If you’re craving one of the best platters of Chicken Parm you’ll ever taste, a bowl of soul satisfying Fusilli Bolognese, or some gooey Mozzarella that stretches for days, then you need to get to Parm.
With locations in Boston and at the Burlington Mall, Parm is where the classic Italian-American dishes everyone loves are made with the freshest quality ingredients, dash of creativity, and an attention to detail that comes through in every bite.
Jeremy Schrager – Culinary Operations Manager, Parm: “Parm’s food really is the Italian American soul food but done in a more thoughtful way that it’s been done in the past. We are completely committed to fresh ingredients we do pretty much everything here, every single day. The pasta, the sauce, pulling the cheese ourselves. Every piece of our experience is designed to be casual but upscale in the food that we’re creating.”
Jeremy Schrager oversees the food at Parm, which is served in a bright and airy 200 seat space, filled with natural light, rich green banquettes, jars of preserved lemons, and bottles of Italian aperitifs, all designed to make customers feel comfortable, while enjoying all that comfort food.
Jeremy Schrager – Culinary Operations Manager, Parm: “It’s incredibly comforting. You know, when you think Italian American, the thing that pops into your mind is family and friends. It gives you that sense of the theatrical component of life, while also being really familiar. You’re going to be sitting down and enjoying yourself, some red sauce, meatballs, maybe some fried cheese, pasta is always comforting. It’s filling, it’s economical, makes people happy.”
And you’ll certainly be happy when you taste what’s coming out of Parm’s kitchen, because although it may be familiar, it’s absolutely fantastic.
Jeremy Schrager – Culinary Operations Manager, Parm: “I want them to have the best versions of the dishes that they’ve ordered 1000 times before. We’re looking to elevate that experience for people in a way that’s comforting, but also makes them think about what they’re used to, and give them that really enriching experience.”
To start your meal at Parm, there are classics like Meatballs made with beef, sausage, and veal; a Caesar Salad smothered in parmesan with enormous garlic butter croutons; and poppable Pizza Knots that are tossed in garlic butter, topped with pizza spice, and served with tomato sauce.
Jeremy Schrager – Culinary Operations Manager, Parm: “Because they’re fried they’ve got that nice crisp exterior but they’re also nice soft and doughy in the center.”
But the best way to kick off your Parm experience is with some of their House Made Mozzarella, whether you order it fresh with some toasted Garlic Bread, or fried in the form of the stretch-iest, string-iest, gooey-ist Mozzarella Sticks you’ll ever eat.
Jeremy Schrager – Culinary Operations Manager, Parm: “If you’re in the mood for a cheese pull, it’s definitely the way to go. Because we make it here, it’s gonna have a nice long stretch. Very crispy on the outside and gooey in the center. It’s fantastic.”
When you’re dining at a place named Parm, ordering a parm is a no brainer. Whether you go for the gorgeous Eggplant Parm, stacking thinly sliced layers with mozzarella and fresh basil, in a pool of tomato sauce, or the top selling, show stopping, Chicken Parm.
Jeremy Schrager – Culinary Operations Manager, Parm: “You’re gonna get three nice, juicy cutlets that are cooked to perfection. Comes out of the fryer so it gets nice and crispy. It’s then immersed in herbed brown butter, so you get the flavor of something that’s been cooked in the pan while maintaining the structural integrity of something that’s extra crispy right out of the fryer. With the house made sauce, the house made cheese, through an immense broiler, you get beautiful blistering on the cheese. It’s quite a portion. It’s definitely the kind of thing that comes to you at the table and you’re definitely taking some home.”
When it comes to pasta, there’s toothsome Penne Scampi with shrimp, chili, and garlic cream sauce, and the addictive, rich, creamy, and spicy Rigatoni Carbone.
Jeremy Schrager – Culinary Operations Manager, Parm: “The Rigatoni Carbone is one of those dishes that you just eat it once and you want it almost every week. It just fills you up with such joy. It’s that spicy pink sauce. It’s our house made pasta, very fresh, and it just fills you up, you get that immediate sense of like comfort food.”
Of course the ultimate Italian comfort food might just be this hearty bowl of Fusilli Bolognese.
Jeremy Schrager – Culinary Operations Manager, Parm: “Beef, pork and veal, cooked low and slow. You got plenty of carrot in there, you got onion, celery, tons of Italian herbs, a lot of wine, a little bit of tomato, cook it low and slow about five, six hours. Because it’s so well mixed together, every piece of macaroni is going to be covered in that sauce. And then that dish comes topped with our house whipped ricotta. You get that nice lightness added back into the dish so it’s not overbearing, it’s the perfect bite.”
At dessert, you’ll never go wrong with a Cannoli Trio, fresh filled to order and dipped in chocolate chips. But if you’re looking to go all in, look no further than The Parm Sundae.
Jeremy Schrager – Culinary Operations Manager, Parm: “If you’re gonna go big, you gotta go for the Parm Sundae, which is going to be a combination of mascarpone gelato, pistachio gelato, and Amarena cherry gelato. Those three gelatos are gonna be topped then with their aforementioned ingredients, you’re gonna get the toasted pistachio, the Amarena cherry served with it, the house made mascarpone filling that we use in the cannolis goes in there, topped with a pizzelle, in a beautiful glass dish. It’s fantastic. Very filling.”
And Parm is looking to fill your belly and your soul, with fresh takes on the food you love.
Jeremy Schrager – Culinary Operations Manager, Parm: “People should come to Parm because it is the kind of place that anyone can come in, have a great meal. We’ve really thought intensely about each of our dishes and put our spin on them that make them dishes that are unique to us, but familiar to the guest. So you sort of know what you’re getting, but the twist is what makes it exciting.”