I started frequenting The Parlor back when my husband and I first started dating. He, the new Arizona resident, was the one who introduced me, the Arizona native. And we have been dining there for special celebrations, happy hours, and just because we were craving it, ever since. Established in 2009, The Parlor specializes in wood-fired pizzas, handmade pastas, craft cocktails, and an inspired wine and beer list. Everything is handmade daily, including all of the breads, pastas, and pastries.
And they are now proud to introduce a dozen new fall-inspired recipes and cocktails added to Italian eatery’s seasonal lineup. The Parlor’s fall menu are a collaborative effort between Executive Chef Miguel Yeo and his culinary team. Keeping the classics on the menu as well, we were happy to branch out of our usual order of spicy barbeque chicken pizza and try some of their new-comers. It may not feel like fall here in Arizona, but for a short time we were able to forget about the 100-degree temperatures and enjoy all of the best flavors that fall has to offer in our little paradise that is, The Parlor.
Cozze complete with mussels, Spanish chorizo, smoked tomato broth, fennel, and tarragon
Autunalle, a wood-fired pizza with prosciutto, caramelized onion, sweet potato ricotta, fig jam, almond and arugula
Agnolotti with house-made red beet pasta, swiss chard, roasted parsnip, ricotta, carrot top pesto, fig vinaigrette and microgreens
Fig Crostata complete with ricotta, hazelnut streusel, chevre gelato and orange coulis
The Parlor is located at 1916 E. Camelback Road in Phoenix.