Tim LaBant’s Parlor Sequel Opens in Darien

When we covered Tim LaBant’s first pizza “parlor” in Wilton at the tail end of 2018, little did we know he’d open a part two in Darien nearly two and a half years later.

That particular section of town, according to LaBant, was primed for his style of pizza because it wasn’t represented anywhere else nearby. “I eyed the Corbin District initially and even thought about waiting a few years,” he says. “I didn’t because I figured someone would beat me to it with a similar concept. We wanted to be here first.”

“LET’S GET WEIRD” indeed

LaBant and his Parlor squad officially started firing up pies in the Forza Forni Pavesi on April 16.

As far as what you can expect from the Darien location, it’s much of what they do well in Wilton. Think pizza, veggies, wine, cocktails, and beer, at least for now. “We might add to the menu,” hints LaBant. “I know people are still doing lots of takeout. No one wants asparagus in a box.”

But that’s not to say there isn’t anything new going down.

Aside from Parlor’s classic margherita, plain cheese, or a pepperoni pizza, there’s a nod to a New Haven tomato pie and an ode to Roberta’s Bee Sting in the “Soppressata” with red sauce, mozzarella, parmesan, garlic, basil, chili flakes, and homemade hot honey.

Crimini mushroom with rosemary cream, mozzarella, taleggio, scallions, and chives

Those familiar with Pizzeria Beddia may also notice Parlor’s tribute to Joe Beddia’s use of cream in seasonal vegetable topped pizzas.

Parlor’s executive chef, Andrew Nadeau—who has worked with LaBant at The Schoolhouse at Cannondale and since Parlor Wilton opened—mentioned we should look for a different pizza special every week. If you need past proof of specials, he’s rolled out pies with heirloom tomatoes, sweet corn, and burrata, plus a vegan ‘za with buffalo cauliflower, ranch dressing, and pickled onions.

This isn’t a gluten free pizza, but if you want it that way, no problem.

“Occasionally, Andrew loves to put crazy stuff out there,” LaBant says. “When this all started, I questioned whether we’d just have four tried and true pizzas, but I didn’t want that. We have a couple that definitely break the ‘rules’ of pizza.”

Eat your veggies! Those familiar will notice a some Parlor Wilton staples on Darien’s menu like the wood roasted butternut squash (ricotta, pepitas, watercress, sage-honey), roasted cauliflower (feta, hazelnuts, golden raisins, capers, parmesan, chives), and a Caesar salad with a perfect soft boiled egg. A vegan green goddess salad is new.

Much like in Wilton, Darien’s edition of Parlor will have plenty to sip on while you scarf down slices. Tyler Colman aka Dr. Vino—who hasn’t only written two acclaimed wine books but is a James Beard nominated wine blog author—is in charge of the wine program. There’s lot of affordable, delicious pours and bottles to be had along with a few splurge options if that’s how you get down.

If vino isn’t your jam, there are a couple taps (currently Peroni and Sip of Sunshine) and more in bottles and cans.

Psst! Hey. You do need a Chili Whisperer.

And for the cocktail crowd, there’s lots of variety. Purple Rain (Floated Empress Gin, red grapes, lemon, elderflower, simple syrup) isn’t only nice to look at, it’s light and refreshing. Not Your Cosmo—inspired by the classic, obviously—is without cranberry juice and instead uses strawberries, raspberries, ginger syrup, and a mint leaf and fresh fruit ice cube. While those are new to both locations, Parlor faithful fear not! A strong, but smooth, Manhattan is still on the menu, as is their popular spicy margarita riff, the Chili Whisperer.

Don’t forget the obligatory tuxedo pizza box pic

Visitors to Darien can also expect more seating. It’s about the same 30-ish seats indoors but with Darien’s patio, that doubles and then some.

And if you can’t make it to Wilton or Darien, LaBant shared that Parlor’s mobile oven will make alternating appearances at the Westport Farmer’s Market.

Parlor times three makes it so much easier to get your pizza fix.

1020 Post Road; Darien
475.328.9991; Parlor’s website