|
Reviews:
"Originally an Italian
market started by a couple who met and fell in love in Italy, Parisi has expanded into a full-size restaurant...Locals still stop in to buy
their favorite cheeses, pastas and olive oils imported from Italy, but they also sit down to a hearty meal of spaghetti carbonara and veal piccata.
The traditional tomato pizzas..are cooked in a wood-fired oven
or prepared for take 'n' bake. One of Denver’s best-kept
secrets, the dim and cozy downstairs bar and dining room---open
for dinner Thursday through Saturday---offers a quieter scene
and a full dinner menu..." --Gayot |
|
"Unless you've spent a great deal
of time in Florence, Italy, chances are you've never tasted
cartoccio de coccoli. At Firenze a Tavola, Parisi's downstairs
restaurant specializing in Florentine cuisine, the popular
build-your-own appetizer has become a menu staple. When the
wooden platter arrives...select a small square of fried dough
from the paper cone, slather it with melted stracchino (a cow's
milk cheese) and top with a paper-thin slice prosciutto. 'The
cheese is pretty mild in flavor and the meat is sweet - it's one
of the best combinations, especially when the dough is hot,'
says owner Simone Parisi, who grew up in Florence." --5280
Magazine, June 2007-Best Bites |
|
"When Christine and Simone Parisi moved to a larger location, they just wanted room to handle the crowds and
a couple more hours in their day to create the kind of quick, casual joint that Simone had known in his native Florence. They
wanted a menu so deep and broad that it could include the best of everything: mozzarella made in-house; veal done five ways;
homemade tagliatelle and tagliolini pasta; two dozen varieties of pizza. That's exactly what Parisi now offers -- in addition
to a perfect little deli that’s a foodie’s dream." --Denver
Westword |
|
"Neighborhood residents and fans from across the metro area...applaud the thin-crusted, chewy Italian pizza with mozzarella, mascarpone and smoked salmon; spot-on panini
layered with grilled eggplant and provolone; plump gnocchi nestled in spicy sausage and tomato sauce; and for the kids,
penne with butter and cheese. The new, more formal Firenze a tavolo room downstairs at Parisi is drawing raves for such
authentic Tuscan pleasers as wild boar and tomato stew with hand-cut pappardelle noodles.." --Rocky
Mountain News "Bites" |
|
