Parish Cafe has great margaritas, lunch sandwiches and salads. The restaurant has rotating sandwiches that are created by chefs throughout Boston including from restaurants such as Clio, Blue Ginger and Rialto.
I have had the Nicoise salad, Flour Texas Toast BLT, Banh Mi. More recently, I noticed the beet salad with goat cheese is no longer on the menu, tear.
My friend had the Harrington with Chicken $8.75 + $4.00 for the added chicken. Created by: Patricia Harrington and Elaine Simmons, Sisters and Co-owners of Flash’s, Boston. The salad is chopped romaine, fresh mint, diced cucumbers, sliced red onions, Kalamata olives and feta cheese tossed with a fresh lemon-olive oil dressing and served over grilled Syrian bread.
Cobbed Corn Tapas $9.00 Created by: Ken Oringer, Chef/ Owner- Toro, Boston is two grilled ears of fresh corn rubbed with a garlic-mayonnaise and topped with ricotta salata cheese, fresh lime slices and pepper flakes.
My friend had the Mexican Meatball Sub for $13.50 which was created by: Brian Poe, the Executive Chef of Rattlesnake Bar and Grill. The cilantro infused meatball sub had chipotle and jalapeno au jus, pepper jack cheese, red onions, lettuce and tomatoes on a toasted baguette. It was served with an aguas fresca salad. He said it was good, but he would try something else on the menu. I have heard this before when I went another time to Parish and my friend ordered the meatball sub, that she wouldn’t order the meatball sub again.
I had The Campbell ($13) sandwich, created by Scott Herbert, Chef/Owner of Troquet. This sandwich was fantastically tender and the bread was toasted just right. The Cambell is a soy and ginger marinated veal flank served on a toasted baguette with romaine lettuce, sliced tomatoes, pickled red onions, cilantro mayo, pureed avocado and topped with cilantro sprigs. It is a modern version of a banh mi, served with mixed greens and a balsamic vinaigrette. The vinaigrette was a bit too vinegary and was difficult to enjoy.
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