Isla & Co. – WHERE THE FLAVORS OF AUSTRALIA’S COASTAL TOWNS COME ALIVE

Isla & Co. is the newest concept from Parched Hospitality Group (PHG), which brings upscale Australian café food and specialty coffee to New York City and beyond. It joins a list of successful ventures from the Aussie run hospitality group including Daintree, The Sentry, Ghost Burger and the enormously popular Hole in the Wall restaurants. Since the flagship location of Isla & Co. opened in Williamsburg this past Spring, new locations have launched in Fairfield, Connecticut and most recently at Hotel Hendricks in Midtown Manhattan. Thanks to the unique fusion of Australian tradition, with the upbeat soul of New York, Isla & Co. has been a hit from the start, which is precisely what CEO and creator of PHG, Barry Dry hoped would drive its one-of-a-kind quality to the masses.

Barry Dry, a New York transplant as of 2011, left his financial career to pursue his longtime passion for hospitality, resulting in the first Hole in the Wall. After the expansion of PHG from a single concept, to a portfolio of thriving businesses, he’s gone on to launch four Hole in the Wall locations, Daintree at Hotel Hendricks and The Sentry at Hotel Henri. Dry’s entrepreneurial vision to create encompassing experiences, fueled by Australian flavors and New York’s racing energy continues to deliver fresh and timeless dining scenes to the big city.

The kitchen at Isla & Co. is helmed by Executive Chef Matt Foley, formerly of two Michelin-starred Marea in NYC. His menu actively seeks to serve food that encapsulates the beauty of Australian coastal towns by day while simultaneously maintaining the vibe of a cocktail driven dinner destination by night. Initially working at Manhattan Beach Post, Foley learned to cook from Michelin-starred chef David LeFevre, eventually joining Michael White’s staff at the two-Michelin-starred Marea in NYC as the Sous Chef. Over three years at Marea, he improved his knowledge of fine dining, flavor creation, aesthetically pleasing plating, and leading a productive unified culinary staff. Matt was the Corporate Chef at the fast-casual restaurant chain DIG before joining Parched Hospitality Group as their Corporate Executive Chef directing the menus at Hole in the Wall and Isla & Co.

The addictively flavorful food at Isla & Co. draws culinary inspiration from Australia, Europe, and South-East Asia while implementing Aussie-style cooking methods, exceptional cuts of meat and seasonal vegetable-focused dishes. The sociable café setting also offers espresso and drip extraction originating from Ethiopia and the Americas while dishing out an everyday exciting brunch menu with signatures like Brioche French Toast and Griddled Banana Bread. Signature evening plates include Spicy Shrimp Vodka Rigatoni, Fish & Chips, and Half Chicken with seasonal roasted veggies. The flexibility of the kitchen and diverse menu make it the perfect spot for a morning coffee, midweek lunch, a romantic evening date, or a social gathering.

There’s more to come from Isla & Co. which is set to open additional locations in West Palm Beach, Miami, Atlanta and Dallas later this year.
isla-co.com