1916 E. Camelback Road
I admit it. I have a crush on The Parlor. I’ve been three times since it opened early last month.
You know, The Parlor proves that you can put almost anything on pizza and have a hit if the crust is good. I had the Yukon Gold once, which was pizza with potatoes and an egg right in the middle. I also tried the truffle oil and mushroom pizza and the sausage pizza. All incredible.
Perhaps my review is not complete. I never tried their salads or other nosh. But I’m a pizza snob. So sue me.
Still, the ambiance is fantastic and the service was good, with the exception of one waiter who seemed to forget we were there once. I look forward to cooler days when I can sit out on the patio area among the fresh growing vegetables that they actually use in the restaurant.
Much of the internal décor came from reclaimed wood and metal from the short-lived Bahama Breeze, which was torn down across the street. Kudos for the re-use. However, I do respect the criticism that The Parlor looks way too much like The Vig, just with pizza.
The Good: Sitting at the bar, watching the pizza being made in the stone oven.
The Bad: The Parking
The Ugly: None