Parson's Chicken and Fish
May 11, 2018
There are few cooler summer drinks than the Negronie ‘slushie’ at Parson’s Chicken and Fish, the popular new venue from Land and Sea Dept, the team behind Longman & Eagle. The cocktail can be ordered by the glass or carafe and is tart and refreshing, ideal for quaffing on their bustling patio in the sun. They also serve a mezcal-laced Margarita and a drink they call the Bitter/Sour, made with 90 proof bourbon, lemon juice, bitters and sugar. The Midsummer Sparkler, a blend of St Germain, North Shore Aquavit, lime, watermelon juice, Prosecco and tarragon is another stand-out summer drink and bartender Charlie Schott’s take on the Michelada has also won plaudits. The food menu, as the name suggests, concentrates on the twin delights of the bird and the ocean. ‘Elevated shack food’ is the term they use. This means lots of plates (or, rather, cool little enamel dishes) of tasty fried things like Baccalà Fritters with preserved lemon aioli or moreish Hush Puppies. The fried chicken is glorious stuff, super moist and tender, and the fried fish sandwich with slaw and American cheese is sinful but delicious. Not everything has been prepped in the fryer; if you fancy something lighter, you should opt for their fresh and zingy ceviche. There is, however, more fried stuff on the dessert menu, with a plate of rich, sweet funnel cake to round out your meal.