Parachute is an open-ended endeavor at heart. Impeccably sourced local ingredients lay the framework, but the husband-and-wife chef team of Johnny Clark and Beverly Kim and their brilliant application of cutting-edge techniques take the food to exciting new heights.
There is a distinctive Korean thread running through the concise menu here. Familiar preparations are given a slick and seasonal interpretation. A summertime rendition of the bulgogi was preceded by a trio of banchan that included a clever wax bean and raspberry muchim. The tender, flavorful beef was sided by a sweet corn topped rice prepared in a hot stone bowl.
Patbingsu, a heap of shaved ice burying seasonal fruit, sweet beans, puffed rice and ice cream, is highly recommended.