Slideshow: Nightly Specials at Parm: Check Out All 7 Plates

Fried Chicken Cacciatore (Monday)
Fried Chicken Cacciatore (Monday)
Parm is reinventing the traditional cacciatore with fried chicken that first gets an overnight treatment in Greek yogurt that, according to Carbone, keeps it moist. The sauce is made with sofrito, double-smoked bacon, wine, tomato sauce, and button mushrooms, plus dried black trumpet mushrooms that are toasted then ground into powder in a coffee grinder. The final touch: a bear honey jar that's instead filled with agrodolce, an Italian sweet-sour sauce. Apply generously for best results. Jessica Leibowitz

[Photograph: Jessica Leibowitz

Aged Chopped Steak (Tuesday)
Aged Chopped Steak (Tuesday)
Think Salisbury Steak but made instead with a patty of 28-day-aged, prime ribeye that's been slow-cooked in Worcestershire sauce to a pink medium-rare. It's finished in a smoking hot skillet to sear—so hot, the smoke alarm shot off a warning ring while we were there—and served with a buttery mushroom and onion sauce. On the side, a potato brick (actually brick-sized). Potatoes are first boiled in their jackets then sliced, layered with peppers, onions, and smoked paprika, then baked, cut into wedges, and deep-fried. Erin Zimmer

[Photograph: Jessica Leibowitz

Pork Chop Pizzaiola (Wednesday)
Pork Chop Pizzaiola (Wednesday)
Super fatty and meaty pork that almost had the color and texture of beef. It's cooked in a CVap steam oven that gets the chop to medium-rare, then is finished off in the skillet with rendered pork fat. Smothered on top are cubanelle peppers and onions that have been cooked down in a tomato and white wine sauce with plenty of "good olive oil." (Many of chef Carbone's descriptions of his dishes end in "plenty of good olive oil.") Erin Zimmer

[Photograph: Jessica Leibowitz

Zuppa di Pesce (Friday)
Zuppa di Pesce (Friday)
If you like eating the ocean from a bowl, minus any of the nasty or toxic parts, this may be for you. The soup is studded with plump shrimp, squid, scallops, clams, and shells, all swimming in a garlicky, herby broth made with crushed tomatoes, sofrito, a splash of white wine, and "plenty of good olive oil." As you're digging into all the shellfish, a generously mayo'd piece of thick toast sitting on top waits to soak up the broth. (The same zesty mayo goes onto their Saratoga Club.) Toast-brothing is one of life's great pleasures. Erin Zimmer

[Photograph: Jessica Leibowitz

Veal Parm (Saturday)
Veal Parm (Saturday)
The cut of veal loin is cooked to a moist medium, and sits between layers of fried eggplant, Jersey tomato sauce, and housemade mozzarella. It's served along with a side of braised escarole tossed with toasted garlic and chili, and finished with an anchovy emulsion. The green side is kind of like a Caesar salad, if it were cooked. Jessica Leibowitz

[Photograph: Jessica Leibowitz

Chinese (Sunday)
Chinese (Sunday)
Parm's take on the Chinatown experience is a total trip. First you get a wooden bowl of sweet-salty-spicy-crispy wontons, but instead of the standard squeezy condiment packets, the wontons are drizzled directly with duck sauce, white sesame seeds, and a mustard blend (Chinese hot mustard, regular mustard, and white wine).

For the main course: spare ribs, which take 36 hours to prepare. First 24 hours in a brine that picks up many of the flavors of char siu (Chinese barbecued pork). Then into a low-temp CVap oven for 12 hours, and finally some time on the grill. The ribs are plated atop crusty pork fried rice made with LaFrieda sweet Italian sausage, scrambled egg, sugar snap peas, bean sprouts, and budding chives from Chinatown.Jessica Leibowitz

[Photograph: Jessica Leibowitz