The Mott Burger is not on the main menu — it's a bar-only item available after 7 PM. A balance of sweet hoisin mayo and hot pickled jalapeños on a beef patty in a brioche bun. Multiple reviews cite this as a hidden gem.
Tips from diners
Sit at the bar or patio to order the burger — it's not available in the dining room, only for counter seating after 7 PM.
Ask the bartender for recommendations on beer or cocktail pairings with the burger.
Lamb sweetbreads are a textural surprise — tender inside, crispy outside — coated in a bold General Tso's-style sauce that plays sweetness against heat. This is the kind of creative yet grounded dish that defines Mott's approach.
Tips from diners
If you haven't had sweetbreads before, this is a welcoming introduction — the General Tso's sauce is familiar and the texture is surprisingly appealing.
Silky udon entwined with mentaiko (pollock roe) sauce, kimchi for heat, and umami depth. This dish appears in multiple reviews as a standout that captures Mott's balance of Eastern technique and indulgence.
Tips from diners
Order this to understand what Mott is doing — it's approachable, visually striking, and shows the balance between traditional and modern cooking.
Crispy-fried shrimp coated in a bold Szechuan peppercorn sauce that brings numbing-heat sensations alongside chili spice. The shrimp are cooked until they're snappy on the outside and tender inside.
Tips from diners
This is one of the spicier items on the menu — if you love heat, this is a must-try.
A nod to the Thai night market boat noodle carts, served here with Mott's refined technique and Chicago ingredients. The broth is deep and aromatic, the noodles are fresh.
Tips from diners
Boat noodles are traditionally a quick, handheld meal — eat them with energy and don't worry about neatness.
Mott St emerged from late-night cravings among founders Chef Edward Kim, Nate Chung, Vicki Kim, and Jenny Kim. Edward Kim draws from Asian night markets and his Korean-American roots, bringing together Eastern techniques with Chicago-sourced ingredients to build umami-rich dishes designed for sharing. The restaurant has earned 13 Michelin Bib Gourmand selections and operates with an open pantry kitchen concept and a notable bar program.
Make reservations for weekend dinner — the dining room is communal seating and fills quickly. The bar is first-come for the burger.
Order the Chef's Menu ($188, serves 4) for a curated nine-course experience — it's the best way to understand Mott's full range.
The bar program is strong — ask for cocktail recommendations to pair with your dishes, or bring wine from your favorite shop.
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