Accolades

  • Best New Restaurants
    Bon Appétit, Chicago magazine
  • Four Stars
    Time Out Chicago Eat Out Awards
  • Nominee for Best New Restaurant
    Time Out Chicago Eat Out Awards
  • Nominee for Breakout Chef
    Time Out Chicago Eat Out Awards
  • 10 Best New Asian Restaurants
    Details magazine
  • Bib Gourmand (Mott Street)
    Michelin Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Edward Kim reviews  at post.venue.name
"Getting ready for our Dali dinner I may have cracked a few too many eggs, resulting in my battle with the black mass known as the leviathan , squid ink 🐙 + flour = hands that look like they've been infected with grayscale #gameofthrones"
instagram icon
Chef Edward Kim reviews  at post.venue.name
"Porcelet Porchetta, pumpkin seed and Meyer lemon gremolata, chestnuts, quince, and broccoli rabe....milk fed pork that's pasture raised, resulting in a soft and crispy skin, nutty and supple flavor, and not a hint of gaminess"
instagram icon
Chef Edward Kim reviews  at post.venue.name
"Apple picking? How about Chestnut picking? My mom stopped by with a great gift, mini sweet chestnuts that she picked at a u-pick chestnut farm in Lawrence, Michigan, I didn't even know it was a thing, @ $4/# these are a great deal and will soon be on for dinner 😀#chestnuts"
instagram icon
Chef Edward Kim reviews  at post.venue.name
"@gabrielmfer grilling a butterflied barramundi over the campfire for our chefs dinner at veroblue, in Webster city, Iowa. When the grills all taken up, and you want a smoky flavor, get creative and use the bonfire 🔥 #fisholantern #campfire"
instagram icon
Chef Edward Kim reviews  at post.venue.name
"@gabrielmfer and I added a new dish to the menu, if you know what larb is I think you'll love this. Green circle chicken thighs, confit, than smashed with tons of basil, fish sauce, lime juice, serrano peppers, and fun little crunchy bits served with sticky rice steamed in a banana leaf. Funky, citrusy, stinky, and soul satisfying. 🐔🐓🍗"
instagram icon

From My Menu

Chef Danny Grant reviews Pork belly salad at Ruxbin Kitchen
$$ | Steakhouse | Modern | American
Noble Square
"So many places use pork belly, yet oftentimes it’s not memorable. That’s not the case here: it’s crispy and delicious, served with a few additions that make sense and a few that make you wonder, Why didn’t I think of that? The salad includes cornbread, arugula, blue cheese, and grapefruit. It’s a dish that makes me want to go back."
Chef Edward Kim reviews Dumplings at Mott Street
$$$ | Asian
Wicker Park, West Town
"Justin our sweet dumpling prep cook making some mighty fine dumplings himself preparing for a busy night service @mottstreetchi"
instagram icon