93: Funghi Pizza from The Parlor
At The Parlor, a mid-century modern aesthetic melds with old world pizzeria charm to churn out some pretty tasty pies. Creative, crispy pizzas make good use of fresh, slightly-off beat ingredients like pine nuts, rock shrimp, and radicchio. Our best bet for the denaro would have to be the Funghi Pizza. Well, our best bet would also probably include a basil gimlet on the side (made with fresh herbs from the on-site garden), but that's just us.
A tender, earthy blend of wild mushrooms topped the pizza, along with medallions of bubbly goat cheese, a sprinkling of fresh chives, and a splash of truffle oil to finish it off. And the buttery crust. Oh, the buttery crust. The dough was an ideal mix of texture, a little floppy at the tip and a chewy with a crispy finish. Molto buono.
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Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.