Prima Facie Bistro, Parkville

February 2026
prima-facie
Celebrating one year, Prima Facie Bistro and The Market have recharged Parkville’s culinary landscape. Located in the former Farmer’s Exchange Bank, the dining area is sophisticated and inviting with gold touches, glittering chandeliers and blue velvet seating. Owners Leon and Heather Versfeld, long-time Parkville residents, repurposed the bank’s vault, which seats up to ten guests.

The Versfelds bought the building to relocate Leon’s law firm from the Plaza. Heather’s experience in catering and as a corporate flight attendant spurred a second vision. She decided to use the bank’s drive-through window as part of The Market—a coffee/beverage shop, breakfast and lunch spot. Leon agreed but proposed converting the main floor into a fine dining restaurant.

“Prima Facie” is a legal term meaning “at first glance,” advocating the importance of first impressions. Executive Chef James McBride curates dishes with the goal of wowing diners at first taste. He has succeeded. Chef McBride creates each marinade, sauce and dressing on the menu. Everything is prepped daily from produce to deboning chicken for the hearty chicken noodle soup. Menus change twice annually with the seasons.

On a Tuesday evening, the full restaurant buzzed with conversation. My husband and I chose a cozy booth and ordered appetizers. Crispy calamari came with a splash of lemon basil aioli and tasty red pepper marmalade for dipping. We spread artfully plated bone marrow on grilled baguette slices. And the first-rate crab cakes lived up to their recommendation.

Every entrée excelled. Trout almondine dressed in toasted marcona almonds sat atop buttery pearl couscous. Cooked to perfection, the beef tenderloin filet was capped with tallow butter and accompanied by mascarpone whipped potatoes, asparagus and a rich bordelaise sauce. Roasted Amish free-range chicken drizzled with a to-die-for Alabama white sauce (ask for extra) complimented delightfully crusty Yukon potatoes. Not-to-be missed, the signature phyllo-wrapped brownie covered with chocolate ganache was baked-to-order and served warm with vanilla bean ice cream. Bourbon peach cobbler, equally tasty, came piping hot in a mini cast iron.

Cocktails and mocktails contain house made simple syrups, shrubs and bases. An excellent wine list spans more than 100 labels. Thursday through Saturday evenings a musician entertains on the baby grand piano. Wine dinners occur several times annually. Groups can reserve the upstairs mezzanine or the private Piano Room.

Visit PrimaParkville.com for more information.