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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�e-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.

Mott St restaurant in Wicker Park: Photos

Behind the scenes at the new restaurant from the folks behind Ruxbin.

By Julia Kramer

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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