You go to The Parlor Pizzeria for pizza, my favorite is the summer corn, or to eat pasta and grab a drink. However, you don’t usually associate Mexican food with The Parlor but on August 30th, that’s exactly what they were serving a few of us guests. It took two months to work on the menu and get it to a place that the Chef and the staff were happy with. The whole crew was brimming with pride and excitement as guests started to filter into the bar area for the four-course meal. A meal that was going to take us on a journey, while Chef Miguel Yeo explored his deep Mexican heritage through food. Each dish was paired with agave spirits and cocktails from the talented team behind the bar. The bar was packed and chattering happily as we patiently waited to see what was in store for our palate.
The opener was a mezcal popsicle which lead straight into a well-rounded first course. One of my top dishes from the dinner was the tostada de pulpo with fresh heirloom tomato, red onion, cucumber, radish, avocado aioli, house made salsa and cilantro. I have found that most places that serve octopus can’t quite cook it properly and it ends up chewy and unappealing but Chef got it right. It was cooked to perfection and worked well in this dish and to whet our whistle, they paired it with the Oaxaca shame which had peloton mezcal, sibona amaro, lime, plum and hint of thyme.
The absolute favorite of the night was this course, the tamal de flor de calabeza with queso Oaxaca, chile poblano, crema and salsa verde. Such a simple dish with layers of flavor and a beautiful drink alongside it. Drinking out of a pineapple and with a swirly straw, we enjoyed a bit of paradise with the Resaca, a drink made with sotol, monkey shoulder scotch, Becherovka, lemon, grapefruit, cinnamon honey and the local, iconic kaffir tonic.
That third drink was an eye opener and you guys loved it when I posted on social media. The El Veneno with peloton mezcal, plantation pineapple rum, falernum, lime, pineapple and angostura, had a glorious ball of ice with a scorpion frozen inside of it. This was paired with a heartier bite, sous vide costilla de puerco with chile negro, arroz blanco and salsa yuccateca.
Last, but never least was this delectable piece of dessert, not really a cake but not really a flan, it’s the Chocoflan with a little spicy kick. They paired this with the El Antidoto a azuna tequila, coconut milk, cinnamon, pimento dram, kalani, coconut liquor and borsci float. After giving the crew and Chef a deserving round of applause, we made our way out of the restaurant, fully satisfied and happily surprised to see The Parlor Pizzeria sharing with us their passion and doing something that may have been a little more out of the box for the restaurant theme but not for the Chef. I’m totally digging our food scene doing more of this, don’t be confined to what we might expect from the restaurant. Show us a little of what you’ve got bubbling below the surface, show us a little more of what you’re passionate about. We love food and we want more of these unique experiences, so keep it coming, our taste buds thank you!
To find out more about The Parlor Pizzeria or events like this that they may host in the future check out their website: https://theparlor.us/
1916 E Camelback Rd, Phoenix, AZ 85016