CF Grand Chef's Gala as the Chef of Aria. I liked what they were serving, but I wouldn't say that I I could judge the restaurant until I actually went there which I did several months later. It was then that I could say that I liked the restaurant, and by extension, Chef Kim. Since that time, she participated in Top Chef, Season 9 (and almost won), took over Bonsoiree with her husband to turn it into a high end Korean restaurant, and has now opened a new neighborhood restaurant with a Korean twist called Parachute in Avondale where I went for dinner recently. The restaurant is small, seating about 40 people between the long bar, the communal table at the end of the bar, and the seats at the front of the restaurant. I sat at the bar in the back of the restaurant which looked into the prep area. It was very cool to be able to see the ingredients before they were combined. I was also able to watch the bartender work his magic. The menu at Parachute isn't divided, as such, but the savory courses start with the smallest, snack like courses at the top and get larger as they go down the menu with the entree size courses at the bottom. I started dinner with Grilled Carrots that were served cool with Italian Parsley, Crushed Almonds, and a Chermoula Sauce, which is a North African Sauce consisting of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. The carrots were still crisp, though not raw crisp, and had grill marks, which added some sweetness to the carrots. The sweetness of the parsley paired with the carrots, and the herbal flavor paired with the chermoula. The tart flavor of the chermoula added variety of the dish, and the almonds added a nice crunch to it. It was a simple dish and a nice start to my dinner.
I really liked my dinner here, the atmosphere was very friendly, kind of eating dinner at a friends house, and the food was really good. It was both familiar and with a world twist. I will definitely return and recommend it to friends