I've got nothing but love for Parish and Nick Melvin.
Not only is he an amazing chef who exudes passion for his craft and respects his ingredients, but the restaurant is housed in an 1890 building that oozes character and charm. My friend and I tried two salads. I had the Crab and Avocado with lump crab, ginger pickled beet root, arugula, ricotta salata and a spiced vanilla vinaigrette. Beautiful, no? Take that beauty and add the taste of the ocean. This salad tasted like sweet sunshine. Flavors both opposing and complimentary resulting in a taste bud trip to the sea. 
My friend ordered the Milk and honey salad with baby spinach, house made almond nougat, dried apricots and cherries, applewood smoked bacon and a chile & wildflower honey vinaigrette. It is not a very good photo (sometimes I feel like a big dork taking photos of my food)but it was incredibly delicious. She liked the play of spinach and bacon, while I loved the chile and apricot combination. I loved it paired with my Mettler Syrah.
We chatted a while with one of the servers who had extensive knowledge of wine. he is always delightful to talk with about pairings. I rarely eat bread in restaurants but those thick, warm, freshly baked slices in a paper bag were alluring. I heavily slathered the soft butter with sprinkled sea salt and enjoyed.
Look at my cast-iron roasted Enchanted Mountain trout Delicious. Nick knows his ingredients and respects them. I loved that I knew where this fish came from and that fresh, local veggies accompanied it. I tasted all the bits by themselves first and then purposed my bites with a swoosh of creamy potatoes, chunks of root veggies, a piece of tender trout and a dip in the acidic balsamic. My friend ordered the Pork and dumplings with Gum Creek farms pork shoulder braised in buttermilk, Parmesan dumplings and a spring succotash. I was uber excited to try it because I had tasted a smoked Gum Creek Farms hog at Cochon 555 at Todd Mussman's tasting. The pulled pork looked and smelled delicious so I was not prepared for my taste. The pork was so tender and the sauce was light but rich. It doesn't make sense, but it was the best of both worlds, extremely flavorful but brothy and light and not overwhelming of the pork.
Another glass of wine, a trip through the market and my friend and I were off into the evening. I don't usually mention valet service along with restaurant service, but the valets at parish are like an extension of the staff. On our way in the valet introduced himself and told us that he knew we would have a great meal. on our way out he asked us what we had. We talked about the dishes and he talked about his favorites. Valets are usually in such a rush. This was charming.
