When Beverly Kim and John Clark open Parachute (probably next month), expect a different take on Korean cuisine. Kim and Clark are terming their first restaurant "Korean-American," fusing the textures and flavor profiles of traditional Korean cooking with creative ingredients available to modern restaurants in Chicago.
"I don't want to compete with mom-and-pop Korean restaurants," Kim says. "I definitely grew up with those dishes, those dishes excite me, but with our experiences we can put a twist on it that makes it approachable for non-Koreans and Koreans alike."
"It might take some time for people to grasp that."
When you look over the menu below, you'll see some familiar names like bi bim bop and hot pot, but the ingredients might surprise you. They're also cooking versions of boudin noir, stuffed yucca, and a Napoleon dessert.
The beverage menu, curated by Matty Colston (Telegraph, Webster Wine Bar), focuses on a tidy 38-bottle wine list. They'll also serve a house beer collaboration with Atlas Brewing, three cocktails, a mocktail, and changing wine and carafe pours.
"I want to take the pretension out of things," he says, "and make things as approachable and simple as possible."
Kim and Clark say they're just fixing a few plumbing issues and waiting on the liquor license, expecting to open next month, and the Kickstarter is fully funded. Read through the opening menu below, it will change seasonally and sometimes daily.
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