The menu plays all the hits.

It might have opened amidst a wave of fried chicken-centric concepts, but Parson’s doesn’t go chasing trends. Over the course of a decade, the restaurant has more or less stuck to what works, including the regular and hot versions of its fried chicken sandwich and the fish sandwich topped with American cheese, each served on a consistently fresh and squishy brioche bun. The well-balanced house-made sauces (tartar, red hot, remoulade, etc.) cut through the crispy fried exterior, distinguishing a Parson’s sandwich from its competitors. Indeed, the menu has evolved to keep diners’ eyes squarely on the prize: While a smash burger has been added to the lineup in recent years, the majority of the menu riffs on the signature items (i.e. chicken nuggets, chicken and waffles, disco fries, etc.). If it’s not broke, and so on. 

The Negroni Slushy never gets old.

Even if you’ve never been to Parson’s, you might have heard of its signature drink: the Negroni Slushy, batch-made with Letherbee gin, Misoo Bitter, and sweet vermouth, garnished with an orange slice. The cocktail is a bit of a mind trick, since nothing in slushie form is typically this nuanced — you taste the gin as much as the vermouth here, and it’ll likely be gone before the ice has a chance to melt down. Thanks to the Negroni Slushy’s enduring popularity, Parson’s also keeps a second rotating slushy on the menu for good measure. 

The bar is a sandbox for experimentation, offering a selection of highballs, beer cocktails, hot drinks, and shot combos. And mercifully for those whose consumption may have slowed in the years since it opened, Parson’s has also expanded the N/A side of the menu, not only with a range of spirit-free cocktails but also house-made sodas and rotating kombucha flavors.

They’ve perfected the art of the deep fry.

The success of Parson’s Chicken & Fish hinges on nailing the deep-fry — and it always does. In my many years of ordering french fries, fried pollock, fried chicken, fried hush puppies, and fried meat alternatives (the “Not-Chicken” sandwich is made from Tindle plant-based patties coated with Parson’s buttermilk dredge), I’ve never encountered a floppy french fry, nor an overly greasy chicken thigh. Instead, everything is precisely as golden brown as it should be, with a perfectly salty, craggy crunch. It’s a testament to Parson’s fryers, and the experts who attend to them, that there’s not a trace of sogginess. 

(It’s worth noting here that the menu is large enough that someone seeking a more heart-healthy alternative could avoid fried foods at Parson’s entirely, opting instead for a salad or vegetable club, but when in Chicago, do as Chicagoans do. You don’t want to miss out on experiencing what this place can achieve with hot oil.) 

The atmosphere is come-as-you-are.

Although it has expanded to three locations, and even though the Lincoln Park one is roughly the size of an airplane hangar, Parson’s has maintained the casual patio atmosphere of the original, with each outpost featuring a yard replete with white picnic tables and bright red-and-white-striped umbrellas. Indoors, the stripped-down aesthetic is just the essentials, aglow in natural light and unfussy decor. This makes it the ideal spot for all kinds of diners, whether you’re a parent who doesn’t want their kid getting shushed in a quiet dining room or, like me, a thirty-something who retains her childlike appetite for mac-and-cheese, chicken nuggets, and milkshakes.

The price is always right.

At Parson’s, there’s always a deal to be found. The everyday bar menu, for example, offers a Pabst Blue Ribbon and a Shot of Evan Williams bourbon or Corazón Blanco Tequila for $5. The Happy Hour specials include $2 fries and a $5 Negroni Slushy, and it’s available from 4 to 6 p.m. seven days a week. A recent limited-time special offered $5 fried chicken sandwiches to dine-in guests from 9 p.m. until closing. The particular promotions rotate in and out, but rest assured: You’ll get some serious bang for your buck here. Just one more reason to make your way over asap.

Marnie Shure is a Chicago writer and editor who has worked in the realms of comedy, food, and a grab bag of other media. Find her on Instagram, Twitter, or even Bluesky.