By Bennett Fuson
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Indianapolis was recently voted the number-one city in America for chain restaurants. That means we are in proximity to the most saturated area of Chili’s, Applebee’s, Olive Gardens and Macaroni Grills than anyone else in the whole of these greatly capitalist states.

That’s why it’s such a great event in our town when a restaurant comes around that is truly individual. And although there have certainly been the pickings of independent restaurants as of late, none have been quite as impactful on the Carmel palate or wallet as Pamfilios Italian Restaurante.

Pamfilios Italian Restaurante (known more commonly and lovingly as Pamfilios) has been able to stay relatively out of the public eye, nestled in the Village of West Clay. It’s a shame, really; Pamfilios deserves to be recognized as equally as any other high caliber restaurant. Fortunately, the relatively-quaint location has allowed a steady flow of foot traffic and regular neighborhood customers to populate the restaurant.

Perhaps because of its quaint location, Pamfilios has one of the most pleasant dining atmospheres in the city. Since it’s located in a residential neighborhood (although with its current size, the Village of West Clay could, in fact, become its own town), Pamfilios generally serves a regular flow of neighbors. The staff seems completely at peace with this, and everyone I met was amicable and pleasant. The restaurant itself is small, which only complements the overall tone of old-fashioned charm of the restaurant.

While atmosphere always helps the quality of the restaurant, what really matters is the food. Pamfilios not only delivers on this requirement, it absolutely excels. It is, without a doubt, the best Italian food I’ve ever tasted. Sometimes, other restaurants try so hard to over-authenticate their food that the attempt comes off as good, but fake. Pamfilios’ laid-back atmosphere is reflected in the food, which is not too spicy, not too “authentic,” but absolutely perfectly cooked.

Italy is known for multi-course meals, so it only made sense to try a little of everything. The stuffed ravioli is soft and puffy, compared to the deep-fried alternatives of other restaurants. But by far the best appetizer offered is the Italian Fries. Don’t let the name fool you; these have absolutely nothing to do with potatoes. Instead, these fried strips of dough, accompanied with marinara and alfredo sauces (yes, I had the same skepticism about the alfredo sauce), are without a doubt some of the best breadsticks sold in the city. Be careful, though; the large intake of carbs can definitely curb your appetite, and the entrees should not be sacrificed.

Like most of its competitors, Pamfilios offers a “make your own pasta” dish, offering the standard sauces and pastas, plus the obligatory chicken or shrimp option. The pastas do not stand out especially, yet this doesn’t mean that they aren’t worth investigating. The true winners on the entrée menu are the more traditional dishes. The chicken parmesan was not overcooked or overbreaded; the juicy breast wasn’t drenched in sauce, as is usual with the dish in other restaurants.

What really sets Pamfilios apart, though, is the pizza. I seriously doubt that there’s a better pie in all of America, let alone Carmel. The crust is moist and absorbs the flavor of the pizza, while the sauce is slightly sweet with a little kick to it. The ingredients are fresh and the provolone/mozzarella combination of cheeses is always cooked to a perfect, light brown layer. And for $15, I don’t think there’s a better deal in town for the same caliber or quality of food.

Pamfilios definitely makes a name for itself by going against the overly “authentic” feel of other Italian restaurants, combined with its thoroughly authentic food. In a town of chains, its always good to see someone that breaks a link, and Pamfilios is certainly link-shattering.

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PAMFILIOS ITALIAN RESTAURANTE
Service: A
Atmosphere: A
Food: A
Price: $15 to $30
Overall: A