Isla & Co. Opens today in Williamsburg. The new eatery now occupies the former home of Dus Donut adjacent to adjacent to the iconic William Vale.

Located at 107 North 12 Street, the 1,600 sq ft indoor space beckons with its fusion of space and intimacy. The floor-to-ceiling glass walls unveil a sleek aesthetic adorned with gold trims, accentuating the allure of subway tiles and lush greenery. With seating for 60 in the airy indoors and another 40 in the enchanting outdoor expanse, Isla & Co. brings al fresco dining to new heights.

Behind this sensation is the culinary mastermind trio: Parched Hospitality Group (PHG), Barry Dry, and Tom Rowse. Leading the culinary brigade is Executive Chef Matt Foley, formerly Sous-chef at the esteemed two Michelin-starred Marea in NYC. As part of the PHG family, known for their iconic Hole in the Wall eateries, The Sentry, Daintree, Isla, and Ghost Burger. Isla & Co. emerges as a delightful offshoot of the cherished Isla at Hotel Hendricks in Manhattan.

Executive Chef at Isla & Co.

When it comes to crafting culinary masterpieces that dance on the taste buds and delight the eyes, Executive Chef Matt Foley emerges as a true virtuoso. Renowned for his unparalleled expertise in flavor development and the art of visual plating, Foley has orchestrated a symphony of tastes at Isla & Co. that is set to captivate discerning palates. With a menu that seamlessly transitions from the sun-soaked vibes of Australian coastal towns by day to a cocktail-driven evening affair. Foley’s culinary vision paints a vibrant tapestry of influences spanning Australia, Europe, and Southeast Asia.

This culinary odyssey led Foley to take the reins of menus at revered establishments like Hole in the Wall, Isla, and now Isla & Co., before assuming the role of Corporate Executive Chef at PHG. Notably, he also lent his expertise to the rapid expansion of the fast-casual DIG restaurant group, orchestrating its growth from a mere eight locations to a staggering thirty-two.

In a world where culinary artistry is an ever-evolving canvas, Executive Chef Matt Foley stands at the forefront. He wields his spatula as a magic wand to conjure up experiences that transcend mere meals—inviting patrons to savor the passion and innovation that define his creations.

The Menu at Isla & Co.

Prepare to embark on a tantalizing journey as Isla & Co. unveils a thoughtfully curated menu designed to awaken your taste buds and weave an irresistible spell over your senses. Brace yourself for a whirlwind of flavors that will leave you yearning for more. From inventive brunch creations that whisper to your morning cravings to a dinner tableau that evolves with the seasons, featuring succulent cuts of meat harmonizing with vibrant notes and veggie-centric delights.

Isla & Co. is not just a restaurant—it is a portal to a world of culinary experiences that cater to every occasion. Need your morning java jolt? Craving a mid-week escape for lunch? Planning an intimate rendezvous? Or seeking the perfect setting for a lively gathering? Look no further. The ambiance here dances with warmth and liveliness, inviting you to relish the embrace of healthy, ever-fresh ingredients crafted into dishes that sing with the essence of the seasons.

It is a realm where each plate is a canvas painted with the finest, seasonally inspired ingredients. The friendly and attentive service is the unseen thread that weaves every moment into unforgettable memories. At Isla & Co., indulgence meets innovation, creating an experience that tantalizes not just your taste buds but your heart and soul as well.

Food + Drinks

Brunch is served until 4 PM every day and will include:

• Chili Egg Scramble Brekkie Roll
• Smoked Salmon Benedict
• Brioche French Toast
• Griddled Banana Bread
• Isla Burger
• and the Pulled Pork Sandwich with cabbage slaw, pickled onion, and french fries.

Starters featured dishes include:

• Whipped Feta
• Charred Octopus
• Brussel Sprouts
• Pork Sausage Rolls
• Crispy Halloumi

Dinner items include:

• Spicy Shrimp Vodka Rigatoni
• Signature Isla Burger
• Fish & Chips
• Half Chicken with seasonal roasted vegetables
• Thai Green Vegetable Curry

Coffee

Isla & Co.’s specialty coffee program is inspired by Australian coffee culture, serving Hole in the Wall Espresso. In addition, Isla & co will feature two signature house blends suitable for Espresso and drip extraction from Ethiopia and the Americas and roasted in Denver, Colorado.

