When executive chef Erick Williams talks about his regular customers it is as if he is talking about his family. Perhaps this is how all chefs should feel about the people they feed on a repeated basis, the difference is, Williams’ regulars include the Obamas. We feasted on a few of his dishes last night at mk. While it is hard not to ramble on about the kale salad he recently served the first lady or the scallops prepared with such accuracy that we order them every time we are in the restaurant, but a different dish was the most successful at satiating our appetite last night.
Thing got a little gluttonous at dinner, we’re sorry, but it was pre-Halloween and we needed some protein. Per chef’s recommendation, we ordered the roast Colorado lamb. Something about the temperature dropping a dozen degrees and the winds whipping down Chicago Avenue made us crave gamey meats. Williams annihilated that craving with his simple preparation of the juicy medium-rare chops. Paired with an earthy but not overpowering Italian couscous and rampini pesto, was full of rich fall flavors.
Thing got a little gluttonous at dinner, we’re sorry, but it was pre-Halloween and we needed some protein. Per chef’s recommendation, we ordered the roast Colorado lamb. Something about the temperature dropping a dozen degrees and the winds whipping down Chicago Avenue made us crave gamey meats. Williams annihilated that craving with his simple preparation of the juicy medium-rare chops. Paired with an earthy but not overpowering Italian couscous and rampini pesto, was full of rich fall flavors.
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