Fresh Look: Parish 

Edward Russell's touch of the new helps Parish realize its potential

SUMMER SALAD: Parish’s prosciutto-wrapped peaches with arugula and pickled onions

James Camp

SUMMER SALAD: Parish’s prosciutto-wrapped peaches with arugula and pickled onions

Since opening in 2008, Parish's most consistent attribute has been change. Somewhere between chefs one (Timothy Magee), two (Nick Melvin), and three (Joe Schafer), what began as a New Orleans-style concept rearranged itself into the Southern-inspired, farm-to-table outfit it is today. Four…

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