Wine + Cocktails

Isla & Co offers an extensive wine list focusing on natural and organic wines, craft beers, and several signature cocktails.

The cocktail menu features:

• Cheeky Negroni (Milagro Tequila, Branca Menta, lime, ginger beer, mint, cassis
• King’s Cup ( Proof Gin, rhubarb amaro, Campari, Maidenii Classic Vermouth)
• The Wizard of Oz (Starward Whiskey, lemon juice, sugar, egg white, and Shiraz wine float)
• Isla Of (bourbon, Amaro Montenegro, and Eucalyptus bitters)
• and The Taipan (Hiatus Tequila, spicy pepper, yuzu, agave, and shiso).

Brunch cocktail favorites like Mimosas, Bellini, and house blend Bloody Mary. Beverages are served from brunch through to dinner.

Owners of Isla & Co.

Barry Dry | CEO & Founder, Parched Hospitality Group (PHG)

A native of Perth, Australia, Barry Dry’s roots deeply influence his role as the CEO and visionary behind New York City’s Parched Hospitality Group. This financial whiz-kid turned hospitality maven followed his heart, leaving spreadsheets behind to dive headfirst into the realm of exquisite dining. Hailing from a town celebrated for its premium café culture, Dry recognized a gap in the market and birthed the phenomenon that is Hole in the Wall.

Under Dry’s his guidance, PHG burgeoned from a solitary concept into a constellation of captivating brands. The story continues with the unveiling of Isla and Daintree, where Australian heritage and New York’s vibrant spirit converge to forge distinct experiences that resonate with both locals and globetrotters. Barry Dry’s audacious journey encapsulates the fusion of passion, tradition, and entrepreneurial prowess that fuels the fire of the city’s most iconic culinary adventures.

Tom Rowse | CSO, Parched Hospitality Group

Hailing from the sun-kissed shores of Australia, Tom Rowse orchestrates the symphony of strategy as the Chief Strategy Officer of New York City’s Parched Hospitality Group. His dynamic journey traverses a decade of influence across hospitality, events, and marketing, painting a captivating canvas of expertise.

In 2017, Rowse’s pursuit of culinary excellence led him to the heart of New York City, where he found his stride as the director of operations within PHG. Armed with a kaleidoscope of experiences, Rowse masterfully breathed life into each PHG concept, nurturing their growth with finesse.

His partnership with CEO Barry Dry forms the nucleus of PHG’s expansion, birthing new venues while igniting the company’s marketing endeavors. Tom Rowse is the embodiment of innovation and strategy, an Australian luminary illuminating New York’s culinary skyline.

Other Upcoming ventures.

The Parched Hospitality Group has several upcoming projects to get excited about, including:

• Ms. Alice
• Down the Rabbit Hole.
• Isla and Daintree’s concepts later this summer at Hotel Hendricks in Midtown, Manhattan.
• Isla & Co.’s new locations this year are in Florida and Atlanta. Their West Palm Beach location at 14 Clare Avenue, across from the Grandview Public Market, will open this spring in addition to a Miami Beach location, and Atlanta’s Isla & Co. opens in July.

My Notes:

It was a wonderful experience. Friendly atmosphere, flawless and attentive service. The FOOD was excellent, flavorful, savory, and well-presented. Below are my faves to date:

• Cocktails: King’s Cup, Cheeky Negroni, and Isa Of.
• Starters: Charred Octopus, Crispy Halloumi, and Whipped Feta.
• Dinner: Spicy Shrimp Vodka Rigatoni, and Thai Green Vegetable Curry. Along with sides: Roasted Sweet Potatoes and Grilled Asparagus.
• Sweets: Sticky date pudding and Seasonal fruit panna cotta.

Days and Hours of Operation:

Monday to Sunday from 8 am – 11 pm

• Brunch 8 am – 4 pm
• Dinner from 5 – 11 pm

Location:

107 North 12th Street [Wythe Avenue]—Williamsburg