The Parker Hollow

The Parker Hollow is a sustainable seafood restaurant and raw bar in downtown Parkville, opened in October 2025 by acclaimed chef Jonathan Justus and Camille Eklof (the team behind the highly regarded Justus Drugstore in Smithville). Housed in a beautifully restored 150-year-old building at 100 Main Street, it offers a more relaxed, come-as-you-are coastal-inspired menu focused on West Coast sustainable seafood alongside creative land-based dishes.

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| Corporate parent | None || | Previous venture | Justus Drugstore (Smithville, 2007–2018; James Beard finalist) ||

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Description

The Parker Hollow occupies a narrow, beautifully restored 150-year-old building in the heart of historic downtown Parkville. Chef Jonathan Justus and Camille Eklof have created a more relaxed, urbane counterpart to their previous work, with a menu centered on sustainable seafood (oysters, clams, and West Coast delicacies sourced directly from producers like Hog Island Oyster Co.) alongside creative land-based dishes such as hanger steak. The space blends historic charm with an intimate, come-as-you-are atmosphere.

Ownership and history

Jonathan Justus and Camille Eklof first gained widespread acclaim with Justus Drugstore in Smithville (opened 2007 after time cooking in France), which became a destination for farm-to-table cuisine and earned a James Beard finalist nomination. After selling the building in 2018 and a brief subsequent project (Black Dirt in Kansas City’s South Plaza), the couple returned to the Northland with The Parker Hollow. A Parkville developer approached them about the historic former Frank’s Italian restaurant space (dating to 1931). They opened quietly in October 2025, intentionally creating something different from Justus Drugstore — more casual, worldly, and focused on their shared passion for French culture, cuisine, and seafood.

Menu

Last verified: 2026-08-12 · Source: The Parker Hollow — official Main Menu · URL(s): https://www.theparkerhollow.com/main-menu · Confidence: High (dish descriptions and prices from the restaurant’s own site; Firecrawl re-scrape 2026-08-12)

The kitchen carries an explicit “menu changes frequently” disclaimer; this is a representation of offerings. Raw bar from 4pm; regular dining from 5pm. Hours: Tue–Sat 4–10pm.¹

Raw bar

• Oysters, daily selection — grilled lemon; ginger-lime serrano mignonette and local Norton verjus mignonette (GF) — $24 six / $46 dozen¹
• Norwegian steelhead trout crudo — citrus chili, Amish asparagus, chicharrónes, persimmon, English peas (GF) — $20¹
• Sustainable Australian yellowtail crudo — pea-shell dashi, pear, edamame, tempura shiso — $27¹
• Spanish mackerel tartine — toasted baguette, horseradish aioli, arugula, fresh herbs, celery, cucumber, agrumato — $15¹
• Smoked tuna dip — Italian salsa verde, fried capers, frisée, crispy soda cracker, za’atar, pickled mustard seed — $20¹
• Legacy herbed cheese spread — grilled baguette — $13¹
• Black Label Jamón Ibérico de Bellota (Pata Negra) — thinly sliced cured ham (GF) — $25¹
• Molten scallop and shrimp dip — herbed crostini — $14¹
• Caviar service — Siberian or Osetra with hard-boiled egg, shallot, chive, Shatto crème fraîche, Torres jamón potato chips (GF) — $84 / $118 / $132¹

From the kitchen (from 5pm) / salads

• Grilled oysters — orange-blossom butter, vegetable brunoise, parsley, olive oil — $30¹
• Mixed green salad — shaved sweet onion, cucumber, brewer’s yeast, creamy balsamic (GF available) — $9¹
• Pecan pear salad — arugula, spinach, black-pepper pecans, shaved celery, Maytag blue, white-wine shallot dressing, herbs (GF) — $14¹
• Caesar salad — classic dressing, aged Parmesan, catfish-nugget croutons (GF) — $15¹
• Cucumber, asparagus & black garlic miso salad — wild arugula, wild violet greens, watermelon radish, orange supreme — $16¹

Small plates

• Grilled octopus — poached potato, Italian gigante beans, Green Goddess salad (GF) — $30¹
• New England clam chowder — fresh clams, toasted za’atar saltines — $25¹
• Steamed Hollander & De Koning mussels — fennel, garlic, celery, orange zest, turmeric, cherry tomato, white-wine cream, Ibérico jamón (GF available) — $25¹

Large plates

• Halibut collar — butter-glazed mushrooms, bok choy, radish, zucchini, grilled onion, poblano, spring garlic, white wine — $51¹
• Fisherman’s stew — mussels, shrimp, seasonal fin fish, zucchini, celery, fennel, scallion, parsley, saffron/Pernod/tomato broth (GF available) — $41¹
• Wagyu burger — mushrooms, Havarti, fries — $25¹
• USDA Prime hanger steak / ribeye — wild mushroom sauce, red-wine vinaigrette arugula, fries — $42 / $60¹
• Norwegian steelhead trout filet — orange/carrot/ginger, red-pepper oil, snow peas, oyster mushrooms, artichoke/olive tapenade (GF) — $37¹
• Monkfish risotto — crustacean butter, maitake mushrooms, spinach, pawpaw — $30¹
• Fish and chips — house aioli (tartar), ginger-pickled carrot and cabbage slaw — $29¹

Desserts

• Sour cherry tartlette — white chocolate ice cream — $14¹
• Orange blossom saffron olive oil cake — MO black-walnut tuile, strawberry coulis — $13¹
• Elderflower panna cotta — charred strawberry, tarragon — $13¹
• Two scoops house-made ice cream — various flavors (GF) — $11¹

See also

• jonathan-justus — chef-owner (with Camille Eklof; also Justus Drugstore)

Sources

• Status verified active 2026-06-23 via The Parker Hollow official site (accessed 2026-06-23). Address 100 (S) Main St, Parkville confirmed; hours Tue–Thu 4–10 PM, Fri–Sat 4–11 PM (closed Sun/Mon). Cross-checked via Yelp (updated June 2026) and Tock reservations.

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Disputes

(None recorded.)

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Footnotes

1. The Parker Hollow — official Main Menu — Confirms: raw bar, kitchen/salads, small and large plates, desserts with dish descriptions and prices; menu-changes-frequently disclaimer; Tue–Sat 4–10pm; raw bar 4pm / dining 5pm. Re-scraped via Firecrawl 2026-08-12; descriptions expanded same day. ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷ ↩⁸ ↩⁹ ↩¹⁰ ↩¹¹ ↩¹² ↩¹³ ↩¹⁴ ↩¹⁵ ↩¹⁶ ↩¹⁷ ↩¹⁸ ↩¹⁹ ↩²⁰ ↩²¹ ↩²² ↩²³ ↩²⁴ ↩²⁵ ↩²⁶ ↩²⁷ ↩²⁸ ↩²⁹