Parched Hospitality Group (PHG), the team behind New York City’s Hole in the Wall restaurants, The Sentry, Daintree, Isla, and Ghost Burger just introduced its latest concept, Isla & Co. in Williamsburg, Brooklyn this past April and in Fairfield, Connecticut this past June, and in late-August 2022 will open its first Atlanta restaurant, at 56 E Andrews Dr, NW.
Isla & Co. will open additional locations with its West Palm Beach location slated to open in early August, Dallas this fall, and South Beach, Florida in late 2022.
Executive Chef Matt Foley, formerly of two Michelin-starred Marea in NYC is best known for his flavor development and visual plating and serves as the Corporate Executive Chef for Parched Hospitality Group. At Isla & Co., Chef Foley crafted a menu that encapsulates specialty dishes inspired by Australian coastal towns by day and is a cocktail driven dinner destination by night.
“Our latest concept Isla & Co was born from the Australian inspired culture of Hole in the Wall and molded by the elegance and style of our venues, Isla and Daintree in New York City,” Parched Hospitality Group CEO Barry Dry said in a press release. “By harnessing the social power that coffee, food and cocktails can generate throughout a community, we aim to become the first-choice destination for locals and tourists alike as we grow into several new markets across the United States over the next 12 months. Isla & Co. will be a destination that consistently provides an inimitable and quality-driven experience.”
Isla & Co. draws influences from Australia, Europe and SouthEast Asia. The menu is focused on Australian style cooking with creative brunch dishes and a seasonally driven dinner menu with excellent cuts of meat paired with bright flavors alongside vegetable focused dishes.
Isla & Co. is designed to fit the bill for a morning coffee, mid-week lunch, an intimate dinner date or a social gathering, providing a convivial eatery boasting healthy, always-fresh, seasonal, high-quality ingredients and dishes, with an engaging service team. Brunch, which will be served daily includes a Chili Egg Scramble, Brioche French Toast and Griddled Banana Bread. Signature dinner dishes include Spicy Shrimp Vodka Rigatoni, a Signature Isla Burger, Fish & Chips and Half Chicken with seasonal roasted vegetables.
Isla & Co. delivers a specialty coffee program inspired by Australian coffee culture serving Hole in the Wall Espresso. Isla & Co. features two signature house blends suitable for Espresso and drip extraction originating from Ethiopia and the Americas and roasted in Denver Colorado. Isla & Co also offers an extensive wine list with a large focus on natural and organic wines, craft beers and signature cocktails like the Wizard of Aus made with Starward Whiskey, lemon juice, sugar, egg white and a Shiraz wine float.
Executive Chef Matt Foley began cooking under Michelin-starred chef David LeFevre at Manhattan Beach Post. After attending the Culinary Institute of America in Hyde Park, Matt joined Michael White’s team as the Sous Chef at Two Michelin-starred Marea in NYC. His three years at Marea advanced his understanding of fine dining, flavor development, visual plating, and managing a cohesive, successful culinary team. Before joining Parched Hospitality Group as their Corporate Executive Chef overseeing the menus at Hole in the Wall, Isla and now Isla & Co., Matt was the Corporate Chef at fast-casual restaurant group DIG, growing the concept from eight to 32 locations.
Born and raised in Perth, Australia, Barry Dry is the CEO and founder of Parched Hospitality Group. A New York transplant as of 2011, Dry left his financial career to pursue his longtime passion for hospitality when he noticed a gap in the marketplace for specialty coffee and elevated café fare, for which his hometown is celebrated, driving him to open Hole in the Wall. Dry’s entrepreneurial vision has enabled PHG’s growth from a single concept, to a portfolio of brands, including four Hole in the Wall locations, the opening of Isla and Daintree at Hotel Hendricks and The Sentry at Hotel Henri in NYC. Dry and the PHG team draw upon Australian tradition and New York’s soul to create distinctly unique experiences. At PHG, Chief Strategy Officer and Australian native Tom Rowse works closely with Barry Dry to develop and open new venues, while also spearheading the company’s marketing arm.
One Response
They had better serve chips and not fries with their fish if they want to pass their food off as Australian.