Photo: Michael Jacobs
Parla is a new an all-new restaurant and bar on the Upper West Side. Taking its name from Italian to talk, Parla is designed for conversation over pizza pies and classic cocktails.
The heart of the menu is pizza, both round and square pies. The rounds are thin but still able to hold up to all the toppings, while the squares are light and fluffy with a crisp crust. Executive Chef Brian Ellis’ menu also features pasta dishes and snacks.
Pizza options include the Tomato Pie; NY Classic; and The Happy Clam with little necks, garlic, lemon, parsley, oregano, parmesan. Square pies feature options like the Upside Down; Hot Hunny with pepperoni, stracciatella, and calabrian chili honey; There’s a Leek with leek and gruyère fondue, bacon, and shaved brussels sprouts; and Full Shroom with creminis, roasted garlic, mozzarella, fontina, and chives.
Diners can also dig into a plate of Pepperoni Meatballs with spicy vodka sauce and Catchy O’s — spaghetti cacio e pepe arancini. Dig a little deeper and you will find Roasted Eggplant with whipped ricotta, pistachio and tomato, Parla’s Chopped Salad with crispy calamari, and house-made pastas like Goat Cheese Gnocchi with hot fennel sausage ragu and Wild Mushroom Mafaldine.
Bar Director Mike di Tota is also cooking up some creative cocktails from Spritz and Aperitivi to a Whiskey Sour and Hot Honey Margarita. Italian and local wine and beers are showcased along with non-alcoholic beverages.
The centerpiece of the design, by nemaworkshop, is a 14-seat backlit bar with marble countertop. Travertine and terracotta tiling add to Parla’s rustic design. Parla will open for dinner first, expanding soon to an all-day-cafe that will also serve baked goods at breakfast and lunch.
Parla is located at 320 Columbus Avenue at 75th Street, New York, NT. For more information visit parlapizza.com
