CHIReview
photo credit: Haas and Haas
Parachute
This spot is Permanently Closed.
Included In
We first reviewed Parachute back in 2015 while using words like “exceptional,” “legit,” and waxing philosophical about their baked potato bing bread.
A lot has changed since then. One thing (thankfully) is that we no longer use “legit” to describe a restaurant. Another is Parachute’s menu. They also updated the space, with subtle upgrades like a new sound system playing everything from Oasis to Diana Ross, and new windows that they’ll open on a nice day. But what hasn’t changed is that this small Avondale restaurant is still exceptional.
The menu is no longer Korean American, but now straight Korean, with nary a fusion dish to be found. This means the excellent bing bread is gone, but the short menu (there are only about nine dishes) still has plenty of things for us to wax philosophical about.
photo credit: Haas and Haas
The delicate seafood pancake is stuffed with so many spring onions and chives, it might spark a friendship-ruining debate about herbs versus vegetables. The refreshing golbaengi muchim features a sweet and spicy gochujang sauce that clings to cold noodles, vegetables, tender snails, and begs the existential question When does a noodle dish become a salad? followed closely by Who cares? The pork bossam has a perfectly rendered belly, tender pork collar, and a spread of banchan so delicious it will provoke yet another conversation about how banchan this good deserves to be a main course all on its own.
Parachute is exactly the kind of relaxed restaurant you go to for conversation, which will probably be centered around the excellent food. The charming, narrow space let’s you check out whatever the other tables are eating, and there’s an open kitchen so you can keep an eye on the progress of your haemul pajeon. The servers are friendly, and will patiently listen to your philosophical musings as well as help you find the perfect soju to go with your meal—which is guaranteed to be totally legit.
Food Rundown
photo credit: Haas and Haas
Hwe
Haemul Pajeon
photo credit: Haas and Haas
Twigim
photo credit: Haas and Haas
Pork Bossam
photo credit: Haas and Haas