Hot Topics >>> Perms to Pizza: This Parlor will please your palate!
February 2010
By Stephanie Maher Palenque |
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Who could have guessed that a fifty-three-year-old former beauty parlor would turn into one of the chicest and most sophisticated pizza parlors in the Valley? Father and son, Aric and Dan Mei could have, when they began renovating the defunct “Salon de Venus” at 1916 East Camelback Road.
The pair, who currently own the Ahwatukee location of Nello’s Pizzaria, had a vision that finally came to fruition on Memorial Day weekend of this past year. The product of this “vision” is now a sophisticated “pizza parlor” that is a pleasing combination of old and new – the restaurant is eco-friendly, outfitted with used restaurant equipment and a new thermal solar hot water system, as well as furniture, countertops and paneling constructed with wood from the roof. The original character was not sacrificed in the renovation, as the Meis preserved the iconic cinderblock wall that faces Camelback. The interior features retro touches including photos of the old salon, some of the 1960s wallpaper, and an original hooded hair dryer chair. |
Aric explains, “If you add it all up ...the thermal solar panels, what was harvested from the roof, the copper in the bar, someone would be hard-pressed to find another restaurant that was built with the same eye towards sustainability. I don’t know of another restaurant in the area – quite possibly the nation – that has done what we’ve done here.” According to Aric the reaction from customers has been “overwhelmingly positive.”
The restaurant has so much more to offer in the way of gastronomic delights. Anyone who is trying to compare The Parlor to Nello’s will recognize the good quality food, as well as the laid-back atmosphere. However, the family enlisted the expertise of Valley chefs Jerry Alday (Zinc Bistro, Chelsea’s Kitchen) and Jared Porter (Olive and Ivy) to “freshen up” classic Nello’s dishes – most well-known for their deep-dish pies and hearty salads. |
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“We’ve made the classic Nello’s dishes a little bit lighter by adding more local, artisinal ingredients,” says chef Jared Porter. “We think we’ve created a menu with a lot of soul, and we hope that it appeals to a broad demographic.” Those local ingredients include oregano, basil, tomatoes, and eggplant that are plucked straight from an organic garden that lines The Parlor’s entryway. Even the pasta and pizza dough are handmade at the restaurant. Schreiner’s sausage (Seventh Street and Whitton Ave.) a Valley mainstay since 1955, graces the menu on one of the pizza specials.
Thin crust pizzas such as the Funghi (wild mushrooms, goat cheese, truffle oil, and chive) and the Smokey (smoked prosciutto, olive tapenade, ricotta, and arugula) are made to order in the kitchen’s wood-burning oven. There is also a “make-your-own-pizza” option, featuring a variety of fresh cheeses, meats, and vegetables. |
Although the pizza is definitely front and center at The Parlor, don’t gloss over the salad and sandwich sections of the menu. There are a few to-die-for offerings on the menu including the Farm Greens salad (roasted chicken, baby greens, pears, gorgonzola, and spiced pecans); the Italian Deli “Grinder” (selection of cured meats, house made Giadeneira, roasted garlic aioli); Duck Club (duck breast, apple wood smoked bacon, red wine tomato jam), and off of the “Antipasti” section, Frito Misto, (crisp calamari and rock shrimp, romesco, and grilled lemon).
The Parlor is family-friendly too, as it offers a full children’s menu, and two different sizes of meals, so that diners may enjoy their meals family style. There is something reserved for mom and dad as well – a wine list and full bar that are complemented by The Parlor’s “Sweet Sixteen” – sixteen domestic and imported beers on tap. Also offered is a series of unique drinks that feature muddled fresh fruits, herbs, and vegetables. Delectable dessert options such as Pine Nut Brittle, the Parlor Shake (vanilla gelato with choice of fresh fruit of the moment) and Cappuccino Panna Cotta end the meal on a delicious note.
The family budget won’t go down the drain in the process – most individual entrees average $10, and nothing on the menu is over $21. When your family is looking for a sophisticated, gourmet pizzeria that takes your taste seriously, but don’t take themselves too seriously, visit The Parlor. You will never see pizza the same again!
Info> Outdoor dining available
Hours: Monday through Thursday: 11AM to 10PM; Friday and Saturday 11AM until Midnight.
Address: 1916 E. Camelback, Phoenix
Phone: 602.248.2480
Web: www.theparlor.us |
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