
THE PARISH BRINGS YOU A
TRUE TWIST ON THE
ENGLISH GASTROPUB.
A MAN SELDOM THINKS WITH MORE EARNESTNESS
OF ANYTHING THAN HE
DOES OF HIS DINNER.
FRIED OLIVES - 5 AND CHICKPEAS
Chicken liver toast - 12 with bacon & armagnac
almonds - 2
shoestring fries - 5
peaches & porcini with burrata - 14
watercress salad - 11 marcona almonds, jamon & cherry vinaigrette
mushrooms & smoked mozzorella - 10 parmesan sage butter with pickled ramps
cucumber & sea urchin - 16 avocado, limoncello vinaigrette
green beans - 11 buratta, cured ham & hazelnut aillade
bone marrow - 15 celery salad & toast
pork rillette - 10 frisee & snipped herbs
fried oyster poutine - 12 spicy gribiche
mussels - 17 saffron cream, spinach & pernod
WINGS - 12 maple-dijon glaze
pork belly - 14 with balsamic glazed cherries & grilled spring onions
octopus - 16 beets, carrots, yogurt, fried chickpeas & cumin vinaigrette
Pork coppa - 15 sauteéd farro, peaches & arbol chili
braised bacon W/uni - 14 capers & sherry
soft shell crab - 15 fingerlings, shishito, watercress & marmalade vinaigrette
shells - 18 chickpeas, serrano ham & braised kale
bigoli - 18 sausage, mint, peas & ricotta
rini - 18 crab, serrano chili & black pepper
branzino - 34 reen olive & preserved lemon relish
rotisserie chicken - 24 bread salad, MUSTARD GREENS & currant vinaigrette
BURGER - 14 CARaMELIZED ONIONS & stichelton
hanger steak - 26 chimichurri, shishito & crispy shallots
grilled duck breast - 20 chickpeas, watercress & preserved lemon charmoula
pork rib chop - 28 cider-glazed, grilled asparagus & ramps
Grilled Corn - 8 honeycomb butter & piment d’espelette
grilled asparagus - 11 pistachio aillade
caramelized green beans - 8 romesco & marcona almonds
market plate - 20
THE PARISH SUPPER - 60
(SUNDAYS AND MONDAYS ONLY)
whole fried chicken with biscuits, honey butter & choice of side
with A growler of pistol whipped pilsner
THE PARISH SUPPER - 70
(AVAILABLE TUESDAY-SATURDAY)
WHOLE ROTISSERIE CHICKEN, BREAD SALAD, MUSTARD GREENS & CURRANT VINAIGRETTE WITH A GROWLER OF PISTOL WHIPPED PILSNER
THE BEST THINGS IN A
LIFETIME ARE EITHER
UNLAWFUl, IMMORAL...
OR MAKE ONE DRUNK.
FAVORITES
Gin & Tonic - 10 ford’s gin, House made Tonic Water, Lime Juice
Pimm’s Cup - 10 Pimm’s no. 1, Seasonal Fruit, Ginger, Seltzer
COCKTAILS/ CITRUSTY - LIGHT & REFRESHING
Sunny Day real estate - 10 Raspberry, Dolin Dry Vermouth, Aperol Aperitivo, Lemon Juice, Seltzer
King’s Landing - 12 Sparkling Wine, Birch Cocchi Vermouth di Torino, Clear creek Pear Liqueur, Lemon Juice
Thumb War - 11 Espalon Blanco Tequila, Pineapple Juice, Lime Juice, Cinnamon Bark Syrup, Angostura Bitters
La Coquette - 12 Pierre Ferrand cognac, Lillet Rose, Mathilde Peach Liqueur, Lemon Juice
Smokescreen - 12 Bowmore Legend Islay Whisky, Lime Juice, Green Chartreuse, Mint
COCKTAILS / SPIRITOUOUS – STIRRED & AUSTERE
Sure shot - 11 Gonzalez Byass Amontillado Sherry, Santa Teresa 1786 Rum, House Orange Curacao, Strawberry
Little Victory - 12 Ford’s Gin, Root Beer Cocchi, Aylesbury Duck Vodka, Orange Marmalade
Elijah Craigslist - 12 Elijah Craig 12yr Bourbon, Lustau East India Solera Sherry, Amaro Nonino, Miracle Mile Candy Cap Bitters
Cut & Paste - 12 rye, maraschino, apricot liqueur, MM yuzu bittersClear Creek Eau de Vie Pomme 8yr Apple Brandy, Red Breast 12yr Irish Whisky, Honey, Peychaud Bitters, Angostura Bitters, Absinthe Rinse
BEERS ON TAP
czech pils, Noble ale works pistol whipped [anaheim] - 8
blonde, ladyface la blonde [agora hills] - 8
cider, wandering aengus anthem [salem, oregon] - 8
Bavarian-Style Hefeweizen, Black Market [temecula] - 7
amber, strand beach house [torrance] - 7
red ale, coronado mermaid’s red [coronado] - 7
esb, noble ale works [anaheim] - 8
california lager, cismontane citizen [rancho santa margarita] - 7
ipa, Strand Atticus [torrance] - 8
wipa, el segundo white dog [el segundo] - 8
Saison extra, Brouwerij West [rancho palos verdes] - 9
triple, Brouwerij West 9 [rancho palos verdes] - 9
quad, Brouwerij mor mor [rancho palos verdes] - 9
blonde kolsch, iron fist renegade [vista] - 8
