The minimalist decor is sophisticated, yet soothing with its cozy fireplace and wood-beamed ceiling. Tables are impeccably set with pale peach napery and spaced far enough apart to permit privacy. Everything about Parioli is subtle and somewhat understated. There's no razzle dazzle, glitz or pretension, leaving the focus on fine food prepared with care and served in an atmosphere that's conducive to conversation and relaxation.
Servers are courteous, pleasant, and well informed.
The Polenta Alla Griglia appetizer gets knockout nouvelle treatment with a topping of shitake and porcini mushroom ragout and Fontina cheese. Homemade vegetarian ravioli is topped with a light sage-scented tomato sauce and fresh tagliolini is tossed with fresh seafood of the day in a spicy tomato, garlic and white wine broth. You might also try the angel hair pasta in a marinated roma tomato sauce spiked with fresh basil and garlic or the baked tiger shrimp on a skewer with bell pepper, zucchini and eggplant. Everything is ala carte. Salads are also excellent, such as the refreshing house combination of baby greens tossed with fennel, orange segments and red onions or the langostino served with mango, curly endive and crispy rice noodles.