Executive Chef Andrew Lim and Partners Thomas Oh and Alvin Kang of PERILLA korean american fare, have announced their latest project: PERILLA korean american steakhouse (225 N Wabash Ave), officially opening on July 3rd. Located within the Mag Mile, the restaurant draws from Chicago’s history of classic steakhouse experience, infusing it with Korean flavors and ingredients. The concept features grill top tables, a menu of beef cuts from across the world including a focused Wagyu program, along with a curated beverage program made up of wine pairings, cocktails, craft soju and other sool, as well as a chef’s counter tasting menu experience.
“This is an entirely new dining experience for Chicago,” says Lim, “It’s always been our mission at PERILLA to be stewards of Korean cuisine and culture as second generation Korean Americans. We want to expose the city to the food we grew up on, but with a modern twist, providing an accessible touchpoint to Chicagoans and tourists looking to explore the vast world of Korean fare”.
Chef Andrew Lim has curated four distinct menus (breakfast, lunch, brunch, dinner) which draw from his second generation experiences with centuries old Korean recipes, using Midwestern ingredients and techniques. Options include:
The breakfast menu serves as the initial introduction to Korean cuisine, with the menu split in half, divided by American and Korean food, with guests starting their day with the taste of PERILLA steak’s omelet and fresh baked pastries, or their full Korean set breakfast. The brunch menu unites the two sides, infusing Korean flavors and ingredients into American brunch classics, like the Kimchi Shakshuka and Chicken and Waffles served with perilla maple syrup.
With Korean flavors and ingredients at the forefront of PERILLA steak’s menu, Chef Andrew creates modern twists on steakhouse classics, from caviar service including Korean crepes with golden kaluga caviar to ddeok cacio e pepe: rice cakes coated in creamy pecorino and black pepper.
At dinner, wagyu takes center stage. From A5 to Filet Mignon, guests can choose from an assortment of selections for their KBBQ experience, to be cooked by the team at their abletop grill.
PERILLA steak’s tasting menus include a Premium list and a Wagyu list which each offer a selection of Chef Andrew’s favorite cuts served alongside a plethora of ssams and sauces, as well as seasonally-shifting banchan.
PERILLA steak’s cocktail program is crafted by Bar Manager David Silverman, who has worked for years with Chicago hospitality, from crafting cocktails at The Alinea Group’s Aviary to working with Chetan Gangan at Indienne. The wine program is spearheaded by Calvin Barnett, who spent over five years as head sommelier at Alinea before moving to PERILLA steak. With this culinary approach to cocktails, many on the menu incorporate Korean ingredients: from PERILLA steak’s Old Fashioned using tea steeped in mushrooms, to their Yakgwa cookie cocktail, inspired by the celebratory honey cookies of the same name. Barnett has curated a selection of bottles which complement the Korean flavors and ingredients within PERILLA steak’s menu.
Executive Chef Andrew Lim and Partners Thomas Oh and Alvin Kang of PERILLA korean american fare, have announced their latest project: PERILLA korean american steakhouse (225 N Wabash Ave), officially opening on July 3rd. Located within the Mag Mile, the restaurant draws from Chicago’s history of classic steakhouse experience, infusing it with Korean flavors and ingredients. The concept features grill top tables, a menu of beef cuts from across the world including a focused Wagyu program, along with a curated beverage program made up of wine pairings, cocktails, craft soju and other sool, as well as a chef’s counter tasting menu experience.
“This is an entirely new dining experience for Chicago,” says Lim, “It’s always been our mission at PERILLA to be stewards of Korean cuisine and culture as second generation Korean Americans. We want to expose the city to the food we grew up on, but with a modern twist, providing an accessible touchpoint to Chicagoans and tourists looking to explore the vast world of Korean fare”.
Chef Andrew Lim has curated four distinct menus (breakfast, lunch, brunch, dinner) which draw from his second generation experiences with centuries old Korean recipes, using Midwestern ingredients and techniques. Options include:
The breakfast menu serves as the initial introduction to Korean cuisine, with the menu split in half, divided by American and Korean food, with guests starting their day with the taste of PERILLA steak’s omelet and fresh baked pastries, or their full Korean set breakfast. The brunch menu unites the two sides, infusing Korean flavors and ingredients into American brunch classics, like the Kimchi Shakshuka and Chicken and Waffles served with perilla maple syrup.
With Korean flavors and ingredients at the forefront of PERILLA steak’s menu, Chef Andrew creates modern twists on steakhouse classics, from caviar service including Korean crepes with golden kaluga caviar to ddeok cacio e pepe: rice cakes coated in creamy pecorino and black pepper.
At dinner, wagyu takes center stage. From A5 to Filet Mignon, guests can choose from an assortment of selections for their KBBQ experience, to be cooked by the team at their abletop grill.
PERILLA steak’s tasting menus include a Premium list and a Wagyu list which each offer a selection of Chef Andrew’s favorite cuts served alongside a plethora of ssams and sauces, as well as seasonally-shifting banchan.
PERILLA steak’s cocktail program is crafted by Bar Manager David Silverman, who has worked for years with Chicago hospitality, from crafting cocktails at The Alinea Group’s Aviary to working with Chetan Gangan at Indienne. The wine program is spearheaded by Calvin Barnett, who spent over five years as head sommelier at Alinea before moving to PERILLA steak. With this culinary approach to cocktails, many on the menu incorporate Korean ingredients: from PERILLA steak’s Old Fashioned using tea steeped in mushrooms, to their Yakgwa cookie cocktail, inspired by the celebratory honey cookies of the same name. Barnett has curated a selection of bottles which complement the Korean flavors and ingredients within PERILLA steak’s menu.
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