The Parish Restaurant in the Pearl District has closed for good.
Here is the press release –
The Parish restaurant opened in May of 2012 offering Farm Direct Oysters and true Southern cuisine informed by the bounty of the Pacific Northwest. The Parish is now closed.
This sale will allow us to return to EaT: An Oyster Bar one of the first restaurants in decades to offer Farm Direct Oysters in Portland, combined with farm direct produce EaT: An Oyster Bar has been in the forefront of the sea change of Portland restaurants over the past 8 years. Anson Mills heirloom grits and many other heirloom beans & grains have been used throughout our time on N Williams Ave, and The Pearl, presenting updated interpretations on classic southern cuisine, much like Sean Brock has done with Husk.
We will focus on a revised menu and a re-fashioned Craft Cocktail list. We’ll also formulate a new Happy Hour Menu, which already includes the best deal on Farm Direct Oysters in the city, 6 for $8, look for specials coming up featuring $1 Oysters. As the N Williams neighborhood changes EaT would like to continue offering a high quality experience.
Thank you Portland for all the support offered to The Parish and thank you for all of the continued support of EaT: An Oyster Bar, we hope to see you all in the near future to enjoy some of our truly fine Southern Cuisine crafted by Ethan Powell, one of the most respected chefs in Portland for the last 12 years from Andina, to the Everett St. Bistro, to EaT: An Oyster Bar.
Laissez Les Bon Temps Rouler!
I’ll forever have a soft spot in my heart for Parish, and wish I would’ve had the opportunity to eat there more often.
When my uncle was very suddenly dying of an aggressive liver cancer, his doctor at the VA let us know that he would probably only have one more day of being somewhat alert. The doctor suggested that my uncle would appreciate having one last meal of “real” food that reminded him of good times. Seeing as Louisiana was his adopted home, my husband and I called Parish early one morning, and fortunately someone was working. We explained the situation, and asked if they might be able to put together a “to go” meal of red beans and rice. They agreed, and off we went to pick up the final meal. While they only charged us for the red beans and rice, they also threw in collard greens and a slice of pecan pie–all in proportions large enough that every member of the family present at the hospital could share a little bit of the meal.
I was treated with such compassion and kindness, and while it was a difficult time, it was good knowing that my uncle got to taste one last familiar and comforting meal before slipping into oblivion.