Credit: Andrea Bauer

Bing bread at Parachute

I don’t know why this is, but it’s a thing I’ve observed often enough to share: go to a Polish restaurant and you will probably see Koreans eating there. So from the day Beverly Kim and Johnny Clark’s Parachute opened, it’s seemed perfectly natural that the meal should start with the hearty, starchy, meat-and-vegetable-stuffed bing bread, a dish of Chinese origin that looks for all the world like something your Polish babcia would bake. It doesn’t necessarily jibe with the other flavors on the menu—spicy and pickled and garlicky and fishy—except that it’s so good that it goes with anything.