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| - blanket statement- i've done a lot of things for really good food-waiting in line, traveling, bribing maitre'ds... but I'm not waiting 4 hours for just pretty good pizza.
I've been watching the parlor go up for a while, intrigued by the construction, but hadn't gotten there to eat yet. SO happy we did- cancel your plans for bianco. this is better.
First, the service was so attentive, which was wonderful. We loved the space, which was mostly reclaimed from the original building, as we were told. Its warm, and cozy, and perfect.
We did the smart thing, asking our waitress what to order, and based on her suggestions, split the beet salad and funghi pizza.
Best. beet. salad. ever. Better then even delux, which was previously my fav. Same for the pizza. You know how artisinial pizza so often falls flat on the crust? I don't want cracker like crust, and I don't want limp dough.
The parlor's pizza dough is perfect. Thin, but doughy and bubbly, baked to a golden perfection. Our pizza featured these fabulous wild mushrooms- it was covered in them, they had great bite and taste. Goat cheese and truffle oil made the flavor mellow and lovely.
The rest was such a success, we couldn't resist dessert- tiramisu. It was scrumptious.
Can't recommend the place enough. I'll be back.
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