Mott St
Day 1: 5-Course Avant Asian-American Tasting Series
A Michelin Bib Gourmand recipient, in addition to being a true veteran of the Wicker Park restaurant scene (it opened in 2013), this exceptional eatery made Bon Appétit's 2014 List of “Best New Restaurants in America” and it has maintained its standards, with appearances on this year’s Eater Lists of both “Best Chicago Restaurants” and “Best Korean in Chicago.” Taking inspiration from the night markets of Asia and his Korean-American childhood, Chef Edward Kim pairs Eastern cooking techniques with Chicago ingredients to create umami-laden flavors, juxtaposing tastes and textures for a wildly exciting menu. Here, diners find such dishes as crispy chili cauliflower, brussel sprouts with lamb pancetta and maple brown butter, “everything” wings, char siu pork belly, fire chicken with chewy rice cakes and mozzarella cheese, and stuffed cabbage with pork shoulder and sticky rice. Intriguing desserts too, like miso caramel budino and apple cider donuts with coconut maple syrup. Mott Street, according to Infatuation, “keeps getting better and better,” which is nice to hear about a restaurant that’s been in business for over a decade. We very much look forward to our visit here and hope you can join us!
About the Host:
Edward Kim
Chef/Owner
Born and raised in Chicago’s northwest suburbs, Chef Edward Kim originally graduated from New York University with the intention of becoming an attorney. A change of fate led him to Pasadena’s Le Cordon Bleu, in addition to him honing his skills at top restaurants like Per Se and Meson G. In 2011, he opened his first restaurant, Ruxbin.
The Lineup
Courses #1, #2, #3 & #5 will be individually plated; course #4 will be served family-style. This menu will be Peanut and Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Hamachi Crudo
chojahng, asian pear, sesame, sunflower sprout
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Kabocha Squash & Persimmon Salad
pomegranate, furikake, almonds, soy-ginger vinaigrette
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Mentaiko Kimchi Udon
cured cod roe, kimchi, tobiko, bonito, onsen egg
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Braised Pork Shoulder Ssam
12-hour braise, house pickle, sesame rice, butter leaf lettuce
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Strawberry "Daifuku"
black forbidden rice, matcha, salted coconut milk
Mott St
1401 N Ashland Ave
Chicago, IL 60622
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Non-Butter Dairy, Egg, Shellfish, Fish, Tree Nut. They are NOT accommodating restrictions related to the following ingredients: Butter, Gluten, Alliums. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