stock porter, Telegraph [santa barbara] - 8
irish stout, o’hara’s [Bagenalstown, Ireland]- 8
imperial stout, cistmontane blacks dawn [rancho santa margarita] - 9
smoked porter, the bruery smoking wood [placentia] - 10
danish rye ale, the bruery rugbrød [placentia] - 9
bourbon barrel tripel, allagash curieux [maine] - 12
WHITE
huber hugo (grüner veltliner), austria/reichersdorf - 2011 9 GLS - 36 BTL
domaine testut chablis 1er cru (chardonnay), france/burgundy – 2008 16 gls - 67 btl
la craie vouvray (chenin blanc), france/loire valley – 2010 12 gls - 50 btl
gerhard VOM SAND SAUVIGNON BLANC + riesling, germany/hattenheim – 2008 16 gls - 64 btl
Domaine rolet arbois savagnin, france/jura – 2011 15 gls - 58 btl
schmitges, red slate riesling kabinett, germany/mosel– 2010 49 btl
clos du moulin aux moins, monopole auxey-duresses (chardonnay), france/burgundy - 2008 109 btl
François chidaine, les tuffeaux montlouis sur loire (chenin blanc), france/loire valley - 2009 60 BTL
marc Sorrel, crozes-Hermitage hermitage Blanc (marsanne/rousanne), france/rhone - 2010 90 btl
heymann-löwenstein, schieferterrassen riesling, germany/mosel - 2009 56 btl
rene bouvier marsannay (chardonnay), france/burgundy - 2010 68 btl
francois villard, les contours de deponcins viognier, france/rhone - 2011 70 btl
RED
moulin de gassac pays d’hérault (grenache/syrah), france/languedoc - 2011 12 GLS - 48 BTL
tintonegro uco valley reserve (malbec), argentina/mendoza– 2011 9 gls - 38 btl
DOMAINE LUC LAPEYRE L’AMOURIER RED LANgUEDOC WINE, france/MINERVOIS – 2010 10 GLS / 42 BTL
alexandre sirech (merlot/cabernet), france/bordeaux – 2010 10 GLS / 42 BTL
DOMAINE CHAMP LONG COTES DU VENTOUX, france/RHONE – 2010 9 gls - 38 btl
DOMAINE NICOLAS ROSSIGNOL PINOT NOIR, france/BOURGOGNE – 2011 13 gls - 48 btl
borie la vitarele, les schistes (greanache/syrah/carignan), france/st chinian - 2009 15 gls - 59 btl
LA GLOIRE DE MON pere CHATEAU TOUR DES GENDRES (BLEND), france/COTES DE BERGERAC – 2008 11 gls - 45 btl
chateau st martin syrah/mourvedre/grenache, france/languedoc-roussillon – 2010 15 gls - 50 btl
domaine pierre morey meursault - cote d’ or, france/monthelie – 2009 90 btl
Domaine NICOLAS ROSSIGNOL PINOT NOIR, france/ALOXE CORTON – 201 90 btl
Domaine du grand tinel grenache/syrah/mourvedre, france/chateauneuf du pape – 2010 87 btl
ROSÉ
MATTHIAS DOSTER ROSAY – ROTER ELBING ROSÉ - GERMANY/MOSEL - 2010 10 GLS / 40 BTL
CHAMPAGNE & SPARKLING
roederer estate brut anderson valley - california - NV 10 GLS - 42 BTL
le vigne di alice extra dry millesimato - italy/conegliano valdobbiade- 2011 12 GLS - 50 BTL
Domaine Agrapart & Fils, Les Sept Crus Blanc de Blancs Brut (Côtes de Blancs) – NV 25 gls - 100 btl
huber & bleger rose Cremant d’ alsace france/alsace – NV 15 gls - 62 btl
DOMAINE ROLET PERE & FILS CREMANT DU JURA FRANCE/MONTIGNY LES ARSURES– NV 13 GLS - 48 btl
_________________________________________
J. Dumangin Fils, Grande Réserve 1er Cru Champagne Brut (Chigny-les-Roses)– NV 120 btl
Camille Savès, Carte Blanche 1er Cru Champagne Brut (Bouzy) – NV 170 btl
Le Brun Servenay, Brut Sélection Grand Cru Blanc de Blancs (Avize) - 1999 180 btl
Champagne Godmé Grand Cru Blanc de Noirs (Verzenay) – NV 151 btl
PRESS
1/1/2013 - Los Angeles Magazine
What with the silver punch bowl at happy hour?.
"Most lyrical of all are the vegetables. After soaking up the cooking juices and melted anchovy butter."
visit article
Food & Wine
Empire Builders 2012.
"Chef Casey Lane The Tasting Kitchen, The Parish, Itri, Los Angeles 29-year-old chef has a talent for tweaking old-world traditions that can’t be satisfied by a single restaurant"
visit article
12/17/2012 - By Lesley Balla, Zagat
The 10 Hottest Restaurants in the World: Where to Eat Right Now!
"After Casey Lane’s success at Tasting Kitchen in Venice, he opened this English gastropub-inspired spot in the cool flatiron building (formerly Angelique Café) in the Fashion District downtown."
visit article
8/10/2012 - By Jessica Gelt, Los Angeles Times
At Parish, food plays strong supporting role to drinks

