Michael Kornick's famed Near North Side restaurant, MK, isn't openfor lunch. No matter, he says, he wouldn't have wanted to go thereanyway. It wouldn't be sporting.
And, besides, his not-quite-jovial tone seems to say, he is morethan just a chef-owner with a petty need to promote his few localrestaurants. He is a one-man enterprise, an industry powerhouse farbigger than his own kitchens.
Maybe too much bigger.
Kornick arrives at Naha--the sleek River North eatery in the spacethat used to house Gordon, where Kornick worked as a chef early inhis career--armed with a bottle of cranberry juice and a laundry listof special requests, as dictated by the strict diet he …
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