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  • Oh hell yes! Now this is what I'm talking about baby! Freshly prepared pastas, delicious inventive salads, and fancy pizza I actually like?? I must be dreaming as this simply cannot be Phoenix. In the business of full disclosure, I'm not a fan of fancy pizza. I prefer crispy, thin crust, NJ style pizza. For The Parlor however, I make an exception. The dough is just a touch fluffy but fantastic. Each pie is cooked to a perfect crisp in their wood burning oven. Their ingredients are top notch, many of which they actually grow themselves. I've been to The Parlor probably 4 or 5 times at this point, and I have yet to eat/drink anything that wasn't mouth-watering. Yes, the pizza and salads are great, but the pasta, holy crap THE PASTA!!! Being a young girl growing up in North Jersey, pasta (spaghetti bolognese in particular) has always been my comfort food. To the point that it's the only thing I ever bothered to learn how to cook, and I hate to cook. But after sub-par Italian restaurant after sub-par Italian restaurant in Phoenix, I found myself cooking far more than I like. I am thrilled to say that I am have to cook no more! Because The Parlor makes one hell of a delicious bowl of Pappardelle Bolognese. The pasta is the perfect texture, practically melts in your mouth. The bolognese sauce is thick and meaty as it should be. Literally, heaven. I always order the small size, for the reasonable price of $10, and have never once finished it. I feel like the large size may feed me for a week. Another great thing about The Parlor is their beer and wine list. Extensive and cheap!!! And by cheap I don't mean 2 buck chuck, but I mean they don't mark up their bottles nearly as much as many of the other local establishments that I frequent, and this recession-living girl appreciates that. Huge list of beers on tap, and they serve them in pitchers. Something about a nice restaurant willing to serve me my beer in a pitcher that warms my heart, can't explain it, it just does. I think it's fairly obvious that I am turning into a regular at The Parlor and am actually pleased about it, and if you're ever in the hood, you should be too.
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