Parlor Pizza - Wilton

I'm looking forward to tasting Tim's pizza once the restaurant officially opens. Update: I was invited to the soft opening at Parlor, and it exceeded my expectations! The space is beautifully decorated with ample seating at both the bar and tables. The pizza delivers everything one hopes for in a Neapolitan pie: outstanding ingredients, a beautifully charred crust, and perfect cheese melt. They use top-quality ingredients, from '00' flour (doppio) to San Marzano tomatoes! Wilton has a true gem! New Update: Tim and the team continue to impress each week! Everyone can find something they enjoy, whether it's Roman, Sicilian, deep dish, or Neapolitan—it's all excellent! Parlor makes an outstanding Neapolitan pizza that excels in both taste and presentation. As someone who reviews pizza around the world and as a former owner of the New York Pizza Expo, I can confidently say Parlor can compete with the very best! If you’re looking for Roman or Sicilian styles, there are other nearby places with skilled pizzaiolos that offer those options. They also continually introduce new pizzas featuring fresh seasonal ingredients and are committed to perfecting their dough.

I had a wonderful dinner here! I started with a cocktail and enjoyed chips with onion dip (amazing!), followed by a dish of bread and butter, and finished with pizza. There are plenty of options on the menu—I would highly recommend it!

I had a fantastic experience! The food was excellent, and there was a wide variety of wines and beers to choose from. It was a wonderful find.

January '22 UPDATE: Even the best pizza in CT, but now have fresh baked bread and fresh mozzarella especially good if still warm! It is the best tasting mozzarella and bread east of the Bronx! Best pizza in Connecticut no reason to go to New Haven for overrated pizza! I was lucky to have their pizza at Hickories Farm in Ridgefield in May 2018 from their portable wood burning stove and it was very good. Beautiful aromas with beautiful Char on the crust. I look forward to tasting Tim's pizza when the restaurant is officially opened. UPDATE I was invited to the soft opening in Parlor and it's great! The place is beautifully decorated with plenty of seating both at the bar and at the tables. The pizza is everything you expect in a Neapolitan pizza: great ingredients, nicely carburized, with a good crust and a nice train on the cheese. You have some of the best ingredients from 00 flour (Doppio) to San Marzano tomatoes! Wilton has a winner!!!! New update! Tim and the team are impressing every week. Andrew, the Pizzaiolo, makes a very good pizza! Everyone enjoys pizza: from Roman style to Sicily to a deep dish to Neapolitan it is all good! Parlor makes a Neapolitan pizza that is excellent in both taste and presentation. As someone who reviews pizza around the world, and the former owner of the New York Pizza Expo, I will testify that Parlor can compete with the best! If you prefer a Roman or Sicilian pizza, Parlor is not the place for you as there are other places nearby, with good pizzaiolos that offer this style. They always introduce new pizzas with fresh ingredients after the seasons! They continue to impress with their search to perfect their dough.

Had a delicious dinner here! He started with a cocktail, had chips and onion dip (WOW!, some bread and butter, ended with pizza. Many options in the menu? would highly recommend.