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Parachute

Chicago

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3 total

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642 total

About the restaurant

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Creative Korean-American dining. Funky-chic place serving modern, creative Korean-American fare plus wine & cocktails.

Address:

3500 N Elston Ave, Chicago, IL 60618, USA

Phone:

(872) 204-7138

Hours:

  • Mon: 04:00 PM - 08:00 PM
  • Tue: 04:00 PM - 08:00 PM
  • Wed: 04:00 PM - 08:00 PM
  • Thu: 04:00 PM - 08:00 PM

Reviews

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Fabio Caiazzo image

11 months ago

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For all the buzz around this, I was not too impressed. Short rib was great, but rest of the plates were not memorable

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Eater image

1 year ago

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Beverly Kim And John Clark’S Korean-American Restaurant In Avondale Is One Of The Most Critically Acclaimed, Original, Hardest To Get Into, And Best Restaurants In America In Some Time. If Diners Can Snag One Of The Highly-Sought Tables In The Funky Mom-And-Pop Restaurant From A Former Top Chef, The Staples Are The Bing Bread, A Korean Take On Baked Potato With Sour Cream, And The Pork Belly And Mung Bean Pancake.

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Michelin Guide image

1 year ago

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⭐ | Believe the hype. This eternally packed dining paradise opened to a cascade of critical acclaim, and now nearly half a decade into its life, it’s still bringing the goods. What’s the secret to this sweet, hip, and low-key Korean-American jewel? For starters, a dinner here feels like you're being welcomed into the home of husband-and-wife chef team, Johnny Clark and Beverly Kim. A young clientele packs the feel-good space nightly, whether seated at tables lining the wooden banquette or perched atop colorful stools that dot the open kitchen-facing double-sided counter. Though there’s a distinctive Korean thread running through the menu, Parachute is an open-ended endeavor at heart. Impeccably sourced ingredients from local purveyors lay the framework, but the team’s brilliant application of cutting-edge techniques takes the food to exciting new heights. You may want to order two of their legendary bing bread, a crispy potato bread fried and baked with scallions, cheddar, and bacon—served with sour cream butter. The feather-light shrimp beignets dipped in aïoli are also a hit; as are those little stacked squares of wood-smoked yuba, topped with peppery arugula and stewed beans.

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