By Sherri Jordan & Luciano Sormani
What do you do next when you’ve been a chef at some of Centre County’s best-known restaurants, ran the Red Horse Tavern for 10 years, and had a successful food truck and meal-prep service? You open an ice-cream shop!
To some people, that might not seem the most logical progression, but for chef and owner Justin Leiter, it’s the right place at the right time. Born out of his love for ice cream and a desire to once again have a physical space to ply his craft, The Parlor is a kind of homecoming for the Bellefonte native.
The Parlor is not your run-of-the-mill frozen dessert place. As you would come to expect from someone with Leiter’s resume, locally sourced and made-from-scratch are the operative words here for both ice cream and sandwiches. Locally sourced dairy from Vale Wood Farms in Loretto and beef from Happy Valley Wagyu form the backbone of a menu that manages to be both familiar and eclectic. Standards like vanilla bean and chocolate appear alongside gourmet creations like chocolate espresso martini (a smooth and luxurious combination of chocolate, coffee, and Irish cream) and white tea brown butter peach ginger (a dazzling journey for the tastebuds that takes you from buttery creaminess to subtle spice).
This habit of combining the tried-and-true with the unexpected is also evident on the small but surprisingly robust food menu, where classics like a brisket sandwich and grilled chicken tacos sit comfortably next to more elevated offerings like the Dutton Burger (a Happy Valley Wagyu patty topped with bacon, brisket, and roasted poblano jam) and the buffalo chicken meatball sub (house-made chicken meatballs tossed in a homemade buffalo sauce and topped with a tomato, arugula, and red onion salad.)
For those who want a healthier or vegetarian option, there’s a grilled eggplant sandwich that comes topped with grilled peppers and onions, arugula, provolone cheese, and a roasted tomato mayo on the side. Among the sides, the roasted Brussels sprouts are a standout. Perfectly cooked al-dente with just a hint of charring, the sprouts come topped with a generous drizzle of sweet chili vinaigrette. It makes for a sweet and savory bite with just the right amount of spice. There are even a couple of options for kids, consisting of cheeseburger sliders or a grilled cheese sandwich, served with chips or fresh fruit.
It’s clear to see that Leiter is in his element in this new setting, though he remains humble when asked about his vision for The Parlor. “I’m by no means an ice-cream grand master,” Leiter says, admitting that he’s still learning and perfecting his ice-cream making skills. This sense of fun and experimentation has so far led to some outside-the-box flavor options, like the aforementioned white tea brown butter peach ginger and strawberry pretzel cheesecake, which have become part of the core menu. Saylor’s Swirl, named after Leiter’s 9-month-old daughter, is also quickly becoming a crowd favorite. It features peanut butter ice cream with a fudge swirl, peanuts, pretzels, and chocolate cookie bits.
Lovers of fanciful cold treats should check back in often, since there’s a new featured flavor every weekend. Recent months have seen the appearance of snickerdoodle (cinnamon ice cream with toasted pecans and chunks of housemade snickerdoodle cookies) and the aptly named Dad Bod: chocolate ice cream with a marshmallow swirl, peanut butter filled pretzels and homemade chocolate chip cookie dough pieces.
For a truly decadent dessert experience, patrons should give the Parlor Sundae a try. Two scoops of your choice of ice cream, topped with one of three flavors of “cake bomb”: a battered, deep-fried cake with chocolate ganache at its center. You also get to choose one sauce and one topping to finish off this delightful sundae.
Even your four-legged friends can participate in the fun, with a choice of two cups: the Barkley (peanut butter) and the Gus (vanilla). Both use a low-sugar base ice cream specifically formulated for dogs.
As with any hand-crafted and locally sourced product, The Parlor’s ice-cream flavors are dependent on seasonal availability of the ingredients and made in limited batches, so don’t be surprised if your favorite flavor is gone before you can get to it. They post their featured flavors on their Facebook and Instagram pages, so following them on either is recommended.
Since frozen confections seem to be having a bit of a moment, there are a lot of Centre County options for delicious desserts, both new and long-established. Where The Parlor fills out its niche is in offering high-quality hot foods in addition to adventurous and ever-changing ice-cream flavors, all sourced from local vendors. It’s a point that Leiter likes to underscore: “It’s not so much what I do, but the ingredients that we choose.” Whether this is true, or whether it’s Leiter’s years of experience as a chef that elevates something as commonplace as a sandwich or a bowl of ice cream, it’s clear that foodies and casual diners alike should give The Parlor a try, or risk missing out on a unique local experience. T&G
Sherri Jordan and Luciano Sormani are the ad coordinator/graphic designer and creative director at Town&Gown.
