In the corner of a building in downtown Glendora there is a hidden gem, The Parlour Wine Bar & Bistro. From the out side all one can see is a door, yet inside one feels that they have been trasported to a big city wine bar. One that wouldn't be out of place in New York or even Chicago. It is a simple and elegant corner of the San Gabriel Valley.
It was date night for my wife and I and we were looking for something local and unique. What we found was a great little place for wine and fine food. Our dining experience was nothing short of amazing, from the knowledgable front room staff to the delicate dishes created by a very capable chef. We had done a bit of homework and already decided that their prix fixe menu would be a perfect way to get a taste of what the Parlour could do. The prix fixe was five courses each paired with a wine. We had decided on the boring route of choosing the same style of wine, the whites. There was also a red wine flight, that was pared with the same small plates but a different entrée. When we had arrived the place was pretty much full. save for the table I'd like to the think that the saved just for us. It took a little longer to get the first course underway (something I attribute to the amount of guests). The staff could see we were waiting a for a bit, and came over to offer us a taste of the Zonin Prosecco, a delightful Italian sparkling wine. The wait for food did not last much longer and we started out with a three beet & goat cheese salad. It was a very nice pared with the Baron Fini Pinot Grigio. Light flavors from the salad and acidity from the wine, the first course was a hit. Next on the agenda, Bacon Wrapped Prawns. Now i think most would agree, everything is better wrapped in bacon. The wine to match was a Pine Ridge Chennin Voignier which quickly became my wifes favorite. We even bought a bottle to take home. The last of the small plates was the Parcini Risotto Aranchini, a beautiful little savory dish pared extremely well with the Conundrum White Blend. So far the beginnings had done their job, and had us looking forward to our entrée, the Maple Hazelnut Crusted Salmon. This salmon was perfect and as wonderful as it sounds on the menu. It was pared up with an unoaked Chardonnay (it was not the one on the menu which they had run out of, but they made and expert substitution) that i have forgotten the name of, being 4 glasses into dinner. The lightness that Chardonnay propelled the dish even higher. At stellar end to the savory dishes.
Then there was dessert. On the menu the prix fixe menu said the dessert was going to be Poached Pear Sabayon, which sounded like a great end to a meal. Then I overheard the waiter talking up the dessert specials, and I heard some magic words, Sticky Toffee Pudding. That is a favorite of mine and I decided to talk it up as well to those other guests, and delight in thinking about what this Sticky Toffee Pudding would be like. Then Ryan, the wonderful gentleman that had been taking care of us that evening, made an offer to me that he substitute the pear dish with . . . the Sticky Toffee Pudding. Well I was thrilled with that suggestion and he made it happen. Not only did we get the sticky toffee, we also got a wine that was pared to that dish and not the one in the menu, a 2004 Port. Lets just say that if had to chose a last meal, this dessert would be included in that order. The best Stick Toffee Pudding I have ever tasted, and the Port perfect and amazing.
I think the ultimate testament to this great establishment is that the staff is very knowledgeable and there is a great passion in the food and in the wines served with those foods. The room has a great bistro feel with and ambiance well suited for the lover of wine. I know that I will be returning to try some of their weekly wine flights, and the specials on Fridays and Saturdays.
If you are looking for the small bistro feel with quality food and wine, look no farther than The Parlour Wine Bar & Bisto