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For 10-plus years now, The Parish, located at 6453 N Oracle Rd., has been a beloved spot in Tucson’s dining scene, offering an experience that merges Southern comfort with Southwestern flair.
If you’ve yet to venture over to the northwest side of town and dine at the restaurant, well, first, you’ve been missing out. Secondly, they serve hearty dishes like jambalaya, shrimp and grits, Southern fried chicken, hushpuppies, and the Lousiana favorite: po’ boy sandwiches.
Found on the “Bunhuggers” section of the menu during lunch only, The Parish has at least four po’ boys to choose from, using bread from the local bakery, La Baguette Parisienne on the city’s east side.
The restaurant is closed on Monday but open 11 a.m. – 9 p.m. on Tuesday – Thursday, 11 a.m. – 10 p.m. on Friday – Saturday, and 11 a.m. – 9 p.m. on Sunday.
Keep scrolling for a visual tour of their masterpieces between two buns.
Shrimp Po’ Boy
Cornmeal-crusted shrimp with lettuce, tomato, and tartar sauce
Oyster Po’ Boy
Cornmeal-crusted oysters with lettuce, tomato, and tartar sauce
Catfish Po’ Boy
Cornmeal-crusted catfish with lettuce, tomato, and tartar sauce
Andouille Po’ Boy
Grilled Andouille sausage with lettuce, tomato, and remoulade
Reminder: The po’ boy sandwiches are available during lunch hours at The Parish on Tuesday – Sunday (closed on Monday).
The Parish is located at 6453 N Oracle Rd. For more information, visit theparishtucson.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
