PZA Parlour - Reservar una mesa

Perhaps I will be in my old too picky, but on Monday night there were only 8 guests in the entire kitchen in this restaurant, so I thought we could get a special treatment or at least a great service? . I asked how cold the beer was, and when I received a warm reaction, I asked if I could order a beer in a chilled glass. our server said that they would have cooled hot glasses, so if I ordered that certain beer could get a chilled glass. So I ordered a heineken. the server came back and told me that it's hot, so I asked if they could serve me a stella in a chilled glass. the answer was that no, the cooled glasses are reserved for heineken. do you understand my frustration? I chose a stella in...

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First time to this restaurant even though I have driven by many time. The place always seems to have scores of people in the parking lot so they must be doing something right. With COVID on the tables are spaced widely apart and all the...staff are wearing masks. It can be hard to understand what they are saying since the place can be quite noisy do to many hard surfaces. We ordered some gnocchi and pizza for the mains. The pizza with a thin soft crust and was very tasty although the toppings did not reach the thicker outer crust. The gnocchi was also very good but for $19.95 the portion was meager. Now the dessert.... the ciambelle doughnuts were what led me to put rate the place as very go...

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delivery was fast, boxes were hot, not so much inside. to start brot was paid but never arrived. calamari was cold and muddy not cracky. carbonara was all glued into a piece. in portions was smaller than last time and the photos show that.

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I had a late lunch. spaghetti carbonara and an order of slightly fried chicken stall. carbora was a 5/5-snell, a deep fried hard like a rock thin slices of kichere, but the wild mushroom sauce was excellent as the zucchini. 3/5

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we had a fabulous pizza delivered to home. plentiful toppings (a tasty bite on a pizza! and fast delivery. we will order from pza again.

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