Parson's Chicken & Fish (Lincoln Park)
Chicken restaurant · Park West ·
Fried chicken, slushies, and a spacious patio for groups
Fried chicken, slushies, and a spacious patio for groups
"Unlike a reboot of your favorite superhero franchise with shiny new actors, the new Parson’s succeeds at repackaging the best elements of the original. It doesn’t have the same killer patio as the Logan Square location, but makes up for it with a bright, spacious indoor seating area. Get their $11 fried chicken thigh sandwich, which comes topped with slaw, American cheese, hot sauce, aioli, and pickles. They also serve a solid roster of beer cocktails for under $9 and an infamous negroni slushy for $11." - josh barnett, adrian kane
"Parson’s has some pretty good fried chicken and fish, but our main motivation for visits during the warmer months is their patio. It's big and enclosed, so you don’t feel like you’re sitting on the street. Plus, there’s an outdoor bar serving negroni slushies. The large picnic tables make it perfect for groups, and there are big umbrellas to shade you from the sun. Basically, if there is an inside to this restaurant, we don’t want to know about it." - adrian kane, veda kilaru, john ringor
"We like day drinking at the original Parson’s because of its excellent patio. But when the wind feels like a million little frozen daggers, we’re thankful for the Lincoln Park location. The inside is huge, has a separate bar area with ping pong, and serves some great hush puppies and fried chicken. And unless you’re a masochist who drinks negroni slushies when it’s negative 15 degrees, you should also know they have hot toddies and spiked cider." - josh barnett, adrian kane
"The original Parson’s in Logan Square is a small spot with excellent fried chicken, and one of our favorite patios in Chicago. This location has a great patio too, but a much bigger dining room so you won’t have to wait for a seat indoors when it’s 11 degrees outside. Since the menu’s the same, consider this your cue to start drinking negroni slushies all year long." - josh barnett
"A local mini-chain location that closed to make way for a tavern-style pizzeria concept, marking a planned conversion and relatively quick turnaround of the space by the incoming operators." - Naomi Waxman
