{"id":2701,"date":"2013-06-26T12:06:05","date_gmt":"2013-06-26T17:06:05","guid":{"rendered":"http:\/\/hillaryproctor.com\/?p=1506"},"modified":"2017-06-17T21:06:35","modified_gmt":"2017-06-18T02:06:35","slug":"this-weeks-best-bite-negroni-slushy-and-pimento-cheese-toast-parsons-chicken-fish","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2013\/06\/26\/this-weeks-best-bite-negroni-slushy-and-pimento-cheese-toast-parsons-chicken-fish\/","title":{"rendered":"This week’s Best Bite: Negroni slushy and pimento toast, Parson’s Chicken & Fish"},"content":{"rendered":"
\"Negroni<\/a>
Negroni slushy with letherbee gin, luxardo bitter, sweet vermouth, and citron<\/figcaption><\/figure>\n

Why it’s this week’s Best Bite:<\/strong> This novel Negroni slushy has appeared in basically every Chicago summer\/cocktail\/patio\/drinking article since Parson’s Chicken and Fish opened in mid-May, even called “the coolest Negroni in the world<\/a>.” The fanfare is justified, though: it’s an excellent Negroni in a fun format, avoiding the watery or overly sweet fate that befalls most frozen beverages. With locally made Letherbee gin<\/a> and citrusy Luxardo bitter, it’s mellow, refreshing, and just bitter enough.<\/p>\n

\"Toast<\/a>
Toast with pimento cheese, charred radishes, and pea shoots<\/figcaption><\/figure>\n

Snack-wise, I was torn between the shrimp and pimento toast, and though I still plan to try the seafood variety next time, I was more than satisfied with pimento. My Midwestern upbringing didn’t involve a lot of pimento cheese, but especially as Southern-influenced cuisine becomes more popular in Chicago, I’ve now tasted several knock-out versions (including Zingerman’s<\/a>, my favorite to have at home) and am starting to understand its following. At Parson’s, the pimento spread is smooth (no coarse shreds) and ultra-cheesy atop buttery toast. The sourness and acidity from pickle relish and charred radishes beautifully round out each bite, punctuated by the pea shoots. I also appreciated the portion of three moderate slices, enough to share easily.<\/p>\n

Of course, I liked the fried chicken, too \u2013 though I found it to be best on its own, without any of the housemade sauces \u2013 and the mezcal margarita gave the slushy a serious run for its money. Check out more photos below of the food and atmosphere.<\/p>\n

\"Menu<\/a>
Menu and a margarita, another standout cocktail with el buho mescal, torres orange brandy, orange & lime juice, maguey sweet sap, and a sour patch rim<\/figcaption><\/figure>\n
\"The<\/a>
The interior bar at Parson’s, with the negroni slushy machine in the center<\/figcaption><\/figure>\n
\"The<\/a>
The namesake fried chicken<\/figcaption><\/figure>\n
\"Funnel<\/a>
Funnel cake with honey, brown butter, and green peppercorn brittle<\/figcaption><\/figure>\n
\"Striped<\/a>
Striped umbrellas & picnic tables on the spacious patio (prepare to wait on weekends)<\/figcaption><\/figure>\n

The details:<\/strong> Parson’s Chicken and Fish<\/a>, 2952 W Armitage Ave., Chicago.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Why it’s this week’s Best Bite: This novel Negroni slushy has appeared in basically every Chicago summer\/cocktail\/patio\/drinking article since Parson’s Chicken and Fish opened in mid-May, even called “the coolest Negroni in the world.” The fanfare is justified, though: it’s an excellent Negroni in a fun format, avoiding the watery or overly sweet fate that […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,2179],"tags":[13,269,302,520,535,613,1843,705,754,795,796,843,844,890,892,1105,1161,1261],"class_list":["post-2701","post","type-post","status-publish","format-standard","hentry","category-best-bites-2","category-chicago","tag-2013-best-of-chicago","tag-chicago","tag-chicago-summer-dining","tag-fried-chicken","tag-funnel-cake","tag-humboldt-park","tag-land-and-sea-dept","tag-logan-square","tag-mezcal-margarita","tag-negroni","tag-negroni-slushy","tag-parsons","tag-parsons-chicken-and-fish","tag-pimento-cheese","tag-pimento-toast","tag-summer-patio","tag-toc-2013","tag-toc14"],"_links":{"self":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/2701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/comments?post=2701"}],"version-history":[{"count":1,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/2701\/revisions"}],"predecessor-version":[{"id":2762,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/2701\/revisions\/2762"}],"wp:attachment":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/media?parent=2701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/categories?post=2701"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/tags?post=2701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}