Our food is an exploration of place, tradition, and change, an attempt to answer this question: what would regional northeast cuisine look like? Unlike southern food, which has a strong and identifiable tradition (several, actually), the food of New York, the Catskills, and the Hudson River Valley has been continually reinterpreted by a dozens of different cultures. What we have had consistently is an amazing region for growing vegetables and livestock, an abundant supply of fish and oysters and mushrooms and maple syrup. At Parish Hall, we take advantage of this abundance with one eye on the various traditions of the area and another on the exciting neighborhood we cook and serve in and try to find food that expresses its place and its time.
To build the setting for this food, we’ve worked with a strong team of designers and builders to create a space that feels light, clean, modern, and open, a space that suggests possibility. We used materials that reflected the region—lots of maple, hints of bluestone. We thought about the places in the neighborhood that felt most enlivening to us, like galleries and the open space along the waterfront. And we thought about the kinds of refuge a restaurant can provide and sought to make one that gave people a place to come and spend an hour or two with people they cared about, where they could eat and relax and, after they were done, leave feeling restored and inspired.