18319 Albany Street Southwest
Rochester, WA 98579
Thurston County
Phone: (360) 273-9006
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
Broken Wheel Saloon - About Us
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by Live To Feast I. on I have always loved the decor at Parish. I think that they have taken a great spin on the whole New Orleans thing...it is warm, distinctly New Orleans, but without being gaudy. With lots of exposed brick, the interior is....oh hell, I don't have the energy to pretend to know interior design...I dig their style, and I'm betting you will to. Though this review will focus on a single night, I have probably been 4 times since they opened in May, 2008. And I've noticed that it seems like they are dialing the "Cajun" thing back and the southern up a little. It was at a 9, now it is more like a 7, and I personally think it was a good move. I'd assume that this transition began with the pickup of current Chef Nick Melvin in March, '09. I went on the one night that Melvin had procured a shoulder of Iberico-style raised Berkshire pork (AKA Ibérkshirco ...yes, I made that word up). As we were seated, I immediately asked about the Ibérkshirco pork and it was a good thing that I did. Though it was supposed to be on the menu for 2 nights, by 8:00 PM they had realized it wasn't going to last the evening. I'd like to take credit for the high demand....but let's be honest....Kessler posted about it too, sooooo, yeah.... Either way, I ordered that before I even got my water. The last order was taken by 8:30. Whew. For our appetizers, we got the Seasonal Savory Cheesecake and the Squash and Dumplings. I'd really enjoyed the last version of their savory cheesecake special that I'd had, and I just couldn't say no to this one: Pulled pork, sweet potato cheesecake, with a Worcestershire reduction. Yup, I doubled up on the pork. And the pork in this cheesecake, though it wasn't the Ibérkshirco I'd come for, was fantastic. The pork was tender and the pairing with sweet potato was ideal. I know it isn't a new flavor combo, but it should be more common. To those that say that is too much pig for one meal, I say "suck it". This isn't a misnomer; it really is a savory cheesecake. To many, the idea of pork flavored cheesecake sounds either revolting or amazing. But the sweetness is almost non-existent, and you don't have the conflict with the savory ingredients that you'd expect. I actually didn't even order this the first time I ate it. If the fillings o' the day sound remotely enticing to you, I highly recommend you try this. So far, they are 2 for 2 with the cheesecakes for me. This is a hollowed out maple roasted acorn squash filled with buttermilk parmesan dumplings and topped with toasted pecan sage pesto. Hot damn...it was the perfect comfort food for the cold and icy night we braved to drive there. The combination of the maple squash, fluffy cheese dumplings, and buttery toasted pecan flavor in the pesto was fabulous. Seriously...can't you just FEEL your stomach getting warmer thinking about that in your mouth? We ate the whole damn thing, squash and all. Finally, it was time for my Ibérkshirco porn to arrive. Ohhhhh, that sweet, sweet pork. This was totally worth the hype, and not just because I hate to be wrong. There were 2 things that I loved about this dish, so I'll tackle them one at a time. First- The Ibérkshirco: Despite my passionate love affair with pork, having never had Jamón Ibérico de Bellota (Ibérico Ham), I couldn't really wrap my head around how different this pork could really be. Now I totally get it. The nutty flavor that the pigs pick up from their acorn/chestnut diet really jumps out at you, and wasn't something that Melvin could have easily cooked into the meat himself. Second - The preparation: Even the best meat can be ruined by a moron in the kitchen, and Melvin definitely respected his ingredient. The pork was served on a bed of Noring Farms garlic braised mustard greens with a sherry and pork reduction, alongside a cast-iron pan of breaded Hakurei turnips and chestnut gratin. Everything on the plate complemented the sweet/nutty flavor of the pork without coming close to overpowering it. The greens had a great vinegary bite and the sweetness of the reduction balanced that acid perfectly. It stood up to the pork without holding it up. Melvin did a damn good job of letting the pork stand on its own, which is one of my favorite things a good chef will do. When you have something as amazing as pork like this, it would be arrogant to try to outshine it yourself. If you have never tried Parish, I'd strongly encourage getting them onto your to-do list. And even if you aren't into pork (in which case I'm shocked you read my blog) I think you'd be hard pressed not to find something here that you will love.
by Meta Gotsche on This is my new favorite spot in the city. Not only because it's cheap, but it's delicious! It's not too much food, nor too little. If you're looking for a place with huge, unhealthy portions, this place isn't it. The menu changes weekly, maybe daily, but you will not be disappointed with anything you order. I highly recommend the goat cheese croquettes, YUM! The signature drink, Medici Mule, is refreshing and light. And all the desserts are great! I plan on eating here as often as I go out to the city! Oh, also, they're very vegetarian and vegan friendly! I think they like the challenge :)
by Britton D. on I am an '80s junky, but 1984 has gotten way too crowded, and the set list way too repetitive. I hadn't gone for like a year, and the music seemed to be exactly the same, in the same order. Then again, I may just be getting old....I was in college when most of the tunes they play were on the radio. Also, the club is _tiny_. There's hardly any room to move. And movin's what it's all about.
