Parlor Deluxe (207 A St. Philip St.), Warehouse owners James Groetzinger and Joey Rinaldi’s answer to a soda fountain, will open for business this Thurs. Aug. 27.
We got a first taste last night and it appears that Chef Emily Hahn, fresh off her debut in Food & Wine magazine, has had a busy summer concocting various twists on the classic hot dog. We tasted the Lil’ Kimchi — a beef dog loaded with toasted dried shrimp, miso mustard glaze, house kimchi, crushed peanut, and cilantro on a brioche roll ($8) — as well as the Lox’d & Loaded ($10) option. The Lox was our favorite winning out with the help of whipped dill caper cream cheese and “everything bagel” spice.
Floats, ice cream, and waffles were also dished up, but what will have us returning more frequently than our waistline cares to imagine are the tots. Hahn has developed four takes on the cafeteria favorite — poutine ($6), sour cream & onion ($5), Chinatown ($5; Chinese 5 spice with gauva smoked honey mustard), and white cheddar ($6). And let me tell you, not since that sixth grade lunch when I watched my classmate Jared Bouche throw his tater tots at 12-year-old punk Chad Blevins have I enjoyed these miracle potato bites so much. Well played, Hahn.
Parlor Deluxe’s doors open at 5 p.m. this Thursday. See the complete menu below.
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