FIRST LOOK: Parachute Restaurant

By L. Stolpman in Food on May 5, 2014 7:00PM

Parachute Restaurant, ready to welcome guests soon.

House Pickles - kimchi, sichuan style celery with peanuts, and watermelon radish zuke (our personal favorite).

Crispy sesame leaves, house made soy sauce.

Spring lettuce salad, green garlic dressing, wild rice.

Boudin noir, nuoc cham, chocolate mint, coconut yogurt, belgian endive.

Steak tartare, salsify, capers, green almonds, ground ivy.

Dolsot bi bim bop, short rib, pickled ramps, red kale, duck egg, foie gras.

Quinoa udon, little neck clam, jinhua ham, mizuna.

Hand torn noodle, lamb, cumin, green peppercorn, golden frill, mustard greens.

Monkfish roasted in gochujang, caramelized sunchoke, mung bean sprouts.

Turmeric chicken, kalizira rice, coffee butter, white asparagus, watercress.

Dry aged and smoked sirloin steak, roquefort, cabbage, oyster, tatsoi.

Pork secreto, flageolet, rhubarb, culantro.

Spicy blue crab and wild prawn pot, rice cakes, crown daisy, black radish, kohlrabi.

Cheesecake custard, white grapefruit, golden beets, almond coconut dragée, tarragon.

Pat bing su, cucumber ice, condensed milk ice cream, red bean, kiwi, lovage.

Napolean, yuzu curd, black sesame bavarian cream, brown butter.

Parachute Restaurant is set to open this month and we got a lucky peek at (and taste of) the food on the menu. Chefs Beverly Kim and Johnny Clark have been working alongside their sommelier, Matty Colston, to unveil a rehabbed location and a thoughtful menu. You're getting the first look at the food from this Chef duo.

Parachute is located at 3500 N. Elston.

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