Parlor In Ardmore Is Opening On March 1

Rob Wasserman takes another shot at the Suburban Square location that once housed The Saint James.

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Rob Wasserman (owner of Rouge and 500º), is opening his new restaurant, Parlor, on March 1, and he’s doing it in the same Suburban Square location as his not-so-successful former restaurant The Saint James.

Parlor is a family-friendly, Italian restaurant that will serve wood-fired pizzas, pastas and salads. The menu is gluten-free-friendly and kid-friendly and will also serve up draft wine for as low as $6 per glass. In other words, Wasserman is opening a place that’s easily definable, immediately recognizable, uncomplicated and everything-friendly–all things that The Saint James was not.

In Wasserman’s own words, “Parlor is an approachable and modern pizza and wine bar that will cater to the style and tastes of the surrounding community. We are excited to bring our style and hospitality to the Main Line to create a new option for casual dining.”

The inside of the restaurant has been remodeled since The Saint James closed, and now features an open floor plan with more natural light. And in case anyone is still confused about where they are once they make it through the front door, Wasserman has a bright, Ferrari-red, wood-fired pizza oven from Modena, Italy installed as a focal point in the dining room.

The restaurant will open Sunday, March 1 and will only take reservations for parties of six or more. Parlor will be open Sunday through Thursday from 11:30 am to 10 pm and Fridays and Saturdays until 11 pm.

Interested in what this new restaurant will be whipping up? Of course you are. Check out the menu below:

Appetizers

Baked Meatballs, stewed tomato, radicchio agrodolce, pecorino 12

Cheese / Meat / Meat & Cheese, fig & almond bread, mostarda, flatbread 11 / 11 / 18

Oven Roasted Chicken Wings ‘Sugar & Spice’ 11

Garlic Shrimp, garlic, roasted lemon 14

Stuffed Artichoke, sunchoke, ricotta, lemon 10

Calamari, marinara, pickled peppers 13

Salads

The CiCi, hard boiled egg, shrimp, bacon, shredded iceberg, tomatoes, Russian dressing 7.5/15

Caesar, green goddess dressing, focaccia croutons, caraway, romaine, pecorino 7/14

Chopped, cucumber, red onion, chick peas, green beans, tomato, olives, potato, piquillo, white wine-lemon vinaigrette  7/14

Kale and arugula, celery, cilantro, sunflower seeds, cider vinaigrette 6.5/13

Caprese, burrata, mixed tomatoes, basil, balsamic 7.5/15

Roasted Beet, bibb lettuce, golden raisins, candied pecans, chèvre 7.5/15

*Add chicken for $5 / 3 shrimp for $6

*add a parm flatbread for $2

Pasta

Campanelle `Cacio e Pepe’, parmigiano, pecorino, cracked black pepper 6.5/13

Pappardelle, red wine braised lamb, pecorino, dark chocolate 7/14

Rigatoni Bolognese, beef and pork ragu, pecorino, breadcrumbs 7.5/15

Vegan Campanelle, mushroom ragu, whipped black truffle tofu, breadcrumbs  8/16

Linguine with crab, baby tomatoes, garlic, saffron, chili flake, dill 9/18

Rigatoni Pomodoro, san marzano `sciue sciue’, parmigiano  6.5/13

Pizza

Margherita-San Marzano tomato, mozzarella, extra virgin olive oil, basil 12

Marinara-tomato sauce, oregano, garlic, red pepper flake, parmigiano 11

Fun Guy-roasted mushrooms, fontina, egg, truffle oil 17

Stretch Armstrong-mozzarella, fontina, provolone, parmigiano, garlic, black pepper 14

Sasquash-roasted butternut squash, sage, fontina, speck, drizzled with honey 15

Beastmode-salcissa, calabrese, pancetta, mozzarella, oregano, chile oil 16

Buffy-shrimp, fresno chiles, salsa verde, garlic chips 17

The Sally-a little bit of oilive oil, not too much garlic, fresh tomatoes, fresh basil, a tiny bit of ricotta 13

Pist and Morta-fied-mortadella, nasturtium leaf, fontina, orange zest, pistachio-sunflower seed pesto 16

Sides

Roasted carrots, harissa yogurt, golden raisins, pistachios 8

Fries, parm, truffle oil, chives 7

Cauliflower, gremolata, breadcrumbs 6

Grilled broccolini, pecorino, orange zest, lemon 7

Shishito peppers, sea salt, lemon, bagna cauda 6

Parlor Pizza [Official]