CASE STUDY:
MOTT ST
MOTTSTREETCHICAGO.COM / @EATMOTTST
ABOUT THE RESTAURANT
Mott St serves a menu inspired by the post-service cravings of a hungry Ruxbin team. Partners Chef Edward Kim, Jennifer Kim, Vicki Kim and Nate Chung are proud to share feel-good comforts, spanning Mentaiko Kimchi Udon to Stuffed Cabbage. Mott St is family style dining and eclectic cuisine paired with a pointed beverage selection.
EFFORTS
Mott St opened to rave reviews and remained a successful part of the Chicago culinary scene. After their opening, SIX4 Creative was retained to further amplify Mott St’s brand presence — tasked with developing ongoing strategy, programming, and outreach to garner media presence. Together with leadership, we developed initiatives, events, promotions and programming to garner media coverage, inspire customer visits, and increase revenue. Beyond these ongoing tasks, SIX4 Creative also worked with the team to produce more than seventeen photo shoots, delivering professional imagery for use across social media channels, newsletter efforts, and public relations outreach.
RESULTS
As a result of our work, Mott St remained a fixture across all local TV, radio, print and online publications, including mentions in Time Out Chicago (“The best restaurants in Chicago you have to try”), WGN TV ("Lunchbreak: Mentaiko kimchi udon, prepared by Mott Street chef Edward Kim"), and Chicago Magazine (“Five Places to Try Kohlrabi Around Chicago”). Our efforts also led to national attention, garnering inclusions via Wall Street Journal (“High-End Dining for the High-Chair Set”), Forbes ("15 Unusual Pairing Secrets from Chefs and Bartenders"), and Imbibe (“Black Gato Nightcap Recipe”). During our partnership, Mott St was also awarded "Best Burger in Chicago” by Thrillist, an opportunity SIX4 Creative worked intentionally on maximizing, leading to numerous additional placements and recognition for the restaurant.
HIGHLIGHTS
Chicago Magazine: “The Sorta Healthy 20”
The National: “How Chicago's cuisine is resetting the boundaries of fine dining”
Michelin Guide: "Michelin Guide Chicago 2019 Bib Gourmands"
Chicago Magazine: “Five Places to Try Kohlrabi Around Chicago”
Time Out Chicago: "The best restaurants in Chicago you have to try"
Eater Chicago: “The 20 Most Essential Chicago Burgers”
Better: “15 of the Best New Burgers in Chicago, 2018 Edition”
Imbibe: “Black Gato Nightcap Recipe”
Wall Street Journal: “High-End Dining for the High-Chair Set”
Time Out Chicago: “A closer look at Chicago’s love affair with pop-ups”
Eater National: “K-Town Series: Kimchi Pasta Is the Most Craveable Modern Korean Dish”
WGN Radio: “Roe Conn Full Show (2/2/18): Live Music Friday, the Top Five@5, and Tom Skilling talks of snow”
Time Out Chicago: “Keeping Chicago's stellar restaurants open”
Time Out Chicago: “The 100 best dishes in Chicago 2017: Breakfast and brunch”
Crain's Chicago: "The city's best hidden patios"
Time Out Chicago: "Where to find the best fried chicken in Chicago"
Redeye: "Our 10 favorite dog-friendly restaurant patios in Chicago"
Champ Magazine: “Found In The Most Unsuspecting Location, An Edgy Night Market-Inspired Bar and Restaurant Comes Alive”
Thrillist National: "The Best Burgers in Chicago, Ranked by Our National Burger Critic"
WGN TV: "4 Chicago burgers make ‘Best Burgers in America’ list"
Chicagoist: "The Best Burger In Chicago Is Really Not What You Think It Is"
Forbes: "The One Question No One Asks These Chefs and Bartenders (And Their Answer)"
Forbes: "15 Unusual Pairing Secrets from Chefs and Bartenders"
TripSavvy: "The Best Brunch Spots in Chicago"
Zagat: "13 OG Servers You Need to Know in Chicago"
Zagat: "8 Most Unique Wings in Chicago"
DNAinfo: "11 'Hot Toddies' To Drink On 'National Hot Toddy Day' This Wednesday"
Urban Daddy: "This Weekend, You Go Underground"
Chicago Tribune: “5 things to eat, drink and do this weekend”
WGN TV: "Lunchbreak: Mentaiko kimchi udon, prepared by Mott Street chef Edward Kim"
Chicago Ideas: “The Co-op Hits Mott St”
Chicago Tribune: “Rosé? No way. All the wines you're missing by ordering only the pink stuff”
