Co-owner Vicki Kim describes Mott St's design as "utilitarian."
Mott St is located in what was most recently MC Bistro, at 1401 N Ashland Ave.
Mott St's menu includes a few noodle dishes, such as ice-cold buckwheat noodles with turnip-top kimchi broth.
Chef Edward Kim made a name for himself at Ruxbin, his three-year-old BYOB down the block from Mott St.
Because the Mott St space lacks a basement, the partners needed to devise storage solutions in the dining room itself, such as these shelves with screens.
Mott St's food aims to be more "visceral" than Ruxbin's.
Mott St's menu includes a "Pickle Plate" with seasonal pickles.
Unlike the appetizer-entr�e-dessert format at Ruxbin, the dishes at Mott St (such as this pickle plate) are meant to be shared.
"Pickle Plate" at Mott St
Mott St is inspired in part by Asian night markets.
The Mott St crew sourced materials for the space from everywhere from Salvage One to Craigslist.
"Friends and Family" of the Mott St staff get a first taste of the restaurant on June 11, 2013.
The kitchen prepares for a "Friends and Family" meal at Mott St on June 11, 2013.
Mott St's menu features a ton of seafood, from calamari wok-fried with Korean chili paste to crab-brain fried rice to grilled pike mackerel.
Mott St opens to the public tonight.
Shelves in the Mott St dining room house ingredients.
Mott St's bartenders prepare for the restaurant's opening.
The list of cocktails at Mott St is overseen by Chad Hauge.
Mott St's edited cocktail menu is divided into "Daily," "Seasonal" and "Year Round" offerings.
The "Storms In Spring" cocktail at Mott St is an homage to this season's funky weather in Chicago.
Fresh citrus at Mott St
"Everything" wings (which were also featured at the TOC Dining & Libation Society Ruxbin Night Market) are tossed with sesame and poppy seeds at Mott St.
Mott St's cocktails incorporate ingredients like water kimchi, shochu and grapefruit tapioca.
Some of the first guests arrive at Mott St's preview.
Behind Mott St are four partners: Edward Kim, Vicki Kim, Jenny Kim and Nate Chung.
The dining room at Mott St beings to fill up.
Mott St's menu includes a selection of "Rolled & Steamed" dishes, such as steamed dumplings stuffed with pork, ginger and green onion.
A couple gets a lucky sneak preview of Mott St.
"Pickle Plate" at Mott St
As at Ruxbin, chef Edward Kim pulls from multiple cuisines.
Mott St is located at 1401 N Ashland Ave.
Mott St, the new restaurant from the team behind Ruxbin, opens its doors to the public today. TOC photographer Martha Williams stopped by the Wicker Park restaurant last night, during a "Friends and Family" trial, to get a glimpse at the space. What to expect: noodle soups, pickle plates, "everything" wings and much more.
RECOMMENDED: Partner Vicki Kim talks about Mott St