Parachute HiFi is a listening bar with infinite replay value - Review - Chicago - The Infatuation
"Even on a Wednesday, this restaurant-turned-listening bar from the Anelya team fills its quiet Avondale corner with energy typically reserved for weekends. Coworkers freshly released from the office descend on enoki-filled tofu pockets while chatty couples at the bar trade sips of each other's cocktails. As vinyl records crackle through the speakers, disco lights project onto the line of people waiting to snag the next open spot. Parachute HiFi might technically be at street level, but this wood-paneled bar is the buzzy-yet-lowkey basement hang you want to return to every week. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute One night you might get a Hank Williams serenade while digging into fantastic bing bread—a throwback dish from when Parachute used to be a full-fledged Korean spot. Another night, they might be spinning Korean classics while you make your way through chewy tteokbokki pad thai. And you can’t swing by without getting their innovative, food-inspired cocktails, like a mezcal sour cosplaying as blueberry pancakes or a frozen makgeolli bingsu cocktail that’s more like an adult dessert. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute Parachute HiFi isn’t flawless. A few bites like oversauced nigiri or slightly dry karaage lack the precision of other dishes. And it’d be nice to be able to put a name down, instead of having to wait in a crowded front area that often blocks the entrance (they don’t take reservations). But none of that detracts from Parachute’s overall Feel Good Factor™️, whether you want a place for a casual catch-up dinner or need some alone time with a juicy burger and jams from a local DJ. Like many of the records on their turntables, Parachute has infinite replay value. Food Rundown Baked Potato Bing Bread This beloved dish from Parachute’s original menu was on hiatus for a few years, but the prodigal bread has returned as a Wednesday-only exclusive. It has a crispy crust, and plenty of scallion in its soft chewy center. Get the sour cream butter on the side involved for creaminess and tang. photo credit: Kim Kovacik Tofu And Rice Pockets A great plate for sharing. The inari are loaded with rice, a mountain of enoki and chives, and mushrooms that have a fantastic meatiness. Some spillage is inevitable, but you’ll want to scoop up every last bite. photo credit: Kim Kovacik Tteokbokki Pad Thai Rice cakes add a fun chewiness to this twist on pad thai, contrasted by the sprinkle of crisp bean sprouts. The noodle substitute is also a great vehicle for the nutty sauce. Make sure to shower it with lemon juice to balance some of the richness. photo credit: Kim Kovacik Cheeseburger When this burger lands on the table, its halves facedown in a pool of cheese and bordelaise like a diver breaking water, you’ll want to gaze in awe for a few seconds. Aside from being a looker, it has charred patties that are well-seasoned, and a combination of cheesy, beefy sauces that add richness. Onions and pickles give it a nice layer of sweetness. photo credit: Kim Kovacik Bingsu Is this a cocktail? Is this a dessert? Yes, and yes. Armed with a spoon, you get to dig through this fun play on the classic Korean frozen dessert—layers of shaved makgeolli ice on top of ice cream and chunks of mango, plus a sweet drizzle of rumfire dulce de leche. There’s a delicious mix of boozy and fruity flavors, plus fun textures like crackly Fruity Pebbles and chewy mochi pieces. photo credit: Kim Kovacik Prosciutto & Melon Light, refreshing, and incredibly balanced, get this if you like a savory cocktail. The sweetness from the melon kicks off each sip, while a hint of saltiness from the prosciutto-washed gin rounds it out. photo credit: Kim Kovacik Blueberry Pancakes As the name suggests, this take on a mezcal sour tastes exactly like blueberry pancakes. Yes, there’s a richness from the butter, maple syrup, and egg white, but the tartness balances it all out. photo credit: Kim Kovacik" - John Ringor
