This small, well-run and ultimately casual restaurant is outside of the tourist region of downtown Victoria but it’s seriously worth the 10 minute cab ride! Heck, on one of the city’s many nice days, you could walk.
EAT Magazine, the city’s go-to culinary guide, writes “Part and Parcel is made manifest by two of the best restaurant and food minds Victoria has to offer.” …”It was through years of dedicated service to ur tiny food-centric town that Part and Parcel came to be one of the best-loved dining spots in the city.” The restaurant’s tagline is “Handcrafted Cooking”…and it is.
It’s counter service — you line up to order, browsing the menu all the while and the wait staff bring the food to you table or you take it away to one of the city’s many beautiful parks. The menu is eclectic and reflective of the new cuisine of the city, fresh, creative and fun!
The menu is always changing, so to get the most up-to-date glimpse at what they are serving, head to their Facebook page. One day it may be Warba potato with egg, dill and cornichon with a buttermilk chive dressing; on another a grilled chicken-thigh sausage panisse with hummus, yogurt and cucumber. They are now licensed, so if you’d like a glass of bubbles like their newly introduced Unsworth Charme de L’île, you’re in luck.
Actually three brilliant restaurateurs are in charge — Chef Grant Gard with his wife/partner Anna and Sterling Grice, a well-recognized front of the house veteran. Together their goal has been to create an approachable, delicious destination…an authentic experience of the food life of the city. And they’ve done it.
Grant writes: “We are staunch supporters of local farms in our community, continuing to search for new farmers and foragers to build relationships with and strengthen our ties within the community. Our food focuses on what being Canadian is, which is a giant melting pot of peoples and cultures from all over the world and our food is directly influenced by this while staying true to our philosophy of supporting community farming and ethically raised animal as well as sustainable seafood.”
All meat is ethically raised, seafood sustainably sourced, as much as possible is made in house – proud to use local organic produce from square root farm, organic bread from fol epi, another exceptional Victoria restaurant.
Please note that Part and Parcel doesn’t take reservations so go early to make sure you are able to enjoy both the ambiance and the food!
Part and Parcel
2656 Quadra St.