Fulton Market Kitchen Welcomes New Executive Chef


Eat. Drink. Art.

These are the keys to the continuing success of Fulton Market Kitchen (FMK) located at 311 North Sangamon in the Fulton Market District. Building on two years of success, they have just welcomed Chef Chris Curren as their new executive chef. Formerly with Seven Lions and Homestead, among many others, Chef Curren brings a fresh, new energy to the superb experience at FMK.

“I believe Chef Chris’ creative style in the kitchen aligns perfectly with FMK’s goal of providing guests with a unique, comfortable, elevated dining experience unlike any other. We’re very excited to welcome him into the family as we turn the page on another year and can't wait for our guests to try his cuisine,” said Fulton Market Kitchen’s owner, Daniel Alonso.

EAT

I was recently invited to stop by FMK to sample the new menu. Chef Curren has curated an interesting yet approachable variety of dishes that are not a major departure from earlier FMK menus, but elevate the menu and offer bold new choices.

On my visit, I sampled three of Chef Curren’s new small plate offerings. The Roasted Acorn Squash (shallot, brown sugar, olive oil) and Burrata (pine nut pesto, apple saba, olive oil) are superb options for anyone, but particularly for any vegetarian in your party. The Burrata stands out due to the intriguing combination of tart apples and savory pesto. I also sampled the Crispy Octopus (confit potatoes, marinated olives). This one was also excellent. The octopus was fork tender and delicately seasoned. If you are one of those people who thing that octopus is chewy and tough, try this one and you will change your mind.

For entrée, I tried the Tuna – seared ahi tuna served with smoked beef, sweet and sour beef jus, and crème fraiche. Chef Curren has crafted a totally unique preparation for this tuna. I love tuna, and this was perfectly prepared. The combination of smoked beef is intriguing enough, but add the inventive sweet and sour sauce and the whole dish becomes something very special.

By the time dessert rolled around, I was far too full to order but was sorely tempted by the Doughnut Affogato, Mr. Robato