Hungry yet?
We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in no particular order
Leave your suggestions for upcoming favorites in the comments section.
Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make Phoenix a little more interesting for all of us. We'll be posting the next 15 picks daily through the rest of the summer.
Number 16: Tagliatelle at The Parlor
It's not a big deal for me to dine alone most of the time, but I'd have a heck of a time figuring out how to order if I ever ventured to The Parlor all by myself.
Usually, I expect one of my friends to order pizza here and give me some. I know, that's a lot to ask. But I just have to get pasta almost every time I'm here. Yes, pizza AND pasta. I want both. If it came down to it, I suppose I'd just have to take home leftovers. Not a bad problem to have.
I have the least resistance to the handmade tagliatelle. The toothsome texture of these thick noodles is addicting, and the heady flavors -- pecorino crema, vaguely bitter grilled radicchio, and smoky-sweet speck -- rock my palate. Put a plate of this in front of me, and it's as good as gone.
Side note: Try the cocktails here. I love the basil gimlet, made with fresh basil from the restaurant's own herb garden.