Parlor on Seventh Wants to Be the ‘Cheers’ of Covington

The new gastropub serves Southern- and German-influenced bites next door to Braxton Brewing in the former Alto Pizza Kitchen.
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Photograph by Alison Sun

Parlor on Seventh, one of Covington’s newest restaurants, is a modern, elevated take on the gastropubs of old that aims to be Covington’s Cheers. “We want to be the place where people come in, watch a game, socialize with their friends, and kick their feet up and relax a bit,” says Josh Rhodes, Parlor on Seventh’s general manager.

The bar and restaurant is located in the same space as the recently closed Alto Pizza Kitchen, which was open for just 10 months before closing its doors. Rhodes, along with other Parlor on Seventh staff members, had worked at Alto Pizza and grown fond of the building and the surrounding Covington neighborhood, so they put plan in motion to open a new restaurant in the same location.

Photograph by Alison Sun

“We obviously had some emotional ties to it,” Rhodes says. “Alto had some great assets that we were able to work out a purchase agreement on, and it was a quick turnaround for us. It was about a four-month period [until] we got it reopened.”

Parlor on Seventh serves sandwiches and entrées with German and Southern influences, along with classic pub fare. Rhodes says the menu is eclectic since much of it is cooked in a pizza oven—a holdout from Alto Pizza Kitchen—which creates a distinctive flavor you won’t find in other restaurants.

One German-inspired entrée is the Bavarian-style baby back ribs. Rubbed in a locally sourced hot mustard and brown sugar mixture and then braised in Bavarian sauerkraut and Braxton Brewing Company’s Storm ale, the ribs are served with an in-house Carolina barbecue sauce and sauerkraut.

Photograph by Alison Sun

A standout menu item, Rhodes says, is Parlor’s Covington-style spin on a Hot Brown, which reminds the Louisville native of his early years. Parlor’s take features buttery toast with house-smoked turkey, sliced Roma tomatoes, and applewood-smoked bacon. The sandwich is covered in a Mornay sauce and then baked with Pecorino Romano cheese and a unique blend of spices.

Other menu items include flatbreads, chile-glazed meatballs, sandwiches, and pretzels and beer cheese—which, like other items on the menu, is made with Braxton Brewing Company’s Storm golden ale.

“We want people to relax, enjoy the customer service, and experience the great food,” Rhodes says. “We’re really happy with what we’re doing here.”

Parlor on Seventh, 43 W. Seventh St., Covington, (859) 999-8883

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