Open late Fri.-Sat.
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The Parlor Pizzeria Restaurant Review: A hip, artsy hangout, this sleek restaurant offers pizza that’s as hot as the stylish crowds that converge. No wonder the pizzas are first-rate---owners and father-son team Dan and Aric Mei hail from the same family that introduced Nello's Pizza to the Valley 25 years ago, and who currently own the Ahwatukee Nello's. But here, they’ve gone much more modern, with gourmet pies like grilled radicchio, sage and saba; or speck with olive tapenade, ricotta and arugula. You’ll want to start with the antipasti, plated with arancini (crispy risotto balls with pomodoro and Parmigiano) and eggplant cannelloni that’s gooey with house-made mozzarella. For salads, there's a roast-beet model with walnut-crusted goat cheese and fennel, while sandwiches include a duck-breast club with apple wood-smoked bacon and red-wine tomato jam. Pastas, such as linguine with shellfish, are made in-house. The global wine list is the perfect complement (One Night Stand Rosé from Arizona, even) to the food, though it’s easy to get distracted by fun cocktails such as the watermelon agua spiked with vodka and fresh mint.