The Parlor Pizzeria

"Housed in a repurposed midcentury beauty parlor, The Parlor (a name that clearly works for pizza too) has had a cool factor since it opened in 2009, its retro-modern design supported by great cocktails (and a chill, multi-windowed cocktail bar in which to drink them) as well as a raised garden planted with basil, sage and other ingredients used in the restaurant’s bar and kitchen. That’s next-level local. Owners Dan and Aric Mei, the father-son team behind local favorite Nello’s Pizza, use a wood-fired oven here, cranking out thin-crust pies with charred bottoms and crisp-tender edges. Of the restaurant’s ten pies, most are classics given an upgrade or twist. The margherita, for example, is topped with heirloom tomatoes, the funghi with goat cheese and truffle oil, and the salsiccia with local Schreiner’s sausage blend, grilled radicchio, sage, and saba." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan

"Housed in a repurposed midcentury beauty parlor, The Parlor (a name that clearly works for pizza too) has had a cool factor since it opened in 2009, its retro-modern design supported by great cocktails (and a chill, multi-windowed cocktail bar in which to drink them) as well as a raised garden planted with basil, sage and other ingredients used in the restaurant’s bar and kitchen. That’s next-level local. Owners Dan and Aric Mei, the father-son team behind local favorite Nello’s Pizza, use a wood-fired oven here, cranking out thin-crust pies with charred bottoms and crisp-tender edges. Of the restaurant’s ten pies, most are classics given an upgrade or twist. The Margherita, for example, is topped with heirloom tomatoes, the funghi with goat cheese and truffle oil, and the salsiccia with local Schreiner’s sausage blend, grilled radicchio, sage, and saba." - Nikki Buchanan, Chris Malloy

"This rustic-yet-clean-lined Italian restaurant and pizzeria kept the basic design elements of its predecessor, a 1950s beauty parlor, and draws a fiercely loyal clientele who love its midcentury vibe, cocktails, and creative wood-fired pizzas built on thin, chewy crusts. Although the menu hews to pizza classics, a few options, including the daily special, can be deliciously imaginative. Many are topped with fresh ingredients from the small garden near the entrance. There’s even a vegan model, adorned with butternut squash, Brussels sprouts, Calabrian chile, caramelized onion, and almond ricotta. The menu is rounded out with antipasti, pasta, and creative Italian-inspired pane, including a mortadella sandwich assembled with provolone, house pickles, mustard aioli, and onion jam." - Nikki Buchanan