"Parlor Pizza Bar’s new River North outpost delivers solid pies in a spacious and casual setting. Joanne Trestrail prefers the “simpler pizzas to the ones with long lists of ingredients.” The classic Margherita and pepperoni-topped Sgt. Pepper are winners that sit on “sturdy” crusts, and salads are also “surprisingly deft.” An antipasto chopped salad is a “substantial meal all by itself, generously outfitted with prosciutto, pepperoni, artichoke hearts, provolone and firm little potatoes.” Desserts include a “tacolato” of banana fudge gelato and an assortment of toppings in a double chocolate shell. [Crain’s]" - Jeffy Mai
