WICKER PARK — Parlor Pizza Bar is headed to Wicker Park's Division Street, along a busy strip packed with retail shops, bars and restaurants, including the neighboring Taus Authentic.
Parlor Pizza Bar announced Monday that its Wicker Park location — offering pizza, a wide variety of appetizers, salads and sandwiches — will be open for business on Friday.
The Wicker Park venture will be at 1824 W. Division St., in the former Moonshine spot, across from a new 36-unit apartment building.
Construction on the Wicker Park location began last year. Recently, a 1980s-era mural advertising a Spanish video rental store was uncovered on the building's facade, but it will be replaced by a mural painted by artist JC Rivera featuring his “Bear Champ,” enjoying a slice of Parlor Pizza Bar’s pie.
Bar ownership believes that moving to the trendy neighborhood was the next step after business was booming in West Town.
“For some time, we’ve wanted to expand the Parlor Pizza Bar brand but we waited for the perfect location,” said owners Michael Bisbee and Tim Hendricks. “Wicker Park’s culturally vibrant neighborhood pairs nicely with our rustic pizza parlor concept, making it a natural fit.”
Parlor Pizza Bar's bakes its pies in imported Italian Pavesi wood-burning ovens, the handcrafted, thin crust pizzas range from a classic Margherita to pies topped with dijon béchamel and smoked mozzarella. Diners can also build their own pie, choosing from over 25 ingredients.
Parlor Pizza's original venture opened in September 2014 at 108 N. Green St. in the West Loop.
Fans of the West Loop pizzeria can expect to find many of their favorites at the new location, in addition to eight new Wicker Park exclusives on the menu, according to a news release.
New specialty pizzas include:
"Great Balls of Fire," made with San Marzano tomato sauce, beef and pork meatballs, Molinari pepperoni, house giardiniera, parmesan and fresh mozzarella.
"Kimchee Basinger," made with crispy pork belly, gochujang marinara, house kimchee, fresh mozzarella, cilantro and scallions.
"Hawaii Pie-O," made with fresh mozzarella, smoked mozzarella, speck, grilled pineapple, and pickled chilies.
To wash it all down, there is a locally-focused craft beer selection consisting of draft beer, eight ciders, 31 types of bottled and can beer, cocktails, wine and coffee.
Ten of Parlor Pizza Bar's 24 taps do not change and will include local staples like Metropolitan Krankshaft, Revolution's Anti-Hero IPA and other popular craft brews. Each of the remaining 14 rotating taps is broken down into its own category or style, including an IPA line, a Belgian line, a Cider line and more.
Additionally, there are rotating lines from Three Floyds and Revolution Brewing that will sometimes consist of beers exclusive to the brewery's taproom and Parlor Pizza Bar.
There are 12 house cocktails available, six of which come on draft and are available by the cup, pitcher, or punch bowl.
Cocktail highlights include a "Conor 42 Spicy Margarita," with Corralejo Blanco, Cointreau, Jalapeño, passion fruit, lime, chile salt rim; a "Parlor Paloma," with Corralejo Tequila, Del Maguey VIDA Mezcal, lime, Stiegl Grapefruit Radler; and "The Williamsburg," with Templeton Rye, Punt e Mes, Luxardo Maraschino, Regan’s Orange.
Parlor Pizza Bar, 1824 W. Division St. Hours are 11:30 a.m.-2 a.m. Mondays-Fridays, 10:30 a.m.-3 a.m. Saturdays and 10:30 a.m.-2 a.m. Sundays. Phone: 872-315-3005. To schedule a private event or inquire about a large party, email info@parlorchicago.com.
For more neighborhood news, listen to DNAinfo Radio here:
