Passerotto, Tuscan take on Korean gastronomy

unexpected - fusion
Passerotto, Tuscan take on Korean gastronomy

In Chicago's Andersonville neighbourhood, Passerotto reveals a Korean cuisine revisited with flavours from Italian gastronomy.

In Italian, Passerotto means “little sparrow”. Looking to name her restaurant, American-Korean chef Jennifer Kim translated the nickname her father used to give her as a child. This is therefore a deeply personal and introspective approach she is taking, paying tribute to Korean gastronomical culture in a series of traditional dishes. Italian touches, Tuscan to be precise, can be traced in dishes that hark back to the chef's memories as a trainee, when she would switch between Korean and Italian restaurants. In a small room that serves 40 people in an industrial setting complete with exposed brick walls, a huge counter takes centre stage with patrons sitting on each side. Delicate, refined and flowery dishes parade in a sublimation of raw and unprocessed ingredients. Indulge in some yellowfin tuna served with corn, hijiki (brown seaweed that looks like a spaghetti) and Thai hot peppers. Unless you go for the Scottish salmon with prunes, or the bay scallops and onion purée in soy sauce. An unusual gourmet fusion that takes the best of both worlds.

Passerotto
5420 N Clark St
Chicago, IL 60640

+1 708 607 2102

www.passerottochicago.com

Menu: around 28 USD