Parachute | Avondale | Korean | Restaurant
click to enlarge Staff meal before service at the communal table extending from the bar at Parachute.

Staff meal before service at the communal table extending from the bar at Parachute.

Michael Gebert

Soulful, creative Korean-American food from Top Chef alumna Beverly Kim and her husband, Johnny Clark.

Our Review

This Korean-American restaurant from husband-and-wife chefs Johnny Clark and Top Cheftestant Beverly Kim resembles older, uncompromising Korean spots most of all because it's got soul. Dig below the sizzling dolsot bibimbap's raw duck egg and kale into the soft rice mined with chunks of tender short rib, and you realize you're eating one of the best versions of it outside of a Seoul street market. The most straightforward Korean dish is a hot pot filled with crab broth thick with giant clams and prawns, chewy rice cakes, and slivers of bitter black radish. Things are equally appealing when the chefs travel beyond Korea, particularly when they mix up the DNA of the discus-shaped Chinese bread bing with a baked potato. Just as audacious is a modernist boudin noir with an eye on Thailand: a square of flanlike spreadable blood strewn with crunchy endive spears, peanuts, puffed rice, and cool spearmint leaves, all arranged on tangy coconut yogurt. It's a mind-blowing dish. There's certainly no lack of gumption at dessert either, where a napoleon sandwiching tart yuzu curd and nutty black-sesame "Bavarian cream" is sprinkled with powdered brown butter that will sanction the indignity of plate licking. Read the full review >>

Mike Sula

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Price: $$$
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