It's already been established that the new Parm on the Upper West Side will be bigger than the original, and will do away with daily specials in favor of serving all of the entrees every day. But now the team at Major Food Group shares a few more juicy details on the new Parm, which is opening on December 15, exactly a week from now.
For one thing, the menu is expanding. Not only will the old specials like shrimp scampi, patty melts, and fried chicken cacciatore be available on a daily basis, there will also be new entrees like bass marsala and steak agrodolce, and a while section of pastas like like linguini vongole and penne fra diavola. If anything, it sounds a little like the Torrisi boys are pulling in some Carbone influences (or in the case of the linguini, maybe even some exact replicas). Plus, the made-to-order mozzarella that was such a frequently trumpeted part of the original Torrisi Italian Specialties is making a return here. Just as then, it will be served warm, with garlic bread.
Meanwhile, when team Torrisi says bigger, they mean bigger. Parm Upper West Side will have two dining rooms, a deli counter for takeout orders, and a big bar. It sounds like this is the new Parm normal as Major Food begins its red sauce takeover. Partner Jeff Zalaznick tells Eater that all the new Parms currently in the works in Williamsburg, Battery Park City, and on Flatbush Avenue will follow this expanded menu model.