Saxon + Parole is open nightly for dinner, with weekend brunch commencing shortly. Chef de cuisine Matthew Lambert, formerly of PUBLIC, works alongside Farmerie to execute the menu. For dinner, Farmerie thoughtfully interprets American favorites with a range of oysters and other Aquatic Delights; charcuterie, soups, salads, chops and several cuts of meat grilled-to-order. The restaurant features an extensive menu of raw bar selections, including The Seafood Tower, a pyramid of freshly shucked oysters, smoked mussels, clams and shrimp cocktail, available in three portion sizes, served with house-made condiments; and a rotating selection of a la carte East or West Coast Oysters. Servers indicate which bivalves are available with a custom-made hole punch and postcard, which guests can then keep to use.