Out of the Ordinary
   
Slightly bored with the mundane mealtime fare?  Yearning for an unhurried dining experience, laced with just the right amount of ambiance?  Parcell's Deli & Grille provides a tastefully perfect recipe for any dining dilemma.

Parcell's Deli & Grille offers a full menu of homemade sandwiches, soup, chili, salads, and desserts.  From hearty mushroom and Swiss burgers to California Chicken Salad, each item prepared in Parcell's kitchen is made of only the finest quality ingredients.  Parcell's owner, Daniel Slayden believes success is not measured by numbers, but in customer satisfaction.  "I strive for repeat business where totally satisfied customers return to dine with us again and again - often bringing friends and family with them on return trips." Slayden explains. "Maintaining quality is the main ingredient of Parcell's success."
Featuring a spacious dining area, reminiscent of European cafe dining, Parcell's presents an upscale atmosphere sure to please those seeking an out of the ordinary dining experience.  Carry-outs are also available.

Hand dipped ice cream creations are the latest innovations dished out at Parcell's.  Sweet offerings include waffle, sugar and dipped cones, milk shakes, banana splits, floats and sundaes.

Parcell's Deli & Grille is located in the Draffenville Plaza, Hwy 641 in Draffenville.  Business hours and 10:30am until 8pm during the week and 10:30am until 3pm on Saturday.

(from “The Lake Light” Vol. 14 #3 May 21, 2003)
 

Off the Beaten Path
     
If God serves hamburgers in heaven then He'll be ordering them from Parcell's Deli & Grille in Draffenville.  I sure thought I was in heaven when I tasted the double cheeseburger I ordered at this small eatery on Hwy. 68.  Bobby and I were on our way home after a quick trip to Big Bear Resort to check out a landscaping job he was bidding on and we decided to stop in for supper on the recommendation of our friends. We're so glad we did because it was wonderful!

All of the burgers and deli sandwiches are served on fresh baked buns, rolls or bread.  The bun my burger was served on was fabulous. Bobby sampled the Mushroom & Swiss burger and it was equally tasty.  They have several different salads to choose from also.  There are chicken tenders, a Patty Melt and a tempting array of desserts to tickle your taste buds.  There are homemade cookies, brownies, lemon bars and muffins.  If you're like me though, you be too full to try one.

I'm going back as soon as I get another chance and I'm going to try something else. Check it out for yourself and see what you think.

(from the “Cumberland Ridge Press” April 2003)
 

Cooking Up a Little Change
 
The change in ownership was barely noticed when Daniel Slayden purchased Parcell's in January 2001.  Two years later, the popular eatery has undergone a more visible change with a recent expansion, which has more than doubled seating capacity and added a slightly European flair to the interior.

"The expansion was one of those God things," explains Slayden, "We needed more space, the space next door became available, and then I was approached about renting a portion of the space to a flower shop."

Purchasing the restaurant was also "one of those God things" according to Slayden.  "When out daughter, Carson was born, I began to evaluate my life and make some decisions.  I had a good job with SKW

in Calvert City, but I wanted to be able to spend more time with my family."  Slayden said, "The Parcell's were interested in selling the restaurant side of their business and devote full time to catering.  I grew up in the restaurant business.  My father, Mark Slayden, was partners in Robertos with Bob Holman, and I had worked at the Brass Lantern during college.  I knew that owning a restaurant was a tough business, which requires a tremendous amount of hard work, but I also knew that it was something that I wanted to do." 

Slayden believes that owning Parcell's Deli and Grille enables him to "work toward something" not just "spend the day doing something."

Likewise, Slayden is convinced that his success is based on quality and customer satisfaction.  "I measure success in customer satisfaction, not numbers.  I strive for repeat business where satisfied customers come back again and again, often bringing friends with them," added Slayden.  "If we maintain quality as the main ingredient in our food and in our service, then I believe Parcell's Deli and Grille will be a success."

Parcell's menu remains basically unchanged, offering homemade sandwiches, soup, chili and desserts for a wide variety of tastes.

Business hours have been expanded.  The restaurant is now open from 10:30am until 8pm weekdays and from 10:30am until 3pm on Saturdays.

Never content with the status quo, Slayden has a few more changes in mind, including sprucing up the exterior and installing new speakers for the listening enjoyment of those who choose to dine outside.  He added that changes and improvements will be a step by step process.

Slayden summed up his first two years by saying, "I am still learning, I have had a lot of fun, and a lot of challenges.  I have also been reminded that it pays to wait on "one of those God things to happen."

(from “The Lake News” January 29, 2003)