The Par­ish

HK Magazine - - DINING -


Fans who fol­lowed chef Jack Car­son from Restora­tion to

Ca­jun and Cre­ole joint The Par­ish are singing the praises of this new south­ern food kitchen, with a warm, tav­ern-like set­ting pro­vid­ing just the back­drop to binge on plat­ters of south­ern fried chicken, An­douille sausage gumbo, jam­bal­aya and pecan pie. The bold, spicy and smoky flavors of the south run ram­pant across the mouth­wa­ter­ing menu, and service is fault­less— re­in­forc­ing all that’s good in south­ern hospi­tal­ity. Don’t miss the creamy cast iron skil­let mac ‘n’ cheese with smoky tasso ham and the gut-bust­ing south­ern fried chicken brim­ming with spices. Dessert is a no-brainer: choose from key lime pie, pecan pie, Mis­sis­sippi mud pie or Grand Marnier crème brûlée.

44-46 Staunton St., Cen­tral, 2803-0050.

South­ern de­lights at The Par­ish

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