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Guests will be greeted at the restaurant’s main entrance by a salvaged pulpit from a church along the Mississippi that was built in 1920 (aka the year Prohibition began). According to architectural designer Mark Annen of Annen Design Industries, “The Parish was conceived as a blend of juxtapositions, a mix of the sacred and profane, just like the French Quarter of New Orleans. The design is dignified but hedonistic, local and indigenous, yet it recalls the historic notion of the Old South.”

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The long, curving bar fashioned from Oregon White Oak is outfitted with concrete oyster bins and "shucking stations". The bar will be decked with antique riverboat captain’s chairs from Tobias Hogan’s personal collection.

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Shucking stations along the bar will provide fresh oysters to hungry guests. The Parish will extend Hogan and Powell’s wholesale oyster program (providing the locally-farmed briny beauties to DOC, Andina, Paley’s Place, Laurelhurst Market, and more) and will also provide retail space for bags of raw oysters to go.

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Reclaimed wood details outfit standing islands that do double duty, providing space for guests to enjoy oysters and cocktails and separating the bar from the rest of the restaurant.

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On the liquid side of things, The Parish will feature classic southern drinks like the Hurricane, Sazerac, New Orleans Gin Fizz, and Vieux Carré in addition to the house ginger beer and drinking vinegars made popular at EaT: An Oyster Bar. The wine program will focus on Oregon and French wines and champagne (with an emphasis on white varietals to pair with seafood).

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The dinner menu will feature whole grilled fish with seasonal, local vegetables, blackened halibut, chicken and andouille jambalaya, braised frog legs with fresh favas and English peas, and crispy soft shell crab with squash remoulade. The restaurant’s communal tabletop is made of old growth fir with legs from a Portland metal shop.

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The Parish
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