The story
Perilla opened in 2019 as the first of two Chicago locations, bringing a communal spirit to the West Loop. The restaurant centers on traditional Korean flavors and ingredients, but its approach is anything but rigid. Guests are invited to take part in the experience—grilling meats, seafood, and vegetables right at the table. The atmosphere is energetic, vibrant, and artistic, with playful modern interpretations of classic Korean dishes.
That approach has earned Perilla a Michelin Bib Gourmand for five consecutive years, most recently in 2026. The award recognizes good quality, good value cooking—a fitting nod to a place that balances premium ingredients with an accessible, fun spirit. The restaurant has also been named a 2024 Chicago Magazine Top 50 Restaurant and a Timeout Chicago 30 Best Restaurant.
The menu showcases a blend of Korean and American influences. Start with a scallion pancake (pajeon) with garlic chive and perilla, or the dwenjang potatoes with celery root puree and brown butter dwenjang. For the grill, choose from Miyazaki A5 wagyu, spicy sakura pork collar, or marinated short ribs. Seafood options include black tiger shrimp and diver sea scallops. The rice cake royale—tender rice cakes sautéed with vegetables and bulgogi—is a standout, with an optional upgrade to A5 wagyu.
Perilla’s sourcing reflects the same care as its cooking. The restaurant partners with local farms like Nichols Farm & Orchard and Harrison’s Poultry, as well as artisan importers for ingredients like rare tea and caviar. The beverage program highlights sool—Korean alcohol—including a selection of soju and the Korean handshake (Terra beer with a shot of Jinro soju).
Happy hour runs Monday through Friday, with patio and bar options when weather permits. Whether for an intimate night out or a group gathering around a grill, Perilla offers a distinctly Chicago take on Korean American fare.
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