PERILLA fare
Korean restaurant · Fulton River District
401 N Milwaukee Ave, Chicago, IL 60654, USA
Highlights
Korean BBQ with table grills, modern decor, and upscale fusion dishes
Korean BBQ with table grills, modern decor, and upscale fusion dishes
"This Korean restaurant is offering food for takeout and delivery." - adrian kane
"Grilling at Perilla Fare in the West Loop normally involves bulgogi. But on most Mondays this summer, the KBBQ spot hosts a Nas-fueled hot dog cook-off on their secluded patio. They call it “Wiener Wars,” where two excellent restaurants, like Kimski and Seoul Taco, compete to make the crowd’s favorite (we voted for Kimski’s scallion pancake corn dog). Get in line 30 minutes before the laid-back battle starts, or expect a long wait." - nick allen, john ringor
"You come to Perilla for Korean BBQ (tables have a gas grill), but make sure to focus on the other Korean dishes—like the spicy fire chicken, dumplings, or the kimchi pancake, which is one of the best in Chicago. This place is ideal for a date night in the neighborhood (there’s a great back patio), or a group dinner." - adrian kane, john ringor, nick allen, veda kilaru, sam faye
"Not to be confused with KBBQ/steakhouse hybrid Perilla in the Loop (its very good sister restaurant), Perilla Fare in the West Loop is entirely focused on grill-in-table action. It's also one of the pricer options on this guide—the galbi is $32, and they also have filet mignon and A5 wagyu. As far as Korean BBQ goes, this place is pretty sedate. You’ll be grilling your own meat to a quiet indie rock playlist, surrounded by couples on dates silently grilling away and people that clearly just came from the office. And if you’re here with a group (and/or a corporate card), get the $75-per-person tasting menu that comes with dwenjang cured pork belly and ribeye." - adrian kane, john ringor
"Grilled meats may seem like the main attraction at this Korean American restaurant but the rest of the menu also deserves to be explored. In addition to barbecue items like marinated galbi, short rib, and pork belly, there are terrific versions of fire chicken, kimchi pancakes, hot stone bibimbap, and other classics. A Korean fried chicken spin-off, Sir Chicken, operates out of Perilla’s kitchen as well. It features double-fried pieces of poultry that are coated in a sweet and spicy sauce and finished off with sesame seeds, toasted seaweed, and dehydrated scallions." - Ashok Selvam
