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Out of the Ordinary!!! - Off the
Beaten Path
Parcell's cooks up a little Change
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- (from "The Lake Light"
Vol.14 #3 May 21, 2003) |
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Slightly bored with
the mundane mealtime fare? Yearning for an unhurried dining
experience, laced with just the right amount of ambiance?
Parcell's Deli & Grille provides a tastefully perfect recipe for any
dining dilemma.
Parcell's Deli & Grille offers a full menu of homemade sandwiches, s oup,
chili, salads, and desserts. From hearty mushroom and Swiss
burgers to California Chicken Salad, each item prepared in Parcell's
kitchen is made of only the finest quality ingredients.
Parcell's owner, Daniel Slayden believes success is not measured by
numbers, but in customer satisfaction. "I strive for repeat
business where totally satisfied customers return to dine with us
again and again - often bringing friends and family with them on
return trips." Slayden explains. "Maintaining quality is the main
ingredient of Parcell's success."
Featuring a spacious dining area, reminiscent
of European cafe dining, Parcell's presents an upscale atmosphere
sure to please those seeking an out of the ordinary dining
experience. Carry-outs are also available.
Hand dipped ice cream creations are the latest innovations dished out at
Parcell's. Sweet offerings include waffle, sugar and dipped
cones, milk shakes, banana splits, floats and sundaes.
Parcell's Deli & Grille is located in the Draffenville Plaza, Hwy 641 in
Draffenville. Business hours and 10:30am until 8pm during the
week and 10:30am until 3pm on Saturday. |
(from the "Cumberland Ridge Press" April
2003) |
If God serves hamburgers in heaven then
He'll be ordering them from Parcell's Deli & Grille in Draffenville. I sure thought I was in heaven when I tasted the
double cheeseburger I ordered at this small eatery on Hwy. 68.
Bobby and I were on our way home after a quick trip to Big Bear
Resort to check out a landscaping job he was bidding on and we
decided to stop in for supper on the recommendation of our friends.
We're so glad we did because it was wonderful!
All of the burgers and deli sandwiches are served on fresh baked buns,
rolls or bread. The bun my burger was served on was fabulous.
Bobby sampled the Mushroom & Swiss burger and it was equally tasty.
They have several different salads to choose from also. There
are chicken tenders, a Patty Melt and a tempting array of desserts
to tickle your taste buds. There are homemade cookies,
brownies, lemon bars and muffins. If you're like me though,
you be too full to try one.
I'm going back as soon as I get another chance and I'm going to try
something else. Check it out for yourself and see what you think.
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(from "The Lake News" 1/29/03) |
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The change in
ownership was barely noticed when Daniel Slayden purchased Parcell's
in January 2001. Two years later, the popular eatery has
undergone a more visible change with a recent expansion, which has
more than doubled seating capacity and added a slightly European
flair to the interior.
"The expansion was one of those God things," explains Slayden, "We needed
more space, the space next door became available, and then I was
approached about renting
a portion of the space to a flower shop."
Purchasing the restaurant was also "one of those God things" according to
Slayden. "When out daughter, Carson was born, I began to
evaluate my life and make some decisions. I had a good job
with SKW in Calvert City, but I wanted to be able to spend more time
with my family." Slayden said, "The Parcell's were interested
in selling the restaurant side of their business and devote full
time to catering. I grew up in the restaurant business.
My father, Mark Slayden, was partners in Robertos with Bob Holman,
and I had worked at the Brass Lantern during college. I knew
that owning a restaurant was a tough business, which requires a
tremendous amount of hard work, but I also knew that it was
something that I wanted to do."
Slayden believes that owning Parcell's Deli and Grille enables him to
"work toward something" not just "spend the day doing something."
Likewise, Slayden is convinced that his success is based on quality and
customer satisfaction. "I measure success in customer
satisfaction, not numbers. I strive for repeat business where
satisfied customers come back again and again, often bringing
friends with them," added Slayden. "If we maintain quality as
the main ingredient in our food and in our service, then I believe
Parcell's Deli and Grille will be a success."
Parcell's menu remains basically unchanged, offering homemade
sandwiches, soup, chili and desserts for a wide variety of tastes.
Business hours have been expanded. The restaurant is now open
from 10:30am until 8pm weekdays and from 10:30am until 3pm on
Saturdays.
Never content with the status quo, Slayden has a few more
changes in mind, including sprucing up the exterior and installing
new speakers for the listening enjoyment of those who choose to dine
outside. He added that changes and improvements will be a step
by step process.
Slayden summed up his first two years by saying, "I am still
learning, I have had a lot of fun, and a lot of challenges. I
have also been reminded that it pays to wait on "one of those God
things to happen." |
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