Parachute Awards

Parachute Restaurant Review:

At Parachute, husband-wife chefs Beverly Kim and John Clark turn out oft-surprising Korean/American fare, from a crisp, pineapple-laced mung bean pancake ramped up with pork belly, black garlic and kimchi to baked potato bing bread with bacon, scallions and sour cream butter; potato-salt cod croquettes plunked in spicy plum sauce; and steak tartare with sesame dressing, artichokes and sunchokes. The story continues with finales, the most notable of which is patbingsu, paired with cherry sherbet, red bean paste and ginger ice. Thought went into the edited wine, beer and cocktail list, too, which includes a yuzu-inflected beverage using pisco acholado.