rev:text
| - I was thrilled when this place first opened because it's close to where I work and provided a decent lunch for under $20. The Parlor presents a strong offering with it's pizza crust and amiable service, however, it's actual pizza topping combinations and entrees are poorly balanced in terms of taste.
The only dish I like there is their build-your-own pizza, where I usually get the feta, goat cheese, bacon, artichoke hearts, arugula (light, otherwise they pile enough on to make it fit for a rabbit) and speck. The crust started out nice, but as time went on it got limp so I had to specify that they take time with it (surprising since that's their core value). Otherwise, it's sturdy, just crispy just soft enough, and holds the imperfections that characterize a good pizza crust well.
I tried their pre-selected topping pizzas twice, and both times felt they were bland and/or too savory. Their seafood pasta was nearly inedible, with some of the seafood being overcooked and rubbery. Desserts were quite inedible (chocolate cake (with fennel...) was dry and tasted like it was out of a box).
Service during lunch was good, though during dinner the same cannot be said. I was also severely disappointed when they were unwilling to make simple accomodations for repeat customers, which re-affirms my conclusion that this is a nice lunch place, but lacks the experience in food quality and service to make for a good dinner.
P.S. Ordered takeout for work once and had a co-worker get a sandwich; he was a little disgusted that the sandwich had large chunks of cauliflower on it. Did this chef go to culinary school? 2.5 stars.
|