Parachute in Chicago: Beverly Kim + Johnny Clark on Bringing Modern Korean Fare to the Midwest

Parachute's Beverly Kim & Johnny Clark on Bringing Modern Korean Fare to the Midwest

Parachute in Chicago is a bit of an anomaly in the city’s dining scene. It’s located in a neighborhood not traditionally known for its restaurants, the food isn’t of the meat-heavy variety commonly found in the Midwest, and it’s not run by one of the marquee restaurateurs of the city (think Paul Kahan or Stephanie Izard). But that hasn’t prevented this modern Korean-American spot, run by Top Chef alum Beverly Kim and her husband John Clark, from becoming one of the most popular and exciting places to eat right now in Chicago. Within its first year of being open, Parachute received three stars in the Chicago Tribune and was named one of Bon Appétit‘s hottest new restaurants in America.

As Parachute enters its third year of existence with no sign of the crowds dying down, we spoke to Kim and Clark about the restaurant’s early successes, their love for Chicago, and what’s next for their tiny but mighty destination. Continue Reading

Flavors of the Forest Cocktails: 7 Sips Offering a Taste of the Trees

Bar stars are looking to the wilderness for some of their most innovative new cocktail flavors. They are using a variety of tree components – from wood and bark to flowers and branches. Here are 7 flavors of the forest cocktails branching out from tradition to offer tipplers a taste of the trees.

Betony, New York, New York
Juniper berries have long been used as an accenting component, spicing up brines, providing a botanical backbone to gins, and adding a forest-y flair to game dishes. However, it’s unusual for the coniferous tree to provide the focus flavor. The Grand Cru Cobbler defies convention by featuring it three ways: juniper needle-infused gin, juniper oil, and juniper berries. Make a reservation at Betony.

Flavors of the forest cocktails

Cucina Enoteca, Newport Beach, California
These days, inspired bar types are infusing everything into bourbon – from bacon and tobacco to espresso and basil. Bartender Tucky Dias roots his Arbor Manhattan in tree bark bourbon. He rounds out the woodsy concoction with Amaro Averna, Antica sweet vermouth, and a few dashes of Angostura bitters. Make a reservation at Cucina Enoteca.

Flavors of the Forest Cocktails

American Cut, New York, New York
Order the Plank Smoked Old Fashioned and you’ll get a show, too. After mixing together bitters, simple syrup, and Bulleit bourbon, the bartender quickly torches a maple plank. As the wood smolders, a glass is turned upside down over it. With the smoke still lingering, a large ice cube is added to the glass and the cocktail is poured in with a showy flourish. Make a reservation at American Cut.

Flavors of the Forest Cocktails

Sable Kitchen & Bar, Chicago, Illinois
Spruce up your G&T routine. The Spanish-style gin and tonic – served in a goblet, of course – features Beefeater 24 gin, Q tonic, and fresh cranberries. The cocktail is completed with a few small boughs of spruce tips to reinforce its herbaceous tones. Make a reservation at Sable Kitchen & Bar.

Flavors of the Forest Cocktails

Annex at GreenRiver, Chicago, Illinois
Look into the bottom of the Delicate Refusal and you’ll see a pickled sakura blossom. Over the pink cherry tree blossom, mixologist Julia Momose pours a complex mixture of sotol, tequila blanco, fino sherry, pamplemousse, apricot, verjus blanc, and Peychaud’s Bitters. The resulting cocktail finely balances saline, smoke, acid, fruit, and herb notes. Make a reservation at Annex at GreenRiver.

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It’s the Little Things: 10 Thoughtful Restaurant Amenities #hackdining

Michelin-level food, stellar service, or awe-inspiring settings can go a long way to creating a memorable meal. However, sometimes it’s the littlest touches that make the biggest impact. Here are 10 thoughtful restaurant amenities that help diners enjoy a next level experience.

Madison, San Diego, California
Situated in the trendy University Height’s neighborhood, the sleek Mediterranean eatery boasts a gorgeous cedar-lined patio. On evenings when the temperatures dip, guests dining al fresco can request one of the monogrammed fleece blankets. As they snuggle up, we recommend ordering another round of well-executed cocktails – such as the View From Above with rye and ancho chili liqueur – to help ward off the chill. Make a reservation at Madison.

Thoughtful restaurant amenities

La Mar Cebicheria Peruana, San Francisco, California
A lot of restaurants have valet parking. But this waterfront eatery is one of the few to offer free valet parking — for diners’ boats. The dock and dine perk allows waterborne guests to enjoy a seamless experience from the decks of their yachts to the restaurant’s patio. Make a reservation at La Mar Cebicheria Peruana.

Thoughtful restaurant amenities

Besito, Burlington, Massachusetts
There are amenities galore at this Mexican restaurant. Little diners are given complimentary banana and avocado when they arrive, giving them something to nosh on while their parents peruse the menus. During the summer months, outdoor tables are stocked with sunglass cleaning wipes and treat/water bowls for dogs. And guests are sent home with still warm, freshly made churros at the end of their meal. The only perk we can’t guarantee is a besito (little kiss). Make a reservation at Besito.

