parish

At The Parish, breakfast is served with a twist. A dainty lineup of four gourmet biscuit sandwiches arrives containing such unusual fillings as fried chicken and maple Dijon; trout and pickles; sage eggs and sausage; and bacon and avocado. Proclaiming the array “beautiful,” restaurant co-owner Bruce Horwitz snaps a photo before the sandwiches are divvied up. Because Horwitz and fellow co-owner Mark Meyuhas have done the selecting — and will also be doing the dining — there is one ingredient that is noticeably absent.