Parm, a sandwich shop developed by some of the hottest chefs in New York, is coming to the old Lansky’s space on Columbus Avenue between 70th and 71st streets.
The new restaurant is not set to open for “at least six months,” according to the New York Post. But local foodies are already celebrating.
Parm is known for traditional Italian-American food like meatball parm and sausage and pepper sandwiches. But, unlike most red-sauce joints, it’s become very trendy and drawn praise from critics, including a two-star review in the New York Times. The owners are Mario Carbone, Rich Torrisi and Jeff Zalaznick, who started hotspot Torrisi Italian Specialties in Little Italy a few years ago.
Parm’s original Mulberry Street location has a deliberately down-home vintage feel. The food is even served in red plastic baskets, noted New York Times critic Pete Wells.
“At first, the sandwich exhibits nothing out of the ordinary. The tomato sauce, simple and summery, just seems to have been made by a good cook. The mozzarella and torn leaves of basil are fresh, which isn’t unheard of. The seeded roll is completely normal. The meatballs are not normal. For starters, they are not balls, they are patties. Anyone who has ever taken a bite of a meatball hero and watched one of the meatballs launch into orbit will recognize at once the significance of this deviation. Patties stay put.
Most sub-shop meatballs are as hard as a 15-minute egg. The patties at Parm are not. Your teeth fall right through them.
And when they do, you find something else that isn’t normal: the meat is juicy and rosy pink on the inside, the color of a perfectly cooked pork chop. The meatballs, made from veal, beef and sweet Italian sausage, are pink because they were braised at 180 degrees in a CVap low-temperature cooker for 40 minutes. They were braised at 180 degrees because Rich Torrisi and Mario Carbone, the chefs behind Parm, studied fancy-restaurant techniques under chefs like Andrew Carmellini, Mario Batali and Wylie Dufresne.”
Okay, can they please open tomorrow?
See the menus here, and a photo of one of their parm sandwiches below.
This is disastrous. I live far too close.
(No seriously, UWSiders, PLEASE embrace this place!)
“Gulp”
-Pomodoro
Happy happy joy joy
I still miss the great Chinese restaurant that occupied that space for so long. It was my favorite. But I’m looking forward to this new addition to the neighborhood.
So Red Farm, Meatball Shop and now Parm?! Love this… wish it happened earlier, but we are now getting some of my favorites from downtown. (Not to say I don’t love my UWS classics!)
IS this such a thing as an UWS Classic ?? I’d be interested to know what spots you speak of ?? Papaya King comes to mind but that’s it
Wombat-
As I was writing this, I was really thinking of Barney Greengrass. But, you are right, I wish I could think of more!
Another Italian restaurant…Yawn.
I agree with Michelle. Way to many Italian joints on the UWS. Yawn, indeed.
I’d recommend giving it a shot. It’s not just another Italian joint. Torrissis was awarded a Michelin star, these guys do it right. I was lucky to work in Soho when Torrissis opened and when the original Parm opened, great food good prices.
Seems someone hasn’t had the turkey sandwich yet.
Great. More rubbish food at vastly inflated prices. Southern Italian hamburgers! Yuck.