Parish Restaurant

Soft shell crabs, best of the season….only 9 orders.

Smoked half chicken with duck fat poached, sunchokes, pickled peppers and Italian salsa Verde is on special this week!

Looking for one or two more line cooks to finish us out for the summer. If you’re dedicated and have a heart of hospitality a willingness to be teachable and learn new things, we’ve got a spot for you. Click this link down below.

https://www.chefcorybahr.com/careers

We’ve had an outstanding response to our front of house hiring push and have been able to stack the decks! We are still in the process of making callbacks from all of the interest! So thank you to everyone who shared our previous post because it just helps us bring you and you’ve had better experience. Thanks again everyone

Swordfish belly ceviche, charred cucumber dressed with Aji Amarillo dressing, avocado puree, watermelon radish, Serrano chilies, and Duros tossed in Tajin

Grilled Bone in Swordfish Chop with Spicy Corn cream, charred corn and peach salsa, guajillo chili oil, and herbs from the garden

We got chicken sandos as well as many other great specials this evening!!

New dessert!
Vanilla bean panna cotta, strawberry broth, fresh and compressed strawberries, crispy meringue, fennel flower. Finished with basil oil and mint leaf.

We are open today!! We also have the OG tuna set back on the menu with our crunchy jalapeño slaw! Happy hour starts at 5! 😎🔥

We are running a chicken Sando special all day long at parish today!

A few new additions to happy hour… and they are literally awesome! 🍉🥂🔥
Watermelon Mojitos.. enough said.
Plus a refreshing Melon & Basil Salad, come join us at the bar or patio for these awesome specials 😎