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The Parish's strength lies in elevating grease. The best dish at chef Casey Lane's downtown gastropub is the fried oyster poutine, topped with spicy gribiche for a mustardy, pickle-y, herb-laden smoosh, the crispy oysters and soggy fries melding into a pile of glorious tang. It's one of those dishes you almost wish you were drunk enough to put your entire face into: Its combination of fat and tart and fry and yum seems to be engineered exactly for that level of intoxication. Even when consumed sober, it's giddily delicious. There are less-artery-clogging options, like a kale salad with pomegranate and crispy parsnips, and a fantastic dish of caramelized green beans with marcona almonds and romesco. —Besha Rodell

Restaurant Details

Cuisines: , ,

Price: $$$

Related Stories

  • Casey Lane's Downtown Restaurant the Parish Closes
  • Casey Lane's Downtown Restaurant the Parish Closes

    The Parish, chef Casey Lane's downtown restaurant, has closed. The beautiful two-story, farm-to-table gastropub, the upstairs deck of which resembled more the deck of a 19th-century ship than the patio of a modern bar and restaurant, closed suddenly after Monday service. "At the end of the day, there's no story...
    • Oct 2, 2013
  • The Undercover Vegetarian: The Parish
  • The Undercover Vegetarian: The Parish

    You might assume that The Parish, subject of this week's restaurant review, is a temple to meaty fatty things, being a gastropub and all. And you wouldn't be far off -- there are plenty of chicken livers and fried fish items and things made out of pig parts on this...
    • Feb 8, 2013
  • This Week's Restaurant Review, The Condensed Version: The Parish
  • This Week's Restaurant Review, The Condensed Version: The Parish

    This week's review considers The Parish, Casey Lane's downtown gastropub which opened last summer. You can read the full review here, or see below for the cheat sheet. Food: Lane sites the great gastropubs of the world as his inspiration: St. John in London, The Spotted Pig in New York...
    • Feb 7, 2013
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