Parry's Pizzeria & Taphouse — Restaurant in San Antonio

A buddy of mine raved about this restaurant and suggested it. I have gone to this location twice and the food and service was amazing. I was first greeted by a dude outside who was taking names down for seating. It was awesome to hear he was from Colorado which is where i am from. Im bad with names but on both occasions my servers were extremely friendly. My second time going i was by myself which i always find awkward going to restaurants by myself. I was seated in a booth. Before joining the military i had worked as a server so when i saw one person sitting in a booth/table id usually have the mind set that id be making a small tip. Id always provide excellent service no matter what though. I take my experience as a server to restaurants if im sitting alone. Going here i made it super easy on the server since i knew what i wanted from the get go. I got the strawberry fizz if i remember right… the amazing alcoholic drink. Man does that thing sneak up on you cause its that great. Haha. Id order the spinach dip and a gluten free pizza with bacon and jalapenos. The spinach dip would be better if there was tortilla chips instead of wonton chips but either way hands down a must try in my opinion (its not gluten free though). Now for the pizza. Im going to state finding a great gluten free pizza is hard. Here they exceeded my expectations. Holy cow i love the pizza. Even taking it home and eating it cold is amazing. The bacon is real so its not like you are getting cheap pizza. Its actual quality. If the gluten free pizza is this good im 100% sure the regular normal pizza is great also. Now back to the server. Haha. She was sweet and amazing. Well both of them were. As i was saying as a former server i make it worth serving me as a solo customer. At the end of the night with her amazing service and the way she checked in on me while i was on the phone with my fiance (states away) i tipped her 40$ on a bill of, if i remember right, 30 ish dollar bill. What made my night, and dont take this in a negative review way, was her saying they ran out of the small pizza boxes and bringing me out this large pizza box for maybe half a 10” pizza. I was laughing with my fiance on the phone while putting the pizza in it. Absolutely made my experience that much greater and walking back into my barracks with a large pizza and them looking at it and them being dumbfounded was comical. To the girls who served me that worked in the section directly at the front door: thank you so much and keep up...

My first time walking into this restaurant and I was hit by the stench of old fried grease smell. Seriously was hoping to walk in and enjoy the delicious food aroma of pizza, wings, and Italian food.. Unfortunately, this was not the case. We looked the food menu up online and it looks delicious but the smell of nasty grease was just disgusting. Maybe it’s lack of ventilation in the kitchen? Dirty kitchen? It needs to be figured out.. I ordered a few things because I wanted to see what the food was like. Buffalo chicken wings. Very good! Bonus that the dressings seemed to be made in house cause they were great. Italian chopped salad - very good! Dressing was delicious. Bolognese sauce spaghetti was awful! Let me iterate Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a MEAT BASE SAUCE and there wasn’t any present in this dish. It was basically spaghetti and tomato sauce. Do better! Service- we walked in on a Monday evening and it took a while for anyone to greet us. There was a group of servers gathered at a booth in the corner having their social hour. Not once did one of them look our direction to let us know someone would be right with us. The person I was with said let’s walk out… I said nope let’s just give this place a shot. Someone finally came out of the kitchen and sat us at a table. JAG was our server and he was wonderful! Very attentive and did a great job helping our table out. He was timely, friendly and did a great job. Would we come back? Probably not. Why? We seriously couldn’t get past the nauseating smell of this place. It over powered the entire food experience. I gave you a three star rating because JAG our server turned things around for us. If it wasn’t for him I probably would have rated your restaurant a 1 or a 2 because of the smell of the dining room and the price you are asking for your bolognese without meat. You can use some big improvements in...

2 Stars but only because the food is soooo good. I understand this location is less than a month old however, service & operations have a lot to work on or this will not go well. You could tell it was an absolute hot mess. I’ll never return to dine at this location but will only order to-go because of our experience dining in. Multiple things happened during our visit & it just got worse. My name gotten taken off the wait list even though I received a text message when checking in. If it wasn’t for me asking my place in line after 30 min, no telling if I would’ve ever been seated. Hosted said she didn’t have my name & it must’ve gotten taken off. Then I ordered a $14 glass of wine but there were no wine glasses available so had to drink my wine from a snifter glass—was told there were no clean wine glasses & I would just have to settle for that. Like really??? Then we each thing we ordered came out at all different times, wings were definitely not “hot & fresh” like the menu says, we never got refills on drinks & one meal was taken to the wrong table so we had to wait on that. The poor waitress would pass our table 10 times but never check on us & was clueless when she came by 2 times & not observant of our needs. We did talk to a manager who was apologetic and told us that they were new and they were working through kinks. Totally understand that so would stay clear of this place for awhile. It seemed like Parry’s Corporate failed training their staff to ensure a smooth opening for first 1-2 month & not prepared for business. Was very shocked to see only 1 manager putting out all the fires. Opening of a new restaurant should have all...