The following are sandwiches created by local chefs of national renown. They have graciously consented to adorn our menu with their innovations. We hope you enjoy the creativity and integrity that goes into our food.
Chef Mitchell Randall of Ostra - medium rare beef tenderloin / garlic & rosemary / arugula / truffle aioli / caramelized onions / chive mashed potato / bel paese cheese / crispy onion / ciabatta / potato chips
Chef Michael Scelfo of Waypoint & Alden and Harlow - charred broccoli / pecorino aioli / crispy chick peas / hot cherry peppers / fresh basil / grilled ciabatta / potato chips
Chef Fredy Reyes of Parish Cafe - grilled chicken breast / bleu cheese pesto mayo / romaine / heirloom tomato / spanish onions / smoked bacon / cherry peppers / french baguette / potato chips
Chef Chris Coombs of Dbar, Deuxave & Boston Chops - breaded & pan fried veal / gruyere / applewood smoked bacon / tomato caper relish / tarragon mustard aioli / toasted baguette / potato salad
The Fully Committed
Chef William Kovel of Catalyst - roasted porchetta / broccoli rabe pesto / grilled red onion / provolone cheese / herb aioli / toasted ciabatta / potato chips
Chef Cassie Piuma of Sarma - sweet onion butter / prosciutto / chorizo / manchego / crispy brussels / garlic aioli / cilantro / hot sauce / grilled sesame torta bun / potato salad
The Flour B.L.T.
Chef Joanne Chang of Flour Bakery - applewood smoked bacon / tomato confit / bibb lettuce / basil mayo / texas toast / potato chips
Chef Jamie Bissonnette of Coppa, Toro & Little Donkey - thin sliced pan fried eggplant / avocado / slow-roasted black bean spread / chipotle aioli / oaxaca / sesame torta roll / chipotle mexican slaw
The Bondir Brisket
Chef Jason Bond of Bondir - slow braised BBQ brisket / bibb lettuce / pickled daikon / carrot & cucumber / swiss / dijon mustard / seeded bun / potato salad
The Parish Chicken
Chef Sean Simmons of Parish Cafe - baked buttermilk chicken / romaine / sliced tomato / sharp cheddar / applewood smoked bacon / house pickles / chipotle aioli / deluxe roll / potato salad or coleslaw
Bronwyn's Hot Dog
Tim Wiechmann of Bronwyn - beef frank / black bean chili / sauerkraut / melted cheddar / ketchup & mustard / toasted bun
The Hot & Dirty Pig Burger
Chef Tiffani Faison of Sweet Cheeks & Tiger Mama - double decker pork burger / crispy bacon / melted american / fresno chiles / hot cherry peppers / red onion / bibb lettuce / white BBQ sauce / seeded burger bun / coleslaw
The Mexican Meatball
Chef Brian Poe of the Tip Tap Room - cilantro infused mexican meatballs / red onion / pepper jack / romaine & tomato / chipotle & jalapeno au jus / toasted baguette / aguas frescas salad & cilantro-lime vinaigrette
The Daily Grind
Chef Jessica Biederman of Bristol Lounge at The Four Seasons - shaved pastrami / horseradish cream / cheddar pickled onions / tomatoes / romaine / lemon vinaigrette / potato chips
Chef's the Pallotta sisters of Nebo - italian style tuna / olive tapenade / mediterranean aioli / boiled egg / red onion / balsamic / romaine / tomato / French baguette / string bean & tomato salad
Smoke Shop Tofu
Chef Andy Husbands of The Smoke Shop - crispy salt and pepper tofu / bbq glaze / garden slaw / vegan deluxe roll / potato chips
Meat Loaf Club
Chef Brian Poe of the Tip Tap Room - chipotle meatloaf / applewood smoked bacon / tomato / lettuce /mexican crema / chipotle aioli / country white bread / crispy onion mashed potatoes & gravy
Spicy Tuna Burger*
Chef Tim Cushman of O Ya & Hojoko - sashimi yellow fin tuna burger / spicy mayo / pickled ginger / chopped scallion / roma tomato / toasted sesame seeds / kabayaki drizzle / seeded bun / potato chips
Back Bay Bolognese
aromatic rustic italian style ragu of beef, pork, & veal / shaved parmesan / basil
two warm chocolate chip cookies / vanilla ice cream / chocolate sauce
*May be raw or cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy
disclaimer:pricing and availability subject to change.
The Parish Cafe opened in November of 1992. It is the brain child of Gordon Wilcox. The concept is simple, but fabulous! Gordon approched all the famous local chefs and asked them to create a sandwich for the Parish Cafe menu.
Each Sandwich is named for the chef and the restaurant they are from. Since most of our menu items are created by other chefs, the standards are EXTREMLEY HIGH and that shows through in our enormous following.