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This handsome, high-ceilinged Uptown restaurant is ostensibly a Cal-Italian wood-fired pizza spot, though the pizza turns out to be just a small part of the menu. The cooking style is “Italian cuisine with California ingredients,” and dishes are nearly 100-percent locally sourced. The most exciting part of the menu, and the thing that sets Parlour apart from the local Cal-Italian crowd, is the kitchen's use of whole animals, whose offal cuts are spun off into an array of charcuterie and intriguing appetizers: porchetta di testa (a croquette made from the meat picked off a slow-cooked pig’s head), for instance, or pastrami-spiced beef tongue. As for Parlour’s pizza, it gets baked about a minute in the 800-degree wood oven, and features a slightly puffier, chewier crust than you’d get on a more traditional Neapolitan pie.

— Luke Tsai

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Price: $$$

Payment Type: Cash, all major credit cards

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    Parlour brings a modern Californian sensibility to Italian wood-fired pizza and whole animal cookery. But the pasta is a bit too pricey.
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