Since opening his first restaurant six years ago, East Coast native Kenneth Flores has aimed to replicate the style of the pizza eateries he grew up around.

“I grew up [on the East Coast] as a kid, and my friends and I always hung out at pizza parlors there,” he said. “I just remember as a kid watching how they made [pizzas], and I imitated it.”

Flores opened Pizza Parlor in Pearland in December 2010. Like the pizzas, the restaurant’s name reflects East Coast flair. Flores said the moniker is a nod to his hometown pizzerias.

[caption id="attachment_157935" align="alignright" width="460"] Kenneth Flores (right) opened Pizza Parlor in Pearland in December 2010.[/caption]

“You have to be on the East Coast to call [a pizzeria] a parlor,” he said.

Although Pizza Parlor is his first business venture, Flores said he has worked in the pizza restaurant industry for most of his adult life.

“I try to be as close as I can to [the pizza style] back home,” Flores said.

Flores grew up in New Jersey, where New York-style pizza reigned supreme, he said. Flores described the style as featuring large slices with simple toppings.

“The majority of pizzas served [on the East Coast] are cheese and pepperoni,” he said.

Parlors and pizza slice vendors are on every corner in New York, Flores said. He opened a second Pizza Parlor location April 29 in Sugar Land as a result of his success in Pearland.

“It’s gotten better and better each year,” Flores said. “Right now, there are more pizza companies moving in. After six years, now it’s a test to really see how my pizza is working out there compared to the competitors. I never looked at my food as a competition. [I just want to] make good food, please customers and earn a living.”

Although Pizza Parlor customers can select simple toppings, Flores said he wanted to offer a menu that included a variety of specialty combinations, including the chicken pesto and Texas barbecue pizzas, to accommodate all tastes.

The eatery also features 10 flavors of chicken wings. Lemon pepper is one of the most popular flavors, Flores said.

Pizza Parlor offers a range of side items, including mozzarella sticks, garlic bread, fried mushrooms and stuffed jalapenos.

“I’ll get a lot of specialty pizza orders and wings,” Flores said. “People out there [in Pearland] love wings.”

Although Pizza Parlor does not sell individual slices, customers can get pizzas that range from 8 to 18 inches. The restaurant offers a 12-inch gluten-free crust option as well.

The menu also includes sub sandwiches, pasta and salads. Flores added more East Coast flavor to his restaurant with zeppole, a dessert he said is a common favorite back home.

“[Zeppole] is kind of like funnel cake but in nuggets,” Flores said. “People from New York and the East Coast know what it is. People down here don’t unless you’re from there.”

Flores said he hopes to have continued success and could open up more Pizza Parlor locations in the future.

“I would say if I’ve been open for six years, then I’ve been doing something right,” he said.

Pizza Parlor

2810 Business Center Drive, Ste. 128, Pearland • 713-340-3025 www.pizzaparlorpearland.com Hours: Sun. noon-9:30 p.m., Mon.-Thu. 11 a.m.-9:30 p.m., Fri.-Sat. 11 a.m.-10 p.m.