Owner and gelato maestro James Coleridge is famous for his gelato. Trust a man with such a palate to serve excellent Napoletana-style pizza, as well. The Parmigiano he sources is aged 36 months, tomatoes are of course San Marzano D.O.P. and gluten-free dough is available.
Pizza purists might not approve, but how can you go wrong with caramelized onion, minced mushroom, Yukon gold potato, truffle oil, gruyere and mozza on dough? These ingredients describe 'Goldmember', one of The Parlour's 12 out-of-the-box creations that taste especially good in the wee hours of the morning. Dine-in, pick-up or stay on the couch and opt for delivery.