Picking the Star ⭐️ 2016 Chicago's new Michelin one-star restaurant, which focuses on Korean meals and new American styles, because it is a couple-end restaurant, the restaurant environment is very home. In fact, I think some non-Michelin restaurants are better. But the experience is more important. Taste and judgment are to feel it by yourself. Try different restaurants and travel, before you eat it, you are all imaginative. All experiences will leave traces.
A shop opened by a Korean beauty. The wife is mainly watching the shop. The husband can cook a little bit of dishes. There are also Korean-style dishes, which are a little bit spicy. The Korean proprietress will cook it herself. I like the environment.
Eating Korean food in Chicago, but I still don't feel how Korean their home is. Maybe they have gone to the countryside to follow the customs. The presentation of Oysters with Soju Granita is quite stylish, not bad.
Recently visited Chicago and dined at four 1 star Michelin restaurants during a five day visit. Parachute and Duseks were best, then Sepia and Naha definitely last. Parachute has recently earned their Michelin star. The interior is raw, found and reclaimed but at the same time warm and welcoming. Service was friendly and attentive. The food was original without being pretentious and well balanced. Sparkling wine goes well with this food. Cross cooking may be going out of style but food this good made with love and attention never will
Our second time here and we were pleased that most every dish has maintained a range of flavors and textures that are wide and balanced. Friendly and eager service, too. But the noise level belies the food--your companion may never hear you praise something delicious. And another problem: The red wines are stored at room temperature, undermining the care that goes into preparing the food. The Beaujolais would have complemented the dishes we chose on this warm evening. But 20 minutes is too long to wait for a warm bottle to cool. So instead we ordered a nice Rose, which was cool enough (but took its time ambling to the table three dishes into the meal). If there's too little room or cash to keep the Reds cool, don't offer them. No blame. Put to more effective use that working capital you've got tied up in Reds not ready to uncork. Still, the food's tasty and we look forward to a third visit.
After 2 years of operation and a steady stream of accolades for the chefs, we had to try this restaurant. We haven't explored Korean cuisine much, so we didn't have many expectations. The menu, which has evolved from what was described by critics early on, now has Indian, Japanese, Chinese and Mexican flavors too. It's a real mash-up. Some dishes work very well, others are not quite so successful. For instance, the appetizer of 3 assorted pickles were crunchy and had assertive flavors; the smoked carrots were flavorful and cooked to perfection, while the yukhoe beef (4 bites of beef tartare wrapped in thin poached pear slices so they looked like a sushi roll) tasted of only of pear. The tandoori sweetbreads were a standout; we could have eaten twice as many as came on the plate. Portions are small; our waitress recommended we order 6 dishes (2 from the small snacks and 4 from the richer, more filling dishes on the bottom 2/3 of the menu). We followed her advice plus split a dessert. With one drink each, the bill was over $100 before tip so this is no inexpensive neighborhood joint. On a weeknight, all the seats were filled twice over. We were seated across from each other at the large communal table in the center of the room. It was so loud we could not really converse. Service was competent. Street parking is easy to find.
hype is great if the food lives up to it. Don't get me wrong, I'll be back but it's a 7 out of 10. I was expecting an 8 from the news i heard. Unique food, cool environment, great service. But not blown away, feel bad, wanted to go all out, but can't