At The Parlor, diners are treated to an exceptional culinary experience that combines Neapolitan pizza’s delicate, wood-fired soul with carefully sourced, local, and seasonal ingredients. The restaurant offers an ever-changing array of classic and innovative pies that simultaneously deliver bold flavors and a clear conscience.

Along with pizza, The Parlor offers a tempting selection of small plates that touch on the whole spectrum of culinary experience. From rustic salads to wood-roasted vegetables and delicately smoked oysters and salmon collars, diners can savor various flavors that delight their taste buds.

The passion and care that goes into every dish set The Parlor apart. The food is cooked by chefs who care deeply about the quality of the ingredients and the flavors they create. They take pride in their work and are committed to providing a dining experience that exceeds expectations.

One of the standout features of The Parlor’s pizza is the fresh mozzarella, which is made from New Jersey curd. The chefs mix the curd with boiling water and sea salt, then hand-form it into fresh mozzarella “ovals.” The tomato sauce is made fresh in-house, and the crust is made simply with organic flour, fresh yeast, water, and salt. The crust is then rolled and stretched entirely by hand, resulting in a thin crust on the inside and thick and airy on the ends, creating what the Neapolitans call the “cornicione.”

Overall, The Parlor is a must-visit destination for foodies who appreciate the artistry and care that goes into creating exceptional Neapolitan pizza and small plates.

Selections from The Parlor Menu:

  • beets – maple smoked, orange, pistachio, frothed cream cheese
  • filthy salad – warm house noodles, pepperoni, sesame seeds, poached egg
  • nonna pierina pizza – pomodoro, shallots, roasted garlic, oregano, chili oil
  • brussels sprouts pizza – cured bacon, strachino cheese, parmigiano
  • fresh greens pizza – market greens, cookery mozzarella, anchovy vin, garlic
  • polpette pizza – cookery meatballs, pomodoro, ricotta, basil
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