Parm

At this casual annex to Torrisi Italian Specialties, chefs Rich Torrisi and Mario Carbone continue to draw cultish crowds with their inventive riffs on Italian-American classics. You’ll find the improved hoagies that have become their signature, as well as an expanded menu of starters and mains, and a full-service bar with house wines and cocktails. There are playful updates on red-sauce classics like fried calamari and baked ziti, along with nightly blue-plate specials: big, beautiful pork chops rubbed in pizza spices on Wednesdays, and fragrant zuppa di pesce on Fridays. Retro desserts include Carvel-style ice-cream cake, layering house-made pistachio, strawberry and chocolate gelato in between chocolate crunchies.