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Why it’s this week’s Best Bite: This novel Negroni slushy has appeared in basically every Chicago summer/cocktail/patio/drinking article since Parson’s Chicken and Fish opened in mid-May, even called “the coolest Negroni in the world.” The fanfare is justified, though: it’s an excellent Negroni in a fun format, avoiding the watery or overly sweet fate that befalls most frozen beverages. With locally made Letherbee gin and citrusy Luxardo bitter, it’s mellow, refreshing, and just bitter enough.
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Snack-wise, I was torn between the shrimp and pimento toast, and though I still plan to try the seafood variety next time, I was more than satisfied with pimento. My Midwestern upbringing didn’t involve a lot of pimento cheese, but especially as Southern-influenced cuisine becomes more popular in Chicago, I’ve now tasted several knock-out versions (including Zingerman’s, my favorite to have at home) and am starting to understand its following. At Parson’s, the pimento spread is smooth (no coarse shreds) and ultra-cheesy atop buttery toast. The sourness and acidity from pickle relish and charred radishes beautifully round out each bite, punctuated by the pea shoots. I also appreciated the portion of three moderate slices, enough to share easily.
Of course, I liked the fried chicken, too – though I found it to be best on its own, without any of the housemade sauces – and the mezcal margarita gave the slushy a serious run for its money. Check out more photos below of the food and atmosphere.
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The details: Parson’s Chicken and Fish, 2952 W Armitage Ave., Chicago.