Lane credits Fergus Henderson for this iconic British dish. "It's just a very old, almost English-style pub item." It's served with celery salad and crisp slices of toast.
The crab is grilled with sauteed farro, hen of the woods mushrooms, and spicy gribiche, which is a fancified tartar sauce, and gets paired with creamy aioli rice. "You get the smoke from the wood and the marinade from the outside of the shell on your fingers," Lane explained. "Eat the crab with your fingers to get all those amazing sensations of wood grill with the sweet texture of crab meat."
The Parish serves up rabbit leg and loin paired with creamed nettles and caramelized carrots. "I know that sounds borderline sadistic," Lane admitted. "But we had amazing little carrots and I wanted people to see the leg."
Fried Oyster Poutine
Paired with spicy gribiche. "Everyone likes fries and gravy and we just added the oysters for the crunchy aspect of the dish."
The Parish is one of the few places in Los Angeles that has a wood fire rotisserie. Lane lists the roasted chicken as a must-try. He pairs it with bread salad, mustard greens and a tangy currant vinaigrette.
This is Lane's ode to his Italian heritage. The dumplings are paired with stewed escarole and rosemary.
"I'm very into adding things to the burger to make it taste more beefy," said Lane. This version is stuffed with stichelton and caramelized onions.
Caramelized Green Beans
Lane does beautiful things with his vegetables. The appetizer is grilled with romesco and marcona almonds.
Celery Root Mash
"I love celery root and winter root vegetable purees," Lane explained. He mixes it in with harissa butter.
This dish is a whimsically thrown together salad of chunky beets layered on top of molasses yogurt. The granola adds crunch.
At $9 for three, these deviled eggs are mixed in with curry, chili, vinegar and a crème fraîche aioli. Each individual half is topped with a light sprinkling of fennel.
It's a gastropub, so sometimes all you need is a well-seasoned bowl of fries.
The Parish's take on fish and chips: a whole fish with rosemary and aioli sauce. The chips are on the side with a handful of fried chickpeas.
Kale chips mixed with savory anchovy and chile vinaigrette with breadcrumbs and parmesan to add crunch.
Mint Ice Cream
Lane does all the desserts himself, including this ice cream made with fresh sprigs of mint. "We just wanted the dessert menu to be a pleasant extension to the meal.. nothing too much."
Drizzled with salted caramel, the pudding is one of the few things that has remained on their menu since day one.
Olive Oil Cake
Served with crème and sea salt. "We really wanted to showcase the rich flavor of olive oil," Lane said.