26 years after being founded by nationally- known restaurateur Giorgios Bakatsias, Parizade’s unique approach to serving Mediterranean fare has surpassed guests’ expectations for more than two decades. The continual procurement of the highest of quality local ingredients from both land and sea; coupled with an unwavering demand of service, Parizade’s command for excellence is never-ending. In our continued commitment to the hospitality and service industry, and the advancement of our concepts, we embrace and honor the legacy of Parizade while committing to its evolution. Recently appointed Executive Chef, Jason Lawless is a testament to this philosophy. Having previously worked and trained in some of most discerning of restaurants in the country, Lawless brings with him a passion for flavor and an execution rooted in precision. We invite you to come experience the theater, hospitality and nourishment of the Mediterranean at Parizade.

Parizade is a Mediterranean dining experience crafted to surprise and delight our guests. You’ll find dishes prepared with a flair and attention-to-detail that’s second to none in an atmosphere that’s as stimulating as it is innovative. Parizade: a timeless celebration of life, food, family and friends that’s always fresh, yet familiar every time. Come visit us, and experience our impeccable service personally.

Dinner $25

FIRST (select one)

  • ORGANIC GREEN CHICKPEA HUMMUS
  • ITALIAN BURRATA

    cherry tomatoes, croutons, aged balsamic, basil

  • GREEN CHICKPEA AND MUSHROOM FALAFEL
  • HORIATIKI SALAD

    tomatoes, barrel feta, peppers, cucumber, red onions, oregano, Greek vinegar, olive oil

  • CAESAR SALAD

    white anchovy, Reggiano parm, sourdough toast

SECOND (select one)

  • BAKED RICOTTA GNOCCHI

    braised short ribs, rosemary, whipped feta

  • GOLDEN QUINOA

    edamame, green chickpea, kale, roasted mushrooms, toasted almonds

  • SPAGHETTI

    shrimp, slow-cooked Italian tomatoes, feta

  • GRILLED SALMON

    atatouille, tarragon, tomato-saffron broth

  • ROASTED CHICKEN BREAST

    stuffed with goat cheese and spinach, served with a brussels sprout and sweet potato gratin