Pizza Parlor, a well-regarded East Long Beach pizzeria, is getting ready to expand its operations in Long Beach at 2936 Clark Ave.
The restaurant is getting ready to take over the former home of Wine Cheese Etc., located directly north of its current location, according to LongBeachize. The expansion will bring the total space to approximately 2,500 square feet. Construction began the week of July 21, with the wall between the two units planned to be opened, and the remodel expected to be completed by the end of August.
Co-owners and chefs Josh Knight and Mike Ortiz plan to utilize the expansion to transition to a sit-down, dinner-style experience. The menu will feature new offerings, including handmade pasta dishes on Fridays and Saturdays, with multiple versions of lasagna, as well as charcuterie and bread boards, wine flights, and expanded dessert options made possible by the addition of a chocolate tempering machine.
Pizza Parlor has gained a substantial following in Long Beach for its five-day fermented sourdough crust, thoughtful ingredient sourcing, and culinary collaborations. Ortiz, with a background that includes time at Tartine and Lodge Bread, leads the pizza program. At the same time, Riley Bowman oversees dough production, while pastry chef Megan Waterbury handles desserts, including panna cotta and tiramisu.
Knight launched Pizza Parlor during the pandemic after the city reclaimed a shared patio space, prompting him to build something permanent for the neighborhood. With its focus on quality and innovation, the restaurant has collaborated with notable names, including Ray’s Texas BBQ and Tacos La Carreta, contributing to a growing food culture on the east side of Long Beach.
