5 innovative restaurants to seek out in Chicago

Chicagoans love their sushi, whether it comes in grocery store containers or atop a high-end omakase counter. If you’re searching for the latter, look no further than Momotaro. The West Loop’s modern, seasonal Japanese restaurant relies on selective sourcing and ultra-traditional techniques to set itself apart. Chef Gene Kato transforms simple ingredients, such as whole, sustainable bluefin tuna, into artful nigiri; lesser-known sushi ingredients, such as purple sea urchin, also lend this restaurant its innovative edge. Kato is considered a master when it comes to the robata grill. Case in point: the restaurant’s famous tsukune, or ground chicken meatballs, served with a soft-poached egg. Momotaro’s inventive menu also includes hot and cold sections, where you’ll find more show-stopping dishes such as live spotted prawn with soy milk foam. Bonus points for the sexy izakaya downstairs.

When Korean American icon Parachute, which has both a MICHELIN star and a James Beard Award, reopened in Avondale earlier this year, chefs Johnny Clark and Beverly Kim revealed many transformations. The menu changed, focusing more heavily on traditional Korean dishes and ingredients including gochujang (Korean red chile paste). Plus, banchan, or small plates such as kimchi and seasoned spinach, are now made fresh daily. Parachute’s interiors were also treated to a facelift, with an improved wheelchair ramp and a brand-new sound system. But the most radical shift is its updated service model. Both Parachute and its sister restaurant Wherewithall now tack on a 20 percent service charge to each bill. According to Kim, this charge lets the restaurant create a more sustainable environment for staff by providing them with a living wage. At a time when staff shortages are common (and turnover is high), Parachute’s business model is a brave blueprint for staying afloat.