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  • Post #31 - June 13th, 2019, 2:17 pm
    Post #31 - June 13th, 2019, 2:17 pm Post #31 - June 13th, 2019, 2:17 pm
    Heading to Parachute Saturday. Anyone have any updates?

    Thanks, Will
  • Post #32 - June 13th, 2019, 4:15 pm
    Post #32 - June 13th, 2019, 4:15 pm Post #32 - June 13th, 2019, 4:15 pm
    WillG wrote:Heading to Parachute Saturday. Anyone have any updates?

    Thanks, Will


    Went for the first time a month or two ago and we left largely unimpressed.

    Maybe caught them on a bad night, but we have some friends who went after who shared the same sentiment.

    Hoping it's better for you.
  • Post #33 - June 17th, 2019, 4:02 pm
    Post #33 - June 17th, 2019, 4:02 pm Post #33 - June 17th, 2019, 4:02 pm
    We enjoyed our dinner at Parachute, and while the food was quite good, I dont really get the hype. We did the tasting menu which was $65 and was a decent value. If it had been the $90 mentioned above I would have been disappointed. It was basically eating about half the menu. The pickles were very good, and the bing bread was good but wasnt crispy or as brown as the picture above. My favorite was the japchae tempura. The second round was not as good, with the gem lettuce salad and the pasta. Both were fine but nothing special. The entrees were the maeuntung, which was disappointing for me because it is the kind of thing I usually like a lot, and the steak, which was quite good. There was 1 off menu item which was a sauteed sliced tofu napoleon, which was tasty and creative. The desserts were fine. The $45 drink pairing was ok, with an amaro cocktail and 3 wines off the menu, but the pours seemed smaller than a regular glass so next time I would just order my own. Overall, we enjoyed it but wont be rushing back. Parking was difficult.

    -Will
  • Post #34 - June 18th, 2019, 12:43 pm
    Post #34 - June 18th, 2019, 12:43 pm Post #34 - June 18th, 2019, 12:43 pm
    I went about a month ago. There were some definite highlights. The oysters with soju were very delicious--saline and bright with a soju granita. I also really enjoyed the salad at the time--I think it may be the same as the broccoli they currently have on the menu, but I'm not sure. It was filling and balanced. I didn't have potato bread, but it looked and smelled amazing.

    A couple of dishes didn't do it for me. I didn't love the lobster--it was a little too heavy and the lobster meat didn't come through. I also didn't love the hake. That's probably an issue of personal choice--it was in a stew and I usually regret getting fish in broth or stew, but I also thought it was a little bland. It looks like they've changed the menu in any case and both of these dishes are gone.

    I'd warn that it's pretty crowded, even on week nights. They were accommodating about not placing us at a communal table that was already packed, but we had to wait a bit past our reservation time. Also, we asked the waiter's recommendation on the amount of food--we definitely ordered a dish or two too much.

    Overall, I thought it was a great meal
  • Post #35 - March 28th, 2020, 7:27 pm
    Post #35 - March 28th, 2020, 7:27 pm Post #35 - March 28th, 2020, 7:27 pm
    We went with Parachute for our coronavirus carryout option Friday. For $50, you get: four small slices of bing bread, "three pickles," rice, a stew/soup w/protein (ours was yukgaejang, a soy- and beef-based soup), about four strips of toasted seaweed, and "dessert"--what they say is the equivalent of dinner for two.

    Everything we had was tasty: the beef soup was nuanced and complex, buoyed by perilla seeds and ferns; a side of pickled apples, bathed in soy, had a lovely complementary bite. That said, we did feel some of the menu language was a bit ambiguous/misleading: "three pickles," for instance, was more like "three banchan," as one of the items was a potato salad, and the portions were roughly the 2-3 bite equivalent you'd get at a Korean BBQ restaurant; "dessert" ended up being two very small shortbread cookies with red bean paste, definitely good but about the portion equivalent of a slice of orange or almond cookie received at the end of a meal at some Chinese restaurants--i.e., not really dessert dessert.

    Thoughtful cooking as always here--but plan on having a snack before and/or after.
  • Post #36 - April 5th, 2020, 11:03 am
    Post #36 - April 5th, 2020, 11:03 am Post #36 - April 5th, 2020, 11:03 am
    We had a wonderful carryout dinner from Parachute the other night. Similar template to what chezbrad noted. We had a spicy kimchi and tofu stew (note that there is a vegetarian and non-veg option). Desert was a nice, large piece of carrot cake. Bonchon were excellent and I wish I could buy a jar of them alone. We were very happy and actually were quite stuffed, even if the kids ate a large share of the bread.
  • Post #37 - April 6th, 2020, 8:50 am
    Post #37 - April 6th, 2020, 8:50 am Post #37 - April 6th, 2020, 8:50 am
    The Parachute team, along with Kevin Pang, are publishing a little cookbook: Secrets to Parachute's Bing Bread: The Book. Just ordered my copy through the Kickstarter link below.

    https://www.kickstarter.com/projects/bi ... d-the-book
  • Post #38 - May 31st, 2022, 9:48 am
    Post #38 - May 31st, 2022, 9:48 am Post #38 - May 31st, 2022, 9:48 am
    Parachute has reopened . . .

    at wgntv.com, Shannon Halligan wrote:For the first time since the pandemic shut down restaurants more than two years ago, Chef Beverly Kim’s critically acclaimed restaurant Parachute recently reopened.

    But during that time, she’s also been very busy raising a family, starting a non-profit and supporting her community.

    Chicago chef shines light on community, reopens acclaimed restaurant

    =R=
    Same planet, different world

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