PERILLA sits on the Chicago Riverwalk inside the L7 Hotel, billed as Chicago's first Korean steakhouse — a Korean BBQ format built on the bones of classic American steakhouse tradition. Chef Andrew Lim runs the kitchen, serving breakfast, lunch, dinner, and a weekend brunch built around table-side grilling.
The Korean Breakfast Tray comes with rice, soup, and banchan alongside a choice of prime ribeye, garlic chicken, or grilled mackerel, while the American side runs through eggs, Publican Quality sourdough toast, and a bulgogi sausage breakfast sandwich. Steak & Eggs pairs a prime skirt steak with chimichurri, and a Korean Milk Donut — fried milk bread with cream filling — rounds out the sweeter end of the menu. The bar has its own identity too, with cocktails like The Chairman, an old fashioned built with scotch, bourbon, and shiitake.
Ingredients come from a roster of regional purveyors, including Nichols Farm & Orchard, Allen Brothers, and Whittingham Meats, and the restaurant shares its name with a West Loop sister spot, PERILLA Fare.
Michelin awarded PERILLA a Bib Gourmand in its 2025 guide.
The Korean Breakfast Tray comes with rice, soup, and banchan alongside a choice of prime ribeye, garlic chicken, or grilled mackerel, while the American side runs through eggs, Publican Quality sourdough toast, and a bulgogi sausage breakfast sandwich. Steak & Eggs pairs a prime skirt steak with chimichurri, and a Korean Milk Donut — fried milk bread with cream filling — rounds out the sweeter end of the menu. The bar has its own identity too, with cocktails like The Chairman, an old fashioned built with scotch, bourbon, and shiitake.
Ingredients come from a roster of regional purveyors, including Nichols Farm & Orchard, Allen Brothers, and Whittingham Meats, and the restaurant shares its name with a West Loop sister spot, PERILLA Fare.
Michelin awarded PERILLA a Bib Gourmand in its 2025 guide.