Isla & Co. Opens today in Williamsburg. The new eatery now occupies the former home of Dus Donut adjacent to The William Vale.
Located at 107 North 12 Street, the 1,600 sq ft of indoor space is open and airy yet intimate. The space features elements like floor-to-ceiling glass walls, sleek design with gold trims, subway tiles, and beautiful leafy plants. The indoor space seats 60 and is filled with an abundance of natural light, while the 1,000 sq ft outdoor space seats 40.
The Parched Hospitality Group (PHG), Barry Dry, and Tom Rowse have hired Matt Foley as Executive Chef. Foley was formerly the Sous-chef of two Michelin-starred Marea in NYC.
PHG is also the team behind New York City’s wildly popular Hole in the Wall restaurants. And The Sentry, Daintree, Isla, and Ghost Burger. Isla & Co. is a spin-off of Isla at Hotel Hendricks in Manhattan.
Executive Chef
Executive Chef Matt Foley is best known for his flavor development and visual plating. Foley crafted an eclectic menu of dishes that encapsulates specialty dishes with inspiration from Australian coastal towns by day. And a cocktail-driven dinner destination by night. Isla & Co. draws influences from Australia, Europe, and Southeast Asia.
Matthew Foley began his career under Michelin-starred chef David LeFevre at Manhattan Beach Post after attending the Culinary Institute of America in Hyde Park, NY.
Foley joined Michael White’s team as the Sous Chef at Marea in NYC, where he spent three years. His time at Marea helped advance his understanding of fine dining, flavor development, and visual plating. Foley oversaw the menus at Hole in the Wall, Isla, and now Isla & Co before joining PHG as their Corporate Executive Chef. And was the Corporate Chef at fast-casual restaurant group DIG—a concept which he grew from eight to thirty-two locations.
The menu is nicely curated to wake up your tastebuds and keep you coming back for more. It features creative brunch dishes and a seasonally driven dinner menu with excellent cuts of meat paired with bright flavors alongside vegetable-focused dishes.
Isla & Co. will satisfy your morning coffee fix, mid-week lunch walk-in, an intimate dinner date, or the perfect spot for a social gathering. The friendly and lively atmosphere presents healthy, always-fresh, seasonal, high-quality ingredients and dishes, with engaging and attentive service.
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.
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
Barry Dry | CEO & Founder, Parched Hospitality Group (PHG)
Born and raised in Perth, Australia. Barry Dry is the CEO and founder of New York City-based Parched Hospitality Group. Dry left his financial career to pursue his longtime passion for hospitality. Hailing from a town known for specialty and elevated café fare, Dry saw a visible gap in the marketplace and open Hole in the Wall.
Dry’s entrepreneurial vision has enabled PHG’s growth from a single concept to a portfolio of brands. And with the opening of Isla and Daintree. Dry and the PHG team draw upon Australian tradition and New York soul to create two distinct experiences aligned with the brand’s identity for locals and travelers alike.
Tom Rowse | CSO, Parched Hospitality Group
Australian native Tom Rowse is the Chief Strategy Officer of New York City-based Parched Hospitality Group. His career spans nearly a decade across the hospitality, events, and marketing industries.
Rowse relocated to New York City in 2017 and joined the PHG team as director of operations. With Rowse’s diverse background of experiences, he created, fostered, and grew each of the PHG concepts. At PHG, Rowse works closely with CEO Barry Dry to develop and open new venues while also spearheading the company’s marketing efforts.
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
