Day 12, 2024: Parla (UWS, NYC)

 

exterior

DAY 12: OCTOBER 12th, 2024

LOCATION: Parla (320 Columbus Ave, New York, NY 10023)

GUEST(S): Robin Rothman

ORDER: 3 slices of Burrizzi (basil pesto, mozzarella, burst cherry tomatoes, burrata, aged balsamic), 3.5 slices of Hot Hunny (tomato sauce, pepperoni, mozzarella, stracciatella, calabrian chili honey)

REVIEW: 
Gab and grub. Taking its name from the Italian word for “to talk,” Parla is the new pizza parlor on Manhattan’s Upper West Side you should go to meet up for some good drinks, great conversation and even better pizza. Whether it's a date night, a boozy brunch, or even a post-work hang, Parla has you covered. From the stone milled Italian flour that is fermented over 24 hours, to the New Jersey tomatoes and New York mozzarella, a lot of thought has gone into each pizza. Every single component that goes into their circular and square pies has been meticulously sourced, precisely prepared, and expertly baked in an electric oven so all you need to do is enjoy it. I give the edge to the square pie, no pun intended. Parla’s rendition of a Detroit style, complete with generous amounts of savory tomato sauce and frico (fried cheese) is superb. The crisp crust is filling, yet light and serves as the ideal foundation for the premium ingredients. I recommend going with a friend and getting one of Parla’s signature pies like the pesto, balsamic and burrata Burrizzi pie and one more traditional pizza like the NY Classic and forgetaboutit. Be sure to make a reservation since the word is out on Parla and that word is “delicious.”


PHOTOS:

menu

interior

Burrizzi pie

underside of Birrizzi slice

Day 12

Hot Hunny square pie

outer edge of square slice

side view of square slice

underside of square slice

VIDEO:

coming soon

MISCELLANEOUS:

Robin Rothman and Sean Taylor

1. Robin Rothman assumes every reservation she makes has a "15 minute grace period."

complimentary gelato

2. I'm not sure if they do this for everyone but after our pizza, we were presented with complimentary soft serve gelato.  It's on the menu for $9 but we got it for free!

apples and honey

3. Robin Rothman and I fasted for Yom Kippur so this pizza was extra delicious.

RATING:

 4.40/5

• VALUE:
   3.5/5


• AMBIENCE:
   3/3


• TASTE:
   9/10


• SERVICE: 
   3/3

18.5/21 = .881 x 5 = 4.40

Day 11, 2024: SIMO Pizza (Midtown, NYC)

 

exterior

 

DAY 11: OCTOBER 11th, 2024 

LOCATION: SIMÒ Pizza (1290 6th Ave, New York, NY 10104)

GUEST(S): Sameer Jain

ORDER: 3 slices of Margherita (san marzano tomato, mozzarella, extra virgin olive oil, basil), 1 slice of Cacio e pepe (mozzarella, pecorino romano, black pepper, extra virgin olive oil, basil), 1 slice of Pesto e Pecorino (mozzarella, nut-free basil pesto, pecorino romano, extra virgin olive oil, basil)

REVIEW: 

Pizza rapidamente. One typical difference between getting a New York slice versus a Napoletana style pie is that usually the slice is grab-and-go whereas the pies are a dine-in meal. It makes sense since traditional wood burning Italian ovens require stoking the flames and constantly adding wood.  SIMÒ Pizza flips the script by replacing wood with electric. These dome shaped, high heat electric ovens are capable of churning out a multiple individual sized gourmet pizzas in a New York minute. On my first visit to a SIMÒ Pizza, back in 2018, the new business model seemed overly ambitious but its evolution is downright impressive! The dough recipe has been optimized to reduce unwanted bubbles, the well-trained staff expertly distribute the sauce and toppings in just the right amounts and the skilled oven attendants ensure an even bake every time! I was particularly thrilled at the leopard spotting (pattern of char) on the outer edge, a true signature of high quality Napoletana style pizza. And the prices are more than reasonable. Clearly SIMÒ passes on the savings from the limited dining area and lack of wait staff on to the patrons. I am a fan of the Margherita but if you are curious to try some of the creative concoctions, I recommend ordering the Tre Gusti Pie which gives you three different tastes in one. Word is traveling fast as a fourth SIMÒ will soon be opening in Brooklyn. I hope to see mo' SIMÒs pop up around town.


PHOTOS:

underside

slice of Margherita

slice of Cacio e pepe

slice of Pesto e Pecorino

Day 11

Tre Gusti Pie (margherita, cacio e pepe, pesto e pecorino)

Margherita pie

Two electric brick ovens

the make table

menu

dining area

VIDEO:

coming soon

MISCELLANEOUS:

Sean Taylor and Sameer Jain

1. Sameer Jain is an improv comedy student at the Magnet Theater. He loves it (so do I) and says it changed his life (it changed my life too). He also plays the violin (I do not).

2. Sameer said once Pizza Month is done, he promised we'd get Indian food together.

3. After lunch, I met my wife for all you can eat Korean food. One of the items on the menu was pizza...and yes, we ate it.

RATING:

 3.89/5

• VALUE:
   3.5/5


• AMBIENCE:
   2.5/3


• TASTE:
   8/10


• SERVICE: N/A

14/18 = .778 x 5 = 3.89