Parmigiano’s

Good food, friendly & fast service in a relaxing environment. Chicken parm sandwich rivals any we have ever had. Bread tastes fresh baked and is toasted to perfection & there was no skimping on the cheese. The meatball parm was good too. Pasta is done al dente. Take out business seems robust, which makes sense as this would be a quick and delicious grab after work. Definitely deserves far more than one star! Food comes out hot, don’t burn your mouth (like I always seem to do-​oops; it’s hard to wait for great food)!

Fantastic. .quick serve gourmet Italian. Large servings, made to order quickly. Order at the counter and your meal is brought out to you when ready. This was my second visit and I couldn’t wait to get back. Excellent again!

We were eagerly awaiting the opening of Parmigianos. There is a decided lack of authentic Italian food in this area (but, of course, and abundance of boring pizza and watery spaghetti). We waited about a month before visiting (we wanted to give them the chance to resolve any opening-​issues they might encounter). When we finally decided to pop-​in, we were shocked to find that this is cafeteria-​like. (This might explain the completely empty parking-​lot at 6:00PM on a Saturday.) There is a counter with a sandwich-​board on it where one orders one’s «dinner» and then sits at sad little tables one might see in a high-​school café. As we stared at the sandwich-​board, I noticed a dearth of vegetarian options. There is an indication that all meals can be created sans meat, but it is always disappointing to find that there are not specifically created dishes. (One is left to assume that the flavor-​profile will be slightly «off» since one element will be removed and not added). This is why one might find walnuts in a fusilli with Gorgonzola sauce that is aimed at vegetarians. (The walnuts created that umami note that would otherwise be absent). So, it’s never heartening to have to say, «No prosciutto.»
We also noticed that the establishment is cash-​only (I am not positive of this since it was not explicit). So, we went over to the ATM inside the «restaurant.» We had a laugh when we read that the profit from the transaction would go directly to the owners of Parmigiano’s. (The screen literally reads this.) By all means, this does not make any customer feel valued or welcome.
The food was in-​keeping with the cafeteria-​esque environment. Bland. I think there is some perception that if one just throws some sauce on pasta, people won’t be able to discern al dente from overcooked mush. And, sure, some people really will not. Others will simply cry, «foul.» There is a preparation style and a flavor profile for Italian foods that must be acknowledged … adhere to it, and you’ll have traditional Italian … contemporize and you’ll have modern Italian. This is neither.
For us, not only was it disappointing to find another «Subway,» «Burger King,» or «McDonalds» type establishment just cranking out food (Clarks Summit/​Scranton is saturated with these same few subs and same handful of pastas), but it was exhausting to find yet another boring, flat, «Italian joint.» There is still time for Parmigiano’s to distinguish itself … seriously, they need to do that.
For now, I cannot advise anyone to visit here.