Parm

Parm Restaurant Review:

The Rich Torrisi-Mario Carbone group expands its red sauce Parmigiana empire with a full-fledged Italian trattoria on the Upper West Side. Its famous Parms are still highlighted and can be ordered as a hero or naked on a plate with pasta or salad, but it’s the rest of the menu that distinguishes the restaurant. Tantalizing dishes found only as specials at the Mulberry Street original are permanent residents among selections. Notable is the lemon chicken, presented in a skillet and prepared with mint, garlic, chervil and other herbs. Also of interest are the gluten-free choices that make you forget you’re eating healthy: rice flour-coated calamari served with a mix of peppers, and any of the pastas that can be made with gluten-free rigatoni. You’ll want to go veggie as well and compose a plate of three starters: try the Buffalo cucumbers, roasted cauliflower and charred string beans. You can satisfy your home shopping needs at the salumi counter or stop for a drink at the bar in the front room. The 100-bottle wine list is mainly Italian and affordably priced. Depending on the hour, you’ll see families with strollers, characteristic of the area, or lingering couples.