Parley

Parley opened in December 2025 on East Cesar Chavez Street, founded by Terance Robson and Jack Hogan — known as Slim — both originally from Ireland and both previously at Bar Hacienda, Bar Fino and Here Nor There. The concept is the Irish neighbourhood pub they grew up around, rebuilt for East Austin, with Asian and Korean influences arriving through a kitchen collaboration with Oseyo next door.

The cocktail list is ambitious and deliberately affordable at ten to sixteen dollars, working with ingredients like spent coffee, snap pea, eucalyptus, vanilla gelato, mascarpone-washed tequila and blue corn salt. That same imagination carries into the non-alcoholic drinks, which is the part worth flagging: Visit Austin's assessment is that Parley treats NA drinks as composed cocktails rather than placeholders, and the phrasing is exact.

The Penichillin' is the clearest evidence. It is a zero-proof reading of the Penicillin, a modern classic built on blended Scotch, honey, ginger and lemon with a smoky Islay float — a drink that on paper should be impossible without whisky, because smoke and peat are the whole point of it. Rebuilding it around pear, honey, ginger and lemon means going after the drink's structure rather than imitating its base spirit, which is the harder and more interesting approach. The Beetrooter runs beet, apple, carrot, orange and cinnamon: earthy, vegetal and savoury, in a category that usually defaults to sweet.

The opening hours matter as much as the menu. Parley runs from 11am daily through to 2am, serving coffee and light bites early and keeping a late-night menu available on request after midnight. That span makes it usable as a morning coffee, an afternoon working spot and a genuine late-night option on a street where the alternatives close around a bar — and being able to stay somewhere until closing time without drinking is the practical test most venues fail.