A5 wagyu and accouterments from Perilla Korean American Steakhouse
A moody, elegant new concept has just joined Chicago’s dining scene. Perilla Korean American Steakhouse, the latest restaurant from the team behind Michelin-recognized Perilla, features an advanced wagyu program and a prime location in the recently debuted L7 Chicago by Lotte hotel at 225 N. Wabash Ave.
Co-owned by executive chef Andrew Lim and partners Thomas Oh and Alvin Kang, the eatery pays homage to South Korean culture and cuisine with high-caliber cuts of beef, curated wine pairings, innovative cocktails, craft soju and sotol (a distilled craft spirit from the Chihuahuan desert) and a chef’s counter tasting menu.
“This is an entirely new dining experience for Chicago,” says co-owner and executive chef Andrew 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.”
Perilla Korean American Steakhouse’s signature steak tartar
The multilevel, 111-seat dining destination—designed by the team responsible for L7 Chicago by Lotte’s interiors, AvroKO—incorporates traditional elements from Korean architecture, like light wood detailing.
A narrow bar area leads into the restaurant’s low-lit dining room, which features roomy banquette seating and custom grill tables. “The design offers guests respite from the bright lights and constant bustle of the city,” says partner Thomas Oh, “with the warm glow of the restaurant providing an intimate glimpse into Korean culture.”
Chef Lim blends Midwestern ingredients and techniques with centuries-old Korean recipes with fare like ddeok cacio e pepe (creamy pecorino and black pepper-coated rice cakes) and golden Kaluga caviar service with Korean crepes.
Perilla Korean American Steakhouse’s “Sticky Rice” martini
“By melding the classic Chicago steakhouse experience with South Korean cuisine and culture, Perilla Steak seeks to be a world-class destination for travelers and local tastemakers alike,” says Oh.
Breakfast and brunch offerings include omelets, fresh-baked pastries, kimchi shakshuka and Perilla maple syrup-topped chicken and waffles. Dinner service showcases hard-to-come-by cuts of steak, from A5 wagyu to filet mignon, cooked at each guest’s tabletop grill. Restaurant-goers can also opt for the tasting menu experience with chef-selected premium steak and wagyu lists paired with ssams (lettuce wraps), sauces and seasonal bachan (premium Japanese barbecue sauce).
With an innovative cocktail book led by bar manager David Silverman and curated wine offerings from sommelier Calvin Barnett, the dining concept features one of the only soju programs in the country. Craft cocktails span the signature Old Fashioned with mushroom-steeped tea and the Yakgwa cocktail, inspired by ceremonial Korean honey cookies.
The “Banana Cremeux” dessert from Perilla Korean American Steakhouse
Says Oh, “Sitting at the base of the hotel, Perilla Korean American Steakhouse adds to the vibrant, lifestyle-centered focus of the hotel and offers guests a touchpoint to Korean culture through its cuisine and atmosphere. The energetic nature of the hotel is amplified through Perilla’s exploratory dining experience, and both concepts offer a one-of-a-kind experience for its guests."
See also: The Most Anticipated Chicago Restaurant Openings
Photography by: Photography courtesy of Perilla Korean American Steakhouse