Thoughtful Restaurant Amenities

Stars, Chatham, Massachusetts
Forgot your glasses at home, so now you can’t read the menu? Never fear, there’s an array of Moscot glasses on hand in a variety of prescriptions and styles. Once the menu is in focus, we recommend the butter poached lobster and the oyster stew topped with pork belly and caviar. Make a reservation at Stars.

Thoughtful restaurant amenities

Swift & Sons, Chicago, Illinois
Want tickets to the sold out Kanye West concert happening that night? Forget to bring flowers to your anniversary dinner? Looking to get into an exclusive speakeasy for post-dinner drinks? The in-house concierge can help with all these problems and more. Frankly, we wish they were available to tag along with us on all our nights out on the town. Make a reservation at Swift & Sons.

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Visual Sugar Rush: 8 Pastry Chefs on Instagram to Satisfy Your Sweet Tooth

Pastry Chefs on Instagram

Scrolling through your Instagram can give you a visual sugar rush. That’s because pastry chefs are using the  photo-driven app to show off their most dazzling creations, give diners a peek into the baking process, and hint at what sweet treats might be coming to their menus next. Here are eight highly accomplished pastry chefs on Instagram you should follow if you’re trying to figure out what delicious dessert to dive into next.

Scott Green, aka @chef_scottgreen, of Pavilion, Chicago

Before he got into pastry, Green attended fine arts school to study oil painting and ultimately received a degree in graphic design. His dexterity with composition, color, shape, and form are showcased in the drool-inducing photos he posts. “Different medium, different tools, same principles,” he says.

He shoots on a Nikon D3200 using a strobe light and holds his photo sessions in a storage closet in the hotel where the restaurant is located. “When my colleagues see flashes going off under the door, they know I’m shooting and they shouldn’t come in,” he says.

Rather than follow fellow pastry chefs for ideas, his feed is full of architects, textile enthusiasts, tattoo artists, and illustrators. “I don’t want to repeat what I’ve seen,” he says. “There are a lot of people who will shoot specifically for Instagram, but I want to just shoot pictures that I like.”

Pro Tip: “Be in tune with what your audience likes and doesn’t like. I don’t put savory dishes up. I don’t put up personal shots very often. It makes me cringe when I post a photo that doesn’t fit with that I do.”

Pastry Chefs on Instagram

Chris Ford, aka @butterloveandhardwork, of THE Blvd, Los Angeles

“I want to kill it with every single post,” says Ford. “No filler. I’m not going to put a picture up if isn’t going to further me, my team, or the larger community of chefs. This attitude makes you push yourself further and harder.”

The self-taught shutterbug uses a Canon Rebel XSi to turn his pastries into Instagram stars. Occasionally, he snaps shots of his adorable French bulldog, Josephine. One of his most liked posts (nearly 6,000 hearts) features Kim Kardashian and Kris Jenner. Along with Khloe and a film crew, they stopped by the hotel to score some of Ford’s well-loved cream puffs, which he topped off with edible pictures of Kanye and North. “Kris took my number, but I’m still waiting for the call,” says Ford.

We’re not sure what she’s waiting for, but we can’t urge her strongly enough to pick up the phone and call.

Pro Tip: “I shoot plated desserts from above, so you see the flow and the story of the dish. I want the viewer to see what I see.”

Pastry Chefs on Instagram

Brian Mercury, aka @mercurybrian, of Oak + Rowan, Boston

You won’t see any selfies in Mercury’s feed. No rants and raves. No political posts. His pictures fall into two distinct categories: family and food. “I’ve got a 3-year-old and an 11-month-old,” says the chef. “If I’m not cooking, I’m home with them.”

He captures his baked goods and his little ones using his iPhone 6. His go-to method for scoring a sweet shot of his baked goods is to place it outside or near a bright window and shoot it over the top. Occasionally, he’ll place a plated dessert on dirt or in the grass to add a natural element with interesting textures. “Sometimes you have to add some whimsy or put something in the background,” he adds. “But sometimes getting a good shot is just dumb luck.”

Pro Tip: “I’m a huge fan of negative space, both on the plate and in the background. I like bright white plates that makes colors pop.”

pastry chefs on instagram

Alex Levin, aka @alexnlevin, of Osteria Morini, Washington, D.C.

There’s a cult following for Levin’s best-selling warm dark chocolate cake. If he posts pictures of it too often, the restaurant gets swamped with orders and he runs the risk of running out. So, he keeps his feed lively with a mixture of his other desserts and a backstage look at the life of a pastry chef. “I enjoy inviting people to see what I do,” he says.

He wants to get his followers’ salivary glands working overtime, their hearts pumping, and have their eyes pop out of their head. “It’s about being a source of temptation,” he says. “It’s supposed to be food pornography.”

As well as enticing viewers, Instagram is a way for him to be a part of a larger community and to get a glimpse of what his peers are doing in kitchens around the world. “I get excited when I see what other chefs are doing,” he says. “It’s inspiring.”

Pro Tip: “You have to be smart about using hashtags, so you don’t annoy people.”

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