Parachute, a relaxed Korean-American hangout | Chicago Reader

Parachute, a relaxed Korean-American hangout 

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Michael Gebert
Staff meal before service at the communal table extending from the bar
Michael Gebert
Prepping for service
Michael Gebert
Chef-owners Beverly Kim and Johnny Clark in the kitchen.
Michael Gebert
Bing bread stuffed with baked potato, bacon, and scallions, with sour cream butter.
Michael Gebert
Boudin noir, custardy blood sausage, with endive compressed in nam phrik and coconut yogurt
Michael Gebert
Quinoa udon with littleneck clams in a Broadbent's ham broth
Michael Gebert
Dry-aged sirloin steak with miso-roquefort sauce, yuzu-kusho cabbage, gai lan, and oyster-flavored tapioca.
Michael Gebert
Hot pot with spicy blue crab broth, wild gulf prawns, rice cakes, crown daisy blood clams, and black radish
Michael Gebert
Pat bing su: Cucumber ice, pomelo sherbet, red bean, kiwi, and lovage.
Michael Gebert
Beverly Kim and Johnny Clark
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Michael Gebert
Staff meal before service at the communal table extending from the bar