"Chef Casey Lane's new gastropub, Parish, in downtown L.A. puts the emphasis on craft cocktails and beer without forgetting good grub."

visit article
7/30/2012 - By Doug Bleggi, Los Angeles Times
The Parish Opens with Star Mixologist John Coltharp

"At last, Casey Lane's new English-inspired restaurant and bar The Parish is making its opening in Downtown L.A. Casey Lane, who has been wowing city-goers with The Tasting Kitchen, ups the ante with the talents of former Seven Grand bartender John Coltharp."

visit article
8/14/2012 - By Caroline Pardilla
Working the Nightshift Cocktail at The Parish Los Angeles

"However, it turns out that there IS a bar; a gorgeous, cocktail dream-fulfilling one upstairs, accessible by an easily dismissed staircase near the kitchen in the back. Bartender John Coltharp — formerly of Copa D’Oro, Seven Grand and Tasting Kitchen — is the mixology mastermind behind its cocktail program."

visit article
8/15/2012 - By Jason Kessler, Food Republic
Don't call Casey Lane an empire builder...though, the upstart chef is making moves in LA

"What I try to do at The Parish is the most Angeleno that I could possibly be," says Casey Lane."

visit article
8/15/2012 - By Liz Laing, CBS LA
The Parish: Downtown LA's newest gastropub

"Rest assured, Lane delivers good grub with fresh, seasonal ingredients, often using a Tuscan wood-fire grill, and butchers and cures everything in-house. Here, the three-time James Beard Award nominee takes an innovative approach to modern pub fare."

visit article
7/30/2012 - By Garrett Snyder, Los Weekly
Drink this now: The Parish's historic core Cocktail + a recipe

"Chef Casey Lane took inspiration from downtown Los Angeles so-called "golden era" of the 1920's and 30's in creating the space's vintage feel. The bar -- which runs the length of the second floor, is covered with dark wood paneling, iron sconces, and brass fixtures -- is exactly the kind of place you'd want to mull over a few stiff drinks."

visit article
"LA’S TOP TEN MOST ANTICIPATED OPENINGS OF 2012" - EATER LA
"MOST EXCITING OPENINGS OF 2012" - ANGELENO MAGAZINE
CONTACT
LOS ANGELES, CA 90014
Opens 8AM Mon – Fri
Opens 8AM Sat – Sun
Dinner & Bar
Sun - Wed: 5:30 - 12AM
Thurs – Sat: 5:30 – 2AM
P 213 225 2400
MAKE AN ONLINE RESERVATION >>
P 213 225 2400
| Join Our Mailing List |

