mk

Michael Kornick’s initials still emblazon the exterior of this River North stalwart, but chef Erick Williams executes the day-to-day, drawing in newbies and satisfying loyalists with elegant and seasonal contemporary American cuisine. The spacious and tasteful room (think rich architect’s home) is comfortable enough that you can settle in for Williams’s tasting menu, where he’s been known to show off the market’s larder via confit artichokes and spring garlic puree alongside Peking duck breast or by pureeing roasted sunchokes into a deceptively simple soup.