Working at his family’s restaurant since the age of 10, Tony Nicastro learned from a very young age, by watching his father Joe Nicastro and grandmother Teresa Tudda in the kitchen, what it takes to run a successful establishment that provides only the best quality food. PZA Parlour uses fresh locally sourced ingredients, and the dough, sauces and pastas are all made in-house. Throughout every level of preparation the highest quality standards are met from start to finish. That is how his Grandparents Joe and Teresa did it, and this is how he does it.

PZA is a fun and creative play on the word pizza, it is something you will never forget. It is clean, vibrant and easy to text, which will make it a common staple in the industry. The word parlour is a smaller role in the definition of our restaurant concept but still a key component as it brings in aspects of my traditions. I grew up with the checkered tables, green carpet, wicker wrapped wine bottles and my Nonna’s passion for creating great pizza, all of which are associated with the word parlour. As I am a young restaurateur I wanted to ensure that I touch all age groups and made young and old feel comfortable in my restaurant. PZA Parlour does just that!

My goal is to have PZA grow with me, my family and yours. I want it to become the place that everyone grows up with, the place our parents took us for a good time. We are focusing on good service, great food and a good time. You may feel design aspects of a modern tone when walking in, but as you dine you will begin to get hints of nostalgia in the room and menu. You will have come into a fresh new restaurant but leave feeling like family sitting at Nonna’s table.

PZA is me, Parlour is where I come from.