Mott St restaurant in Wicker Park: Photos

Behind the scenes at the new restaurant from the folks behind Ruxbin.
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Photograph: Martha WilliamsCo-owner Vicki Kim describes Mott St's design as "utilitarian."
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Photograph: Martha WilliamsMott St is located in what was most recently MC Bistro, at 1401 N Ashland Ave.
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Photograph: Martha WilliamsMott St's menu includes a few noodle dishes, such as ice-cold buckwheat noodles with turnip-top kimchi broth.
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Photograph: Martha WilliamsChef Edward Kim made a name for himself at Ruxbin, his three-year-old BYOB down the block from Mott St.
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Photograph: Martha WilliamsBecause 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.
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Photograph: Martha WilliamsMott St's food aims to be more "visceral" than Ruxbin's.
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Photograph: Martha WilliamsMott St's menu includes a "Pickle Plate" with seasonal pickles.
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Photograph: Martha WilliamsUnlike the appetizer-entr´┐Że-dessert format at Ruxbin, the dishes at Mott St (such as this pickle plate) are meant to be shared.
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Photograph: Martha Williams"Pickle Plate" at Mott St
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Photograph: Martha WilliamsMott St is inspired in part by Asian night markets.
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Photograph: Martha WilliamsThe Mott St crew sourced materials for the space from everywhere from Salvage One to Craigslist.
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Photograph: Martha Williams"Friends and Family" of the Mott St staff get a first taste of the restaurant on June 11, 2013.
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Photograph: Martha WilliamsThe kitchen prepares for a "Friends and Family" meal at Mott St on June 11, 2013.
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Photograph: Martha WilliamsMott 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.
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Photograph: Martha WilliamsMott St opens to the public tonight.
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Photograph: Martha WilliamsShelves in the Mott St dining room house ingredients.
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Photograph: Martha WilliamsMott St's bartenders prepare for the restaurant's opening.
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Photograph: Martha WilliamsThe list of cocktails at Mott St is overseen by Chad Hauge.
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Photograph: Martha WilliamsMott St's edited cocktail menu is divided into "Daily," "Seasonal" and "Year Round" offerings.
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Photograph: Martha WilliamsThe "Storms In Spring" cocktail at Mott St is an homage to this season's funky weather in Chicago.
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Photograph: Martha WilliamsFresh citrus at Mott St
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Photograph: Martha Williams"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.
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Photograph: Martha WilliamsMott St's cocktails incorporate ingredients like water kimchi, shochu and grapefruit tapioca.
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Photograph: Martha WilliamsSome of the first guests arrive at Mott St's preview.
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Photograph: Martha WilliamsBehind Mott St are four partners: Edward Kim, Vicki Kim, Jenny Kim and Nate Chung.
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Photograph: Martha WilliamsThe dining room at Mott St beings to fill up.
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Photograph: Martha WilliamsMott St's menu includes a selection of "Rolled & Steamed" dishes, such as steamed dumplings stuffed with pork, ginger and green onion.
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Photograph: Martha WilliamsA couple gets a lucky sneak preview of Mott St.
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Photograph: Martha Williams"Pickle Plate" at Mott St
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Photograph: Martha WilliamsMott St
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Photograph: Martha WilliamsAs at Ruxbin, chef Edward Kim pulls from multiple cuisines.
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Photograph: Martha WilliamsMott St is located at 1401 N Ashland Ave.
By Julia Kramer |
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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

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