Parish Hall- CLOSED
Uber farm to table dinners
An affordable ($11-30) new american restaurant with organic meat options in (Berry St & Wythe Ave) (Williamsburg - North Side) with brunch offerings.
Mon-Fri: 11am-11pm Sat-Sun: 10am-11pm
Stepping away from congested Bedford Ave. and into the strikingly light, white-bricked Parish Hall is a rejuvenating experience. The restaurant feels airy and vast, if you’ve ever braved the brunch crowds at owner George Weld’s sister restaurant, Egg.
As with Egg, you can sleep easy knowing the team sources from their own Goatfell Farm in the Catskills and other regional, sustainable producers. Though a selection of cheese, cured ham, oysters and a daily pickle plate tempted, we started with trout toast. Smoked nearby in Greenpoint’s Acme Smoked Fish as part of their all-natural, nitrate-free Blue Hill Bay line, the trout was an auspicious start to the meal. A light dose of citrus mayonnaise transformed the fish into a bright salad.
Parish Hall’s “Smaller” plates proved equally tasty. Cucumbers, squash, walnuts, cape beans, radish and Vermont goat cheese lent an ideal mix of textures to the chopped salad. You won’t find any eggs, capers and onions weighing down Parish Halls’ tartare—just the subtle flavor of raw lamb with a sprinkle of sea salt beside garlic scape aioli and a cucumber-radish salad.
“Larger” dishes showcased Chef Evan Hanczor’s understanding of balance; each was seasoned just enough to have us licking our plates clean without masking the basic ingredients. A delicious hen-of-the-woods earned its place beside meaty entreés, its roasted branches sandwiched by corn grits and a smattering of corn and shaved celery. Sea scallops rested amidst cucumber, nasturtium flowers and eggplant on a kohlrabi puree. We were grateful to find more of that fairy tale eggplant in the Vermont rabbit’s vegetable ragout. As we sucked the last bits of lean, almost sweet meat off of the ribs, we wished rabbit made more regular appearances around town.
Sadly, we didn’t make room for eggs, dressed or soft-boiled, in our meal. Forgive us our trespasses; we’ll be back soon.