Jeff Zalaznick of the Major Food Group empire, drops some tidbits about Parm's Upper West Side expansion this morning over on Grub Street. The space will be a roomier than the downtown original, with seating for 80. There will also be a whole lot more to drink including a wine list of about 100 bottles and a new cocktail program, courtesy of Thomas Waugh. Plus, entrees like veal parm and seafood scampi, which appear only as specials downtown, will be available every night of the week. The restaurant should open a little later this month, and then from there it's on to Williamsburg, Battery Park City, Flatbush Avenue, and a small red sauce empire.
Meanwhile, MFG's getting ready to open its High Line-adjacent seafood restaurant. The team started hiring for FOH positions two weeks ago, and Zalaznick tells Eater they're aiming to open the restaurant in January. And of course Torrisi Italian Specialties, which birthed Parm not so very long ago, is gearing up to serve its final meal on January 1, ahead of its transformation into a 15 seat restaurant.
Parm, 235 Columbus Avenue, Upper West Side