Parachute

"Ddukbokki Parachute has consistently been one of our favorite spots in the city for a low-key date night. But since the pandemic started they’ve only been open for carryout and delivery, and we hadn’t tried them yet. But one Saturday night we had a date with our coffee table, and ordered their ddukbokki with pork sugo, signature broccoli salad, and the baked potato bing bread, which is one of our all-time favorite breads ever. The delightfully chewy ddukbokki was incredible, thanks to the sweet and spicy pork sugo made with Sichuan peppercorn and peaches. Plus, the bing bread came with two servings of sour cream butter, and we didn’t even have to ask. In conclusion: we still love this place." - adrian kane

"Offering an additional 20 percent off of already discounted items such as sham sets, duvet covers, and linen tops."

"Chicago diners, including those in the Korean community all across the U.S., mourned last month’s closure of Parachute, the end of a 10-year run. But this summer, Beverly Kim and Johnny Clark will try again to inject new energy into the Avondale space by rebranding and introducing a casual restaurant that doesn’t require reservations in hopes it will draw more customers in the rapidly changing neighborhood." - Ashok Selvam

"Parachute, a pioneer that’s hailed as one of the best modern Korean restaurants in America, is closing its doors. The restaurant served as a vehicle for chef Beverly Kim to channel her family’s heritage into something Chicago has never seen before. In May 2014, Kim and her husband chef Johnny Clark opened a destination-worthy restaurant on a quiet stretch of Elston, one of the first to bring upscale dining to Avondale. Parachute earned a Michelin star from 2014 to 2021. In 2019, Kim and Clark won the James Beard Award for Best Chef: Great Lakes." - Ashok Selvam

"The Korean-American food is consistently amazing at this Avondale spot. Parachute’s $59 four-course Restaurant Week dinner is a great chance to try things like excellent seafood pancakes, Korean fried chicken, japchae ddukbokki, and refreshing golbaengi muchim." - adrian kane, veda kilaru