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At Parm, Mario Carbone and Rich Torrisi's sequel to Torrisi Italian Specialties, a hodgepodge of Italian-American sandwiches, red-sauce seafood standards, and a $25 nightly special compose the menu. Although such heftier plates (like Tuesday's meaty aged chopped steak or Friday's zuppa di pesce) are certainly respectable offerings. Parm is at its finest during lunch. That's when the namesake sandwiches truly shine. Plus, the cramped quarters—mostly two-tops plus a long counter with ruby-hued backless stools—discourage leisurely group dining. Other dishes to try include the fried mozzarella sticks, baked clams, calamari, and the six-inch tall ice cream cake.