Parea was relevant for a short while, back in 2006, when Frank Bruni gave it two stars. When I visited for the first time, in early 2007, I thought he was exactly right, but a later visit found a restaurant that had run off the rails.
Whatever its merits, Parea wasn’t in the “conversation,” as defined by “places people talk about” on blogs, food boards, etc. It remained open for seven years, so it must’ve had a following, but not enough of one to remain in its original form.
Now we’ve got Parea Prime, a hybrid between old and new. There’s still a section of the menu dedicated to “Greek Entrees,” and most of the appetizers are Greek too.
But in the center of the menu, where the eye is sure to fall first, you’ll find Prime Meats, “Hand selected by Pat LaFrieda, U.S.D.A Prime Dry Aged for 28 daqys minimum in his Himalayan salt room.” I had to quote the whole thing.