Time Out Chicago has just released their nominees for their ‘2014 Food & Drink Awards’, and Parson’s Chicken & Fish received two nominations!
We are nominated in the ‘Best New Al Fresco Spot’ category, alongside Embeya, Gather, Little Goat Diner and Sumi Robata Bar.
We also received a nomination for the ‘Best New Cocktail Program’, alongside Bottlefork, The Dawson, Mott St. and Nico Osteria.
Voting is open now, and will continue through April 21st. The winners for each category will be announce on May 21st.
Thanks Time Out!
Parson’s Chicken & Fish was recently overviewed by Dwell, in a piece by Patrick Sisson titled Square Meal. The regarded ‘modernist’ magazine champions our overall aesthetic and “smart” design, applauding our spatial flexibility and “roadside industrial chic”, and going so far as to calling our patio “an outdoor Eden”.
Many thanks to Sisson, and the editors and readers of Dwell!
We here at Parson’s are pleased to find ourselves on a comprehensive list of the city’s best poutine offerings. Despite only being available on a single day of the week (Wednesdays), Chef Hunter Moore’s flavorful, simple presentation ranks among the city’s best, according to the editors at Zagat.
See the entire list here.
Parson’s Chicken & Fish bar manager and principle bartender Charlie Schott is participating in the Chicago Reader Spring Cocktail Challenge on Friday, March 21st, an event taking place at the Chop Shop.
The event includes twenty of the city’s best ‘mixologists’, including participants from the likes of La Sirena Clandestina, Longman & Eagle and Three Dots And A Dash, among many others. As many may recall, Schott was named ‘best mixologist’ in the Best of Chicago 2013 Chicago Reader poll last year, and was also runner up in the ‘best bartender’ category.
Tickets are still available, and the party starts at seven pm sharp.
Hot chicken, or “Nashville Hot Chicken” as its commonly referred, is a local specialty out of Nashville Tennessee. Traditionally, the dish features a piece of chicken marinated in buttermilk, breaded and then heavily spiced, usually using a mix involving cayenne pepper, served with pickles and white bread.
Parson’s Chicken & Fish chef Hunter Moore recently began experimenting with variations on the Nashville Hot, and a month ago debuted his own version, now available at the restaurant (on Tuesdays only.) According to Moore, he found that Nashville versions use “mostly lard, with a large amount of cayenne.” In place of the lard, “I use chicken fat”, says Moore, “and then add extra spices like roasted garlic and morita for complexity.”
The results are a hit, and this quiet Tuesday ‘off menu’ offering has developed a bit of a cult following, orders of which are often seen on every table at the restaurant on the night its offered.
Parson’s Chicken & Fish was recently nominated as the ‘Best Chicken Joint’ by WGCI, as a part of their annual Best of the Chi awards. Voting concluded on Sunday, February 16th, and the results will be announced on Friday, February 28th.
Regardless of the outcome, we are thrilled to be included and appreciate the recognition!
Chicago Magazine recently released their list of the best new bar openings in 2013, Chicago’s 20 Best New Bars, and we are thrilled to find that Parson’s Chicken & Fish made the list. We came in at number three, behind Three Dots and a Dash and Billy Sunday. Great company, yeah?
Many thanks, to the editors at Chicago Magazine – we greatly appreciate the recognition.
Also the folks at WGN Morning News recently ran a segment on the city’s top 5 cocktails, Best New Cocktails in Chicago, one of which is the Parson’s Chicken & Fish ‘Negroni Slushy’. The hosts invited the five bartenders behind the drinks to appear live on the show, to discuss the creative process behind the city’s best cocktail offerings. Bar manager and principle bartender Charlie Schott made a memorable appearance, one that no doubt found talent agents across the industry taking notice.
In their February issue, CS ran a piece, 101 Must-Try Tastes, a comprehensive survey on the best drink and food offerings in the city. Parson’s Chicken & Fish was included, citing our ‘Negroni Slushy’ as a cocktail they say is “nearing iconic Windy City status.”
Join us at Parson’s Chicken & Fish on Friday, February 14th for a Valentine’s Day celebration unlike those commonly offered by others.
Expensive prix fixe menus? Nope.
We’re instead celebrating the individual (though the romantically inclined can come to the party as well!), with cocktail and food specials that can be enjoyed alone, in tandem or with friends. Chef Hunter Moore and principle bartender Charlie Schott have devised a couple of additional offerings to celebrate and honor old St. Valentine:
Loved and Lost
- Beet Mezcal, Byrrh Gran Quinquina, Luxardo Cherry Morlacco, Acid Phosphate, Cinnamon and Chocolate Bitters
Skewered Grilled Duck Hearts
- Duck Hearts, Brown Butter Squash Purée, Pickled Mushrooms, Chives
Slagel Family Farms Steak For One
- Country Fried Steak, Mashed Potatoes and Gravy, Cider Braised Greens
Parson’s Chicken & Fish will be closing at five pm on Sunday, February 2nd. We hear there’s some sort of Super Football Bowl or something.
That said, we are taking carryout orders as normal, up until four pm on Sunday. We’ve already received a bunch of carryout orders for in-home parties, so it must be a great idea! Don’t sleep, get yours in early on Sunday, and show your guests that you know how to throw a proper football party.