WINTER SPRINGS, Fla. – Chris Parsons has worked in restaurants for nearly 20 years, which is why it was second nature to develop and create his newest concept Fork & Barrel in just six months.
“Identifying what is missing from a culinary side in a specific area is the first step to building a concept. I think that fulfilling a need that is missing in a specific area is a huge part of a concept being and becoming successful,” Parsons said in a statement.
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Some may know Parsons from his previous venture, The General Public House, which had two locations in Winter Springs and New Smyrna Beach.
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After selling the News Smyrna Beach restaurant, Parsons kept the Winter Springs location at 156 Tuskawilla Road, and on Monday he reopened it under a new name, Fork & Barrel.
Fork & Barrel has dishes such as crispy deviled eggs, shrimp cocktail and goat cheese bruschetta. It also serves burgers, fish and chips, filet mignon and honey truffle fried chicken.
Having seven years of success in that 5,000 square-foot building and 40 years of living in Winter Springs, he said it was ideal to keep the existing space and open Fork & Barrel in this prime location.
All in all, Parsons has plans to expand and west – with opening the next Fork & Barrel in California in Malibu. Calabasas or Westlake Village. The Florida native spends half of his time here and on the West Coast to be closer to his brother Chandler Parsons, who retired from the NBA.
However, once he opens his first location in California, then he will shift focus and expand into Central Florida.
Fork & Barrel is open Monday and Tuesday from 4-10 p.m. and Wednesday to Sunday 11 a.m. till 10 p.m.
To check out the rest of the menu or make reservations click here.
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