Jamie Oliver tweeted it as his “favourite meal of the year”. The bread, salumi, and pastas are house made and there is an expert approach to the craft. The care, detail and effort that went into each component made even the simplest dishes taste extravagant. This is a must try.
It’s considered one of “Toronto’s Best Restaurants” and as much as I criticize “best” lists, I can fully understand why this one makes it on many. All their salumi is made in house so some of the meats you’re eating could be cured and aged months or even a year ago.
Dare I say it? I don’t know because it’s a bold statement, but it deserves it. It was for sure in my top 3 favourite restaurants I tried in Follow Me Foodie to Toronto (and I tried a lot of fantastic restaurants), I’m going to go even further and say it’s one of my favourite Italian restaurants in Canada so far.
It says it write on the menu and I wouldn’t ignore it: “Not from Naples”. The Neapolitan pizza scene in Vancouver has exploded over the last couple years, and even though The Parlour’s main feature is pizza, they do not specialize in Neapolitan pizza. This is West Coast style pizza. Come for the fun atmosphere and affordability.
Authentic Neapolitan pizza from a food truck?! You have got to be kidding me. Well, I’m not. I didn’t believe it either as to why I never felt the need to rush out to try this food truck, but it was pretty legit. It is passion, not gas, that drives this truck. It was one impressive Neapolitan pizza!
I introduce to you the Baking Steel! “According to Modernist Cuisine, steel is a more conductive cooking surface than a brick oven’s stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust.”
It is the “New York” of the West Coast and being an Alpha city it is not really short of anything. It is fancy and ghetto with everything in between and there are more restaurants than anyone wants to count. I made a side trip out to LA and this isn’t an official “Follow Me Foodie to LA”, but just a lick of LA.