Cuisine
Open
Lunch & Dinner dailyFeatures
- Full bar
- Outdoor dining
- Open late
- Casual
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| If you've never been to the Parish, you might wonder how a mere sandwich place could maintain its status as a major in-place year after year. If you have been, you know precisely how. Far from your run-of-the-mill Reubens and ho-hum hoagies, these sandwiches are the singular creations of some of the city's most imaginative chefs. Menu staples like the Schlesinger (from the East Coast Grill's Chris Schlesinger)---combining smoked ham and melted Monterey Jack cheese with mango chutney on warm banana-nut bread---are already neo-classics. Well on their way are creations like The Benny, from Clio’s Ken Oringer, which puts such twists on the Vietnamese banh mi as mint-cilantro mayo and cracked peanuts, adding a side of spicy purple-cabbage slaw for good measure. (Non-sandwich fans can choose from a limited selection of appetizers and comfort entrées such as rigatoni bolognese.) Meanwhile, the cocktails that accompany them follow the same formula. Among the inventions from some of Boston's best bar staffs is the The Butcher Shop’s Georgia Peach---made with vodka, peach schnapps, peach purée, cranberry juice and milk. On those rare occasions when the execution doesn't capture the vision, the restaurant's lively vibe, both inside and out on the patio, compensates. |
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RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!
