Saxon + Parole
At Saxon & Parole, they serve both kinds of food; surf and turf. Luckily, they also do it with a sense of modern style, providing diners with fare such as a starter of Prince Edward Island mussels served in a broth of fire-roasted piquillo peppers, tomato & capers and not just any old chicken, but half an organic one with a middle eastern inspired side of charred fennel, kalamata olives, orange and sundried tomatoes to add a zing to the traditional bird. Touches like this show this isn’t actually a prohibition era eatery but is in fact a 21st century gastropub with a chef of pedigree at the helm. Of course, those wishing to share a stack of seafood and a 28-day aged steak, followed by cinnamon sugar donuts or whiskey ice cream, all washed down with a cold beer, can do so, too, but at a hefty price.
The bar plays loud blues style music to accompany their original but not outre, upscale cocktails and the atmosphere throughout is one of modern shabby chic. A variety of diners love the care and attention put into Saxon & Parole’s short but satisfying menu and things look bright for this new venture.
Photo: Bex Walton“