Simplicity Perfected at The Parlor

The Parlor, a beloved eatery located at 1916 E. Camelback Road, has become a local staple since its establishment in 2009. Frequented by loyal patrons, the restaurant offers more than just its acclaimed wood-fired pizzas.

Amanda May, the general manager, emphasizes the quality of their pasta. “The pizza is 10 out of 10, but the pasta is a must-try,” May states. Executive chef Zeus Miranda Felix confirms, “We’re making pasta every day.” The kitchen primarily sources ingredients locally, crafting simple yet authentic Italian dishes.

An example of their rustic approach is the Roma pizza, which features a chunky smoked tomato sauce, fresh burrata, and prosciutto—carefully prepared to let the ingredients shine. Over the years, renovations have introduced a patio area, a quiet retreat for guests. Its wood fire and high walls create an inviting atmosphere for evening conversations and cocktails.

Miranda Felix describes The Parlor as a “multiverse of a restaurant,” accommodating a diverse clientele—from business meetings to family dinners. Owner Aric Mai has fostered a community space where classic dishes remain enduring favorites. Miranda Felix’s journey began as a line cook in 2014, leading him through various local kitchens before returning as executive chef.

Both May and Miranda Felix have deep roots at The Parlor. May’s nearly nine years of service reflect a commitment to the establishment, having progressed from server to her current managerial role. The menu showcases timeless dishes, such as pappardelle bolognese and pesto chitarra, which mirror their dedication to authentic flavors.

Notable items include fritto misto, boasting calamari and shrimp, served with a vibrant romesco sauce. The dessert menu features a decadent chocolate cake, harmonized with Amarena cherries and a touch of balsamic vinegar—a rich conclusion to any meal.

Miranda Felix also prides himself on kitchen sustainability, with every part of ingredients being utilized creatively—leftover salami flavors the Bolognese, and day-old bread transforms into croutons for Caesar salads. His focus mirrors the frugality of Italian farmhouse cooking.

Complementing the food is an extensive beverage menu. The Parlor offers a carefully curated selection of wines and house-made drinks, showcasing the culinary team’s creativity behind the bar. The restaurant operates from 11 a.m. to 9 p.m. Tuesday through Thursday, extends hours until 10 p.m. on Friday and Saturday, and serves brunch on Sundays until 9 p.m.

For those seeking quality food in a warm atmosphere, The Parlor stands as a testament to the artistry of Italian cuisine.