Sometimes, James Beard Award-nominated chefs overcomplicate things.
This one does not.
This one just wants to make you a damn good burger.
See, Chef Edward Kim of Mott Street fame wanted his next place to strip away all the pretense of fine dining. And so Mini Mott was born, an entire establishment dedicated almost solely to that acclaimed Mott Street burger. It’s open now in Logan Square and here’s the slideshow.
It’s like an after-school hangout for adults, complete with milkshakes and sodas, of course, but also 10 beers (and kombucha) on tap. It’s all in good fun, from the playfully retro benches to the back wall lined with gachapon (Japan’s colorful toy vending machines). Music-wise, today’s soundtrack is Biggie and ’90s hip-hop. Tomorrow’s? Whatever the staff feels like.
And in the the kitchen, that highly decorated chef has devoted the entire flat-top grill to the Mott Burger—a mashup of Angus beef, hoisin aioli, miso butter, pickled jalapeños and American cheese. It’s why you’re here.
And this is how you get it…
Step up to the counter and order the double patty. On the side: hand-cut garlic confit fries. And maybe some Hangry Wings. The latter are an Asian play on buffalo wings with a sauce that blends sambal butter with jalapeño. Finally, take a seat while you wait for your order to hit the pick-up window.
Oh, and don’t leave without grabbing some soft-serve in a fish cone.
Not that your Instagram feed would let you.
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