Chicago is becoming increasingly known as a home of food experts and delicious recipes, so it makes sense that our restaurants are now featured in best-selling cookbooks. Chef Deuki Hong and journalist Matt Rodbard wrote the New York Times bestselling, “Koreatown: A Cookbook” (Clarkson Potter), which features the story of Owner and Executive Chef Edward Kim and his family from Chicago restaurant, Mott Street {1401 North Ashland Avenue; 773.687.9977}.
As authorities in the exploding Korean food movement, Hong and Rodbard spent over two years traveling to Koreatowns all over the U.S. and abroad, researching and interviewing over 100 chefs and businesses for recipes, essays, and family profiles. Chef Kim and his family are in great company, but only we have the inside scoop on his latest menu additions, brunch cocktails, and everything that makes this family restaurant so noteworthy …
DiningOut: What makes Mott Street unique in the Chicago food scene?
Edward Kim: We have a good knowledge of Eastern and Western techniques, which creates fresh Asian flavors rooted in technique and tradition but not bound by them. All the foods are made in house, from scratch. This nods back to our name “Mott,” which means taste. This is derived from a Korean saying “Sohn Mott”: The hand that makes the food, you can taste it.
How do you want people to feel when they dine with you?
Comfortable, excited, celebratory, hungry, and no holds barred.
What are some of your favorite menu items?
- Mentaiko Udon: Salted cod roe, kimchee, bonito flakes and nori (see the delicious video here via Tasting Table)
- Lamb Belly Rib: Roasted and grilled, nuoc chom, black eyed peas, and gremolata
- Whole Fish: Daily catch fried in coconut fat, dirty rice of plantains and nam prik pao, sesame leaf, tamarind broth, and house sambal
Photo Courtesy of Kel and Kate
Tell us about your new brunch menu.
It’s a mash-up of Asian and Chicago flavors. Clean, not heavy, and it celebrates fresh and vibrant flavors. Last year, we held a pop-up brunch for Mother’s Day and it was sold out within 48 hours. Ever since then, we’ve been planning to roll out brunch.
Why do you think brunch has become so popular lately?
I think it’s the community aspect, the natural affinity for traditions and Sunday gatherings. People are looking for a reason to commune, to spend the morning together and it’s a great start to the day. Brunch is also minimal commitment and it allows you to sleep in but doesn’t make you feel like you wasted the entire day. Brunch food is popular because it is a combo of light and savory foods. Our brunch is a combo of nutrient-packed energizing foods that are satiating and savory.
What are some brunch menu items we should try at Mott Street?
Here are some items not to miss:
- Congee: Thai-style rice porridge, isaan sausage, fish sauce, ginger, cilantro, and lime
- Bowl of Awesome: Fruit, Greek yogurt, chlorophyll, raw honey, bee pollen, hemp seeds, sprouted buckwheat, and amaranth (this one is packed with nutrient-dense super foods)
- Pork Belly Benedict: English muffin, onsen egg, oyster mushroom, and miso butter
- Mott Burger: Double chuck patties, sweet potato, pickled jalepeños, hoisin aïoli, miso butter, American cheese, and dill pickles (Ttis is a bar-only dish that makes a special appearance at brunch)
And here are some tasty cocktails to try:
- Not a Bloody Mary Wicker Snapper: Gin, clarified tomato, basil, black pepper, sambal, salt, and basil—all the flavors you want out of a Bloody Mary, but because it’s clarified via centrifuge, you don’t feel like you’re drinking salsa.
- House Juice: Cucumber, lime, orange, sesame, dill, and chia—this one is refreshing, clean, and zingy.
- Sweet Tease Sir Napier: Earl Grey, shochu, gin, yerba maté, lemon, and lemongrass—our play on a classic sweet tea.
What is your favorite part about your job?
Creating tasty wholesome dishes that make people happy!
The [Chicago] food community is very supportive and there’s a lot of camaraderie. The Chicago dining community is receptive and open to trying new things.
By Kaleigh Glaza | Online Editor
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