Description
An extension of the widly popular Egg, Parish Hall carries the same local and seasonal sensibilities into battle like a lance, even though these principles seem somewhat quaint by this time. In fact, many of the ingredients are sourced at owner George Weld's Greene County Farm and the food sometimes has a Catskillian feel. That means root vegetable salads and nettle pesto in the winter and early spring, fresh fruit and vegetables in late summer and fall, etc. The food is often terrific at this place in Williamsburg. Of the three meals offered (lunch, brunch, and dinner), brunch is the most satisfying, including a "red flannel" hash of beets and potatoes, and dense, satisfying corncakes -- with upstate maple syrup, of course.
