Description
The Parish's strength lies in elevating grease. The best dish at chef Casey Lane's downtown gastropub is the fried oyster poutine, topped with spicy gribiche for a mustardy, pickle-y, herb-laden smoosh, the crispy oysters and soggy fries melding into a pile of glorious tang. It's one of those dishes you almost wish you were drunk enough to put your entire face into: Its combination of fat and tart and fry and yum seems to be engineered exactly for that level of intoxication. Even when consumed sober, it's giddily delicious. There are less-artery-clogging options, like a kale salad with pomegranate and crispy parsnips, and a fantastic dish of caramelized green beans with marcona almonds and romesco. —Besha Rodell
