Editorial Review

Chef of Near North's upscale MK, Michael Kornick, partners with David Morton to mash their initials together to DMK, a charming burger joint serving grass-fed beef and lamb, truffled fries, and house-made shakes, malts and cherry soda. Although burgers look busy -- toppings like pesto, chipotle ketchup, fried egg, remoulade -- Kornick refused to throw any curveballs. Grass-fed lamb burger is supposed to get as close to a Greek salad as possible; it's topped with iceberg lettuce, tomato, raw onion, feta and olive tapenade. Clean browns, reds and exposed brick, plus the absence of Cubs shit, make DMK a nice little destination island so close to the ocean that is Wrigleyville.