You probably shouldn't read this if you're hungry. As I write, it's all I can do not to shut down my computer, jump in my car and head for the Parlor.
This Phoenix spot, once a beauty salon, is one of the Valley’s premier Italian restaurants, and deservedly one of the most popular.
Why are folks lining up at the hostess stand? The Parlor keeps it simple — mostly pastas and pizzas. But diners recognize the high-quality ingredients and artful technique behind the fare.
Don't skip over the appetizers. They’re a well-crafted crew, like saffron rice balls oozing with melted provolone; roasted cauliflower coated with Cheddar breadcrumbs; and charred octopus with melon and chile honey.
The lush pastas are homemade and often seasoned with herbs from the Parlor’s garden. Look for smoked agnolotti filled with braised guinea hen; pappardelle in a rustic Bolognese sauce; and tagliatelle with speck (Italian ham), pecorino and grilled radicchio.
Pizzas also shine, like the Manzo, topped with smoked brisket and Cheddar; and the Puttanesca, zestily coated with calamari, rock shrimp, olives, capers, fennel and a spicy tomato sauce.
The no-regrets desserts are worth the calories. Two stars are the superb turtle budino - dark-chocolate pudding with salted caramel and spiced pecans; and “Almond Joy in a Jar” - chocolate almond cake with coconut pastry cream and candied almonds.
