Towne Parlor uses an imported Italian Forza-Forni brick oven to make wood-fired, 12-inch, Neo Neapolitan style pizzas that look more like a “Tavern Pie” than a “Bar Pie.” Like most wood-burning ovens, the heat doesn’t get high enough to make the pie crispy. So you’re left with a soft, doughy, floppy pizza, devoid of an crisp. The massively soft crust takes up entirely too much of the pie. The cheese is pretty decent, it just needs to be melted more. The sauce is nothing to write home about, needs a lot more flavor and spices to jazz it up. Wilted baked basil does nothing to add taste, it’s a very neutral-flavored pie, with no one ingredient standing out more than the other. A nice spot for drinks and wings but I’ll pass on the pizza.
