:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/44342362/6320990932_709202c441_o.0.0.jpg)
The Torrisi boys are kicking off their red sauce domination tour tonight with the opening of Parm on the Upper West Side. The restaurant is a bunch bigger than the original, with two dining rooms and a bar with a more extensive cocktail menu. As expected, the menu is grander, but a number of the downtown specials that were promised, seemed to have not made the final cut. There’s no patty melt or fried chicken cacciatore. In their places there are San Gennaro ribs, basa marsala, and steak agrodolce. There’s also a whole pasta section with penne fra diavolo and linguine and clams, which seems to ripped straight from the Carbone kitchen. To top it off, the made-to-order mozz that was so popular at Torrisi back in the day will be a regular fixture uptown.
The boys have a lot of projects in the works including a Parm in Battery Park, one in Williamsburg, and another on Flatbush Avenue. They are also gearing up for their seafood-heavy Mediterranean restaurant near the Southern tip of the Highline, and a bagel shop/appetizing store that will probably, almost definitely be on West Broadway.
Note that the restaurant will start out with dinner service only tonight and start adding in lunch service on Thursday.
