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BING BREAD
at Parachute

AVONDALE

In their restaurant’s nascent days, co-owners Beverly Kim and Johnny Clark planned to make an array of Asian-inspired breads. Instead, they made just this one, and it’s never left the menu. The dense little pincushion of a loaf is an homage to a loaded baked potato: It’s made with bits of potato, flecked with bacon and scallions, and comes with a sour cream— butter hybrid to slather atop each wedge. It’s bar food that just happens to have a Michelin star.

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