We've grown accustomed to making the trek to Logan Square for an afternoon of Negroni slushies, hush puppies and crispy fried chicken, but you'll soon have another option when you're craving a meal at Parson’s Chicken and Fish. The Land and Sea Dept. concept will open a second location in Lincoln Park on Tuesday, December 18, housed in a former auto garage situated just north of the Fullerton, Lincoln and Halsted intersection at 2435 N Halsted St.
The interior of Parson's new Lincoln Square digs should feel familiar if you've spent any time inside the original Armitage Avenue location, sporting white brick walls, swiveling stools and red checkered accents. With seating for 110 people at tables and 30 at the bar, the dining area features vaulted ceiling, skylights and planters that give the space a much more open and airy feel than the original Parson's. When the weather warms up, garage doors on the front of the building can be opened to connect the indoor area to the requisite outdoor patio, which will take over a former parking lot in front of the building.
You'll be able to find everything that Chef Hunter Moore has served in Logan Square on the menu at Parson's Lincoln Park, and the parity extends to beverage director Charlie Schott’s lineup of slushies, cocktails, beer and wine. Both Parson's restaurants will maintain identical hours (11am–midnight Monday–Friday, 10am–midnight Saturday and Sunday), which means that brunch, weekday happy hour specials and Tuesday night burgers will all be offered in Lincoln Park.
While Parson's second Chicago outpost (a location in Nashville is also in the works) looks to be more of the same, we certainly won't complain if the increased footprint makes it a bit easier to snag a seat on either of the Parson's patios this summer. Before the Lincoln Park destination opens its doors at 5pm on December 18, take a look at some photos of the space in which a whole lot of fried chicken will be devoured.
Photograph: Clayton Hauck
Photograph: Clayton Hauck
Photograph: Clayton Hauck
Photograph: Clayton Hauck