Chef Edward Kim, Jenny Kim, and Vicki Kim of Ruxbin Restaurant have done it again. Their latest creation, Mott Street, along with Nate Chung, delivers with remarkable food, and an unparalleled customer service experience.
While Ruxbin primarily focuses on French and American dishes with bits and pieces of Asian ingredients; this hip new eatery serves-up Asian street cuisine on casual small plates for the Western palate.
On Saturday, my friend and I started with the shrimp and kohlrabi salad. The shrimp was deep fried; while the kohlrabi was julienned, giving it a nice crisp texture. The salad was balanced to perfection with scattered peanuts and a splash of citrus.
For our second course, we split a full-size of wings. The “Everything Wings” were marinated in a deep soy-glaze with a dash of chili flake to add just a bit of kick to the dish. The supporting tzatziki sauce was a nice touch as well.
The final course, and the highlight of the night, was the Crab Brain Fried Rice. Don’t let its name scare you. The rice had the right amount of seasoning with a touch of creaminess. The flavors blended well together and were right on point.
All in all, Mott St is another solid restaurant by the Ruxbin Team and the perfect addition to the Chicago food scene. Now, stop whatever you are doing and head over to Ashland Avenue, between Beach Avenue and Blackhawk Street in Wicker Park. Seriously, stop reading and go. I promise, you won’t be disappointed!
Chicago, IL60622 mottstreetchicago.com