Salciccia Pizza and a Little Vino at The Parlor


​Hot fried arancini were appealing, but these days I'm a little obsessed with The Parlor's roasted brussels sprouts, tossed with caramelized onions and salty bits of sopressata. I like to feel good about myself for eating veggies, but let's face it -- these are a secret vice.


​An egg yolk raviolo topped with crispy pancetta was killer -- tender pasta, velvety ooze inside. Wish this was always on the menu.

​Hello, my little lamb chops! How juicy you were.



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Michele Laudig
Contact: Michele Laudig