Parson’s Chicken & Fish is participating in the inaugural Open Market, hosted and organized by the folks at Tasting Table. Taking place on December 6th and 7th, the event consists of a night market on Friday and a day market on Saturday. The night market features offerings from over 30 chefs, whereas the day market focuses on food, restaurants and small batch products.
Parson’s will be present at both the Friday night market and Saturday day market.
@ Block 37
108 N State Street
Friday, December 6th (6pm – 9pm)
Saturday, December 7th (11am – 4pm)
Time Out Chicago recently released its Best Of Chicago 2013 list of winners, a piece that featured Parson’s very own fried chicken on the cover. Parson’s was cited in the ‘Least Annoying Food Trend of 2013’ category, where fried chicken was the ultimate winner. Our bird, alongside offerings by Big Jones, Crisp, Endgrain, Honey Butter Fried Chicken and Pecking Order, was cited as being a part of the many “great fried chicken” dishes around town, making it “hard to complain about its ubiquity.”
Now that patio season has come to a close, Parson’s Chicken & Fish has transitioned into carry-out season. Printed carry-out menus are available at the restaurant now, in person and phone orders are being accepted as we speak, and an online ordering option is nearly readied.
To help accommodate and compliment our expanded lunch menu, we’ve added more interior seating. Stop by and check us out!
A recent The Cheap Eater column in the Arts & Entertainment section of the Chicago Tribune focuses on fried chicken, and in it, writer Kevin Pang reviews the offerings of both Parson’s Chicken & Fish and (relative) neighbors Honey Butter Fried Chicken. Pang applauds both, calling ours “the two highest-profile openings this year”, and says we’re each deserving of the “long wait times” to sample our fare.
In a recent Red Eye piece, the daily paper suggests that Chicago is “more fried chicken-obsessed than ever”, and works through six things that make fried chicken great. In the piece, they talk with chef Hunter Moore, among others, about what they feel makes fried chicken taste so damn good.
For those of you unawares, Kinfolk is a quarterly journal that “collects ideas from a growing international community of artists, writers, designers, photographers, cooks and others who are interested in creating small gatherings and finding new things to make and do.” We recommend it highly.
In addition to the print magazine, Kinfolk has also been organizing events, one of which, At The Table, is taking place on Saturday, October 26th, at the Tryon Farm in Michigan City Indiana, just outside of Chicago. The event celebrates the release of The Kinfolk Table, a newly released cookbook that “encourages the tradition of gathering together.”
The afternoon includes a hayride farm tour, a pop-up tasting pantry (which includes beer, preserves and spirits), and then also savory pies from the fine folks at Pleasant House Bakery. Tickets are available here, and event organizers Estera have offered Land and Sea Dept. and Parson’s Chicken & Fish followers a discount ($35.00!) code, ‘FRIENDSFAMILY’.
There’s a chartered school bus taking participants to Tyron, one that is departing from Parson’s Chicken & Fish at 1pm on the afternoon of Saturday, October 26th. Join us for a warm prelaunch cocktail!