FULTON MARKET KITCHEN ~ A SENSORY EXPERIENCE

Fulton Market Kitchen (FMK) is the latest entry in Chicago’s vibrant lounge-restaurant scene. Located in the West Loop area, FMK fits well in the eclectic and trendy destination for the night and beyond crowd.  From the outside, it looks stark and tentative, but upon entering, the experience turns into a sensory rush.  FMK is a hybrid of multiple dimensions, textures, impressions, and personalities.  It’s an art gallery, a club/bar/lounge, and a restaurant all rolled up into one impressive sensory grabbing experience that takes the guest on a roller coaster of feelings that range from subdued to brash, to awe-struck, to loud and louder

("CooCooRooCoo" by Rory Coyne, with extended realizations by Daniel Alonso)

THE GALLERY ~ Some will come for the visually eclectic artwork throughout creatively imagined by talented artists whose works stimulate and also inspire the on-looker into moments of amusement, reflection and conversation.  The on-looker becomes a patron of the arts, since no matter where they look or what they look at, they visually become a part of the art where whimsy, or garishly animated, and even melancholy forms take shape; the art rotates out after set periods of time, making way for a new round of creative offerings for patrons to experience; with the changing landscape, the personality of FMK also changes, renewing interest and even curiosity.

(Private Dining Room)

THE DESIGN ~ Some will come to checkout the eclectic design details that include elements of repurposing and sustainability; dining tables have been repurposed from former bowling alley floors; high top tables have been made from solid maple cuts of a single trunk; the front of the impressive bar is covered with cuts of satchels, pieces of luggage, purses and other former portable containers puzzled together for a one of a kind visual; behind the bar area are displays of eerie looking oblong forms whose fronts are carved into human faces; a mural backdrop has the whimsy of futuristic space creatures landing on earth via parachutes, all overseen by a hot lady motorcyclist and a bigger than life pair of lips; suspended from the ceiling are hand carved sail boats dangling precariously alongside reclaimed industrial lighting that provides ambience for diners; an inner lounge has its walls covered in precariously placed cuts of different types of wood seating; a private dining area is a juxtaposition of elements of elegance, surreal painting and earthen textures; another inner lounge has framed shadow boxes with eclectic kitsch floating from the wall; even the women’s restroom has stalls made from repurposed wood (which reminded me of my elementary school bathroom, but, I digress). Clearly, there’s a juxtaposition of modernism, classicism and edginess.  There’s definitely something for everyone. 

 (Signature Cocktail "Beg. Borrow. Steal")

THE LIBATIONS ~ Some will come for the impressive and eclectic offerings and schmooze among the artsy designed interior, and to see and be seen, which encourages more gawking.  Plenty of room to go elbow to elbow, or roam into lounge areas to experience another dimension.  The drink offerings are extensive (five pages) and include classic cocktails re-imagined, signature concoctions, brews, and wines.  The above photo is one of nine signature concoctions, "Beg. Borrow. Steal", made of Cazadores Reposado Tequila, Thai Chili-infused Green Chartreuse, Pineapple, Lime, and Cilantro.

(Suckling Pig for Two ~ Blistered Green Beans, Sweet Potato Allumette, Date Relish, Smoked Bacon Jus)

THE CUISINE ~ Some will come for the eclectic menu that creatively appeals to the carnivore, pescatarian, vegetarian, or gluten-free-nik; cuisine is categorized as Contemporary American.  The extent of the dining menu compactly fits onto one page; selections include small, medium and large canvases of eclectic creations by Chef de Cuisine Kyle Petersen.  At the preview I attended, menu items weren’t served, but passed hors d’oeuvres were, and what I tasted was delicious and a definite indication of how tasty the dining menu selections will be.  The hors d’oeuvres included Arancini with a drizzle of sweet aioli; salmon tartar with wasabi; smoked trout and pickled onion; prosciutto wrapped beets with pickled onion; and, my favorite, garlicky meat balls with a drizzle of basil aioli. 

(Grilled Octopus ~ Blistered Cherry Tomatoes, Lemon, Frisee, Greek Vinaigrette)

~ Etcetera ~

As a city transplant who thought they still knew the ways of the city’s mean streets, I ended up getting lost trying to find FMK.  I lost count of how many times I drove around in circles, trying to finesse my way around the many dead-end and one-way streets pocked with crater shaped potholes.  My advice is to take Lake Street and head North on Sangamon Street.  FMK is about two blocks North of Lake Street on the Northeast corner, at 311 North Sangamon Street; valet parking is available and highly recommended, since street parking can be a bit of a challenge.  FMK opens at 5:00pm and closes at 2:00am.  

There are two ways to make reservations for dinner, which are strongly recommended; one is by using the FMK Facebook page (Fulton Market Kitchen), or at http://www.fultonmarketkitchen.com.  FMK is also available for special events.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by Fulton Market Kitchen.)