Funghi Pizza from The Parlor

Funghi Pie- The Parlor.jpg
Erica O'Neil
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

93: Funghi Pizza from The Parlor

At The Parlor, a mid-century modern aesthetic melds with old world pizzeria charm to churn out some pretty tasty pies. Creative, crispy pizzas make good use of fresh, slightly-off beat ingredients like pine nuts, rock shrimp, and radicchio. Our best bet for the denaro would have to be the Funghi Pizza. Well, our best bet would also probably include a basil gimlet on the side (made with fresh herbs from the on-site garden), but that's just us.

A tender, earthy blend of wild mushrooms topped the pizza, along with medallions of bubbly goat cheese, a sprinkling of fresh chives, and a splash of truffle oil to finish it off. And the buttery crust. Oh, the buttery crust. The dough was an ideal mix of texture, a little floppy at the tip and a chewy with a crispy finish. Molto buono.

Miss a dish? 

100: Beckett's Original Grilled Cheese from Beckett's Table

99: Golden Gazpacho from Rita's Kitchen

98: The Med Plate from La Bocca

97: Cash Sandwich from Main Ingredient Ale House

96: Sonoran Hot Dog from Nogales Hot Dogs

95: Fattoush Salad from Al-Hana Restaurant at Baiz Market

94: Croissant from Essence Bakery Cafe

Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

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