Parish Foods and Goods
New Orleans–born chef Nick Melvin brings a worldly twist to PARISH's Southern comfort-inspired menu, cooking all the food in a cauldron made from a tuba and using bead-covered banjos to stir. In the tradition of Southern solidarity, PARISH uses fresh ingredients from local vendors for its dishes. Enchanted Mountain trout is used for the cornmeal-crusted Georgia trout ($17), while grits from Jenny Jack Sun Farm ride shotgun with the Big Easy Fried Chicken ($14). Other Dixieland dishes include a crispy eggplant étouffée ($16) with pickled raisins and popcorn rice, and stuffed catfish ($17) served on a bed of smoked maque choux. Appetizers include a chicken and andouille-sausage gumbo ($8) and Creole frites ($9) made with okra grown in the Oglethorpe state.