
if you’re not enjoying yourself, neither are we.
that a room full of people dressed for dinner is a thing of beauty.
that visual art makes great foreplay.
in understated elegance and sensual minimalism.
that excellence and consistency are our middle names.

crain’s chicago names mk private dining room to list of best in chicago

thanks to Crain’s Chicago for naming our private dining room one of the best in the city!  

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new french tasting menu

our new tasting menu celebrates our favorite french techniques and flavors (like this ahi tuna course), and is probably more affordable than you think. 79/person Read more

winter comfort food cooking classes

sunday, february 28th 4:30pm learn to make & then sample chicken pot pie with chef erick williams & hot apple buttered rum with beverage director jordyn Read more

chicago restaurant week extended through feb 11!

this might be the last day of Choose Chicago​’s restaurant week for some, but not for us! you can keep enjoying our three-course menu through Read more

valentine’s day 2016

a taste of love available february 12-14, 2016 roe blis smoked steelhead trout roe, deviled quail eggs, chive 2011  Naveran, ‘Dama’ Brut Cava, Penedès prosciutto Read more

chicago restaurant week

chicago restaurant week starts today! check out all of your course two options below and the full menu here. reservations available by phone at 312.482.9179. Read more

new tasting menu starting january 20th

take a little peek (like an actual visual peek) at a few of the new dishes on our tasting menu, currently available for 80/person or Read more