There’s no shortage of steakhouses in Chicago, but according to NBC Chicago Food Guy Steve Dolinsky, a new one in the Loop takes a very different approach.
From the team that brought you Perilla Korean American Fare in the West Loop comes Perilla Korean American Steakhouse in the newly renovated Lotte Hotel just south of the river. Like their first location, the focus is on Korean flavors, but with a twist.
“We wanted to add something unique and different to the steakhouse scene,” said Andrew Lim, executive chef at Perilla Steakhouse.
Fatty A5 Wagyu beef is grilled with caviar and chives for the “first bite,” alongside another bite of crab and trout roe. The monkey bread is warm and soft, and served with rich gochujang honey butter. Seafood pancakes are traditional, topped with oodles of scallions; less traditional is a Kalguksu Bolognese.
“Kalguksu is a very traditional noodle cut in Korea. It’s a traditional Bolognese that we also refined with some Korean ingredients: minced Wagyu beef. We have lots of herbs, perilla, bay leaves, parsley, garlic, onions, carrots; some fish sauce, some soy sauce.”
And don’t forget the Parmesan portion. Kimchi fried rice is another traditional dish, but here a little smoked blue cheese is added in addition to the beaten egg. And stews like kimchi jjigae are enhanced with traditional pork belly and soft tofu.
As for steaks, you can try beef à la carte or as a full menu.
“In Korean cuisine, we use many different cuts that are not necessarily common here in this country,” Lim said.
Kalbi or short ribs are perhaps the most popular. In the Premium Steakhouse Set, you’ll find four cuts: Prime Kalbi, Marinated Prime Kalbi, Wagyu Hanger, and Wagyu Bavette. They’re all cooked for you on the tabletop grill – perfect for your Instagram feed. But more importantly, they offer a complete departure from the usual strip steak or fillet experience.
“As delicious as they are, they have their place and, to be honest, they’re a bit boring these days.”
Cook the small pieces quickly, then you can season and eat them as you like.
“One is gireumjang, which is sesame oil, salt and pepper, and the other is our ssamjang, which is soybean paste. I use both, it gives the dish such complexity and depth of flavor,” Lim said. “We add kimchi, of course you can’t forget the perilla leaf, and then it’s all in one bite – just a flavor bomb.”
Here you can go:
Perilla Korean American Steakhouse
225 N. Wabash Ave.
312-236-9300
