The Parlor Welcomes Fall with a New Menu
The Parlor’s New Seasonal Culinary Creations Focus on Hearty Italian Dishes with an Autumn Flair
A dozen new fall-inspired recipes and cocktails added to Italian eatery’s seasonal lineup
PHOENIX (Oct. 19, 2016) - Rustic Italian eatery, The Parlor, continues its success story and welcomes the fall season with a new menu that peaks sensations and offers inspired new dishes. The revamped menu is packed with over a dozen new elevated dishes that complement the restaurant’s commitment to craft, value, freshness and environment.
The enhancements to The Parlor’s fall menu are a collaborative effort between Executive Chef Miguel Yeo and his culinary team. With true field fresh inspiration and many core favorites remain, the new menu promises something for every palate.
New menu highlights include: Cozze complete with mussels, Spanish chorizo, smoked tomato broth, fennel, and tarragon; Brussels Sprouts with soppressata, caramelized onion, parmesan, garlic, and chile flake; Toscana Kale Salad with baby kale, sweet potato, pickled apple, citrus, goat cheese, salted almond, topped with a chile vinaigrette; Autunalle, a wood-fired pizza with prosciutto, caramelized onion, sweet potato ricotta, fig jam, almond and arugula; and Oxtail Ravioli with cauliflower puree, mushroom ragu, crispy brussels sprouts and shaved pecorino.
Additional new dishes include the Tacchino, a hearty sandwich with house-smoked turkey breast, bacon, cranberry jam, arugula, and chevre aioli served on noble bread; Agnolotti with house-made red beet pasta, swiss chard, roasted parsnip, ricotta, carrot top pesto, fig vinaigrette and microgreens; Risotto di Mare with carnaroli, Spanish chorizo, shrimp, mussels, piquillo peppers, salsa verde and saffron; and new chef’s board selections. A tempting new dessert option is the Fig Crostata complete with ricotta, hazelnut streusel, chevre gelato and orange coulis.
Staying true to its essence, the Parlor’s highly acclaimed cocktail menu was also reinvigorated. The new cocktail creations include the Valliere, served up with zubrowka vodka, peach liqueur, cinnamon honey, muddled sage leaf, lemon and topped with champagne; Agent Cooper with lemon, spiced cherry, terroir gin, amargo valet rinse served on the rocks; and Good n’ Plenty with Calvados Cognac, honey syrup, lemon, India pear bitters, absinthe rinse complete with a star anise garnish. The menu reflects seven new cocktails, as well as many new inspired wines by the glass.
The Parlor is located at 1916 E. Camelback Road in Phoenix. For more information and the full menu, please visit https://theparlor.us.
About The Parlor
A wood oven and a simple vision for a rustic Italian eatery is where it all began. That foundation and a long creative journey have lead The Parlor to where it is today - the restaurant building originally housed the Salon de Venus, which held nearly six decades of cutting edge hairstyles and spa treatments. When the salon owners hung up their sheers in 2007, the Mei family took over the space and repurposed the historic salon into The Parlor. 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. The rustic Italian eatery is committed to offering a menu that reflects the best local ingredients each season has to offer, as well as serving the community and having a positive impact on the budding food culture of Arizona. For more information, please visit https://theparlor.us.