35 louisianacookin.com
“Iwantedtocreatea menuthatspeaksaboutwhereit’sfromratherthana collectionofrecipesfromaround
thestate,”saysCory.“So,we’renotcooking‘Southern
food’perse,butwe’recookingwhattastesgood.”
Parish’sofferingsarepreparedwithdiscerningskill.HandPulledStracciatellasetsthestagewithfresh
tomatoes,oliveoil,andgrilledbread,andwhenin
season,themarinatedcrabclawsstartthemealwitha
littlespice.Allpastais madein-house,accompanied
bya varietyofsauces,meats,orvegetablesdepending
onavailability.More-regularentréeshaveacquireda
THIS PAGE (Clockwise from top right) Parish Restaurant’s dining
room with art from Chef Cory Bahr’s personal collection; house-
made gemelli pasta with fennel sausage, kale, and delicata squash;
Sticky Ribs with Sesame and Cilantro.
devoted following in Monroe, like the popular Double
Double burger, made with beef from 44 Farms and
elevated by melted cheese and bacon jam.
Earlier this year, Parish launched its weekend
brunch menu. Now guests can enjoy fl aky buttermilk-
glazed biscuits, house-cured bacon, lemon ricotta
pancakes, and Cory’s personal favorite, huevos
rancheros.
Every item on the menu and every decision made
for Parish is guided by Cory’s goal to build something
Monroe can enjoy and also call its own.
“All we want is to make our community proud of us
and make our guests happy that we’re here,” says Cory.
“It’s a small place with a good crew trying to do a good
thing.”