Creative Loafing's Cliff Bostock visited Parish Food & Goods this week for his "Grazing" column. He notes there has been a shift from the initial New Orleans inspired concept to a more Southern farm to table menu. How original. After calling some chopped liver "dumpy," Bostock says that a starter of smoked chicken thighs "took the evening's prize for Dish Most Suggestive of Hallucinatory Inspiration. The chicken was rolled into little chunks resembling shrimp at first glance. The chunks were papered with thin bacon. Every drop of moisture was smoked out of the chicken. They were served with hoe cakes that were fresh many hours earlier." [Creative Loafing]
THE BLOGS: Chow Down Atlanta goes sandwich diving at Victory Sandwich Bar. Fried Chicken Lips reviews No. 246 and says: "This place has all the right elements to make it a success (not that it isn't already with the steady stream of people coming in) but sometimes hype does a disservice to a place making it better than it is."