Part & Parcel
Part & Parcel will feature the type of charcuterie chef Phillip Lopez prepares at Root.
(611 O'Keefe Ave.), a deli from chef Phillip Lopez, will open late fall in the Central Business District.
Lopez, who co-owns Root
and Square Root
, says the new spot will act as both a dine in and take-out “modern delicatessen" with a strong focus on house-made charcuterie.
"There will also be healthier options," Lopez says, including salads and soups.
“We want to be quick and fast, healthy and fun… and exciting,” Lopez says.
The 2,200-square-foot space is sandwiched between the soon-to-open Company Burger 2 and Magasin Kitchen at The Paramount building on O’Keefe Avenue. It’s the last of a number of openings in the space this year, including Besh Restaurant Group bakery and cafe, Willa Jean,
and the international small-plates spot from the Booty’s team, Ursa Major.
Lopez says he was inspired by visits to Dean & DeLuca, the East Coast haute grocer and deli, while he was working in Washington D.C. in 2005.
“We don’t necessarily want to replicate that … but it will be like New Orleans: a lot darker and grittier, more rock ’n’ roll and grungy,” Lopez says.
The space can seat 40 to 50 people and will be outfitted with a long bar where craft cocktails and a boutique beer selection will be offered, Lopez says. There also will be a pick-up bar where locals can get takeout.
Lopez also sees potential to create what he calls a “chef-curated retail market,” with cookware, preserved fruits, pickles and spices.