Parachute

Restaurants

Parachute has "got soul" and the menu features "assertive, bright, uncompromising flavors," writes Mike Sula. The dolsot bibimbap is "one of the best versions of it outside of a Seoul street market" while a modernist, flan-like boudin noir is a "mind-blowing dish" with "wildly divergent flavors and textures that still somehow seem right in place."

Homely dishes are just as "unforgettable,"...

And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the 'it' places of the moment. Thus, we offer the Eater Heatmap, which will change on a regular basis to always highlight where the foodie crowds are flocking to at the moment. And keep in mind, this list is presented in no particular order.

Tomorrow, former Top Cheffer Beverly Kim and husband John Clark officially open their first restaurant, Parachute. And while you've already seen the working menu and read about the Korean-American concept, now you can look around the restaurant itself.

When Beverly Kim and John Clark open Parachute (probably next month), expect a different take on Korean cuisine. Kim and Clark are terming their first restaurant "Korean-American," fusing the textures and flavor profiles of traditional Korean cooking with creative ingredients available to modern restaurants in Chicago.

"I don't want to compete with mom-and-pop Korean restaurants," Kim says. "I...